aem wrote:

>>
> Are they good beef, well-marbled? Then I like them with salt and
> pepper. Grilled or pan-broiled (and no, you don't need a cast iron
> skillet for a good pan-broil; just not a non-stick pan.)
>

What's wrong with using a non-stack pan?

On Jan 10, 12:29*pm, Scott > wrote:
> aem wrote:
>
> > Are they good beef, well-marbled? *Then I like them with salt and
> > pepper. *Grilled or pan-broiled (and no, you don't need a cast iron
> > skillet for a good pan-broil; just not a non-stick pan.)
>
> What's wrong with using a non-stack pan?

In pan broiling the usual practice is to start with a hot pan to sear
the outside of the meat, then turn the heat down to cook to the
desired doneness. The reason for the searing is to develop flavor and
texture and experience shows that nonstick pans do not do as good a
job. An added bonus of the cast iron or stainless steel pan is that
you can make a little pan sauce after removing the steak to rest for a
couple of minutes, scraping up the little browned bits on the bottom
of the pan to flavor the wine or stock or water you add. Nonstick
pans don't produce those browned bits.

I'm not good at describing this but I urge you to try it for
yourself. I don't think you can go wrong and will convince yourself
the first or second time you try it. -aem

Scott wrote:
> aem wrote:
>
> > Are they good beef, well-marbled? �Then I like them with salt and
> > pepper. �Grilled or pan-broiled (and no, you don't need a cast iron
> > skillet for a good pan-broil; just not a non-stick pan.)
>
> What's wrong with using a non-stack pan?

I wouldn't consider non-stacked... I assume you mean non-stick. Non
stick coatings can't stand up to the high temperatures typically used
to cook steak. I sometimes use carbon steel pans for high temperature
cooking... if you don't have one use a wok... woks are excellent for
pan frying steak... lay the meat off center so in case any liquid
forms it will collect at the bottom instead of stewing the steak Even
with a regular pan, cast iron or stainless steel, tilt the pan
slightly to begin in case any liquid forms when the meat is first
tossed into the pan. This technique is much better than firing up a
pan so hot it chars the meat, burnt meat tastes awful.