Quote:
Originally Posted by Fire Me Boy!
Vail, there is some terrible advice in this thread. Don't pay attention to half of it. Look for the posters whose opinions on food have been proven for you and ignore the rest.
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I don't know if mine was terrible or not, but it works for me. Color of the moisture on the top of the steak after the flip. Find what you like and go with that color. For me it is just as it starts to get clear. No longer. Works for any thickness of steak that way.