Fun with Little Griddle part 2, steak


 
MikeB

MikeB

TVWBB Fan
More Little Griddle time...
I needed to break in the new steak knives:


So why not with a big fat rib eye:


Two minute flip:


Once I was satisfied with the crust, I racked it to get the internal temp up:


Ready, set, go:


I like mine rare:
 
NAILED it! That crust must have been awesome, and thank you for not killing it a second time......perfect doneness for me! :)

R
 
To Barb and I perfectly cooked is when we don't have to chase it around the plate. Just like yours with that killer crust. Like the use of the rack to finish it. great idea.
 
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