Grilling thick steaks primer, from America's test kitchen
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Uploader Comments (hellin9000)
Top Comments
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I used this info when I cooked a nearly two inch thick ribeye...
It was the best steak I have eaten in my entire life!!
Finished it off in Grandma's cast iron skillet.
One thick steak like this will serve several people.
Puts a standing rib roast to shame!
2 years ago 2
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All Comments (5)
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How long did you leave it in a 275F oven for?
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Great information.
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why do a lot of cookbooks suggest to pat the steak dry with paper towels first?
punchingpower 1 year ago
@punchingpower ... if there is moisture on the surface of the steak (its "skin"), the "skin" will not sear 'til all the moisture has been evaporated ... by that time, the steak's own juices will begin to run out which means more moisture to evaporate... you end up with dry steak... on the other hand, you pad dry, the skin sears immediatelly, locking the steak's juices inside, you end up withaa juicy steak !!!
hellin9000 1 year ago 4