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Topic Summary

Posted by: tecspec
« on: 21 November, 2017, 03:45:58 PM »

It's usually to do with the griddle it's cooked on. If you put oil on a very hot griddle it'll spit and burn. Oiling the steak means less spitting and the oil doesn't burn.

Oh and should NEVER squish the steak down either! It pushes out the juices.
Posted by: P-Kasso2
« on: 29 October, 2017, 10:51:37 AM »


...put the oil on the steak. Never put the oil in the pan first...

My question is...Why?  Is it just chef-y pretentious twaddle?  What difference can it make whether you oil the steak or oil the pan instead? 

And why does it make it make a difference?  Is there some advanced chemistry involved?