Steak...

Either way.

Practice

Bubbabob said:

dwacon said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side
at 160º best... or shud I broil it instead?

Cheers!

FRY a steak? You're pulling our legs, aren't you? Steak should be
done at 600F or higher. I doubt you can hit that temperature in a
frying pan. You should be able to tell how done it is by touch,
rather than internal temp.

Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
perfectly well.

Jill

On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Bubbabob said:

dwacon said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side
at 160º best... or shud I broil it instead?

Cheers!

FRY a steak? You're pulling our legs, aren't you? Steak should be
done at 600F or higher. I doubt you can hit that temperature in a
frying pan. You should be able to tell how done it is by touch, rather
than internal temp.

Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
perfectly well.

Agreed. You can also make one hell of a Cajun blackened steak that way,
too.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bubbabob said:

dwacon said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side at
160º best... or shud I broil it instead?

Cheers!

FRY a steak? You're pulling our legs, aren't you? Steak should be done at
600F or higher. I doubt you can hit that temperature in a frying pan. You
should be able to tell how done it is by touch, rather than internal temp.

Idiot.

Sheldon

I used to work in a cafe that served the best steaks in Kansas. The cook
always kept them frozen, and when they were ordered, he would pour melted
butter on the grill, put the steak on the butter on the grill, and pour
melted butter on top of the steak. The melted butter would harden up on the
frozen steak. When the butter got warm enough to start running off the
steak, he would flip it over. I don't know how long he left it for well,
rare, or medium, you will have to experiment. The melted butter gave it a
special taste and they were always good.

He also, never stuck a fork into the steak or mashed down his hamburgers.
That let the juices out. He flipped them with a spatula.

Dwayne

"dwacon" <[email hidden]> wrote in message
news:ntrme.61797$sy6.15564@lakeread04...

Quoted message said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side at 160º
best... or shud I broil it instead?

Cheers!

--
The Runaway Bride...
http://www.cafepress.com/dwacon/601709

---
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Virus Database (VPS): 0521-5, 05/29/2005
Tested on: 5/29/2005 6:36:09 PM
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dwacon said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side at 160º
best... or shud I broil it instead?

What kinda steak you tawkin'... tube, tuna, t-bone, which?

Wayne Boatwright said:

On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Bubbabob said:

"dwacon" <[email hidden]> wrote:

> I want to do a steak medium. Is frying in pan 4-5 minutes per side
> at 160º best... or shud I broil it instead?
>
> Cheers!
>
>

FRY a steak? You're pulling our legs, aren't you? Steak should be
done at 600F or higher. I doubt you can hit that temperature in a
frying pan. You should be able to tell how done it is by touch, rather
than internal temp.

Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
perfectly well.

Agreed. You can also make one hell of a Cajun blackened steak that way,
too.

Perfectly medium rare is much better... 🙂
Definitely not 160F.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Bubbabob said:

"dwacon" <[email hidden]> wrote:

> I want to do a steak medium. Is frying in pan 4-5 minutes per side
> at 160º best... or shud I broil it instead?
>
> Cheers!
>
>

FRY a steak? You're pulling our legs, aren't you? Steak should be
done at 600F or higher. I doubt you can hit that temperature in a
frying pan. You should be able to tell how done it is by touch, rather
than internal temp.

Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
perfectly well.

Agreed. You can also make one hell of a Cajun blackened steak that way,
too.

--
Wayne Boatwright *¿*

Can you tell me how?

On Sun 29 May 2005 06:33:39p, Bell Jar wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Bubbabob wrote:
> "dwacon" <[email hidden]> wrote:
>
>> I want to do a steak medium. Is frying in pan 4-5 minutes per side
>> at 160º best... or shud I broil it instead?
>>
>> Cheers!
>>
>>
>
> FRY a steak? You're pulling our legs, aren't you? Steak should be
> done at 600F or higher. I doubt you can hit that temperature in a
> frying pan. You should be able to tell how done it is by touch, rather
> than internal temp.

Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
perfectly well.

