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Hi, been home-cooking steak for a bit, been doin' the cast iron pan sear for a while. The thing is, even though I've bought the best quality beef (I know a supplier that sells prime) there's just something different about the way fancy restaurants do it.
I mean, mine come out great, but I'd like it to have that deeper, back of the mouth taste (I don't know if I could describe it as slightly sweet, salty and bitter at the same time) and moist surface (mine, all the juice is inside, outside is dry)
How do they do it? Is it the grilling or something?
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- 7 years ago
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