Mormont Harlecker wrote:
> What do you think of this steak cooking method:
>
> Start with a frozen steak. Put it on a hot griddle. Pour melted button on
> top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> steak and cook evenly.
>
> Think that would work? I heard it from a friend and supposedly it makes a
> great medium rare steak! But I'd hate to waste a steak trying, if it'll
> turn out well-done or something.

It's a bad idea. Butter melts at about 93°F. If the top of the steak is
that warm, the middle has top be 20 or 30 degrees hotter than that. It's
already past mid-rare by the time the butter melts.

Pastorio

"Bob (this one)" > wrote in message
...
> Mormont Harlecker wrote:
>> What do you think of this steak cooking method:
>>
>> Start with a frozen steak. Put it on a hot griddle. Pour melted button
>> on top of it. Butter will harden. Wait for butter to "mostly" melt.
>> Flip steak and cook evenly.
>>
>> Think that would work? I heard it from a friend and supposedly it makes
>> a great medium rare steak! But I'd hate to waste a steak trying, if
>> it'll turn out well-done or something.
>
> It's a bad idea. Butter melts at about 93°F. If the top of the steak is
> that warm, the middle has top be 20 or 30 degrees hotter than that. It's
> already past mid-rare by the time the butter melts.
>
> Pastorio

Thank you very much, sir, for your learned answer!

"Bob (this one)" > wrote in message
...
> Mormont Harlecker wrote:
> > What do you think of this steak cooking method:
> >
> > Start with a frozen steak. Put it on a hot griddle. Pour melted button
on
> > top of it. Butter will harden. Wait for butter to "mostly" melt. Flip
> > steak and cook evenly.
> >
> > Think that would work? I heard it from a friend and supposedly it makes
a
> > great medium rare steak! But I'd hate to waste a steak trying, if it'll
> > turn out well-done or something.
>
> It's a bad idea. Butter melts at about 93°F. If the top of the steak is
> that warm, the middle has top be 20 or 30 degrees hotter than that. It's
> already past mid-rare by the time the butter melts.
>
> Pastorio

He *is* starting with a frozen steak though Bob (a bad idea anyway in my
book...)



Shaun aRe

Shaun aRe wrote:
> "Bob (this one)" > wrote in message
> ...
>
>> Mormont Harlecker wrote:
>>
>>> What do you think of this steak cooking method:
>>>
>>> Start with a frozen steak. Put it on a hot griddle. Pour melted
>>> button on top of it. Butter will harden. Wait for butter to
>>> "mostly" melt. Flip steak and cook evenly.
>>>
>>> Think that would work? I heard it from a friend and supposedly
>>> it makes a great medium rare steak! But I'd hate to waste a
>>> steak trying, if it'll turn out well-done or something.
>>
>> It's a bad idea. Butter melts at about 93°F. If the top of the
>> steak is that warm, the middle has top be 20 or 30 degrees hotter
>> than that. It's already past mid-rare by the time the butter melts.
>>
>> Pastorio
>
> He *is* starting with a frozen steak though Bob (a bad idea anyway in
> my book...)

I know. And that's worse than if it were at room temp.

Pastorio

Shaun aRe > wrote:

> He *is* starting with a frozen steak though Bob (a bad idea anyway in my
> book...)

Yes, always hard to judge doneness when starting from
frozen. I have had some success by starting out on a
grill at low heat till the steak gets fully thawed and
mostly cooked, then crank the heat up high for a few
minutes to finish it off. Tricky to get it just right,
but possible with a little practice. Much better to
start with thawed meat, but occasionally we forget to
take it out of the freezer a day ahead and really want
a nice steak, so one learns how to deal.

Bill Ranck
Blacksburg, Va.