New answers tagged frying-pan
I've recently started making smashed burgers -- http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html -- which you make thin, then double up. It makes it much easier to get well-done but not overdone burgers. You get a good taste because there's a lot of surface meat getting browned. With thick steaks, the trick is to ...
Combine @Onepotmeals answer (letting the temp of the meat rise before cooking) and @JacobG (lower cooking temp) and you have the canonical answer. Also you said you nothing fancier than a frying pan--don't stress on that. My best meat cookery has been in my iron frying pan: stove top and in the oven.
To avoid the middle being undercooked, once I sear the outside of the rissole, I cover the hotplate in foil, just loosely - this creates a little oven that the rissoles can cook through - it also improves the time taken to cook them.
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