I always imagine that the crust on the steak would turn into char after a period of time. Thinking cut off each piece and cook em as you eat the last few pieces must be charred especially on something like a porterhouse
Because the dry heat of the stone really only interacts with the moisture of the Steak, even if you leave the steak on the stone for 20 mins, it will just be nicely caramelised on the outside, never burnt. The charring effect tends to only come from methods of cooking involving a flame.
There is a unique way in which the dry heat of the stone interacts with the Steak, which means that whilst you will initially get a crust the stone is only interacting with the moisture of the Steak, so once this crust is formed it does not continue to a charred state.
@@nickmetcalf2315 good to know and thanks for the reply. I'll stick to cast iron or grilling. If I want a sizzling steak in my face I'll order a fajita but I never do that either
I always imagine that the crust on the steak would turn into char after a period of time. Thinking cut off each piece and cook em as you eat the last few pieces must be charred especially on something like a porterhouse
Because the dry heat of the stone really only interacts with the moisture of the Steak, even if you leave the steak on the stone for 20 mins, it will just be nicely caramelised on the outside, never burnt. The charring effect tends to only come from methods of cooking involving a flame.
There is a unique way in which the dry heat of the stone interacts with the Steak, which means that whilst you will initially get a crust the stone is only interacting with the moisture of the Steak, so once this crust is formed it does not continue to a charred state.
@@nickmetcalf2315 good to know and thanks for the reply. I'll stick to cast iron or grilling. If I want a sizzling steak in my face I'll order a fajita but I never do that either
Can I cook lamb chops on it?
Absolutely, they are delicious, seared on th eoutside and lovely and succulent on the inside
Gay