> wrote in message
oups.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.
Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No such
luck, unfortunately.
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