Quote:
Originally Posted by JoeRedskin
With all due respect... hells no that chunk of cow flesh is all mine.
Thanks guys. I think the pan sear is the way we are going to go. The question is how long on each side in the oven. It is bone in and a good two inches thick.
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I always use the thumb test.
http://www.porkfoodservice.org/Menui...rDoneness.aspx
That pan is going be really hot it will cook quick. Make sure you use Koscher salt it helps make the outer crust.