Originally Posted by GB
Buzz try salting it and wrapping it tight in plastic wrap. that will help things along.
I'll do that. Meanwhile, the following is a complimentary bit I just ripped from the web:
Pan-Seared Thick-Cut Steaks
The Problem: Pan-searing a thick-cut steak (a steak almost as thick as it is wide) presents a unique challenge: How to keep the perimeter from overcooking while the very center of the steak reaches the desired temperature.
The Goal:We wanted our steak to have a good crust and medium-rare center, without a wide band of dry, gray meat between the two.
The Solution: We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. The key was to start with dry meat. We moved the steaks straight from the fridge into a 275-degree oven, which not only warmed them to 95 degrees but also dried the meat thoroughly. At this temperature, when the steak met the hot skillet, it developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.
Our steaks spend a long time in a warm oven, yet taste more tender than traditionally prepared steaks, which can be tough and chewy.
The explanation? Meat contains active enzymes called cathepsins, which break down connective tissue over time, increasing tenderness (a fact that is demonstrated to great effect in dry-aging meat). As the temperature of the meat rises, these enzymes work faster and faster until they reach 122 degrees, where all action stops. While our steaks are slowly heating up, the cathepsins are working overtime, in effect “aging” and tenderizing our steaks within half an hour. When our steaks are cooked by conventional methods, thier final temperature is reached much more rapidly, denying the cathepsins the time they need to properly do their jobs