aem wrote:
On May 8, 1:59 am, "jmcquown" wrote:
Sheesh, if we aren't old enough to deal with cussing, we don't
belong on usenet.

Here's how to do a pan seared steak. I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Well, that's the traditional way to do it, and it works well enough.
Here's a link to a food blogger's description of the Cook's
Illustrated alternative method.
http://tinyurl.com/6bv9kr
Basically, you slowly warm the steak in a low oven to 90F before you
finish it by pan searing. It sounds logical to me but I haven't tried
it yet. Note that the method is recommended for high grade beef, cut
1.5 to 2 inches thick. -aem

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Give me fast & quick. I've always done in the Frugal Gourmet way (and
apparantly Gordon Ramsay's way). Quick in a hot (cast iron) pan on the
stovetop. That is, if I'm not grilling.

I haven't priced ribeyes lately. Last time I looked they were almost
$12/lb.

Jill