On Jan 10, 12:29*pm, Scott > wrote:
> aem wrote:
>
> > Are they good beef, well-marbled? *Then I like them with salt and
> > pepper. *Grilled or pan-broiled (and no, you don't need a cast iron
> > skillet for a good pan-broil; just not a non-stick pan.)
>
> What's wrong with using a non-stack pan?

In pan broiling the usual practice is to start with a hot pan to sear
the outside of the meat, then turn the heat down to cook to the
desired doneness. The reason for the searing is to develop flavor and
texture and experience shows that nonstick pans do not do as good a
job. An added bonus of the cast iron or stainless steel pan is that
you can make a little pan sauce after removing the steak to rest for a
couple of minutes, scraping up the little browned bits on the bottom
of the pan to flavor the wine or stock or water you add. Nonstick
pans don't produce those browned bits.

I'm not good at describing this but I urge you to try it for
yourself. I don't think you can go wrong and will convince yourself
the first or second time you try it. -aem