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I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them.

Is it possible to put one on top of another and grill them as if it was one thick piece? Will this work?

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It will not work. (*)

The two internal sides in the middle will steam and will not taste good.

I suggest to just cook them as quickly as possible in a hot pan.

(*) There is a chemical called "Transglutaminase" that acts like a meat glue that could be used to do that, but it is overkill.

  • Thanks. They are a centimetre wide. How long would they need in the grill pan so you think? Is it possible to get a medium sear? – Zevi Mar 29 '15 at 15:53
  • @Zevi : it's counter-intuitive, but you need a really hot fire so that you sear the outside before the heat's had a chance to heat the inside significantly. I would also recommend starting from a chilled state, and make sure that the outside is dry so it doesn't seam. See cooking.stackexchange.com/q/29709/67 – Joe Mar 29 '15 at 18:41
  • @joe clever that, I had them room temperature. Gonna try that, cheers. – Zevi Mar 29 '15 at 19:28
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    @Zevi : And that should've been 'steam' not 'seam'. – Joe Mar 30 '15 at 2:25
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    Another option would be to pop them in a low oven on a rack - 200-250F - until they are about 20 degrees F below the target doneness, then slap them into the hottest pan you can for 30-60 seconds on a side until they brown. For this, I would use a regular skillet, not a grill pan. – DrRandy Mar 31 '15 at 20:13

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