[LonePalm]

I would be happy to help you get the perfect steak. I stopped using my grill for steaks about three years ago. You need good steaks 1 to 1.5 inches thick. The cut is not important but works best with T-Bones, Porterhouse, Filet Migon, and NY strip. The exact time for the following is based on 1.25" steaks to produce med-rare. A little more searing time for thicker steaks, a little less for thinner. Adjust to your tastes. If your steaks are less than 1" forget this, fire up the grill and break out the A1 sauce.

Heat your oven to 350F and break out you basic black cast iron skillet. Season both sides of your steak with KOSHER salt and COURSE ground black pepper. This is needed to form a crust on the steak. You will also need PEANUT oil and BUTTER. If you don't have these ingredients, fire up your grill, turn off the oven, and put away the skillet.

When the oven is hot, put the skillet on the stove on high and get it so hot that it is starting to smoke from the imbedded grease.

When your skillet is blistering hot, put about 1.5 TBSP of peanut oil in the skillet and let it heat up until it will spread out around the pan (about 3 seconds). Drop in one pat of butter and follow with the steak instantly. Wait 90 seconds, lift the steak, add 1 tsp of peanut oil and another pat of butter and flip the steak. Wait 90 seconds and then put the pan, without turning the steak, in the oven for 3 minutes. When this is done remove the steak to a warm plate and cover with foil. DO NOT POUR ANY PAN OIL OVER THE STEAK. (There will be bitter notes from the butter where it was not in contact with the steak.) Wait 5 minutes and eat.

The wait time is necessary to allow the meat to reabsorb the juices. That way it won't run all over your plate and leave your steak dry and tough. Serve with whatever else you like.

An interesting alternative involves 1 TBSP of Jack Daniels over the steak just before you put it in the oven. Very sweet.

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[secret garden]

Welcome back to class! I'm thinking pizza tonight...

[frithguild]

Similar to bronzing. I'll try it.

P.S. I think I have been to Wegmans a dozen times already!

[frithguild]

Similar to bronzing. I'll try it.

P.S. I think I have been to Wegmans a dozen times already! I have been a conspicuous consumer.

[Argh]

YUM!!! Thanks, Loney!

[Texan5]

Thanks, Loney-it sounds delicious, but I can't eat right after cooking something that has a strong aroma-every time I cook stew, soup, saute onions or garlic or bake bread I have to wait until late at night ot the next day to eat it-I actually feel like I've already eaten a large helping of it. Hence, I grill meat outside at every opportunity so I can eat it while it is fresh and hot-hubby thinks I'm nuts...

[Robert A Cook PE]

What's difference (if any) about using that process to get medium well?