|
In response to
"It needs time to finish cooking, for the heat from the very hot outside to work its way into the inside, and for the juices to settle. "
by
ReluctantCynic
|
Oh, and another little trick, try scoring the outside of the steak lightly with a fork.
|
It increases the surface area for crusty Maillard reactions during cooking. Friend of mine suggested this a couple months ago, and I was amazed at the difference.
|
Responses:
|
