In article >,
"Paul M. Cook" > wrote:

> Steaks cooked at famous placed like Delmanico's and Ruth's Chris are all
> very dark on the outside. They are hovering near burned. Alton Brown is
> trying to simulate the way they cook steaks under broilers. Any gas oven
> broiler will give pretty decent results but I never do it because cleaning
> the damn thing is a royal PITA for just a steak.

Paul, this works for me...

Use an oil that has a high smoke point. My personal preference (if I
have it on hand) is grapeseed oil. Coconut oil works ok too. Alternately
peanut oil with olive oil in 4th place if I have nothing else.

I use a cast iron skillet and put a generous amount of oil into it so
it's a good 1/8' inch deep.

I lightly coat the steak with some soy sauce and a light sprinkling of
either salt free lemon pepper or salt free fajita seasoning.

Wait until the surface of the oil begins to "roll" and place the steak
gently into it.

Time it for 90 seconds per side. I like my steaks RARE, just barely
beginning to warm in the middle.

I get a lovely, dark and slightly crispy crust on my steaks that way!

It's fast and easy, and works better if the steak is at room temp to
start with.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama