On 8/16/2015 3:46 PM, dsi1 wrote:
> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>> We don't cook steak often, and when we do we broil it. The
>>>> article and
>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>> pieces of
>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>
>>>> http://tinyurl.com/p59ns9e
>>>>
>>>
>>> I've never been able to use a broiler to cook a steak. The results
>>> have
>>> pretty much have been disasters. I think the best tip for cooking a
>>> steak in a pan is to use a good amount of oil.
>>>
>>> I'll fry steak at high heat turning it a couple of times on each side.
>>> Depending on the type and thickness of the steak, I'll ether take
>>> it out
>>> of the pan or turn off the heat and let it sit in the pan.
>>
>> Instead of oil, you can render out some beef grease from fat cut off
>> the
>> sides of the steak.
>>
>> --Bryan
>>
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.

For more beefy flavor. Plus, while the steak is resting, you can toss
some mushrooms or onions in the pan and cook them in the beefy fat.

I render beef suet for cooking, especially for browning meat and
cooking sides for steaks. I'd love to use it for deep frying but I
don't want to mess with rendering that much down.