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Korean Sizzling Beef. Please help me cook it rare.

c
ctfoodie Mar 8, 2012 06:53 AM

I need your help Asian foodies. I have my Flank steak marinating and already sliced in 1/4 inch strips. I am planning on cooking it Friday night. My problem is that as much as I love the flavor of this beef , I hate medium/well cooked meat. I still want that caramelization on the outside but I would love the inside to be medium/rare at most. Hard to do when the seak is cut in 1/4 inch strips. So thoughts? Sear quickly in a red hot cast iron skillet? Should I partially freeze the meat to insure that the center is done to my liking. Grill over coals? Any help would be greatly appreciated.

  1. n
    ninjak Mar 8, 2012 07:21 AM

    When you've got it that thin, you'll want high heat for just a few seconds with a flip to get the caramelization. Assuming your marinade has enough sugar in it, you should get the caramelization pretty quickly.

    Cast iron skillet or really high heat on the grill will both work, but if you want more Maillard reaction (caramelization), you'll want as much surface area touching heat as possible, so the cast iron will serve you better.

    I never thought to freeze the meat in advance... keeping it cold may be helpful, but freezing the meat may result in contorted pieces which won't make contact evenly with your pan surface. Just a thought.

    1. f
      fourunder Mar 8, 2012 08:42 AM

      You need to small batch pan fry or grill....in a wok, pan or grill plate.

      1. d
        darrentran87 Mar 8, 2012 11:36 AM

        putting the meat in the freezer for about 15 minutes may help. Only thing you can hope for is using a cast iron and getting it really hot with some oil.

        but honestly if that was your goal you shouldn't have sliced the steak ahead of time... you shouldve grilled it whole as a steak and sliced it up afterwards.

        1 Reply
        1. re: darrentran87
          c
          ctfoodie Mar 9, 2012 05:28 AM

          I realize that I could have kept the steak whole ( and I have done so in the past) but I really wanted the caramelization fully around around each strip. I may be living in a fantasy world but I think I am going to try freezing breifly and then searing it in a cast iron skillet. Thank you all for your advice.

        2. inaplasticcup Mar 9, 2012 05:45 AM

          I would actually recommend making sure that the meat is at room temp and patted dry before you sear it on a screaming hot surface for just a few seconds per side. I think any bit of cold and/or preexisting liquid is going to immediately generate steam, and you'll end up steaming your sear away.

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