What do you do if you want it medium well? Do you leave it in the oven longer?
Excellent report!!!I had my steak last night and I have to say, it was very, very good. I took two choice rib eyes and placed them on a rack that fits over a 12 inch, 8 pound cast iron pan. After taking it out of the oven, I fried up an onion with shiitake and button mushrooms. Meanwhile, I took the steaks off the rack and placed them in the already hot pan and finished them off on the burner. I only ate one of the steaks. The other is going to be sliced thin to make an excellent huge sandwich.
Before cooking, I seasoned the steaks with Montreal steak seasoning, course ground black pepper and a little salt. The steaks were about an inch and a half thick.Excellent report!!!
I have not tried this yet and really want to apply the method to the grill.
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