Quote:
Originally Posted by Buzz
Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.
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For me, given those parameters, I'd give a good forking to it and a splash/douse of liquid smoke, sit 1/2 hour with salt on surface, go ahead and make that freezer time [again open on parchment, don't want condensation on surface when it goes in the oil]. same oil setup, but go straight from skillet to rest, no oven. Skillet time determined by observed char. But I'm a rare-->medium rare guy.