Here at PFI we have wondered why steaks and
hamburgers made in some kosher steakhouses lack flavor.
Our lab technicians set up in the gleaming stainless steel
test kitchen, and after hours of painstaking work were able to
identify the problem: too low cooking
temperatures. So, here's what you'll need and what
you'll need to do in order to turn out delicious steaks and
hamburgers. What you'll need: olive oil, coarse
salt, ground pepper, fresh garlic (if desired), and...some
meat.
The cooking apparatus: this is a
100,000 btu burner connected to a propane or mapp gas source
and a heavy (seasoned) cast iron skillet. Unless you
have a commercial (not residential) range hood, you must do
this outside as it gets very smoky.
Douse the meat with olive oil, and spread
salt and pepper on both sides...smash some garlic cloves and
smoosh them on.
Check the temp in the skillet for minimum
500 degrees F using an infrared gun or other device.
This is the key to the whole thing so don't poo-poo the
technology.
Drop the meat on the skillet and then
don't touch for the prescribed time per side. It will
smoke like mad...just smile.
Time precisely 2 minutes per side for ~
1" thick for medium rare. Naturally the thickness may
require more or less time, depending. Prepare to
experiment to get it right.
Flip at the appointed time.
When done, you'll notice dark glistening
carmelized surface from which the major flavors are
derived. Even a BBQ grill does not get hot enough, and
the cooking method loses a lot of juice and leaves char
behind. (The charred stuff below is cracked pepper.)
