best way to cook steak on a regular electric stove? - Page 4

Short loin tenderloin (ie Filet Mignon) is actually one of the higher fat content cuts you can get. I swear. Someone will link with confirmation, I'm sure of it...

As for meat in Montréal, perhaps there are farmers selling their own meat in the markets? I know that in Québec City, at the Marché du Vieux-Port, there is a guy selling his own biological beef. I once bought some of it, and it was quite good.

Well i'm sure if you get to know a waiter it's possible.

I use my Lodge more than all my All-Clad pans combined. Cast iron is truly what God would cook with -- well, other than His laser vision eye beam.

Yeah, too hot. Canola's smoke point is extremely high, and even for searing, you don't need that much heat.

Real Japanese Kobe is still illegal in the US, but I'm not sure about Canada.

I had real Kobe on my last trip to Hong Kong. I'm also a very lean meat, cut off all the fat guy and was concerned when I saw that marbled monster. No need for the concern.

It's definitiely a different kind of fat and it's definitely fantastic beef. We had it in a Japanese restaurant and they sliced it thin and then seared. Really, really good. Definitely no "fatty" taste. I found that I didn't mind the smaller portions, because the beef is very good. I'd say the same for home use. I couldn't imagine eating more than 6oz in one sitting.

You can buy wagyu online if your butcher doesn't carry it.

happy to help.

Those who are interested in Wagyu and ever stop by Tokyo, I recommend Imahan, it's a chain with several locations around Tokyo that does Wagyu sukiyaki and steaks. Reasonable prices for what it is, as in 5000Y-10,000Y a head. The beef literally melts in your mouth. I ate at the one in Shinjuku Takashimaya Times Square (9F or 10F? forgot) and it was probably the best beef experience in my life and will be going back shortly. I really really want one of those Lodge pans.

Really? What's the rationale?

mad cow disease import bans

<Slaps head with hand> I knew that, for some reason I was not thinking of Kobe as BEEF, go figure. Regards, Huntsman

A bit back towards the original topic, are there any particular cuts you guys find work better than others when pan frying and finishing in the oven? [edit] Well, that's an unimpressive thousandth post.