On Tue, 09 Dec 2008 12:19:00 -0600, FERRANTE
> wrote:

>I love steaks but know little about the best/worst cuts. Two weeks ago
>I decided I wanted one and was going to get a Porterhouse. I get to
>Krogers and see two nice steaks in a package and for only $7! So I
>bought them and cooked them and I thought I was going to pull my teeth
>out trying to eat them. When I saw boneless blade chuck I thought it
>sounded decent. I was wrong.
>
>Last week I went back and bought a one and a half pound porterhouse
>steak. Great, I broiled it in the oven and thought the dam thing was
>done. It looked like it was and I got the baked potato all ready with
>lots of butter and sour cream and then sat down to eat. The steak was
>so tender, it almost fell apart. However, once I cut into it, it was
>absolutely bloody.

It wasn't blood.

>I mean a pool of blood was on the plate. Being too
>lazy to cook it some more, I ate it anyway.

As you should have done.

> It wasn't that bad, but I would have liked it to be more done.

Welcome to the world of flavor.

>The question I have is in your opinion, which is the better way to
>cook a steak: broiled or pan fried?

Neither. Go get some good pork chops. They pan fry much better.
Beef gets tough in either situation.

>I live in a high rise apartment so
>cooking outside on a grill is not possible.

I lived on the 17th floor for years and even though I had a concrete
patio for a grill, cooking was not much fun.

>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?
>
>Thanks in advance for your help.

If you insist on doing it inside do it in a cast iron pan on high heat
until the smoke alarm goes off.

Lou