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devin, why is it important to presse the sliced uncooked protein together in its original form? i have always thought that i should apply the undercooked insides to the heat directly, but your method definitely seems better... is it because the unseasonsed insides will stick to the pan and/or dry out?
It’s pressed together to insulate the inside from the high heat of the pan or oven. That way you can keep the interior as moist, or in the case of a steak at the right cooked temperature, as it would be if you hadn’t undercooked it
