Re: Cooking tips requested: Steaks (no grill)
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heat a cast iron pan on the stovetop put in some butter and heat until it's frothy.
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I really don't recommend butter; the smoke-point is so much lower than veggie-oil. If you use canola, as in AB's recipe above, you can get the pan super duper hot, so you'll get a crust on the outside of the meat; it essentially carmelizes the outside. (Not burns. I like my meat rare, but the crust is still important. Mmm, Maillard.)
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