Pan Seared Steak Help

[thescreensavers]

Room temp stakes
500F deg oven
Cast iron pan pre seasoned

Once oven hit 500F took out pan put on stove top on high heat

Put salt and peppred with some Peanut oil stakes on the pan 45 sec each side

then back in the 500 deg oven for 2:15 sec per side
here is where my problem starts, They look so good going in from the stove top but once I put them into the 500 deg oven a POOL of liquid just pools and floods my pan after the 4:30sec



I dont even get why?!

 

[spidey07]

Too much oil or you didn't trim the fat. What cut?

 

[Kaido]

Try using canola oil. Very little.

 

[Kaido]

And, what kind of steaks?

 

[spidey07]

I use only a few drops of oil per side. You need to trim your steaks of the outer fat.

WHAT CUT!

 

[thescreensavers]

Rib Eye, thin pieces. over cooked them a bit too but that's my fault for not shortening the time ha

I put a little oil on the plate and just rubbed the 4 thin pieces I have in the plate by the 3rd piece it had very little left.

edit: trim the outer fat?

 

[spidey07]

Rib Eye, thin pieces. over cooked them a bit too but that's my fault for not shortening the time ha

I put a little oil on the plate and just rubbed the 4 thin pieces I have in the plate by the 3rd piece it had very little left.

Too much oil. And use at least 1" thick. Really, a few drops per side is plenty.

Trim the outter fat means take off any fat on the outside as it's just going to render. Practice makes perfect grasshopper. Keep doing it and you'll get real good at it, real soon.

This is an example of a well trimmed ribeye.

 

[thescreensavers]

^ ok will know for next time, they were about 3/4ths inch pre cooked, lol I know they are a bit thin. But Ill use much less oil next time.

Thanks

 

[dbk]

i get the thick cut from walmart

ok, i use the following method:
oven on broil, stove on high
canola, sea salt, black pepper
45 secs each, then in the oven 3 mins
foil on top and cool for 5 mins

 

[thescreensavers]

I just cooked what we had, I keep kosher so cant just do that :O, the walmart here stopped selling kosher meats ha.

24oz = 13.66 bucks

still was good though, just not as good as I had made it in the past but still not perfect.

 

[SithSolo1]

I use olive oil(not evoo), pre-heat the oven to 400, sear both sides about 2 mins each and then toss it in the oven for 5 mins or so. usually get cuts about 1.5" thick

 

[JulesMaximus]

Peanut oil? Why?

 

[spidey07]

^ ok will know for next time, they were about 3/4ths inch pre cooked, lol I know they are a bit thin. But Ill use much less oil next time.

Thanks

Keep practicing, you'll get it down. You'll develop a feel for the thickness and time and learn to use your finger to poke the meat to tell where it needs to be.

3/4 inch to me is about 30 seconds on first side, flip and toss into oven. 2 minutes then flip again. Another 2 minutes, take out and finger poke and check browning. May need another minute or 2 MAX depending on how you like it. Take off and lest rest at least 10 minutes before you touch it.

 

[Squisher]

Peanut oil? Why?

Highest smoking temp. Healthier too.

 

[silverpig]

Pan frying works best when the steaks are really thick.

 

[thescreensavers]

Highest smoking temp. Healthier too.

Pan frying works best when the steaks are really thick.

Thanks, I know

Keep practicing, you'll get it down. You'll develop a feel for the thickness and time and learn to use your finger to poke the meat to tell where it needs to be.

3/4 inch to me is about 30 seconds on first side, flip and toss into oven. 2 minutes then flip again. Another 2 minutes, take out and finger poke and check browning. May need another minute or 2 MAX depending on how you like it. Take off and lest rest at least 10 minutes before you touch it.

Yea I mean I have cooked some peices before and most of them get that wattery thing, so decided to post about it, yea I should of done 30/30 then 2min/1:30. But yea next time lot less oil and see how it goes.

 

[KillerCharlie]

Highest smoking temp. Healthier too.

What? You're completely wrong... canola has a higher smoke point and is much healthier. Even soybean ("vegetable") oil has a higher smoke point. Peanut oil would be one of my last choices for that.

I bought a kosher ribeye from trader joe's and it was great.

 

[thescreensavers]

^? Peanut oil is one of the higher ones at
450 F

Canola is 400 still ok to use, and soybean is higher but I don't have that.

 

[Squisher]

People vilified peanut oil because it is very high in saturated fat, but neglected the fact that once you go over smoking temp cooking oils turn into carcinogens.

Die thin and leave a good looking corpse [sorry Fonzie].

 

[BreastInspector]

I vastly prefer charcoal. Seriously OP, its not that hard to get a charcoal fire going and grill a nice bone in ribeye over it. Takes about 45 minutes to do and some practice but the flavor is immense and totally worth it.

 

[KillerCharlie]

People vilified peanut oil because it is very high in saturated fat, but neglected the fact that once you go over smoking temp cooking oils turn into carcinogens.
[sorry Fonzie].

I'm not saying there's anything wrong with peanut oil (I use it sometimes). Canola oil, however, has about the same smokepoint as peanut oil (if not higher) and is definitely healthier.

http://en.wikipedia.org/wiki/Smoke_point

 

[thescreensavers]

^ that wiki article has Canola very high, I would not agree with that, I had canola smoking a bit when my oven was set at 400 when I was seasoning and smoke point is around 400 on many other sites.