FoodBanter.com - View Single Post - 1.5" thick T-Bones... best way...

Nick Cramer

EMOVETHIS wrote:
> On Wed, 18 Apr 2007 06:47:50 -0400, "43fan" >
> >"Denny Wheeler" > wrote in message
> >> On Tue, 17 Apr 2007 13:51:28 -0400, "43fan" >
> >>
> >>>to cook? My thoughts, the grill. Sister in law bought 'em, and
> >>>thinking of
> >>>frying them!
> >>
> >Well, I gotta say, they turned out pretty durn good. IMO, what she did
> >was actually "fry" them. *g* Didn't use a cast iron skillet, which I
> >did suggest, but she elected not to. Little bit of olive oil in the
> >pan, very hot, not sure how long she cooked on each side, my wife made
> >me leave the kitchen because she was afraid there'd be a fight!
>
> That's pan-broiling. Now, if the oil had been, say, 1/4" or more
> deep....<hates the thought of what that'd do to a nice piece of steak>
> The 'little bit of olive oil' is needed to keep the meat from
> sticking. Probably even in nonstick cookware, which I'd not use, cos
> I'd want the heat higher than nonstick will tolerate well.

I rub my steaks with EVOO and pat them with salt, fresh ground BP and
garlic powder, then sear them in a very hot, dry, well seasoned CI frying
pan (or grill them over the firebox on my NB).

--
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