Agreed. You can also make one hell of a Cajun blackened steak that way,
too.

--
Wayne Boatwright *¿*

Can you tell me how?

First, you may want to do this outdoors, as it makes a huge amount of
smoke. Be forewarned!

You need Cajun blackening seasonings. You can make you own (there are
plenty of recipes on the web) or you can buy a commercial product. Paul
Prudhomme comes to mind. He may not have invented the process, but he
certainly popularized it everywhere.

Next you need a cast iron skillet and a high heat source.

Prepare the steaks by rubbing the spices well into the meat, forming a good
coating. Wrap tightly in plastic wrap and refrigerate 3-4 hours. Then
allow the steaks to come to room tempeature for cooking. Unwrap and have
at the ready.

When you're ready to cook the steaks, have ready a stick of softened
unsalted butter. Heat the empty skillet until it is practically red hot.
It should be smoking hot.

Very quickly add the butter to the skillet and as soon as it melts, add the
steaks. Depending on the desired doneness, the steaks should require only
3-5 minutes per side. Remove to plates and serve immediately.

Remember that there will be a huge amount of smoke while cooking, and the
steaks will literally be black on the outside.

Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 29 May 2005 06:33:39p, Bell Jar wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:

> Bubbabob wrote:
>> "dwacon" <[email hidden]> wrote:
>>
>>> I want to do a steak medium. Is frying in pan 4-5 minutes per side
>>> at 160º best... or shud I broil it instead?
>>>
>>> Cheers!
>>>
>>>
>>
>> FRY a steak? You're pulling our legs, aren't you? Steak should be
>> done at 600F or higher. I doubt you can hit that temperature in a
>> frying pan. You should be able to tell how done it is by touch, rather
>> than internal temp.
>
> Nonsense. You can pan fry a steak in a well-seasoned cast iron skillet
> perfectly well.

Agreed. You can also make one hell of a Cajun blackened steak that way,
too.

--
Wayne Boatwright *¿*

Can you tell me how?

First, you may want to do this outdoors, as it makes a huge amount of
smoke. Be forewarned!

You need Cajun blackening seasonings. You can make you own (there are
plenty of recipes on the web) or you can buy a commercial product. Paul
Prudhomme comes to mind. He may not have invented the process, but he
certainly popularized it everywhere.

Next you need a cast iron skillet and a high heat source.

Prepare the steaks by rubbing the spices well into the meat, forming a
good
coating. Wrap tightly in plastic wrap and refrigerate 3-4 hours. Then
allow the steaks to come to room tempeature for cooking. Unwrap and have
at the ready.

When you're ready to cook the steaks, have ready a stick of softened
unsalted butter. Heat the empty skillet until it is practically red hot.
It should be smoking hot.

Very quickly add the butter to the skillet and as soon as it melts, add
the
steaks. Depending on the desired doneness, the steaks should require only
3-5 minutes per side. Remove to plates and serve immediately.

Remember that there will be a huge amount of smoke while cooking, and the
steaks will literally be black on the outside.

Enjoy!

--
Wayne Boatwright *¿*

Thanks, I'm going to give this a try. I have a cast iron griddle that is
more seasoned than my cast iron skillet. I'm sure that the griddle would
work just as well.
I'm going to do this on our grill, do I keep the lid up or down?

"dwacon" <[email hidden]> wrote in message
news:ntrme.61797$sy6.15564@lakeread04...

Quoted message said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side at 160º
best... or shud I broil it instead?

Cheers!

--
The Runaway Bride...
http://www.cafepress.com/spam01709

I have to wonder. Is this simple question real? Or is the purpose of the
post to generate interest in the website selling stuff? Yes, I am cynical,
but . . . . . .

