Did you sear the steak for 6-8 minutes?
The steak on the right was cooked on a cast iron skillet. I will make sure to follow the recipe better, too, LOL.
It will feel spongy and soft and slightly springy. We would recommend using either a griddle or a frying pan rather than a grill.
For even stronger flavor, marinate the steaks in the refrigerator up to 24-hours before cooking. Be the first to ask a question about this recipe...
When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. People like you should listen and not run their jib.
But as it turns out, it actually works really well! The pan Chelsea, the pan!!
Cooking a steak to a precise doneness on a skillet or a grill is a daunting task. Young camel is delicious, old camel, well, you do what you have to, crossing the Sahara in midsummer. Food more Vegetarian Gumbo. BUT, it was still so delicious and tender.
What about reverse searing? There are two methods: It will feel fairly spongy and soft and slightly springy!
Prep Time 30 mins. Sear steaks in the hot pan for 2-3 minutes per side.