How to Make Hamburger Steak with Mark Rippetoe | Texas Cafe Classics How to Make Hamburger Steak with Mark Rippetoe | Texas Cafe Classics - Page 2

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Thread: How to Make Hamburger Steak with Mark Rippetoe | Texas Cafe Classics

  1. #11
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    • starting strength seminar april 2021
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    Alright. Why specify -20F? Does it need to be extra cold for some reason?

  2. #12
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    I just finished making the hamburger steaks. I was thinking "Man, Rip's got us frying meatloaf here. I don't imagine it's going to taste much different," but I was definitely wrong. This made for a great dinner. Thanks for the video, Rip. I can definitely see where a heavy meat iron and a hot griddle would make a big difference.

  3. #13
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    Sep 2019
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    Mark, this is slightly related to Andrew's comment above (meat iron and hot griddle comment). Have you ever grilled the hamburger steak, on an outdoor (cosl/gas) grill?

    If yes, how has it been different than how you prepared it on the video?

    If no, how do you think it would be different?

  4. #14
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    Quote Originally Posted by mpalios View Post
    Mark, this is slightly related to Andrew's comment above (meat iron and hot griddle comment). Have you ever grilled the hamburger steak, on an outdoor (cosl/gas) grill?

    If yes, how has it been different than how you prepared it on the video?

    If no, how do you think it would be different?
    How would you flatten the hamburger steak without pushing it through the grate?

  5. #15
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    I've flattened burgers on the grill before. Haven't you?

    But it was more of a question about the taste changing vs if you could flatten or not. I guess you could put them on/prepare them much flatter for a grill, right?

    Quote Originally Posted by AndrewLewis View Post
    How would you flatten the hamburger steak without pushing it through the grate?

  6. #16
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    Part of it is the crust forming on the side of the patty pressed against the pan/griddle. Thereís a tasty combination of salt, beef juices, and fat thatís made and enhanced by constant contact with the hot surface. A grill doesnít allow that to occur.

  7. #17
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    Prezactly correct. A fried patty is a different animal than a flame-grilled patty, ditto a steak, for these reasons. The carmelization that happens against the iron is a primary part of the flavor.

  8. #18
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    This is what I figured, but hadn't tried. Appreciate the replies.

  9. #19
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    Quote Originally Posted by mpalios View Post
    I've flattened burgers on the grill before. Haven't you?
    You canít smash-flatten them as much, so not all the surface area is exposed to browning. Also, the high (radiative) heat of the grill isnít as useful, since thereís no rare middle to preserve - the pan/griddle works fine.

  10. #20
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    Jun 2019
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    I bought a Lodge cast iron skillet to support my Texas Cafe Classics addiction. The only problem Iíve had is my family wants these recipes every week and The Mrs prefers once a month or more.

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