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Sheldon
 
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Default Thin Sliced Ribeye


daveyja writes:
> 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.


Definitely something wrong with your stove.