"Damsel" > wrote in message
...
> "Bob (this one)" > said:
>
>>Frying in oil will cause the surface of the meat to rapidly rise above
>>the boiling point of water so internal juices won't reach the pan;
>>they'll be both cooked onto the surface of the meat and evaporated.
>
> THANK YOU! My steaks almost always bubble away when I cook them, even in
> a
> cast iron skillet with high heat.
>
> Carol

An important step that some people forget is to pat the meat dry with paper
towels just before putting in the pan. I actually like to let a steal sit on
paper towels for 10-15 min before cooking to absorb as much moisture as
possible. Then just before cooking I rub a thin layer of oil (canola,
peanut, etc) on both sides of the meat and put it in a cast iron pan that
has been heated to the max. Once the crust has formed on the bottom - a
minute or 2 - I flip it and put the pan in a 500 degree oven until it is
done.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm