Steak: Take 3
Continuing with my Six Sigma Steak experiment, this is my 3rd shot. Steak Grade: Choice (Target), 1 inch thick, rib-eyes and strip steaks. Steps Taken (different than previous attempt): Bought rib-eyes with small spots of fat in the middle. Used Kosher salt. Heated grill to 600°C before putting the steaks on the grill. Kept temperature [...]

