Not-so-secret remedies, The gray steak syndrome Options

[gumdrop]

Has anyone ever experienced 'The Gray Steak Syndrome'? It's where you've marinated and seasoned your steak, and you think it's going to be nice and golden brown when you fry it, but it takes on a grayish appearance.

I've come up with some solutions for it.

1. Don't make a wet marinade if you're going to fry it (i.e. soy sauce). Dry-rubbing it with seasoning makes it fry more golden.

2. Start off with low heat so that it cooks the meat thoroughly, then crank up the heat to give it color.

3. After the steak cooks to your desired doneness, take if off the pan. Add a couple of tablespoons of butter and some soy sauce to the heated pan until it starts foaming and bubbling. Take the steak and cook each side for a minute or two. This gives the steak a tasty glaze.

Does anyone else have not-so-secret remedies they'd like to share?

[mndeg]

yeah, look up alton browns recipe
basically you preheat the oven, and the pan.

you put your steak into a hot pan, sear both sides and after you take the pan and stick it in the oven flip it once and you're done
http://www.foodnetwork.com/recipes/alton-b...cipe/index.html

its all about http://en.wikipedia.org/wiki/Mallard_reaction