The Science of Grilling: How Our Chefs Perfect Their Steaks
At Bascom’s Chop House, we think a good steak requires more than just cooking techniques. Science is involved here. Our chefs combine knowledge of temperature and time with great technical ability. Here’s our method for consistently grilling a great steak.
The Cut Is the Starting Point
A top-notch cut of meat begins a fantastic steak. For optimum marbling and tenderness, we hand-pick USDA Prime and Certified Angus Beef. When grilled, the thin lines of fat running through the meat provide taste, moisture, and a buttery quality.
Room Temperature Get Ready
Our steaks rested at room temperature before grilling. This easy action guarantees consistent cooking of the meat. It guarantees a constant taste from edge to centre by preventing the exterior from overdooking while the inside reaches the ideal level.
Seasonal Precision
Our cooks carefully season steaks using unique mixes, kosher sea salt, cracked black pepper. This highlights the inherent taste of meat without overwhelming it. During searing, the salt helps create a good crust by dragging moisture to the surface.
Taste As Well As The Maillard Reaction
Grilling is chemistry as much as it is merely heat application. Maillard reaction produces the thick, brown crust on our steaks. High heat mixing of amino acids and sugars causes this. A good sear brings strong taste and seals up fluids.
Everything Depends on Temperature Control
Our cooks monitor the interior temperature of the steak as well as the grill very precisely. Whether it is a rare ribeye or a medium-rare fillet, every … Read More
