"Cheryl" > wrote in message
...
>
> "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).

Nope, it does not. Peanut oil has a high smoke point and is ideal for
steaks. A cast iron pan holds the heat so you get a real sear. You want a
crisp exterior. The salt does not draw out the juices at all because the
meat is seared so quickly. If you used just the broiler you'd not get that
nice crisp crust.. You do not transfer the steaks to the broiler you put the
whole pan in. Then when you flip, use tongs only so you don't piecer the
steak.

Paul