5 (Tue) December 2017
Pan-Grilled Sirloin Steaks
-One Serendra, BGC, Taguig, Manila, Philippines-
with the Family
For a thick-cut steak (at least 1.5″/4cm), I prefer pan-searing, which develops a crust on the outside, while leaving the inside medium rare.
But when the cut is thin, I go for pan-grilling, which compensates for the lack of texture with the extra char flavor.