"Michael O'Connor" > wrote in message
...
>I would never cook a steak in a skillet atop a stove, unless I breaded
> a cube steak and fried it in some oil, which is how one makes Country
> Fried or Chicken Fried Steak. I live in an apartment, and it is
> impractical to grill outside, as my apartment complex has rules
> against grilling on your back patios, you have to set up the grill in
> the parking lot to reduce the risk of the building catching on fire.
> I love a grilled steak on a gas grill, but broiling it in the oven is
> a suitable substitute.


Grilling in a cast iron pan is VERY acceptable as is using a cast iron grill
pan.




>
> If you have never broiled before in the oven, it is simple, the trick
> is to keep an eye on it and set a timer. You want to set up the oven
> rack so it is the first one below the broiler area, and if your stove
> has an exhaust fan you will want to turn it on as it will generate
> some smoke. Another tip is to always cook on a piece of heavy duty
> foil on a pie pan or cookie sheet for easy cleanup;



That is an invitation for disaster - if you use foil cut slits so the fat
can drain off into the broiler pan that comes with the broiler/oven - there
is a reason for those pans with the slits. Use it or set your oven on
fire -it will happen!



<snip>

No comment on the other misinformation.


Dimitri