Sorry satan, but I suggest you heat olive oil to optimum searing temps and observe. Nothing to do with cast iron, it would take a helluva lot more than hot oil to damage it. Really refined olive oil is rated to about 250c IIRC, but degradation will occur below that, and why would you use it when you have alternatives far better suited to the task?
I like a lb of rump, cut 1 1/2in thick, seared on a griddle, finished in the oven to rare/medrare Usually eat with bearnaise, peppercorn, or demi
John Myers
Medium Rare with A1, Wegman's Tangy Sauce, or Frank's. Alternatively, on a bagel with a slice of american cheese.
Jose Jackson
/thread
Blake Rodriguez
Broiling
John Thompson
Well done, I just made a great pork steak last night. Pan fried it was cooked all the way through and still nice and juicy and tender. 10/10 would eat again.
Parker Wilson
this really is the best way, but i put the ketchup in a bowl and mix worcestire sauce in
