marybeth (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} mg4h) wrote in jeremiahblatz, |
Depending on who you talk to, but the best ones were just warm in the middle - nothing more. Not really cooked, but no longer cold, and tender as anything. The outside is seared, sometimes actually black, but the only requirement is that it's not oozing any fluids when you get it - the pan should have been hot enough to sear them in, making a really good steak.
I don't have a hot enough griddle to do it right at home, not quite yet. I'm... pondering my options. Perhaps someday.
I don't have a hot enough griddle to do it right at home, not quite yet. I'm... pondering my options. Perhaps someday.
