Although I’m trying to limit my consumption of animal proteins to a moderate amount, I enjoy the occasional steak. One of my ongoing goals is to cook a medium-rare steak consistently, using the stove-top and oven. So far, I’ve achieved medium and rare, but not yet in-between, so this still remains an elusive achievement.
Take out, let it sit for about 10 min.
-Friday, August 22, 2014: 12 oz. Faux-filet New York Strip Steak from Olivier’s ($17,99/lb, grain fed) – spiced with salt/pepper/olive oil (turned out medium, similar to above, but quite good)!
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