On 13 Jul 2005 07:03:58 -0700, dakota2112 wrote:

> Yes I'm talking about beef, I believe in this case it was a porterhouse
> about 1.5" thick. My cast iron skillet was hot to where water droplets
> danced.
>
> I might try with no oil next time; that is one variable I haven't
> removed yet. Thanks for the (helpful) suggestions!

PS: If you're looking for the crust that will form when it comes into
contact with oil, try oiling the meat instead of the pan next time.