"Paul M. Cook" > wrote in message
...

> As for cooking - use cast iron. Season the meat with kosher salt and
> pepper (or just seasoned salt) and rub with peanut oil. Use a well
> seasoned cast iron skillet brought to screaming heat then add peanut oil
> and then the meat. Ignore the smoke, it is a sign the pan is hot enough.
> Sear on one side, flip, sear on the other then under the broiler for 2-3
> minutes per side.

I have never pan fried a steak with oil -- in fact I learned from others
that it gives a better sear to use a dry hot pan. I've never used cast
iron, though, so maybe that's the difference. Same goes with salting the
steak before it's cooked. Doesn't that draw the juices out? I agree with
the final cooking being done in the oven ) broiler, or just really hot).