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Posted on 10/24/14 at 9:57 am to ruzil
So no "reverse sear"?
Blasphemy
Blasphemy
Posted on 10/24/14 at 1:17 pm to ruzil
quote:
I had it a few months back. Our waiter suggested it when we ordered and it sounded quite good.
From what I remember they cover the steak with coarsely ground salt and pepper and then sear it on a flat top grill with a smoking hot iron on the top.
It sears the shite out of it and cooks it very fast locking in all of the juices. It was one of the best steaks I have had in a while. Ask your server about this preparation when you order.
I'm a little confused, also. Isn't that the way you're supposed to cook steak?
Posted on 10/24/14 at 1:19 pm to brouski
quote:
I'm a little confused, also. Isn't that the way you're supposed to cook steak?
Most high-end places use a broiler, up to 1600 degrees.
Posted on 10/24/14 at 1:22 pm to LSUBoo
quote:
Most high-end places use a broiler, up to 1600 degrees.
It locks in the juices.
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