Quote:
Originally Posted by pilotbob
Too much... not very. 
Actually, I think our grill isn't that great... it doesn't provide even heat and it has no thermometer. I watched some videos from a steak house chef on how to grill a rib eye... so hope that will help.
thanks,
BOb |
The too much is the best guarantee.
Look, inquire what kind of
cuisson they like. If you use that word they will be very impressed. Well done, medium, .... Than you decide. You are the chef. The man in charge. I like to touch it with my finger to see if it is still giving.
The uneven heat is not a problem, move the steak around. Talk to it. Little steak, I am going to eat you, so you better be good.