On Wed, 28 Sep 2016 22:41:48 -0400, Ed Pawlowski > wrote:

>On 9/28/2016 4:29 PM, Je?us wrote:
>> On Tue, 27 Sep 2016 20:27:18 -0400, Ed Pawlowski > wrote:
>>
>>> On 9/27/2016 5:05 PM, Je?us wrote:
>>>> On Tue, 27 Sep 2016 11:01:15 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Mon, 26 Sep 2016 20:50:52 -0400, Ed Pawlowski wrote:
>>>>
>>>>> Butter on steak afterwards is fine. But it's impossible to cook a
>>>>> steak in butter as the heat required to properly cook a steak is too
>>>>> hot and would burn the butter quickly.
>>>>
>>>> Sorry, I take issue with that claim. Yes, butter burns easily but
>>>> adding a little oil to increase the smoke point helps. I've yet to
>>>> find a better way too cook a steak in a pan.
>>>>
>>>>
>>>>
>>> A really hot well seasoned cast iron pan. Nothing needed, but a
>>> sprinkle of salt is often used.
>>
>> What does the salt do?
>>
>
>Aside from seasoning it acts as a dry lubricant keeping the meat from
>sticking.

I might try using salt on a Scotch fillet tonight Ed, thanks.