Speaking of steak, you gotta try this...

[spidey07]

Not trying to brag, but I've grilled steaks for company and they literally melt, no knife needed. This is my humbling...

I've also broiled steaks and they were pretty dang good. Also done the "heat oven to 500/550, place pan in oven for 20 minutes, take out and sear steak for 30-45 seconds per side and slap it into the oven" method.

I know of the mystical taste and power for the castiron skillet, that's where my bacon and eggs go. But it wasn't until I cooked a fine cut of beef with it until I was convinced.

Best steak ever, easily rivaled the best 25+ dollar steaks (ala carte) I've had.

I've done it plenty of times before but never with my prized cast iron skillet as I feared I would ruin the seasoning.

I'm a pretty darn good cook and can cook a steak no matter what the mehod/cut is to no matter what your taste. But for fine cuts I may not use my covetted grill again.....it's that strong.

Put it this way - if you like meat...get a cast iron skillet, pre-heat oven to 550 and put skillet in for about 20 minutes. Season meat as usual (salt/pepper and at room temperature), touch meat with some butter/oil and over high heat put 1.75-2.25" filet on hot pan. 60 seconds, flip, 30 seconds throw it into the oven.

It'll be done in about 7 minutes depending on thickness. Best to check with a thermometer as the temp will rise VERY quickly. Take out at 125-130 degrees at center.

So freakin' good. I've been a "grill only" man for a long time, but something about the cast iron cooks the meat to perfection.

 

[rmrf]

you're making me hungry

 

[SynthDude2001]

Pics?

 

[sygyzy]

I like steaks that way too. Be careful with smoking though. My detectors are especially sensitive.

 

[zoiks]

:thumbsup:

 

[Powermoloch]

:thumbsup: good ol' beef !

 

[swimscubasteve]

The taste of a steak depends much more on the quality/cut of the meat rather than how it is cooked.

 

[ballmode]

When I read this all I could hear in my mind was "sizzle"

 

[Slew Foot]

I do something similar except I ptu the cast iron skillet in the grill. After searing I place the steaks on the grill, gives you nice looking grill marks.

 

[spidey07]

Originally posted by: SynthDude2001
Pics?

No pics, I grill about 4 times a week. More of a "cast iron skillets are cheap, I've tried this method before on expensive cookware and it isn't the same" kinda post.

So for me to say I prefer this over grilling should say enough. It really is that good. For grilling I ask my butcher for 1.5-2.0 inches. The same thickness will work well here, but you gotta have a thick cut.

 

[Howard]

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_99,00.html

 

[Howard]

http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm

 

[drinkmorejava]

"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

 

[spidey07]

Thanks Howard. That's what I'm talking about.

But the key thing is the cast iron skillet. It was just nowhere near the same with a regular skillet. The cast iron just holds its heat so well.

You wouldn't believe the ring you get around a good 1.5-2 inch cut. All medium rare on the inside with s 3mm ring on the outside.

 

[JEDI]

Originally posted by: spidey07
Not trying to brag, but I've grilled steaks for company and they literally melt, no knife needed. This is my humbling...

I've also broiled steaks and they were pretty dang good. Also done the "heat oven to 500/550, place pan in oven for 20 minutes, take out and sear steak for 30-45 seconds per side and slap it into the oven" method.

I know of the mystical taste and power for the castiron skillet, that's where my bacon and eggs go. But it wasn't until I cooked a fine cut of beef with it until I was convinced.

Best steak ever, easily rivaled the best 25+ dollar steaks (ala carte) I've had.

I've done it plenty of times before but never with my prized cast iron skillet as I feared I would ruin the seasoning.

I'm a pretty darn good cook and can cook a steak no matter what the mehod/cut is to no matter what your taste. But for fine cuts I may not use my covetted grill again.....it's that strong.

Put it this way - if you like meat...get a cast iron skillet, pre-heat oven to 550 and put skillet in for about 20 minutes. Season meat as usual (salt/pepper and at room temperature), touch meat with some butter/oil and over high heat put 1.75-2.25" filet on hot pan. 60 seconds, flip, 30 seconds throw it into the oven.

It'll be done in about 7 minutes depending on thickness. Best to check with a thermometer as the temp will rise VERY quickly. Take out at 125-130 degrees at center.

So freakin' good. I've been a "grill only" man for a long time, but something about the cast iron cooks the meat to perfection.

hm.. i usually broil my steaks.

just why does high heat in a skillet work better?!

btw:
spidey07
Lifer

Posts: 15961
Joined: 08/04/2000

What happened to your Elite title?

 

[ElFenix]

so you're saying attempting the same thing with my steel cookware isn't going to work

 

[spidey07]

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

If you cook meat and get to know your oven the meat will rise in temperature.

At this kind of heat even a decent 8-12 ounce filet will continue to cook after being taken off the heat.

I've been really practicing my roasting/grilling/this method and you'd be surprised just how fast and long the temp rises both on and off the heat. That whole specific heat thing.


-edit- biggest things I've learned about cooking meat...

