In article >,
"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. If it's cold in the middle, it
> won't cook evenly, cooked outside, raw inside.
>
> Also, his times are just a guideline, if it needs longer, do longer. Get
> used to the finger touch method. It will slowly firm up as it passes from
> raw, medium, rare, etc. Takes getting used too.
>
> I personaly skip the oven part if I'm doing steaks on a cast iron. I prefer
> using a medium high settings and doing a little longer per side. Seems to
> work for me.

I agree that, if I have the time, letting steaks set to room temp really
can make the difference. It works very well.
--
Peace! Om

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