Last night I cooked a lamb chop. Stove-top sear, then fifteen minutes in a 400 degree oven. It came out too rare. Tonight I cooked a rib eye the same way. It was twice as thick and I wanted medium rare, so I cooked it twice as long in the oven. It came out well done. The flavor was decent and it was (reasonably) tender. But to me, well-done rib eye is a capital crime. I'm going to have to start taking a temp at twenty minutes.
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