On 12/11/2013 7:26 PM, jmcquown wrote:
> On 12/11/2013 6:02 PM, ImStillMags wrote:
>> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
>>
>>
>>> 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.
>>
>>
>> I would never put celery salt on a steak. Just black pepper and a
>> little garlic salt (which I blend myself). Sprinkle liberally on both
>> sides and let sit in the refrigerator for a day to age and dry out a bit.
>> Sear in a screaming hot cast iron skillet for about a minute, turn
>> over and put in a 450 oven for about 3-4 minutes. Deglaze the pan
>> with butter, red wine, worchsetershire, and a dab of brown sugar and
>> maybe some A-1 or equivalent, to make a steak sauce. Yum.
>>
>>
>>
> Definitely not celery salt on steak. Freshly ground black pepper, yes.
> Salt, yes. If you've got a good cut of beef, no sauce is necessary.
> Lots of people like A-1 or Heinz 47

Ooops, I cheated Heinz out of 10 herbs and spices!

> or wine-marinated steak. To me,
> that's for enhancing a blase cut of beef.
>
> Jill