Alex Rast wrote:
>
>(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.
> >
> >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.
>
> Don't oil the steak. It should go in the skillet without anything else on
> it - in the first place because anything else will simply burn, and in the
> second place because that just puts another layer between pan and the
> steak's surface. At the temperatures involved, I think oil might actually
> be dangerous (possible flare-up)
>
> Smoke, meanwhile, is inevitable. Open every window you can and remove
> batteries from smoke detectors.
>
> A good test of whether the pan is hot enough is to drop a few drops of
> water on the pan's surface. If they literally bounce off the surface like
> tiny rubber balls, it's hot enough. I find that even the point where the
> drops evaporate instantly with a quick hiss isn't nearly hot enough. I
> assume, btw, that your skillet was cast-iron? The bigger the skillet, the
> better.
>
> Be aware also that "seared" isn't the same as "burnt". If you're looking
> for a thick layer of actual carbon char on the surface, then you really
> need to expose it directly to open flame. A good sear should create a dark,
> ruddy colour - very distinctive and revealing the muscle fiber direction
> and grain clearly. Also, carbon char adds nothing to the flavour except a
> burnt taste. So again, unless you're looking specifically for the flavour
> of carbon, there's no need to burn the surface of the steak.

You're so fulla shit you leave brown streaks on your pillow by your
earholes. What kinda crap are you attempting to feed us... you haven't
a clue if you're cooking mako shark or tube steak and on and on your
motor mouth revs... put a ****ing cork in it you dumb loudmouthed KNOW
NOTHING *******... you obviously have never eaten any kinda steak other
than that mystery meat comes all coated with secret sauce from between
the Clown's stoopid sesame seed buns... you FRIGGIN' FRAUD!

Kitchen Kop