On 9/24/2016 9:32 PM, jmcquown wrote:

>>
>> https://www.certifiedangusbeef.com/kitchen/doneness.php
>>
>>
> Nice little chart. I'd call what he wound up with medium, rather than
> medium well.
>
> I've pan fried a few steaks in my day but never in nothing but butter.
> Things that make you go Hmmm.
>
> Jill


I take steak ff the grill at 110 degrees and while resing, put a pat of
butter on it. Adds some richness to ti.

Couple of weeks ago I did a 2 1/2" cowboy rib eye. Seared it on both
sides, put it in a hot cast iron pan and made about five slices. Badted
it in butter and a little thyme until it was done rare. Lid closed
between basting.