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5 (Tue) December 2017

Pan-Grilled Sirloin Steaks

2.5

by me

at home

-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.