The best Steak I Ever Had
This particular steak was a 1-1/2” thick rib eye steak. It was cut into two pieces of 6 oz. for my wife and 10 oz. for me. The size isn't that important – the procedure is. This cooking session w...
Forum Discussion
wildtoad wrote:
Sounds ok, but I've never understood butter on a steak.
That's the only way I fix steaks. If cooking in a pan, the juices begin to flow from the meat, it mixes with the butter. Keep pouring these juices over the top of the meat. The butter or margarine has just enough salt it in, you don't have to add any more, and the butter has just enough flavor, it pulls out the flavor of the meet,and you do not need any other kind of seasonings. The meat "tastes" for itself. It finishes juicy, evenly cooked, and very good tasting.
At home we do the oven - skillet, or skillet - oven combinations quite a bit. When camping we use a flat griddle and I capture the juices in the drip pan and keep pouring it on top of the meat.
