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#51
02-21-2006, 11:34 PM
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Re: Steak- how do you season it?
I have a "grill pan" which is what you're talking about. I like it, mostly just 'cause it makes grill marks. I'm not sure it's any better than what Ed suggests.
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#52
02-22-2006, 12:14 AM
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Re: Steak- how do you season it?
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#53
02-22-2006, 01:05 AM
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Re: Steak- how do you season it?
I'm a big fan of Paul Prudomme's Meat Magic.
My latest way to prepare my steaks: brush w/ olive oil, season with crushed black pepper, sea salt, and meat magic. Preheat my oven to 550, with my castiron skillet inside it. After the oven is heated sufficiently, place on range at med-high heat. Sear steak (I go for NY Strips, 1.5") on each side for 2 minutes. Pop back into oven for 2 minutes. (for medium rare) Pull skillet out, wrap steak in foil. Set skillet aside for a couple minutes to cool off just a little (won't be too much since castiron retains heat so well). Add half cup of red wine to skillet, reduce for a minute, and then add 2 tbs of butter. Plate the steaks, pour wine sauce on top.
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#54
02-22-2006, 01:07 AM
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Re: Steak- how do you season it?
Those are fine. I use a 12" flat skillet for my steaks, grill pan for when I cook chicken or pork.
[ QUOTE ] ed and dids, thanks! how do these look? 11 1/4 Frying pan Square pan [/ QUOTE ]
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#56
02-22-2006, 01:34 AM
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Re: Steak- how do you season it?
[ QUOTE ]
ed and dids, thanks! how do these look? 11 1/4 Frying pan Square pan [/ QUOTE ] i would prefer something flat, but these would be fine. a flat skillet would be easier to clean and make sauces from pan drippings in, however. also, never use soap on one of these!
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#57
02-22-2006, 01:40 AM
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Re: Steak- how do you season it?
I have a square one, like I said, it's good for grill marks, as ed mentions, not good for sauce.
If you're looking to save money, just get a good cast iron skillet and it will do all you want (and yeah, take care of it, season it, don't wash with soap and don't use abrasive cleaners on it).
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#59
02-22-2006, 01:58 AM
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Re: Steak- how do you season it?
seasoning a pan is a process of basically integrating oil into the pan. It protects it and makes it more non-sticky like.
You just use hot water and a (soft) scrub because that will remove the oil that you've worked to get on there. Alton Brown has a lot of good stuff on this, search the web and you should find some of it (or just get his cookbook, it's excellent).
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