On 2016-09-25 12:41 AM, Je�us wrote:
> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1

> IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
> steaks. It'll take time to season the cast iron pan but it's well
> worth it. Use butter (with a dash of suitable oil to increase the
> smoke point) and get that pan *hot*.
>
> Remove as much remaining blood from the steak as possible which will
> help it to brown evenly and be as tender as possible.


You must have different names for steak cuts there. They are almost the
same cut here, the only difference being the width of the tenderloin
section. Both have a T shaped bone.

> I use a clean
> tea towel to dry the steak out, then into the hot pan. I like my
> steaks medium-rare (not your version of it, LOL

I don't dry mine with a towel, but I do throw it into a hot pan, or onto
a hot grill. I agree about the of medium rare thing. The picture he
posted was a steak past medium.