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Warning: my cast iron skillet ruined my blue rare habit after 14 years
Last Tuesday in Austin, I seared a filet for 90 seconds a side, let it rest, and still ended up with a gray band thicker than my thumb because my pan was smoking hotter than my old grill ever got. I used to swear by raw centers, but that crust came out so deep and beefy that the middle tasted like wet sponge by comparison. Has anyone else had a high-heat sear kill their love for rare, or am I the only one who switched sides after one perfect crust?
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jakeb2510d agoMost Upvoted
Man, that crust really does change everything. Same thing happened to me.
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