Quote:
Originally Posted by Fried Meat Ball!
I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.
The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.
I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.
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First off, I should clarify that I crust steaks in a dutch oven, not a shallow skillet. My use of 'skillet' was an imprecise continuation of the conversation.
That makes the oil decision one of heat capacity and not having to char the sides of the steak separately.