140 = rare
145 = medium rare

Notice that's only 5 degrees, depending on the size of the meat and your temp that could be less than 2 minutes cooking temp on a 1 pound cut. If your temp reads 140 on a 1 pound hunk of meat it will be medium-well by the time you let it rest for the required 10 minutes. You have to judge when to take the meat out depending on the size and temperature. You'd be really surprised at just how fast the temp rises (even on a 8 pound roast, let alone a little steak.) Once it hits 120 it will rise quickly, of course depending on size/temp.

When you take it out all depends on how big the roast is. Big fat juicy steaks you take out before they hit 130.

I only proclaim to be a "decent" cook, but I can make some mouth watering goodies.

 

[RU482]

this is the point where I hand in my man card and admit that I cannot cook steak well

 

[spidey07]

Originally posted by: ElFenix
so you're saying attempting the same thing with my steel cookware isn't going to work

It will work, just not nearly as well. That is what I'm trying to expound in this post - the difference between using steel and cast iron for this particular method.

Go pick up a cast iron skillet and give it a go. They aren't expensive (20-30 bucks)

 

[Apex]

Originally posted by: spidey07
Not trying to brag, but I've grilled steaks for company and they literally melt, no knife needed. This is my humbling...

I've also broiled steaks and they were pretty dang good. Also done the "heat oven to 500/550, place pan in oven for 20 minutes, take out and sear steak for 30-45 seconds per side and slap it into the oven" method.

I know of the mystical taste and power for the castiron skillet, that's where my bacon and eggs go. But it wasn't until I cooked a fine cut of beef with it until I was convinced.

Best steak ever, easily rivaled the best 25+ dollar steaks (ala carte) I've had.

I've done it plenty of times before but never with my prized cast iron skillet as I feared I would ruin the seasoning.

I'm a pretty darn good cook and can cook a steak no matter what the mehod/cut is to no matter what your taste. But for fine cuts I may not use my covetted grill again.....it's that strong.

Put it this way - if you like meat...get a cast iron skillet, pre-heat oven to 550 and put skillet in for about 20 minutes. Season meat as usual (salt/pepper and at room temperature), touch meat with some butter/oil and over high heat put 1.75-2.25" filet on hot pan. 60 seconds, flip, 30 seconds throw it into the oven.

It'll be done in about 7 minutes depending on thickness. Best to check with a thermometer as the temp will rise VERY quickly. Take out at 125-130 degrees at center.

So freakin' good. I've been a "grill only" man for a long time, but something about the cast iron cooks the meat to perfection.

And yet you've never invited me over. *shakes head* . That's a shame, a shame indeed.

 

[spidey07]

Originally posted by: redly1
this is the point where I hand in my man card and admit that I cannot cook steak well

1) get cast iron skillet
2) spend the cash on a good cut of meat (filet, porterhouse, strip, ribeye)
3) ???
4) Enjoy and impress your women

<---thanks honey for getting us a cast iron skillet

 

[spidey07]

Originally posted by: Apex

Originally posted by: spidey07
Not trying to brag, but I've grilled steaks for company and they literally melt, no knife needed. This is my humbling...

I've also broiled steaks and they were pretty dang good. Also done the "heat oven to 500/550, place pan in oven for 20 minutes, take out and sear steak for 30-45 seconds per side and slap it into the oven" method.

I know of the mystical taste and power for the castiron skillet, that's where my bacon and eggs go. But it wasn't until I cooked a fine cut of beef with it until I was convinced.

Best steak ever, easily rivaled the best 25+ dollar steaks (ala carte) I've had.

I've done it plenty of times before but never with my prized cast iron skillet as I feared I would ruin the seasoning.

I'm a pretty darn good cook and can cook a steak no matter what the mehod/cut is to no matter what your taste. But for fine cuts I may not use my covetted grill again.....it's that strong.

Put it this way - if you like meat...get a cast iron skillet, pre-heat oven to 550 and put skillet in for about 20 minutes. Season meat as usual (salt/pepper and at room temperature), touch meat with some butter/oil and over high heat put 1.75-2.25" filet on hot pan. 60 seconds, flip, 30 seconds throw it into the oven.

It'll be done in about 7 minutes depending on thickness. Best to check with a thermometer as the temp will rise VERY quickly. Take out at 125-130 degrees at center.

So freakin' good. I've been a "grill only" man for a long time, but something about the cast iron cooks the meat to perfection.

And yet you've never invited me over. *shakes head* . That's a shame, a shame indeed.

You can't handle the mitsu dual scan goodness.

But if you're ever in my neck of the woods, gimme a ring. I'll hook you up.

 

[waggy]

yeah i been doing this for years. I do it in the winter when i want a good steak.

 

[JulesMaximus]

That's the only way I cook steaks now. By steaks I mean choice or prime cuts of filet mignon.

I cook on the grill in my cast iron skillet. A little salt and pepper, maybe some fresh garlic and some butter, heat the pan up to high temp and just sear the meat to medium rare.

 

[Howard]

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.

Beef isn't like pork. If you sear the outside of a steak and get rid of the outer bacterial growth (from the air, or handling, or whatever), it's safe to eat.

Of course, you shouldn't be poking holes in the steak - then it's like ground beef.