Quote:
Originally Posted by After Shock Media
A lid? umm that results in steaming and the crust not developing right.
As for extra virgin olive oil, there is no point really unless that is all you have. The smoke point is low, any flavor would get cooked out or turned bitter.
Just heat your broiler. Then get a cast iron near lava hot. Rub room temp steak with some peanut, canola, or vegetable oil. Sprinkle on some salt and black pepper. Drop in pan, let sit without touching it for a few min. Flip and put in over under broiler. Leave a few more minutes and its done. Top as you desire.
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well the olive oil plays many roles, the first is searing in the seasoning, as you mentioned, olive oil actually startes to smoke and burn at a very high temp, compared to peanut, canola, or veg oil.. so it would be perfect. as far as flavor, ive never sautee'd anything in olive oil and have had it burn or taste bitter... maybe you just cooking over a flame thats too high.
oh, and you put the lid on the steak as it cooks, you put the blue cheese on after the steak has cooked, and your only putting it in the broiler for less than a minute to melt the blue cheese or horse raddish crust nto cook the steak
as far as me recomending using a SEASONED cast iron pot, is the closest thing your going to get to a steakhouse steak
these methods are basically the ones we use at work, the lid plays the role as a steak weight n which every steakhouse in the world uses to cook steaks, no one has them at home, so use a lid.. plays the same role