Steve Calvin wrote:
> 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.

Ditto to both Ellen's and Steve's comments.

>
> 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. :-)
>
or, with a great steak, leave off the pepper, and easy on the salt.

A small pat of butter on the still hot surface of the cooked steak is good, too.

BOB