Steve Pope wrote:

> PENMART01 > wrote:
>
> > (Steve Pope) pontificates:
>
> >>It must start at room temperature.
>
> > Only when cooked on a griddle/pan so as not to cool the
> > cooking surface... for grilling it doesn't really matter but
> > steak is best when cooked ice cold.
>
> >> Cut away as much fat as possible from the steak before cooking.
>
> > What the **** for... the fat is all that protects the meat
> > from drying during cooking...
>
> Not overcooking a steak is what prevents it from drying
> during cooking.
>
> My guess is you do not like your steaks rare, otherwise
> you'd be in agreement with both the above pieces of advice.
>
> Or maybe, you're just guessing and haven't actually tried
> the methods I suggest.


Time to surrender, Stevie boy...unless you want Sheldon to hant you not only
in this life but your next...*lol*...

--
Best
Greg