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When broiling, grilling, or barbecuing, why is it unsuitable to cook a steak that is less than 1 inch or more than 3 inches thick?

The inside of a steak less than 1 inch thick will be disappointingly dry and tough by the time the surface is appetizingly brown. Such a steak is best pan-broiled. The outside of a steak more than 3 inches thick will be over-cooked before the center of the meat is properly done. Technically, a piece of meat such as this is a roast and should be cooked as one, by oven-roasting, slow barbecuing, or pot-roasting.

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06:37:22 on 08/11/07 by Webmaster - Questions and Answers -