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Registered
Join Date: Sep 2004
Location: Sandton, South Africa
Posts: 916
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Skillet is best. I don't add oil to the pan though. Take a nice thick cut of steak with a healthy rind of fat. Add salt/pepepr to taste. Stand the steak on edge (on the rind of fat) in your very hot skillet. As the rind renders down and crisps up it releases fat into the pan in which you then cook the steak. Only way to have it is rare.
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'70 911T (AKA Bottomless Pit) - Undergoing restoration
'13 Audi A4 1.8T - Surprisingly fun means of getting to work
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