General Discussion

Cooking rare


General Discussion 11

Cooking rare

Mona Messier | Nov 10, 2002 12:00 AM

I picked up an onglet last night and coooked it myself in my limited Manhattan kitchen. I let the meat sit out for three hours to get to room temperature, heated my frying pan over m gas burner on high for a copule minutes, then dropped in the oiled steak, cooked for two minutes on the first side, 1 on the flipside, then let rest for about 5 minutes. Now the flavor, browning, etc. of the meat were terrific after this procedure, but the middle was barely warm. What did I do wrong-- do I need to have a warmer 'room temperature' or is it simply that I can't really achieve a high enough heat in my miniscule kitchen? Should I let my emat rest in a warmer place? Any advice would be appreciated.

Want to stay up to date with this post?

Recommended From Chowhound