Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Comment below explains it pretty well but essentially it’s reversing the order of high-temp/low temp.
First thing is dry-brining the steaks uncovered in the refrigerator for a day. With these, that was a little long. With steaks this thick, I’d do only 12hrs next time.
Next, those steaks go into a 225F oven for about 30-40 min or until they get to ~105F-110F internally.
Finally, they’re thrown into a ripping hot cast iron pan to sear the outsides.
In that second step I should have had the pan even hotter and flipped them twice instead of just once, and that grey banding wouldn’t have been so thick.
Texture was still really good through.