As previously posted, when my first steak came out well well done. It was still PRETTY DAMN good because this cast iron method locks in the juice inside- unlike your typical dry and tough well done steaks by grilling.
I hear ya. Though with your underdeveloped palate you shouldn't be wasting so much money on a prime cut of meat, just to burn it to a crisp!
Did you stick it right onto the middle rack of the oven? Or just under the broiler? If you put it under the broiler, 2-3mins is about right.
Actually I put it right on top of broiler (the lowest floor). That's probably why it took so quick.
Ah... next time try the top broiler. That way you get the searing from the top element, as well as the searing from the pan itself.
looks good. a perfect medium rare.
Next time try 1.75 or 2 inches. That will take longer. I live and die by my meat thermometer when cooking steaks like this...60 seconds could be the difference between medium-rare and over-medium.
The thickness of the steak will determine how long you need to leave it in the oven.
nice job
Next time try 1.75 or 2 inches. That will take longer. I live and die by my meat thermometer when cooking steaks like this...60 seconds could be the difference between medium-rare and over-medium.
The thickness of the steak will determine how long you need to leave it in the oven.
nice job
LordMaul
Lifer
- Nov 16, 2000
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You fool! Now I must pillage your house in search of this fine meat, take your wenches and make you my steakery slave for the rest of your pitiful, non-grilling life!
(i.e., that looks fricken delicious, sans the Chianti. I would've chosen a different red wine, but hey, some of you weirdos love that crap.)
Edit: You know you're old skool when, after seeing the thread title, you had a IBhacknU flashback and frantically clicked all the smilies inside.
(i.e., that looks fricken delicious, sans the Chianti. I would've chosen a different red wine, but hey, some of you weirdos love that crap.
) Edit: You know you're old skool when, after seeing the thread title, you had a IBhacknU flashback and frantically clicked all the smilies inside.
Searing doesn't seal in juices - it makes a delicious crust and helps promote the Maillard reaction (which leads to browning)
I really like pan seared ribeye. It's not something I can make in the winter since I have to open at least two windows to get all the smoke out. I like to take the meat out of the fridge for 10 minutes to let it warm up, but I don't usually let it go longer than that. If you leave it out for 30 minutes, you'll get nice even cooking, but I've found if the middle is a little colder, I get an nice doneness gradient in the meat with a slightly warm, rare center (which is exactly how I like my steak).
I usually skip the pepper until after the steak is done and cut up, I don't skimp on the kosher salt though.
I really like pan seared ribeye. It's not something I can make in the winter since I have to open at least two windows to get all the smoke out. I like to take the meat out of the fridge for 10 minutes to let it warm up, but I don't usually let it go longer than that. If you leave it out for 30 minutes, you'll get nice even cooking, but I've found if the middle is a little colder, I get an nice doneness gradient in the meat with a slightly warm, rare center (which is exactly how I like my steak).
I usually skip the pepper until after the steak is done and cut up, I don't skimp on the kosher salt though.
So when you put it back in the oven, do you use the iron skillet that you seared it with, or you put it on some other pan/tray and put it back?
Heh, ok. I think I got it. When Alton said Skillet first, then Pan, I thought they were different things.
Originally posted by: JMWarren
Chianti....
Nothing at all wrong with Chianti. Granted, not always a good pair with red meat, but nothing wrong with the wines.
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