Talk:Steak, cooked the CORRECT way!
So, I assume this is probably quite tasty if you don't have a grill, but I would submit that the CORRECT way to cook ANY slab of meat invariably involves a charcoal grill. However, it may be that there should be two "CORRECT" ways, one for indoor and one for grills, as I, personally, would take a meaty beef slab cooked properly over hickory coals before any method of indoor preparation.
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Mein gott, the smoke![edit]
I just tried this and the end result was undeniably very delicious - but the amount of smoke thrown while the steak was in the pan was absolutely insane. Am I doing something wrong, to get a crazy amount of smoke? Maybe my pan wasn't clean enough? (borrowed it from family member).
Delicious, but the smoke was obnoxiously crazy.
It's the olive oil, you goon[edit]
450 is way, way above the smoke point for olive oil...and the pan should be way, way hotter than 450 when you sear the steak. I use good ole canola oil to prevent this, and the nasty taste of burning oil. It's my only gripe with it, though.
Need a Grilled steak instructions[edit]
Actually, I may do this myself, I know a pretty good method and involves the. 4 minutes per side philosophy. Probably post it up tomorrow as a variation section at the bottom. Jonathan 22:24, 5 February 2007 (PST)
Added a grilled section at the bottom of article. Original author may wish to edit the formatting, or post here if you don't want it in your article, I can create a new one from scratch. Jonathan 19:50, 11 February 2007 (PST)
Deglazing[edit]
Once you're done searing, deglaze the pan with a little white wine and balsamic vinegar. You don't really need a sauce for this steak, but it's a nice addition anyway.
