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I bought a gigantic ribeye that was about 1.5" thick and cooked it Ducasse style. I heavily salted, air dried it in the fridge for about 6 hours and brought it up to room temperature before cooking. It developed an awesome crust but there was a huge differential in the doneness of the meat. The portions nearest the edge were rare while the medallion was at a medium. It was still really tasty but I was disappointed that I couldn't get a nice medium rare throughout. Does anyone have any idea what could have gone wrong.
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May 26, 2013 17:58
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| # ¿ May 16, 2024 00:06 |
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