Hi. I've been lurking for quite sometime until I had to post after following the footsteps of this thread: High heat cast iron ribeye
Well, after asking few questions last night, I bit the bullet and went all out to mimic this culinary perfection.
I went and bought a 3 Piece Cast Iron Skillet set for $19.99 at Kohl's. I did some shopping at Target and Wal-Mart previously. Unfortunately, they either didn't have any real authentic heavy-grade iron set or had some very questionable looking ones with cheap wooden handles.
I stopped by grocery store and picked out a 1.5" thick USDA Choice Ribeye steak. $9.99/lb of quality goodness. 1.4 lb @ $15~ bucks. Bit expensive for a bachelor, but got to make the first one count! Also bought a small bottle of Canola oil, as you guys recommended because it has higher 'burning point' than vegetable oil.
Last stop at a local liquor store: A bottle of Chianti, $8.95
I came home and started to get ready:
1. The skillet is preseasoned and the manual advised to boil water in the skillet then dry it for first-time use. I went and did that.
2. Turned on the oven and set it to 550 degrees. Threw in the skillet and few Idaho potatoes.
3. Time to season the meat. Nothing but light salt and pepper on both sides followed by soft finger-massaging of the meat with splash of canola oil. Check out this beauty...
4. Opened the bottle of chianti and poured myself a glass and sipped a few in delight, anticipating the imminent oral orgasm.
5. I even turned on some classic music. First song Winamp chose was Spring by Vivaldi. How fitting!
6. The oven has been on at 550 degrees for full 30 mins. This is enough time to fully turn the skillet into a flaming magma.
7. I turn on the range at max, take out the skillet, drop the damn steak and NOT MOVING A THING! The steak screamed with joyous sizzle, smoking up the whole damn floor. 45 seconds, FLIP! Another 45 seconds FLIP! As you know, this is the most important part of cooking as the heat-retaining heavy cast iron quickly pan-sears and scar the outer skin, so it locks in the juice and blood inside. I flipped AGAIN then put it back in the oven.
8. Your original guides recommended spending about 5-7 minutes in the oven. That would have been an utter NIGHTMARE for the steak. Something didn't feel right so I took it out after mere two minutes....
Let's get right to it folks. Turned out to be a perfect culinary orgy:
CHECK IT OUT!!!!!
Macro shot to show texture...
Classical music + the best steak no restaurants can match = pure bliss!
I offered my roommmate to have a bite. His head exploded upon chewing because he couldn't handle it.... I called the hospital after finishing my steak.
Learning to cook is amazing. Once you obtain it, you keep it for rest of your life! My next GF will be one lucky biach...
Well, after asking few questions last night, I bit the bullet and went all out to mimic this culinary perfection.
I went and bought a 3 Piece Cast Iron Skillet set for $19.99 at Kohl's. I did some shopping at Target and Wal-Mart previously. Unfortunately, they either didn't have any real authentic heavy-grade iron set or had some very questionable looking ones with cheap wooden handles.
I stopped by grocery store and picked out a 1.5" thick USDA Choice Ribeye steak. $9.99/lb of quality goodness. 1.4 lb @ $15~ bucks. Bit expensive for a bachelor, but got to make the first one count! Also bought a small bottle of Canola oil, as you guys recommended because it has higher 'burning point' than vegetable oil.
Last stop at a local liquor store: A bottle of Chianti, $8.95
I came home and started to get ready:
1. The skillet is preseasoned and the manual advised to boil water in the skillet then dry it for first-time use. I went and did that.
2. Turned on the oven and set it to 550 degrees. Threw in the skillet and few Idaho potatoes.
3. Time to season the meat. Nothing but light salt and pepper on both sides followed by soft finger-massaging of the meat with splash of canola oil. Check out this beauty...
4. Opened the bottle of chianti and poured myself a glass and sipped a few in delight, anticipating the imminent oral orgasm.
5. I even turned on some classic music. First song Winamp chose was Spring by Vivaldi. How fitting!
6. The oven has been on at 550 degrees for full 30 mins. This is enough time to fully turn the skillet into a flaming magma.
7. I turn on the range at max, take out the skillet, drop the damn steak and NOT MOVING A THING! The steak screamed with joyous sizzle, smoking up the whole damn floor. 45 seconds, FLIP! Another 45 seconds FLIP! As you know, this is the most important part of cooking as the heat-retaining heavy cast iron quickly pan-sears and scar the outer skin, so it locks in the juice and blood inside. I flipped AGAIN then put it back in the oven.
8. Your original guides recommended spending about 5-7 minutes in the oven. That would have been an utter NIGHTMARE for the steak. Something didn't feel right so I took it out after mere two minutes....
Let's get right to it folks. Turned out to be a perfect culinary orgy:
CHECK IT OUT!!!!! Macro shot to show texture...
Classical music + the best steak no restaurants can match = pure bliss!
I offered my roommmate to have a bite. His head exploded upon chewing because he couldn't handle it.... I called the hospital after finishing my steak.
Learning to cook is amazing. Once you obtain it, you keep it for rest of your life! My next GF will be one lucky biach...
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