Some supplied ideas after the steaks were cooked, but I went with
Check on line and some said 6 was fine. Anything hotter could warp the pan (one I used was 2.5 mm thick) 3 minutes per side
While the steaks were done (about medium). They did not come out anywhere close to recipe image below. Not even 10% of image. More of beige color with some darker spots, no crust.
Crank the temp up? for next time. Maybe 7.5/8
Thanks
DON
[B]jcam222[/B] and his reverse sear link.
The pan was mentioned to be super hot. The link said ripping hot. My dial has 1-9Check on line and some said 6 was fine. Anything hotter could warp the pan (one I used was 2.5 mm thick) 3 minutes per side
While the steaks were done (about medium). They did not come out anywhere close to recipe image below. Not even 10% of image. More of beige color with some darker spots, no crust.
Crank the temp up? for next time. Maybe 7.5/8
Thanks
DON