Earlier this week, Boston Magazine held their 4th annual Battle of the Burger event. Hosted by Ming Tsai and attended by the top Chefs in Boston, it was an epic night for our city's culinary community.
So...what does Baking Steel have to do with the Burger Battle? Well, we have to ask, have you ever used your Steel to sear?
The evening kicked off with what is called, the Home Griller competition. This is where our friend, Don Yovicsin, competed as one of three chefs fighting for the title. For Don’s kobe beef patties, he turned to the sous-vide school of cooking. This is where an immersion circulator regulates the water temperature, allowing for your meat to cook perfectly, every time. We are talking every cubic centimeter, from edge to edge. The only additional step necessary is to create the perfect crust…(ahem) cue the Baking Steel Griddle.
Don used our Baking Steel Griddle because the heat retention of steel is unparalleled, better than any cast iron skillet. When it comes to searing, the Baking Steel is your best friend.
...And the perfect sear he achieved, Don took home the Home Griller title and will be basking in all his glory, that until next year’s Burger Battle rolls into back into town. Congratulations, Don!