On Sun 29 May 2005 08:03:11p, Bell Jar wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 29 May 2005 06:33:39p, Bell Jar wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun 29 May 2005 05:08:58p, jmcquown wrote in rec.food.cooking:
>
>> Bubbabob wrote:
>>> "dwacon" <[email hidden]> wrote:
>>>
>>>> I want to do a steak medium. Is frying in pan 4-5 minutes per
>>>> side at 160º best... or shud I broil it instead?
>>>>
>>>> Cheers!
>>>>
>>>>
>>>
>>> FRY a steak? You're pulling our legs, aren't you? Steak should be
>>> done at 600F or higher. I doubt you can hit that temperature in a
>>> frying pan. You should be able to tell how done it is by touch,
>>> rather than internal temp.
>>
>> Nonsense. You can pan fry a steak in a well-seasoned cast iron
>> skillet perfectly well.
>
> Agreed. You can also make one hell of a Cajun blackened steak that
> way, too.
>
> --
> Wayne Boatwright *¿*

Can you tell me how?

First, you may want to do this outdoors, as it makes a huge amount of
smoke. Be forewarned!

You need Cajun blackening seasonings. You can make you own (there are
plenty of recipes on the web) or you can buy a commercial product.
Paul Prudhomme comes to mind. He may not have invented the process,
but he certainly popularized it everywhere.

Next you need a cast iron skillet and a high heat source.

Prepare the steaks by rubbing the spices well into the meat, forming a
good coating. Wrap tightly in plastic wrap and refrigerate 3-4 hours.
Then allow the steaks to come to room tempeature for cooking. Unwrap
and have at the ready.

When you're ready to cook the steaks, have ready a stick of softened
unsalted butter. Heat the empty skillet until it is practically red
hot. It should be smoking hot.

Very quickly add the butter to the skillet and as soon as it melts, add
the steaks. Depending on the desired doneness, the steaks should
require only 3-5 minutes per side. Remove to plates and serve
immediately.

Remember that there will be a huge amount of smoke while cooking, and
the steaks will literally be black on the outside.

Enjoy!

--
Wayne Boatwright *¿*

Thanks, I'm going to give this a try. I have a cast iron griddle that
is more seasoned than my cast iron skillet. I'm sure that the griddle
would work just as well.
I'm going to do this on our grill, do I keep the lid up or down?

I guess it could work either way, but I've never covered it. The main
thing is having the skillet red hot.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Dwayne said:

I used to work in a cafe that served the best steaks in Kansas. The cook
always kept them frozen, and when they were ordered, he would pour melted
butter on the grill, put the steak on the butter on the grill, and pour
melted butter on top of the steak. The melted butter would harden up on
the frozen steak. When the butter got warm enough to start running off
the steak, he would flip it over. I don't know how long he left it for
well, rare, or medium, you will have to experiment. The melted butter
gave it a special taste and they were always good.

He also, never stuck a fork into the steak or mashed down his hamburgers.
That let the juices out. He flipped them with a spatula.

Hm. I've never tried cooking steak when it's frozen, but several people here
have recommended it. I just happen to have a ribeye steak in the freezer;
maybe I'll try that technique in a couple days.

Bob

Mi e' parso che Bob abbia scritto:

Quoted message said:

Hm. I've never tried cooking steak when it's frozen, but
several people here have recommended it. I just happen to
have a ribeye steak in the freezer; maybe I'll try that
technique in a couple days.

Yes, it's intriguing.
Just one doubt: my freezer runs at -18 Celsius (-0.4 Fahr.), is
it good for this recipe or is it too cold or not enough cold?
What was the freezer temperature at Dwaine's Cafe?
--
Vilco
Think Pink , Drink Rose'

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Dwayne said:

I used to work in a cafe that served the best steaks in Kansas. The

cook

Quoted message said:

Quoted message said:

always kept them frozen, and when they were ordered, he would pour

melted

Quoted message said:

Quoted message said:

butter on the grill, put the steak on the butter on the grill, and pour
melted butter on top of the steak. The melted butter would harden up on
the frozen steak. When the butter got warm enough to start running off
the steak, he would flip it over. I don't know how long he left it for
well, rare, or medium, you will have to experiment. The melted butter
gave it a special taste and they were always good.

