Thursday, August 12, 2010


I read this in an review of a Mark Peel book:

"A good cut of beef demands to be grilled but if you must pan fry - please! use half extra virgin olive oil and butter such as for Steak Au Poivre or just rub the pan with a little fat cut from the steak, sprinkle the pan with a thin layer of salt, place the pan over high heat until the salt starts to brown but not smoking, add the steak and cook for about 10 minutes per 1-1/2 inch of thickness, turn the meat and cook for 10 minutes on the other side. Rare steak but not bloody."

I'll have to try the cast iron + salt technique, sounds interesting!

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