Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
This is a members' feature.
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
This is a members' feature.