"DWACON" > wrote in message
news:xMyCf.24$c64.16@dukeread12...
> 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!
>
>

Hotter pan, perhaps?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm