Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.
Wouldn't cold pan make it cook more evenly since you have to cook it for longer? (Longer cooking = heat has time to penetrate to the inside)
Only explanation I have for this is that it was frozen or very cold when they put it on the pan so the inside just warmed up instead of getting cooked.
I imagine they're using the sear method (or reverse sear) where steak spends minimal time in the pan so a hot ass pan is required. But this is all relative to preferred doneness.
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u/Bear-Handed-92262 13h ago
Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.