Quote:
Originally Posted by mdchiefsfan
SO you think I should just leave the skillet on the stove top longer?
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Yup...... get it hot enough for a drop of water to dance on the surface and then cook that slab man....
Also never start out with a refrigerator cold steak, put it on the counter uncovered on a plate and put some kosher salt on it....
I don't season a steak until I flip it, let the seasoning dissolve in the juices on the surface...