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Dave Smith[_5_]

wrote:
> 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.

I do steaks that way if they are really thick. Yes, the pan does stay
hot, but not as hot as it would if it were still sitting on a hot
burner. You can get a nice thick steak cooked in the middle without
over-cooking the top and bottom.