He also, never stuck a fork into the steak or mashed down his

hamburgers.

Quoted message said:

Quoted message said:

That let the juices out. He flipped them with a spatula.

Hm. I've never tried cooking steak when it's frozen, but several people

here

Quoted message said:

have recommended it. I just happen to have a ribeye steak in the freezer;
maybe I'll try that technique in a couple days.

Bob

We just did ribeyes yesterday that were still partially frozen. My husband
looked at me like I was an idiot for suggesting to just slap 'em on the
grill partially frozen. He did it anyway (he actually LISTENED to me!) and
they came out fine. Just took a little longer to mutilate his mother's
extremely well-done steak. How she can eat it like that is beyond me! I
like mine still moo'ing.

kili

kilikini wrote:

...... Just took a little longer to mutilate his mother's

Quoted message said:

extremely well-done steak. How she can eat it like that is beyond me! I
like mine still moo'ing.

kili

Same here.... saw a movie once where two cowboys went into the "big
city" and went to some fancy restaurant for a meal. When the snooty
waiter asked one of them how he'd like his steak done, the cowboy
replied: "Break its horns off, wipe its ass, and stick it on my plate!"
🙂 Can't remember the name of the movie, but that line made me laugh...

Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

"cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini wrote:

..... Just took a little longer to mutilate his mother's

Quoted message said:

extremely well-done steak. How she can eat it like that is beyond me!

I

Quoted message said:

Quoted message said:

like mine still moo'ing.

kili

Same here.... saw a movie once where two cowboys went into the "big
city" and went to some fancy restaurant for a meal. When the snooty
waiter asked one of them how he'd like his steak done, the cowboy
replied: "Break its horns off, wipe its ass, and stick it on my plate!"
🙂 Can't remember the name of the movie, but that line made me laugh...

I've heard that one before too, Cathy! When my hubby pulled my steak off
the grill, slapped it on a plate and all that aromatic red juice seeped out
of it, my MIL just about died. She could hardly eat her meal. :~)

kili

Edwin Pawlowski said:

"dwacon" <[email hidden]> wrote in message
news:ntrme.61797$sy6.15564@lakeread04...

Quoted message said:

I want to do a steak medium. Is frying in pan 4-5 minutes per side at 160º
best... or shud I broil it instead?

Cheers!

--
The Runaway Bride...
http://www.cafepress.com/spam01709

I have to wonder. Is this simple question real? Or is the purpose of the
post to generate interest in the website selling stuff? Yes, I am cynical,
but . . . . . .

Obviously a spammer, which is why I asked what kind of steak... perhaps
shark... but more likely cod/bottom feeder.

Sheldon

dwacon said:

want to do a steak medium. Is frying in pan 4-5 minutes per side at 160º
best... or shud I broil it instead?

Cheers!

in America you are not far from a backyard grill! Check your
neighbor's backyard...I bet he has one. Tell him you want to cook a
steak on his grill...he will let you! Get a steak...put it in a ziploc
bag...cover it up with your favorite marinade...I like Mr. Yashida's
Sauce...let it absorb the marinade in the refrigerator for about a
half hour...then go flip it over and let it marinade another half hour
on it's other side...get the grill fired up as hot as it will
get...through the steak on there and flip it with a big spatula after
about ten seconds....flip again after another ten seconds...now you
have it "seared" on both sides to seal in the juices...don't let
anybody put any salt or pepper on it until you take it off the grill!

After four to to eight minutes, depending on how hot the grill is and
how often you have flipped the steak it may be ready to take off the
grill. When it looks right to you...take if off the heat and cut a
little slice into the steak...if it is pink in the center it is
perfectly cooked. Only hamburger needs to be gray all the way through
because hamburger is not a solid piece of meat and has been ground up
allowing possible contaminants to contact it. It is still ok to eat
solid chucks of meat that are not cooked to a gray color all the way
through. If you do these things your steak will be better than the big
name steak houses like Mortons and Ruths Chris! Try it you'll like it!

Bill