On 12 Jul 2005 13:33:25 -0700, "dakota2112" >
wrote:

>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.

(on each side, and then return to hot oven to finish cooking for 4
minutes, turning once)

>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 doesn't take anywhere *near* 20 minutes to heat the pan to a
suitable temperature. With gas, it takes maybe 3 minutes; perhaps a
little longer with electric.

> 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.

Even 1 minute searing, and 4 minutes in a 500-degree oven seems as it
it would produce a fairly rare steak (recipe says 1-1/2 inches thick).
I think I cook on stovetop for about 3 minutes per side for med. rare.

> (And how do people
>actually do this indoors without getting a housefull of smoke?!)

Exhaust fan. Or open window. This method *does* seem to produce a fair
amount of smoke.