Constance
Master Chef
DH is cooking an enormous hand cut prime sirloin tonight. It's supposed to be an inch a quarter thick, but it's closer to an inch and a half, and it weighs about 3 lbs.
He plans to sear it on real high heat, then let it stand. We want it a little less done than medium-rare.
Thing being, he doesn't really have a feel for how long to sear a steak that thick. Does anyone have suggestions?
He plans to sear it on real high heat, then let it stand. We want it a little less done than medium-rare.
Thing being, he doesn't really have a feel for how long to sear a steak that thick. Does anyone have suggestions?