How hot should the stove be? As in —- is there a setting I could put the stove on to cook the steak rare without oil splattering all over my kitchen? Actually, why limit my question just to the stove setting? Is there any precaution you recommend that would allow me to cook my steak ultra-rare without oil splattering everywhere? I'd really like to know —- because I love the taste of ultra-rare steak — but don't like oil splattering all over my kitchen when I cook it.
Of course everyone has their own Idea about how to cook steak. His is not my way, and my way would not be your way. The best way to cook your steak is your way… My way is to brush on Worcestershire sauce and melted margarine or butter, then sprinkle with salt and course pepper. Cook on a grill outside and never in a pan for about 12 minutes per side using low to medium heat. Turn the steak 4 times to get hashed grill marks and baste with sauce after each turning… This yields a medium-well steak which is what I like.