On 3/10/2018 9:02 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/9/2018 10:21 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> I've heard plenty of people here say ribeye steaks are tender
>>>> yet bland. Red wine would fix the "bland" part.
>>>
>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>> which you have claimed that you've done.
>>>
>> I've never said I steamed a ribeye steak. I've deglazed a screaming hot
>> cast iron pan with wine (it was a petit filet, BTW) and removed it from
>> the heat and covered it with a vented lid. That's not steaming.
>
> Actually you DID claim to finish off ribeye steak with a lid
> (steaming). You just said that a few weeks ago...need a quote?
>
I don't need a quote. I haven't bought a ribeye steak in *years*.

> Not only that, deglazing "a screaming hot cast iron pan with
> wine" can also be a fail. Most likely that would ruin the
> seasoning of the pan. Actually...screaming hot pan is good for
> searing but not necessary for deglazing later. What the hell,
> Jill? Better you stick to talking about what you know.
>
How about you don't try to tell me what I cooked or how I cooked it?
Don't worry about my pan.

Jill