Eh. It takes a bit more work/experience but it is perfectly fine for any cut of beef that doesn’t depend on the sauce/cooking liquid to hydrate it in the first place.
I personally wouldn’t do it for a rare steak (and generally prefer a pan and butter basting regardless), but for medium rare and up it is perfectly fine and the char you can get from the grate provides a texture/taste differential that is pretty much impossible to do in a pan.
Blue and rare just taste like wet beef. I don’t get much flavor, plus the fat doesnt render. Once you go med rare or med with some grill marks…yes please. The carmalization really enhances the flavor, and the fat starts melting to butter.
Cooking steak on the grill u’ll make it dryer than a fart.
Eh. It takes a bit more work/experience but it is perfectly fine for any cut of beef that doesn’t depend on the sauce/cooking liquid to hydrate it in the first place.
I personally wouldn’t do it for a rare steak (and generally prefer a pan and butter basting regardless), but for medium rare and up it is perfectly fine and the char you can get from the grate provides a texture/taste differential that is pretty much impossible to do in a pan.
Blue and rare just taste like wet beef. I don’t get much flavor, plus the fat doesnt render. Once you go med rare or med with some grill marks…yes please. The carmalization really enhances the flavor, and the fat starts melting to butter.
What in the hell are you talking about?
No Squirrelly Dan love apparently. The downvotes suggest people didn’t get the Letterkenny reference.