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Last by Coma on Jan 31, 2011, 10:28pm
So you've got your 1-1/2 inch thick, 24-day, dry aged New York Strip, ready to try out my bordelaise, right? Now the question is, do you throw that perfectly aged, buttery piece of red meat goodness on the grill or do you stick it in a pan? Backyard enthusiasts would go for the grill. What's better than a hunk o' beast thrown onto the grill over a charcoal/wood/gas fire? What's more primal and better tasting than the juicy char derived from meat over fire? Well, they're wrong.
Now I'm not saying that backyard grilling and bbq are universally bad, it has its uses, but it isn't for that nice steak. We've all heard of the "Maillard reaction," right? Chemical reaction that happens with a lot of foods that involves non-ezymatic browning. Brown in this instance means flavor. You see, step one of the Maillard reaction is when the reducing end of a sugar reacts with the amine of an amino acid's backbone. This process produces an N-substituted glycosylamine and water.
Now that water is important. See, what are the byproducts when you burn a hydrocarbon? CO2(g) and H2O(g). That means that smoke you see coming up from your grill has water vapor. Now, if water is being formed, you want to completely limit its presence in any reaction . . . More