Quote:
Originally Posted by Jason
make sure your steaks come up to room temp while salted, key to a good crust and getting a nice med rare after 3-4 min sear per side with a 1"+ cut, I use cast iron hot as I can get it
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I also prefer to let my steaks come up to room temp, but I know that alot of people are against this. I think this gives any seasonings/marinades time to soak in...
Just my
