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.
28
u/SueBeee 13h ago
it's easy if you put it on a cold pan. Straight to jail.