Talk:Steak, cooked the CORRECT way!

So, I assume this is probably quite tasty if you don't have a grill, but I would submit that the CORRECT way to cook ANY slab of meat invariably involves a charcoal grill. However, it may be that there should be two "CORRECT" ways, one for indoor and one for grills, as I, personally, would take a meaty beef slab cooked properly over hickory coals before any method of indoor preparation.

Mein gott, the smoke!

I just tried this and the end result was undeniably very delicious - but the amount of smoke thrown while the steak was in the pan was absolutely insane. Am I doing something wrong, to get a crazy amount of smoke? Maybe my pan wasn't clean enough? (borrowed it from family member).

Delicious, but the smoke was obnoxiously crazy.

It's the olive oil, you goon

450 is way, way above the smoke point for olive oil...and the pan should be way, way hotter than 450 when you sear the steak. I use good ole canola oil to prevent this, and the nasty taste of burning oil. It's my only gripe with it, though.

Need a Grilled steak instructions

Actually, I may do this myself, I know a pretty good method and involves the. 4 minutes per side philosophy. Probably post it up tomorrow as a variation section at the bottom. Jonathan 22:24, 5 February 2007 (PST)

Added a grilled section at the bottom of article. Original author may wish to edit the formatting, or post here if you don't want it in your article, I can create a new one from scratch. Jonathan 19:50, 11 February 2007 (PST)

Deglazing

Once you're done searing, deglaze the pan with a little white wine and balsamic vinegar. You don't really need a sauce for this steak, but it's a nice addition anyway.