Quote:
Originally Posted by BucEyedPea
Interesting. Cornstarch huh? I rarely, if ever, use it but okay. I do use a thick strip steak. I get the NY strip. Filet Mignon for special times.
Only thing, is my man does not like steak grilled nor the dry surface. He prefers when I do it in a cast iron pan with my wine sauce made in the same pan...then finished under the broiler. He says it's moist and not dry.
I like it both ways though. So still gonna try it.
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If it's getting dry, it's not searing fast enough. I make steaks all the time without any hint of dryness But I'm searing in a cast iron at 500+ degrees or on the grill at 600+.