A Perfectly Cooked Steak
I'm cooking 3 rib-eye steaks tonight and I treat them all the same, searing them in a hot pan for 2 minutes, flipping them, and immediately throwing them into an oven set at 425 degrees for 8 1/2 minutes...this will usually bring a steak to medium.
Well, one's a little thicker than the others so when I press into it with my finger I can tell it's a little too rare for my tastes. It's already been a couple minutes since I've shut the oven off but I throw the under-cooked steak back into the oven and begin eating the rest of my food. I come to remove the 3rd steak from the oven, maybe 10 minutes later, and it's the juiciest, most perfectly cooked steak I've ever had in my life!
Is there a term/technique which describes what I did by mistake? I wish I could duplicate that every time I cook meat.
I began this Primal journey on December 30th, 2009 and in that time I've lost over 125 LBS.