One time on Usenet, "dakota2112" > said:

> Ok, so I've been reading for quite a while about how good a steak is
> when it's seared in a hot cast iron skillet. On "Good Eats", Alton
> Brown says to preheat the skillet in a 500 degree oven, then place the
> skillet on the range top and sear the steak for 30 seconds.
>
> I tried this last night. But because of a pie being in the oven, I
> wasn't able to preheat that way, so I turned the electric rangetop
> burner to HIGH and let the skillet preheat for about 20 minutes. It
> got hot to where I couldn't hold my hand above the skillet for more
> than a few seconds, and the skillet took on a gray ash-like appearance.
> I dropped my room-temperature, safflower-oiled steak in the skillet,
> filled my house with smoke, and ended up with only a very minimal
> seared crust - and I seared it for at least 1-2 minutes per side.

<snip>

> Any suggestions on what I'm doing wrong with the pan searing? thanks
> in advance......

I wonder if it's the oil? I sear my steaks in a cast iron skillet
heated on the stovetop (it gets plenty hot), but no oil -- just some
salt and pepper in the pan...

--
Jani in WA (Smee)
~ mom, VidGamer, novice cook, dieter ~