"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?
>
>>
>> > 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.
>
> If it was dripping with Guinness when you put it in the pan, then your
> culprit is at least partly moisure which would produce steam and prevent
> browning. Meat going on a grill pan, skillet, or even outdoor grill
> should
> have very dry surfaces in order to sear properly.


D-OHH !!!!



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