Thursday, October 23, 2003

By Marlene Parrish, Post-Gazette Staff Writer

Because the beef is rich in unsaturated fats, it cooks approximately 35 percent faster than standard prime beef.

To pan cook: Thoroughly heat a cast iron skillet. Season the meat with salt and pepper. Add a small amount of olive oil to the skillet. Add the steak. Sear the meat over a high flame until the steak releases from the pan. This will take about 1 to 2 minutes, depending on thickness. If it sticks, don't force it. (The meat will have a tendency to stick to the pan at first.) Turn with tongs and sear the other side for about 1 to 2 minutes. A thicker steak can be finished by placing it, skillet and all, in a 375-degree oven for about 2 minutes. Remove the steak to a warm platter and allow it to rest for 2 to 3 minutes before serving.

To grill: Giant Eagle recommends charcoal over gas because charcoal allows you to build a two-level fire, banking the coals higher on one side. Once the coals are white hot, use the hot side for the searing process and the cooler side for the finishing process as noted above.

By Marlene Parrish

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