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Topic Title: SIRLOIN
Created on December 15, 2011 at 02:13 PM




cook it on a weber, hate to say it steak should b seard or use the way nway over priced searmate.

@ Springfield Bob

Disregard the smart a__ answer from gary. Hope he can cook better than he can spell.

Here is a quote from a well known preminm steak house chef: "Searing is the process through which meat passes to brown without causing charring. It is usually done at temperatures between 400 and 500 degrees Fahrenheit. Some believe that searing seals in the juices of the meat, but most experts agree that it does not make a steak more juicy, but it does give it more flavor."

Current Holland grills preheat to the 450/500 degree range. Preheat the grill to full temp, slide the steaks in without opening the lid all the way so you don't lose the heat. Don't overcook. Enjoy.


I remember Hell's Kitchen Host Chef Gordon Ramsey making this statement on his program a couple years ago:

"All best steaks are cooked in an oven. You only place them on the grill to mark them for appearance sake."

Once you start cooking steaks on the Holland you'll forget all about searing or charring the outside. And they'll be juicer if you don't sear them. The Holland makes the juciest steaks you'll ever eat.

I cook my steaks about 8 minutes per side - that's for a 1 inch thick cut. I think once you try it a few times you'll lock in on the right time for the way you like yours done.


I once met a chef at a large Vegas hotel. We got to talking about grilling in general. He said at his restaurant, they put sugar on the steak to give it the black marks. He said the only way you can truly sear a steak is in a really hot iron skillet, then finish on the grill. The Holland cooks the juiciest steaks of any grill, bar none.


"cook it on a weber, hate to say it steak should b seard or use the way nway over priced searmate"
Sounds like the competition trying to degrade a great product with their ignorance.
Sorry, try again!!




We were at a Texas Roadhouse the other night and watched them cook steaks while we waited to be seated. First they put the steak on a big flat griddle like you see at Waffle House. Then the put it on the flame grill to put the black marks on it. Was it seared or were the black marks just for "looks?" Don't know but it tasted good but not as juicy as a ribeye on my Holland.