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Default Thin Sliced Ribeye


DWACON wrote:
> The local supermarket had some ribeye cut about ½-inch thick. As suspected,
> the size made the marinade soak through and it was much more flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was cooked
> to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?
>
> Thanks!
>
>
>
>
>
> --
> I made magic once. Now, the sofa is gone...
> http://www.dwacon.com



I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.