On Sat, 28 Jan 2006 00:47:59 GMT, Peter Aitken wrote:

> "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?

Perhaps, but 1/2 inch is thin. Sear one side only and serve seared
side up.
--

Practice safe eating. Always use condiments.