Originally Posted By: Todd
It's the only way I cook thicker steaks now. It is amazing.

I season them how I like, which is to say a bit of salt and pepper, bake them at 225 until they reach an internal temp of about 125 or 130, and then put them on a smoking hot cast iron pan just long enough to crispy up each side.

Instead of a steak that ranges from well done on the edge to medium rare in the middle, you end up with a couple inches of medium rare steak with a crispy crust...the best.

Fish on...

Todd


Thank you. Exactly what I was looking for.
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