How long do you tend to heat a cast iron char-grill for before doing steak? I've got one to sit on my gas hob and Google is being less helpful than usual I want it burnt to a crisp on the outside and bloody as hell in the middle...
Probably still won't be hot enough for a decent black and blue though. IIRC some of the yankee restaurants have their grills at about the temperature of a small supernova
I want it burnt to a crisp on the outside and bloody as hell in the middle...
oil the STEAK, never the pan!