Quote:
Originally Posted by javadog
Think about this for a minute. You are just browning the outside surface, which is the same regardless of thickness. Once it's brown, you're done searing.
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Very true but as you graphically pointed out, it cooks inside as well. We like a real crust & that takes time. Unfortunately on a thin steak, a good searing will cook it completely & you have leather. That is why I buy roasts & cut to my own desired thickness. With all this steak talk, I have one out for tonight. A nice 2 1/2" strip . . . with a coffee/chili rub, it should be great.
Ian