In article >,
(MrAoD) wrote:
>(Mark Shaw) writes:

>>>There's a new approach gaining some ground. It's to cook steaks over
>>>very low temperatures and forego the crust.
>>
>>Sounds interesting -- I may try that next time, although I really
>>do like a flash-grilled ribeye: cast iron pan preheated in a 500deg
>>oven for 15 minutes, cook steak in pan over high heat 30sec/side,
>>finish in oven 4 minutes (turning once), make a quick reduction
>>sauce w/ butter and cognac.
>
>I'll try the low'n'slow method myself but like you when I don't have time to
>get the Weber (charcoal) set up I use your cast iron pan method too. I never
>knew it had a name.

I don't know that that name is correct -- I just sort of made
it up when I wrote the post.

I got the method from a "Good Eats" episode, by the way.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
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