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In response to
"that sucks, was it like medium rare on the outside then and rare, then raw towards the center"
by
crash davis
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this is another conversation we must have with dry aging steaks because the experts say they should be extra thick cuts and rare inside
Posted by
peglegpete (aka peglegpete)
Mar 1 '18, 19:09
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they say this can be best done by slow cooking the steak then a hot sear at the end on the outside
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Responses:
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