Cooking Perfect Steakhouse Crust

Thu 07/12/07

How to get that perfect steakhouse crust on your home-prepared meats.

2 Comments

  1. Daniel

    That’s a pretty sweet cooking tip. And I’m especially glad they didn’t say anything about “sealing in the juices.” :-)

    Thu 07/12/07 at 2:23 pm

  2. zach

    Nice! Now, wish me luck finding some good-looking 2″ thick steaks at the market.

    Thu 07/12/07 at 3:58 pm

Make a Comment