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Harry Demidavicius Harry Demidavicius is offline
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Default 1.5" thick T-Bones... best way...

On 19 Apr 2007 02:07:44 GMT, Nick Cramer >
wrote:

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).


Works for me.

Harry