On Dec 9, 10:19*am, FERRANTE > wrote:
> I love steaks but know little about the best/worst cuts.

So do a little research, it's not rocket science. We like
porterhouse, New York strip, and ribeye.
> ....
> The question I have is in your opinion, which is the better way to
> cook a steak: broiled or pan fried? I live in a high rise apartment so
> cooking outside on a grill is not possible. A lady friend said if pan
> frying (cooking), add some butter to the pan first. Also, is it best
> to slowly cook it or fry at a high temp?

Both can produce very good results. The most common way to pan broil
is to get a heavy pan (cast iron or stainless steel both work well;
heavy aluminum, too, probably though I don't have that; avoid non-
stick) quite hot, season the steak while the pan is heating, then sear
both sides quickly. It should sizzle loudly when you put it in the
pan, else the pan's not hot enough. When both sides are seared, turn
the heat down and finish cooking to desired doneness. A 1" thick
steak at refrigerator temperature will be done to medium rare with
about 2 minutes of searing on each side followed by 3 minutes on each
side at low heat.

Butter or oil is optional, for flavoring.

It used to be said that "searing seals in the juices" but we now know
that's not true. What it does do is create deep flavors. It also
produces a contrast in textures between a stiffer, drier outside and a
juicy, more tender center. Low heat cooking with no searing will
actually produce a more tender steak throughout but it won't taste as
good. Which you like is your choice.

Broiling is usually done at a consistent heat. Be sure to heat the
broiler fully before you start. -aem