Can a sandwich press really grill a steak to perfection? This unconventional cooking method has sparked curiosity and controversy after Pauline Hanson's unique steak dinner for Barnaby Joyce. But is it a culinary masterpiece or a misstep?
The sandwich press, a versatile kitchen tool, can do more than just toast sandwiches. But using it to cook a premium wagyu steak? That's a bold move, and one that Pauline Hanson pulled off in her Parliament House office. The question is: was it a stroke of genius or a culinary disaster?
Our investigation began with a video of Hanson's steak cooking session, which revealed some intriguing details. The steaks were sourced from Gina Rinehart's cattle company, known for their high-quality wagyu. Surprisingly, one steak was placed on the press straight from the vacuum pack, unseasoned! Hanson's cooking technique also included flipping the meat with a fork.
To test this method, we grilled two well-marbled steaks on a sandwich press. One was seasoned post-grill, while the other was salted before cooking. The results? The office sandwich press struggled to reach and maintain the necessary heat for a proper crust and cook. The steaks stewed more than they sizzled.
The mystery remains: how did Hanson achieve that dark, unsalted crust? Was it a matter of a hotter press or a different brand? The texture was acceptable, but the fat hadn't rendered properly. While it might be a last resort for a hot meal, ordering delivery is likely a better option.
But here's where it gets controversial: could this be a secret technique for a unique steak experience? Or is it a culinary misadventure? Share your thoughts in the comments, and let's spark a friendly debate!
