On Jul 6, 5:25*pm, "Cheryl" > wrote:
> "Paul M. Cook" > wrote in ...
>
> > 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. *

If I'm going to pan fry a T-Bone, I trim the fat and render it.
That's the fat I use in the pan. I'm not a cast iron person but I do
understand its uses. It compensates for the low BTU output of average
home stoves. The iron stores heat.

> Same goes with salting the
> steak before it's cooked. *Doesn't that draw the juices out?

If you're putting an inch thick Porterhouse onto a blazing grill,
there's not enough time to "draw the juices out." assuming you're not
going beyond medium. Dry salting the steak an hour before cooking
would indeed be bad

> *I agree with
> the final cooking being done in the oven ) broiler, or just really hot).

--Bryan