- Joined Sep 5, 2008
I hear what you are saying - but I let the steak sit out for at least 30 mins sometimes 45 at room temp, so the meat is not cold. The oil etc is on the steak. The pan is smoking hot. It works It's a griddle pan too that I use, so if I oiled the pan first, most of the oil would be wasted in the grooves and just smoke the house out and set of fire alarms...naah, I oil the steak..DC, I had my mouth watering reading your description - I like my steak medium rare, sometimes rare, sometimes blue.
One thing I don't understand though: if the oil goes on the steak, it is cold when the steak hits the pan, therefore the pan has to heat the oil and the steak - if the oil is in the pan, it is hot when the steak hits the pan, therefore the pan and the oil can sear the steak itself - wouldn't that be more efficient/fast/more searing power?