So I cooked some steaks last night ...

[Blieb]

hahahahahahaa ...

But seriously ... I did 2 ribeyes in my iron skillet ...

I've been doing all sorts of madness in my skillet since I got it in January ... good stuff ...

I'm not sure that the flavor was any different ... what was noticeably different to me was the even cooking, my grill has some bad hotspots ...

/thread

 

[xanis]

Was there supposed to be a joke, or am I just missing it?

 

[40Hands]

God I love pan seared ribeye. Thanks, now I'm hungry.

 

[loup garou]

You put some "oregano" on that steak or something?

 

[E equals MC2]

I've been using my beautiful 10 lb cast iron skillet as well.

My sickass steak:
1. Bring prime grade ribeye to room temperature. Rub canola oil and S&P on both sides.
2. Preheat oven to broil with the cast iron pan inside it.
3. Take the pan out (SUPER HOT! CAREFUL) and put it on the stove with high heat.
4. The pan is now a 600+ degrees of a perfect steak maker. Drop your steak on it. Do NOT MOVE the steak.
5. You should hear a super loud sizzle... all that crazy heat SEARING & scarring the meat outside, locking in all the juices.
6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

 

[E equals MC2]

Originally posted by: Blieb
hahahahahahaa ...

But seriously ... I did 2 ribeyes in my iron skillet ...

I've been doing all sorts of madness in my skillet since I got it in January ... good stuff ...

I'm not sure that the flavor was any different ... what was noticeably different to me was the even cooking, my grill has some bad hotspots ...

/thread

hey how do you properly cure a cast iron skillet? You're supposed to NEVER wash it right? I can't do that because the cure (ie build up) either burns up and smokes up the whole room or I'm forced to use oil...

So I end up just scrubbing it every 2-3 uses...this gets me frustrated many times.

 

[SKC]

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

 

[pstylesss]

Originally posted by: E equals MC2
I've been using my beautiful 10 lb cast iron skillet as well.

My sickass steak:
1. Bring prime grade ribeye to room temperature. Rub canola oil and S&P on both sides.
2. Preheat oven to broil with the cast iron pan inside it.
3. Take the pan out (SUPER HOT! CAREFUL) and put it on the stove with high heat.
4. The pan is now a 600+ degrees of a perfect steak maker. Drop your steak on it. Do NOT MOVE the steak.
5. You should hear a super loud sizzle... all that crazy heat SEARING & scarring the meat outside, locking in all the juices.
6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

Post this in the ATOT Cookbook and I'll add it in there. In the next couple days I'll be formatting it in word and PDFing it so people can download it.

 

[E equals MC2]

Originally posted by: SKC

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

Well too many variables to accurately say. I used a nice and thick 2" cut. It was also brought to room temperature by sitting still for about 2-3 hours.

Do 60 seconds each side, and do additional 60-120 seconds in the oven. the best way to measure it is that I just cut into the meat and see the color.

Good luck!

 

[dbk]

I love using the skillet+oven method but the smoke is annoying............

 

[KeithTalent]

Originally posted by: E equals MC2
I've been using my beautiful 10 lb cast iron skillet as well.

My sickass steak:
1. Bring prime grade ribeye to room temperature. Rub canola oil and S&P on both sides.
2. Preheat oven to broil with the cast iron pan inside it.
3. Take the pan out (SUPER HOT! CAREFUL) and put it on the stove with high heat.
4. The pan is now a 600+ degrees of a perfect steak maker. Drop your steak on it. Do NOT MOVE the steak.
5. You should hear a super loud sizzle... all that crazy heat SEARING & scarring the meat outside, locking in all the juices.
6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

This is good, except for the "locking in all the juices" part which is just bunk. What you are really doing by searing the meat is caramelizing the outside which adds flavour, but has litle/no impact on the moisture content of the meat.

KT

 

[SKC]

Originally posted by: E equals MC2

Originally posted by: SKC

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

Well too many variables to accurately say. I used a nice and thick 2" cut. It was also brought to room temperature by sitting still for about 2-3 hours.

Do 60 seconds each side, and do additional 60-120 seconds in the oven. the best way to measure it is that I just cut into the meat and see the color.

Good luck!

..I think the biggest variable with my method is that I haven't had time to let the cuts fully get to room temp. Here's to early prep!

edit: and thanks for the tips!

 

[olds]

Originally posted by: Xanis
Was there supposed to be a joke, or am I just missing it?

Apparently everyone just moved out of mommies house and they are cooking for themselves. Cooking steaks is the new e-penor.

 

[sdifox]

Originally posted by: dbk
I love using the skillet+oven method but the smoke is annoying............

Get a real range hood, a Taiwanese one.

http://www.sakurausa.com/prodR727.htm

that one does 680cfm

 

[Blieb]

Oldsmo ... that was the "hahahaha" part ...

Everyone on here cooks steaks or ribs all the time ...

But I really did it in my skillet for the first time ...

--------------------------------

I don't "wash" my skillet ... I'll rinse it sometimes ... when it's piping hot, just run water and swish it around ... usually after using it I just rub it with some paper towels to make it all uniform ... add some oil and let it sit ...

 

[Blieb]

dubla!

 

[JulesMaximus]

Originally posted by: oldsmoboat

Originally posted by: Xanis
Was there supposed to be a joke, or am I just missing it?

Apparently everyone just moved out of mommies house and they are cooking for themselves. Cooking steaks is the new e-penor.

