"sf" > wrote in message
...
> On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
> wrote:
>
>>There's not enough sear or char on the surface surface of the steak for my
>>taste. As well there's too much of a grey band between the surface and
>>where
>>the steak becomes rare. You need a hotter fire. How close was the glowing
>>charcoal to the undersurface of the steak? What kind of grill do you use?
>>Was the grill lid completely up?
>
> She cooked for herself, not us. Although I agree with you about the
> char, I think the rest was perfect.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
>
>
I was being a bit harsh and I apologize to Koko and all. I'm sure the steak
"ate great" Too many of my steaks have the grey band, and I"m trying to
correct that. Her steak looks a lot better than anything you get with a gas
grill. I'm a very dedicated charcoaler, always with steak.

Ed