02-06-2007, 05:13 AM
Oh COME ON! I grilled out last night - and it was -12 here in Northern IL! Superbowl will do tha tto you I guess.
If it 's a thick one, then definitely pan seared is the way to go. Get a good old black skillet - HOT HOT HOT, sear it, and lock in the flavor.
http://www.foodnetwork.com/food/recipes/...99,00.html
Excellent technique - used it a few times, I would rub with garlic, and the Montreal Steak seasoning is fantastic stuff as well. Both would be on my steak for sure.
And, a tiny pat of butter on the steak once it's out of the oven adds excellent flavor.
Finish it off with sliced mushrooms, sauteed in that same pan.
If it 's a thick one, then definitely pan seared is the way to go. Get a good old black skillet - HOT HOT HOT, sear it, and lock in the flavor.
http://www.foodnetwork.com/food/recipes/...99,00.html
Excellent technique - used it a few times, I would rub with garlic, and the Montreal Steak seasoning is fantastic stuff as well. Both would be on my steak for sure.
And, a tiny pat of butter on the steak once it's out of the oven adds excellent flavor.
Finish it off with sliced mushrooms, sauteed in that same pan.