Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Maybe call that inverse sear?
Reverse sear is already the established vernacular in food society. If we started renaming things we would have to start with correcting “open face sandwich”.
I meant where the inside is cooked and the outside is raw.
Some sort of heated blade, like a soldering iron, but wide and flat, just slide it in the middle. Yummy.