SportKite1 wrote:

>>From: "Larry G"
>
>
>>Does anyone have any good steak recipes under these conditions? I'm hesitant
>>to fry a steak because I don't want it drowned in its own grease. Any
>>special grilling sauces, etc.?
>
>
> I've found that if you must fry a steak, keeping it as dry as possible gives
> the best results. Marinades or Sauces will steam the steak.
>
> I do like a nice strip steak or filet quickly seared in a hot hot pan (either
> cast iron or a heavy stainless steel) then finished in the oven for a few
> minutes to the desired doneness. The surface is caramelized and crunchy with a
> nice juicy pink interior. Just a generous dousing of salt and pepper before
> tossing in the pan is all the seasoning I need. But if you like a rub - a good
> blackened seasoning will give it additional flavor.
>
> Oh make sure your hood fan is running and your windows are open when searing
> your steak. It does get a bit smokey.
>
> Ellen
>
>
I agree with Ellen. Sauces/marinades on a "good" steak are
sacrilegious, at least in our domain. Marinades are fine on flanks etc
but not if you're working with a good cut.

S&P is all that's required. One of my favorite things is to take a
piece of bread and sop up the pan drippings with it. Thank heaven Nanc
thinks it's "gross" and has never tried it. :-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?