No cast iron skillet, best way to bake/fry a steak?

[40Hands]

The way I do it:

Heat cast iron pan in oven to broil (500 deg) Meanwhile, tenderize steak with a good ol beating hammer and apply salt + pepper + garlic. Coat with olive oil. When pan and oven are hot, turn on the top burner to high. Take the pan out of the oven and place on the burner and plop the steak down for 30 seconds per side. Then stick it in the oven for 2 minutes per side. This is for a steak that is about 1 to 1.5 inches thick.

Btw, use sea salt and HOT water to clean cast iron.

 

[Fiat1]

Just look here foir all you need to know about your cast iron pan..

KEEP IT FOREVER

 

[Howard]

Originally posted by: Injury

Originally posted by: DaShen

Originally posted by: Eeezee
Straight frying I can imagine would be undesirable. Any chefs of ATOT care to recommend a method? I've been a grill man for awhile, but I want to experiment with other methods and would like to know what definitely won't work for a modest cut of ribeye.

I don't have a cast iron skillet. Yes, it's unfortunate. I find cleaning them to be exceedingly difficult

It takes a while, but you don't have to do it everytime. Most of the time you just wipe it down with a little water. Then every once in a while, you wash it down and reseason it. No big deal.

HOT HOT water and a little bit of dawn will make any old dishrag clean up a pan in a minute or two. Cast iron, non-stick, whatever.

Don't use soap unless there's a lot of (poly)unsaturated fat on the pan.

 

[sao123]

Originally posted by: Jzero

Originally posted by: sao123
Pan Sear both sides, and some sliced mushrooms and carrots.
Season with black & red pepper, garlic, and onion.
Then bake steak, mushrooms, carrots on ultra low temps (200-230F) in a 1/2 cup of beef broth made from water + beef soup base powder, lemon juice, and worcester sauce for about 2-3 hours.

That sounds like a passable potroast...not a steak though...

As thick as i cut my steaks. 2+ inches... it might as well be a pot roast.