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Cooking a steak

D

duragezic

Lifer
Earlier I was craving a steak, figured I might as well finally buy stuff to cook at home. So I went and bought a cast iron pan, set of dishes, silverware, hell I didn't even have salt and pepper so I had to buy a lot of crap. And of course a steak. Walmart selection is awful so it was between a Ribeye and NY Strip, and the Ribeye looked a little fatty so I went with the NYS/

Now I'm going to cook it and from searching the other steak threads, the thing to do seems to be sear it over high heat in the pan, about 1 minute each side, then take the pan and place it in the oven at 500°. One link says under the broiler, the rest just say oven. And if it was to be the broiler, then I don't know why it says 500° because no oven I've seen has a temperature setting for the broiler.

One problem is that I forgot to buy any hot pads, so I'm really hoping a couple of damp towels will be enough to hold the hot as sin cast iron pan.


updated with pics!
Uncooked New York Strip
Cooked New York Strip
Close-up of inside
Excellent meal
 
Oh yeah, can I toss some onions in the pan? It seems like they wouldn't get cooked much, being the stove time is like 2 minutes max and the oven time not much longer, but do they come out okay? I don't even have any other pans to cook something else in, heh.
 
I just use the broiler, shelf adjusted to top level, door slightly ajar to let smoke escape. You can sear it in the pan 1st though, will help seal the juices inside.

DO NOT USE DAMP TOWELS TO PICK UP HOT PANS, the water will transfer the heat and burn you. Use thick, dry.....
 
heres what I do....put cast iron pan in 500* oven for 30 minutes. Take out and put on stove top, put in steak and sear boths sides for 90 seconds. Put back in oven for 3-5 minutes for medium rare.

if you want to make the onions, I'd then take the steak out and let it rest on a plate (as you shoudl anyway) and throw the onions in the pan on the stovetop and brown them.
 
in order of best use to least (in my opionion)

grill
gas grill
cast iron pan/oven
brioler.


MIKey4dcats is close to what i do with cast iron.

1) use EVOO on steak
2)crank stove up to 500
3) kosher salt and pepper all over steak
4) put on a very hot stovetop for 30 seconds each side.
5) throw it all in the oven for 2 minutes each side.

eat.
 
What, so no broiler then? You keep mentioning 500° which implies the normal/bottom heating elements. How close do I want to rack to the bottom then?
 
Originally posted by: duragezic
What, so no broiler then? You keep mentioning 500° which implies the normal/bottom heating elements. How close do I want to rack to the bottom then?
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i throw it (cast iron skillet an steak) int he middle. 2 minutes each side! it comes out med-rare.

hmm now i want steak
 
Originally posted by: duragezic
What, so no broiler then? You keep mentioning 500° which implies the normal/bottom heating elements. How close do I want to rack to the bottom then?
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it really doesn't matter, most of the cooking is done with the heat of the pan
 
Originally posted by: rezinn
Why the hell do people buy food at walmart?
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'cause it is reasonable priced rezinn. Why don't you buy food at Walmart? 😕
 
Well thanks for the tips. It turned out well I think. Excellent taste, followed by a nice big cig, now to be followed by many more Yuenglings 🙂 I've only cooked a few steaks on the grill so this is my first one inside. See the pics in the OP.

What's with all the friggin' smoke though? I read to expect that and it's perfectly normal. If I hadn't taken the battery out of the smoke detector, it would've went off. Looked like someone was smoking a blunt in my kitchen!

Yeah, the Walmart beef selection was weak. As to why I bought it there, well I was in Target earlier, and they have a bunch of food and that's cool (such a better place to shop: nicer store, no retards or weirdos, not packed like a zoo, etc), but c'mon they don't care beer, no produce, no meat. The fact that I could walk into Walmart and buy a bunch of dishes and household stuff, then get a steak and other food, as well as a 12pk of Yuengling, is just plain convenient. Though they did piss me off over this money order thing that they did finally refund for me, so I'm going to shop a lot less there now. And I want to find a better place to buy meat. That ~10oz NYS steak for over $8 seemed pretty pricey.

Bah, got to clean up now. The cast iron skillet I bought says not to use soap? 😕 So I bought this scrubbing brush, I guess I just use that and hot water?
 
Originally posted by: DaTT
putting a steak in the oven?...WTF? 😕
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I broiled a fantastic rib steak a few years back because it was raining and I didn't want to bbq in the rain.

setting the temp properly prevented smoke in the kitchen.
 
the smoke was probably because you didnt season it first. even if its pre-seasoned you should really throw it in a hot fire before use.

DO NOT USE SOAP OR A BRUSH! just pour a bunch of kosher salt in the grease (while pan still kinda hot). get a few paper towels and wipe the pan up. when the salt is dirty pour it out (may need to redo once more) and thats it. there is no "real" cleaning of the cast iron.

Originally posted by: DaTT
putting a steak in the oven?...WTF? 😕
Click to expand...

while i agree a grill is better useing a cast iron in the method i mentioned does give you a great steak when done.

 
Originally posted by: meltdown75
Originally posted by: DaTT
putting a steak in the oven?...WTF? 😕
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ya rly. lol
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You know, when you buy a steak in a restaurant, they essentially do the same thing. It's called searing.

You have learned something today.
 
Originally posted by: Fritzo
Originally posted by: meltdown75
Originally posted by: DaTT
putting a steak in the oven?...WTF? 😕
Click to expand...
ya rly. lol
Click to expand...

You know, when you buy a steak in a restaurant, they essentially do the same thing. It's called searing.

You have learned something today.
Click to expand...
yayyyyyyyyyyyyy

i'm goin to Hawaii!!

us southern Ontario Canuckers prefer grilling them, my friend. to each his own, right? 😉 :beer:

now we've both learned something.
 
Originally posted by: notposting
You can use water eventually on cast iron, but only after you have the pan seasoned *really* well.

The 2 cast iron pans I use the most now can be washed with some water and a dish towel, just some coarse salt if not too bad. Then I will give them a light rub of shortening or bacon grease.

To season them in the first place, give it a good scrub, then rub with shortening (Crisco) or another heavy fat/grease like bacon, then toss in the oven upside down at about 350F or so for about 45 minutes to an hour. Just let it cool off and put it away the next day (or use and repeat this process). Eventually you get a nice protective non stick coating on the pan which makes it derr awesomeness.
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Originally posted by: clamum
DIDN'T USE A GRILL?! BAN
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Come to the stovetop seared and oven baked dark side. Jooooooooin uuuuuuuuussssss.
 
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