Got a Cast Iron, Got a Steak...what next?

[waggy]

Originally posted by: Schfifty Five
And what's a good cast iron skillet? how much should I be paying for it?

Go to garage sales and find for $2

 

[sjwaste]

If you're really cooking at 500+ degrees, you'll have a hard time finding any edible oil that doesn't smoke on you.

Stick to the EVOO, it at least imparts some decent flavor as it burns away. I think vegetable oil, canola oil (refined hydraulic fluid, basically), etc give the food an off taste. The only others I'd recommend if you insist on a higher smoke point are grapeseed or avocado. They're relatively flavorless.

 

[sjwaste]

Originally posted by: Modelworks

Originally posted by: Schfifty Five
And what's a good cast iron skillet? how much should I be paying for it?

Cast Iron is pretty much cast iron.
Most people like the lodge brand that are pre-seasoned.

I have a set that has been in my family over 100 years. Its covered with a thick black burned outside of about 1/4 inch thick and the inside is just perfectly black and smooth. Looks awful but man can it cook good.

Nothing can beat cast iron + lard + fish or chicken

The best part is that your skillet makes that food taste different than anyone else's. They don't call it "seasoning" for nothing 🙂

That's awesome, I wish we had a pan that's been in the family, but my grandparents don't have any cast iron.

 

[Rudee]

Over 12000 posts and still can't use the Search function on a topic that has been beaten to death here before.

 

[Kaido]

Originally posted by: spidey07

Originally posted by: uberman
Go to a steakhouse for dinner.

The steaks you make at home are better.

I've been to Outback and Texas Roadhouse recently. My steaks >>>> than theirs :thumbsup:

 

[Kaido]

Originally posted by: Schfifty Five
I'm a steak noob...hell I'm a cooking noob.

How do you prepare the steak w/ the canolo or vegetable oil? Do you just coat both sites w/ a thin layer of the oil? And then put salt and pepper as well after?

Do you have to physically rub the oil/pepper/salt into each side?

I picked my 10" Cast Iron Skillet from Cabellas for $15.

To prepare the steak, I first salt it (put a bunch of salt on it for 15+ minutes, wash it off, and pat it dry), rub some oil on it (a teaspoon or so, rub it all over the steak with your hands), and then salt and pepper it (kosher salt and black pepper).

Preheat the oven to 500 degrees and put the skillet in to preheat as well. Turn a burner on high and when the oven is done preheating, move the skillet to the burner. Put the steak on for about a minute on each side. Careful as this will smoke a lot (at least with Extra Virgin Olive Oil), so turn on your exhaust fan and probably bring in a floor fan and open the windows. After doing both sides, flip it back over to the first side and put it in the oven for a few minutes per side. I did 7 minutes total (3 minutes on first side, 4 minutes on second side) and it came out medium-well. Take it out of the skillet and let it sit for about 10 minutes, then eat it.

:thumbsup:

 

[BornStarlet]

If your steak was too dry its probably because 1, you sucked out a ton of moisture leaving the salt on for that long, and 2, you over cooked it. We cook our steaks this way (usually rare-medium rare) and they're so juicy you almost have to eat them in a bowl

 

[spidey07]

Originally posted by: BornStarlet
If your steak was too dry its probably because 1, you sucked out a ton of moisture leaving the salt on for that long, and 2, you over cooked it. We cook our steaks this way (usually rare-medium rare) and they're so juicy you almost have to eat them in a bowl

yeah, don't season until you're ready to put the meat to the heat.

And room temp people - very important. I usually let it sit for a good hour if not more out of the fridge before cooking.

I also do lambchops/rack of lamb like this and they're to die for. Same with good pork chops. Any finer, more tender cut/fast cook meat you can do like this.