Quote:
Originally Posted by krustycat
That is what I use when U don’t use my firewood bbq, the only big problem in my opinion is the thickness of that steak, none whatsoever, too thin for my taste.
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Way too thin. Just a demo video. Cooking 2 18 ounce NY strips on my induction using a cast iron skillet turns out a high end steakhouse product. Cooked evenly. That's the beauty of induction.