Sky wrote:

> Not sure if this will work for you or not --- when I have thick
> bone-in steaks or chops to cook, I like to cook them upright on the
> bone end for a few minutes, give or take some -- doesn't matter when
> cooking on the stove or the grill. This method may require a
> balancing act This allows the bone to heat up a little bit and
> the meat closest to the bone isn't so raw when the rest of the
> steak/chop has finished cooking. I hope this makes sense.

Yes, it's the last part of the cooking: side A then side B and then upright
on the bone.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano