Neil Saavedra

So you don't question a lot in that system.

Well, the truth of the matter is we used to sear first and they'd tell you things, stupid things like it seals in the juices, which it does not.

um and really what a seer does is bring you flavor brown is flavor so there are certain times where something will be caramelization there's certain times it will be the maillard reaction but what these two things do is bring brown food and flavorful food to your mouth

Then you have to cook it to a proper temperature because you don't want to get sick.

So if you're doing medium rare, the method now is to put it over indirect.

That means there's no direct flame underneath it.

You're putting the heat down very low and you're bringing it within 20 degrees, let's say, of your finished temperature.

Eh, 10 to 20 degrees.

And then you bring it over the high heat, which is 500 degrees or more, and you sear it off.

You want to get that real high heat to build either in a cast iron pan, you'd be doing it to where it's literally the top and the bottom is completely done.

If you're doing it on a grill, you're getting those hash marks, those pretty hash marks on there that are going to add that to it.

And then you bring it up the rest of the way to the final temperature.

That is indirect grilling, and that is imperative to get good proteins on there.

It's just the best way to do it.

The last thing, the tool I said everyone needs, is an instant read probe thermometer.

Yeah, if you're a chef cooking 40 steaks a night or something like that, yeah, you may be able to do it with your fingers and all of that, press on it.

But the truth of the matter is you're never going to get a perfectly cooked steak

on your grill at home unless you're using a thermometer to check that temperature and be able to watch it as it heats up.

There are many people that make, many companies that make that.

Thermapen is the one that I use, but there's other companies out there too.