On 12/11/2013 3:15 PM, A Moose in Love wrote:
> On Wednesday, December 11, 2013 4:45:45 PM UTC-5, Roy wrote:
>> I have been cooking and consuming beefsteak all of my life but still
>>
>> I don't seem to be able to match the flavor of steak from commercial
>>
>> steak houses or restaurants. I've tried many of the common brands of
>>
>> so-called steak spice but nothing quite works.
> I don't purchase steaks from supermarkets. At our Saturday farmer's market, I can get a nice strip loin. They are not dry aged, but they are very nice, and fresh.
> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
>

Whatever works, you're actually creating a mini-oven to finish the steak in.

As long as you don't turn the beef gray, no worries.

The same results can be had by searing in the pan for 3 minutes each
side in butter, then into a 450F oven for 4-6 minutes.

But you will be cleaning oven splatter off.