Quote:
Originally Posted by stomachmonkey
Cast iron pan.
Get it hot. It's not hot till it starts to smoke.
Season the steak, Kosher salt and pepper.
Steaks should be sitting out for 20-30 minutes so they are not cold.
Toss in some buttah then toss the steak in right on top.
Use tongs, max 1 minute per side then put the whole pan into a 350 oven.
Time is dependent on thickness of steak.
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no other posts necessary.
it is this simple. key is getting steak to room temp which is dependent on thickness.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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