On Sunday, August 16, 2015 at 10:12:08 PM UTC-5, sf wrote:
> On Sun, 16 Aug 2015 10:46:33 -1000, dsi1
> > wrote:
>
> > On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
> > >
> > > 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.
>
> It depends on how much of a fat layer the butcher leaves. Trim it,
> render it slowly in the pan for a few minutes and you'll get melted
> beef fat. It does work. You only need enough to coat the surface of
> the meat. Turn the heat up and sear your steak. Of course, you'll
> get the best sear with cast iron.
>
All correct, except that you can get a perfectly good sear in a thin
frying pan over a high output gas burner. On an electric rangetop, cast
iron is definitely the best choice.
>
> sf

--Bryan