On 8/16/2015 4:01 PM, Ed Pawlowski wrote:
> On 8/16/2015 4:46 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.
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.

I used to do that oiling the pan with some fat trick when I was a kid. I
just don't ever want to be doing that again. These days, I like to use a
lot of oil in cooking. I come to realize that everything is better with
oil. That kind of thinking is quite liberating.