Say hi to your mommy for me will you?

 

[SoulAssassin]

Originally posted by: E equals MC2

Originally posted by: Blieb
hahahahahahaa ...

But seriously ... I did 2 ribeyes in my iron skillet ...

I've been doing all sorts of madness in my skillet since I got it in January ... good stuff ...

I'm not sure that the flavor was any different ... what was noticeably different to me was the even cooking, my grill has some bad hotspots ...

/thread

hey how do you properly cure a cast iron skillet? You're supposed to NEVER wash it right? I can't do that because the cure (ie build up) either burns up and smokes up the whole room or I'm forced to use oil...

So I end up just scrubbing it every 2-3 uses...this gets me frustrated many times.

I rinse and scrub mine with a chore boy type pad but I never use soap. Realistically it's not going to destroy the thing if soap hits it but I don't use it. Be sure to dry it well after. If you don't wash it in some way yeah, you're gonna get a ton of crap.

I bought an unseasoned pan and rubbed it in vegetable oil, let it drip face down for a few minute and then into the over for about 90 minutes on 400 or 450. This will smoke like a mofo, I did that 2x letting it cool for hours in between and it came out pretty well seasoned but it gets better and better everytime I use it.

 

[amoeba]

Originally posted by: E equals MC2

Originally posted by: SKC

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

Well too many variables to accurately say. I used a nice and thick 2" cut. It was also brought to room temperature by sitting still for about 2-3 hours.

Do 60 seconds each side, and do additional 60-120 seconds in the oven. the best way to measure it is that I just cut into the meat and see the color.

Good luck!

3 minutes total cooking time for a 2 inch thick steak seems like it will be very very rare.

 

[waggy]

Originally posted by: amoeba

Originally posted by: E equals MC2

Originally posted by: SKC

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

Well too many variables to accurately say. I used a nice and thick 2" cut. It was also brought to room temperature by sitting still for about 2-3 hours.

Do 60 seconds each side, and do additional 60-120 seconds in the oven. the best way to measure it is that I just cut into the meat and see the color.

Good luck!

3 minutes total cooking time for a 2 inch thick steak seems like it will be very very rare.

yeah.

i do 20 seconds each side on stove top.
then 2 min each side in 500 oven.

 

[ponyo]

Originally posted by: amoeba

Originally posted by: E equals MC2

Originally posted by: SKC

Originally posted by: E equals MC2

6. Flip the steak after 60 secs. Put it back on the oven for additional 60 secs.

You got yourself a perfect medium rare steak.

just to make sure (I want to try this out).. total 3 minutes cooking of the steak will give medium rare? Normally I keep mine in the oven for ~5 minutes after the sear..

Well too many variables to accurately say. I used a nice and thick 2" cut. It was also brought to room temperature by sitting still for about 2-3 hours.

Do 60 seconds each side, and do additional 60-120 seconds in the oven. the best way to measure it is that I just cut into the meat and see the color.

Good luck!

3 minutes total cooking time for a 2 inch thick steak seems like it will be very very rare.

It would be. Even for one inch thick steak this would be rare.

 

[Raiden256]

I've always followed something I got from Alton Brown:


1. Start with 1/2" - 3/4" cut of room temperature Ribeye.
2. Put your skillet in the oven and set oven temp to 500 degrees. While that's heating up, prepare your steak:
3. Coat each side in about a TSP of oil. The kind is your preference -- Olive tastes great, but has a lower smoke point, so prepare for smoke. Something like canola or safflower oil will smoke less. You don't need a ton -- just enough to hold the salt and pepper.
4. Put a generous amount of KOSHER salt on each side. Don't go completely overboard, but if you use a little more than you think you should need to, it'll probably be perfect. KOSHER salt is great at making that crust found on the best steaks.
5. Pepper to taste -- I like a pretty good amount.

Note: I sometimes wait to do the second side until the steak's actually on the skillet, since it seems like the salt comes off the first side if you flip it on a plate. This is your preference.

6. When the oven it at full temp, take the skillet out, but leave the oven @ 500. Put the skillet on a steovetop burner on the highest setting for another few minutes. (You may chose to prepare the steak during this time if you like)
7. Place the steak on the skillet for 30 seconds. The sound is glorious.
8. Flip the steak (WITH TONGS, NOT A FORK!), and let the other side sear for another 30 seconds.
9. Flip the steak again and place the skillet in the oven for two minutes
10. Flip the steak and put the skillet back in the oven for another two minutes.

While this is cooking, get out a full size plate and a smaller plate. Place the smaller plate, upside down on the bigger plate.

11. Take the steak off the skillet, place it on the bottom (up side) of the smaller plate, cover it with aluminum foil, and let it rest for 5 minutes (this part is crucial). Any juices that come out should run down the small plate into the bigger plate, rather than staying put -- you don't want the steak resting in its juices, because that'll mess up the crust!
12. While the steak is resting, add some red wine to the skillet and simmer it down with the steak juices until it's thick -- makes a killer sauce!

Cleanup on the skillet is the same as always -- a whole hell of a lot of kosher salt and a paper towel. The kosher salt acts as an abrasive and gets everything clean really easily if the skillet is still warm.

Enjoy -- This makes a perfect medium rare steak for me!

 

[Canai]

AhAHAHAHAHHAHAhAHahHahahhahahAHAHhahaaaahahah


I get it.