On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
> wrote:

>On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>
>> Bobo Bonobo® wrote:
>>
>>>>> That was exactly what I suggested. Pan frying does not get as good
>>>>> results, but it may be worth it not to stand out in 40F with drizzle.
>>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>>>> with ridges.
>>>
>>> Either can be fine. The grill pan makes it look prettier. Still, I'd
>>> rather grill over wood or lump, or even briquets than cook a steak on
>>> the stovetop.
>>
>> So true. Grilling over a charcoal is the best. Even gas grills are good.
>> Frying them is one of my least favoured modes of cooking a steak,
>> except that a pepper steak can be pretty good.
>
>but some of us unfortunates have access to neither gas nor charcoal grills.
>
A regular CI pan (no ridges required) works just fine. However,
you'll need a hood fan that can suck the fillings out of your teeth if
you don't want the smoke alarm to go off or the fire department to
knock on your door. Well, either that or 900-1000 CFI.

--
I love cooking with wine.
Sometimes I even put it in the food.