ChefsugNote From The Chef

mgabiati 08:57, 19 Feb 2008

The idea with this recipe is getting the pan hot enough to a) make a nice sear on the surface of the meat, b) make the fat and connective tissue soft while c) not frying the meat in it's own fat (or any other fat, that means no butter gentlemen!). The salt will help make a tasty and crispy sear, as long as the fat from the cooking meat isn't allowed to fry the meat; so if you don't have the ridged cast iron skillet, trim a little extra fat off your steak and use really coarse salt.

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wei_liang_97 16:11, 24 Feb 2008

i like nice steaks n i cannot lie