Left at room temp for 20min, Seasoned with salt/pepper
Cooked in a stainless steel pan with canola oil. (Ik cast iron is better)
I have no thermometer. I just winged it by eyesight. Well lack of eyesight, it started smoking so much I couldn’t see. I was flipping it every 20-40 seconds, any longer and the smoke was too much.
Then I added the butter and I was blinded by smoke so I literally brought the pan outside and finished it from there lol. Looked very brown, almost over cooked, until I cut inside and thought I undercooked it.
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Left at room temp for 20min, Seasoned with salt/pepper
Cooked in a stainless steel pan with canola oil. (Ik cast iron is better)
I have no thermometer. I just winged it by eyesight. Well lack of eyesight, it started smoking so much I couldn’t see. I was flipping it every 20-40 seconds, any longer and the smoke was too much.
Then I added the butter and I was blinded by smoke so I literally brought the pan outside and finished it from there lol. Looked very brown, almost over cooked, until I cut inside and thought I undercooked it.