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Originally Posted by Roscoe
I do it similarly but I use a cast iron pan and I get it white hot. Put the steak in for about 4 minutes. Meanwhile I have the oven on 500. I flip the steak and put the whole pan in the oven for another 4 minutes.
Make sure you have good ventilation and the batteries are out of the smoke detector.
By the way, thick ribeyes are the best.
Roscoe
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Many of great chefs do it this way.. If you follow Alton Brown or Emeril -- a good room temp steak to start -- insert sliced garlic cloves and season with sea salt..cooked this way.. - almost shear perfection.
