On Jan 8, 10:14*am, "Peter" > wrote:
> Did you lets the steaks sit at room temp for a while? I'd say 30 min, but
> steak size and thickness makes a difference.

I did actually... more like an hour.

Something that Alton says in the episode kind of confuses me... He
claims that he doesn't finish on the stove because it would cook the
outside too fast and be burned/crispy. Well, it seems to me that the
cast iron skillet is NOT going to lose that much heat when you take if
off the burner (especially if you've pre-heated it)... so it wouldn't
make that much difference, would it? Maybe I am pre-heating it too
high? But he definitely finishes at 500.