In article >,
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.
>
> 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. :-)

If you have drippings, your pan is not hot enough. Really. The juices
should stay in the meat, and they will provided the pan is really hot.

Use just a film of peanut oil (butter will burn) and get it hot enough
to really be smoking. This takes more than a couple of minutes. It's
almost impossible to get it *too* hot.

For a 3/4 inch steak at room temperature, searing on both sides will
cook the center quite enough -- provided you like reddish-pink beef.
(Which we all do).

After the meat comes out, reduce the heat and add:

shallots (sear off quickly; add a touch of oil if needed)

beef (or unflavored chicken) demi-glace (we make chicken, from skin and
bones, and freeze it).

red wine

a tsp of beef base (absolutely NOT bouillon cubes)

and some combination (up to all) of:

a little port wine

mushroom powder

a short squirt of catsup (substitute for tomato paste)

salt and pepper to taste

Reduce quickly over high heat and as it turns to a glaze (or just
before), add a tablespoon of butter and stir to make an emulsion.
Pour/scrape onto meat.

Use your imagination. There are lots of variations on pan sauces that
are easy to make, and that realy enhance the flavor of the meat.

--

Alternately

In mortar and pestle, coarsely crush a goodly amount of black
peppercorns (it'll take more than you think).

Spread over the room-temperature steaks and mash in with heel of hand,
or pound gently between wax paper. Cover the meat completely on both
sides.

Sear as above, *very hot*. This is the *best* "steak au poivre" I have
ever had. I'd use the mushroom-flavored sauce or a fake marchand-du-vin
sauce (that's the one with the catsup) with this treatment, and add some
more crushed peppercorns.

For this one, a good vent is nice, but not necessary.

Isaac