On 4/25/2010 11:37 AM, Omelet wrote:
> In >,
> > wrote:
>
>> I think you are right about this. The funny thing is that most people
>> are unaware of how to get beautiful browning on a steak; you leave it in
>> the refrigerator for a day or two to remove the surface moisture.
>
> Not necessary. Bring it up to room temp prior to cooking, and pat it dry
> with a paper towel.

Well, hardly anything is really necessary. Of course, you can pat the
meat dry with a paper towel. I find that practice a little repulsive
because you're left with bloody paper towels.