Christine Dabney wrote:
> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:
>
>
>> I don't know how you guys do it. Frying steaks in butter over high heat
>> will result in a nasty, blackened mess. Am I missing something here?
>
> Yes.
> If you use clarified butter, they won't burn.

That's true enough although the recipe does not specify it and my guess
is that clarified butter is not usually measured out by weight. The
recipe sounds fine except for the burnt butter so I'd probably use
vegetable oil instead. I also have a problem with lactose so it would be
best to leave out the cream. There's nothing wrong with rib steaks
though so I'd just eat it with some Sriracha and ketchup. :-)

Unfortunately, I'm also uncertain about the green peppercorns. Does this
recipe mean brined peppercorns or dried peppercorns? The dried
peppercorns sound a bit tough to chew. Or is it?


>
> Christine