Post # 17
I use a cast iron skillet and a grill with a side burner.
1. Let the steak come to room temperature and coat with a thin layer of olive oil on both sides. Season with salt and pepper on both sides.
2. Preheat the grill to 500 degrees and heat the skillet on the side burner on high heat.
3. Place the steaks in the hot pan for 3-4 minutes to sear one side.
4. Turn the steaks over and move the hot pan into the grill, closing the cover. The steaks will be medium rare in about 6 minutes.
Post # 18
I live in Kobe, so the beef I get is delicious, but comparatively thin cut. (I usually can’t afford Kobe beef though, but cook a reasonable amount of waegu – basically about 60000 cows are raised each year to become Kobe beef, but only 3000 actually make the grade – so a lot of what is in my supermarket is the excellent waegu beef that didn’t quite make the cut).
I tend to use room temperature beef, season both sides with steak, and cook using olive oil on a very high heat. I cook for about a minute each side, and then turn the pan off, and leave it for a minute with the lid on. Om nom nom.
Post # 19
We almost always grill it. We like to rub Montreal Steak Seasoning on it and that’s it! Hope your steak turned out great!