cooking steak advice
Posted: 26 May 2013, 17:34
Lads
Hopefully you can help me out a wee bit.
I was cooking some monstrous rib eyes last night. 700 gram in weight.
Here my issue, I pre heat the grill to its highest, then seat each side and give it the diagonal marks. Here's the thing. The steak is so thick the outside is well seared but the inside is still blue.
Should I take the steak off the heat and finish it off indirectly or just keep turning it on the high heat hoping that I went burn the outside to much?
Any help would be great lads.
Hopefully you can help me out a wee bit.
I was cooking some monstrous rib eyes last night. 700 gram in weight.
Here my issue, I pre heat the grill to its highest, then seat each side and give it the diagonal marks. Here's the thing. The steak is so thick the outside is well seared but the inside is still blue.
Should I take the steak off the heat and finish it off indirectly or just keep turning it on the high heat hoping that I went burn the outside to much?
Any help would be great lads.