Quote:
Originally Posted by MaDMaN_26
All about photography... no steak looks like that with flames like that... probably photo shopped in. In fact most food photos in magazine are not of edible food. they are glazed with paints to make them look good and be out for hours while the "shoot" happens.
best steaks and burgers you'll ever make are when your not in a hurry. real low even heat. It's also HUUUGE to preheat your BBQ on high and be quick, get that lid down fast, flip in five and let simmer on real low. Almost can't go wrong... almost.
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I disagree with the low heat part. I cook mine on high heat and flip mine in 2-3 minutes depending on thickness. It browns/sears the outside of the meat while leaving it rare to medum on the inside. Too much cooking will dry the meat out - it's how my brother does it and why he never gets to BBQ a steak when he flies home for a visit.
I also season the meat with Montreal steak spice.