Um, I don't really baste something I am broiling indoors. I do ( did ) baste roasts with bacon drippings always, though, then made delicious gravy in the cast iron skillet.
Meanwhile, for lunch or dinner, or breakfast or anytime:
Never...and I mean Never!! Will I cook a quality steak in the oven or on a range top.
From what I understand from the few people I know from up north that is a common way to cook a steak. Down south....? No way!
Quality beef needs to be done on an open flame or natural charcoal,preferably on oak charcoal.
Thats the competition BBQer in me though.
I will cook a USMB quality cut steak under the broiler in the winter time, always. Never in an oven or on the stove top, though. T-bones are my favorite for under the broiler. I like rib-eye but they are too fattening. Too marbled, even when perfect. I love filets, bacon-wrapped or not. I like them about one inch thick or a tad more. Lots of garlic-salt and some pepper. Medium-rare.
I am well known for my culinary expertise.
USMB Quality steak? You mean there is a steak out there of lesser quality then a skirt steak?
I love a well marbled steak. My favorite is the Wagyu/Kobe. They have a nice buttery taste.
But at seventy bucks a steak on average I only get to indulge in em occasionally.
For a somewhat lean steak I like the filet. For a robust flavor you cant beat a T-Bone.
And of course it's gotta be rare....I mean mooing rare.
