Speaking of steak, you gotta try this...

[brxndxn]

I wonder if the OP saw Good Eats Season 1 Episode 1... This is Alton Brown's exact method almost..

Though, he heats the skillet on the stove on high for 5 minutes instead of heating it in the oven..

BTW, the first time I cooked a steak this way, I haven't looked back. This is the 'po man's' way of cooking a good steak.. Though, I think steak on a grill is usually better. But, with this method, you can cook a steak every damn day..

 

[Chaotic42]

A chef told me about this method. I haven't tried it yet, but it's good to see some confirmation. Not that I don't trust him.

 

[spidey07]

Originally posted by: Crucial
Thank the food god that is Alton Brown.

Not trying to be a repost nazi because the search sucks but we covered this awhile back.

http://forums.anandtech.com/messageview...hreadid=1555646&enterthread=y&arctab=y

You even posted in it.

yeah, but I never knew how much of a difference the cast iron could make.

 

[spidey07]

Originally posted by: brxndxn
I wonder if the OP saw Good Eats Season 1 Episode 1... This is Alton Brown's exact method almost..

Though, he heats the skillet on the stove on high for 5 minutes instead of heating it in the oven..

BTW, the first time I cooked a steak this way, I haven't looked back. This is the 'po man's' way of cooking a good steak.. Though, I think steak on a grill is usually better. But, with this method, you can cook a steak every damn day..

Yes I have. Been trying to perfect my meats for a while now (fast/slow cook roasting/grilling, pan frying etc)

I also recall Alton proclaiming that "the rumor of searing first isn't true, you want to start slow and then finish high" Go figure.

 

[new2AMD]

Well its settled. Steak for dinner tonight.

Im doing a rib roast for xmas dinner and will be using this type of method for it.

 

[brxndxn]

Originally posted by: spidey07

Originally posted by: brxndxn
I wonder if the OP saw Good Eats Season 1 Episode 1... This is Alton Brown's exact method almost..

Though, he heats the skillet on the stove on high for 5 minutes instead of heating it in the oven..

BTW, the first time I cooked a steak this way, I haven't looked back. This is the 'po man's' way of cooking a good steak.. Though, I think steak on a grill is usually better. But, with this method, you can cook a steak every damn day..

Yes I have. Been trying to perfect my meats for a while now (fast/slow cook roasting/grilling, pan frying etc)

I also recall Alton proclaiming that "the rumor of searing first isn't true, you want to start slow and then finish high" Go figure.

In the episode I'm talking about, he showed how to cook a steak in about 5 minutes on a normal stove with a cast-iron skillet. He basically said to heat the cast iron for 5 minutes on high - a "branding iron" - and then drop the steak on it for 30 seconds without moving it.. then flip it for 30 seconds.. then put it in the over for 2 minutes on each side at 500 degrees..

then, he said to take the steak and put it on the back of a saucer so that the juices could run off the steak.. that way, the juices stay trapped in the steak because of the seared outside and it will be juicy when you cut into it..

 

[nakedfrog]

So if I let it get up to 160 in the middle, all that nasty pinkness will be done?

 

[spidey07]

Originally posted by: nakedfrog
So if I let it get up to 160 in the middle, all that nasty pinkness will be done?

c'mon...you're just trolling now.


but unfortunatley yes, if it is 160 its past medium and there will be no pink when it rests. Just bland unflavorful meat.

 

[Tom]

well done steak isn't bland and unflavorful, it's just a matter of individual preference.

Like crispy bacon versus chewy bacon.

 

[Gibson486]

Hong Kong Filet Steak for FTW

 

[40Hands]

I do this all the time and it is great. I usually pound some salt/pepper into both sides of the steak then coat it with extra vergin olive oil.


Mmmm......

 

[ElFenix]

Originally posted by: Tom
well done steak isn't bland and unflavorful, it's just a matter of individual preference.

Like crispy bacon versus chewy bacon.

crispy bacon is still bacon.

well done steak is not steak, it's leather.

 

[Tom]

Originally posted by: ElFenix

Originally posted by: Tom
well done steak isn't bland and unflavorful, it's just a matter of individual preference.

Like crispy bacon versus chewy bacon.

crispy bacon is still bacon.

well done steak is not steak, it's leather.

not if cooked properly.

btw, leather is pretty tasty too.

 

[cKGunslinger]

Originally posted by: new2AMD
Well its settled. Steak for dinner tonight.

Agreed.


So do you guys marinate the steaks first or anything? I always let my steak soak in some marinating juices for an hour or 2 before a grill them, but is that not necessary for this method? Just some salt, pepper, and EVOO?

 

[new2AMD]

Originally posted by: cKGunslinger

Originally posted by: new2AMD
Well its settled. Steak for dinner tonight.

Agreed.


So do you guys marinate the steaks first or anything? I always let my steak soak in some marinating juices for an hour or 2 before a grill them, but is that not necessary for this method? Just some salt, pepper, and EVOO?

I just season to taste. No marinade. Garlic salt, pepper and whatever else I feel like.

 

[SVT Cobra]

I know what I am having for dinner tonight

 

[Apex]

Originally posted by: spidey07

Originally posted by: nakedfrog
So if I let it get up to 160 in the middle, all that nasty pinkness will be done?

c'mon...you're just trolling now.


but unfortunatley yes, if it is 160 its past medium and there will be no pink when it rests. Just bland unflavorful meat.

Anything past medium rare is bleh.

 

[Fritzo]

When you cook in cast iron, it gives the same effect as a "searer" that you'll find in steak houses. I'm a big fan of cast iron, because I like to start different dishes on the stove top then finish them off in the oven (fish and corn bread are good examples).

I have a seasoned cast iron skillet that I've had for 8 years now. I oil it down with a special rosemary/garlic olive oil before I store it, and it makes FANTASTIC steaks (as well as chicken/pork chops/etc). The things last forever if you keep them oiled. My grandma had one for over 40 years!

 

[Howard]

Yep. They would probably survive a nuclear explosion.

 

[dquan97]

does high heat = electric stove turned to high?

 

[Howard]

Originally posted by: dquan97
does high heat = electric stove turned to high?

Yes, although it applies to gas stoves also. Induction ranges would probably run too hot at the maximum setting.

 

[mrchan]

Cast Iron for a steak beats any grill out there. Though I broil instead of setting the oven to 500/550.

 

[nakedfrog]

Originally posted by: mrchan
Cast Iron for a steak beats any grill out there. Though I broil instead of setting the oven to 500/550.

What about the lovely charcoal flavor?

 

[Crucial]

Originally posted by: cKGunslinger

Originally posted by: new2AMD
Well its settled. Steak for dinner tonight.

Agreed.


So do you guys marinate the steaks first or anything? I always let my steak soak in some marinating juices for an hour or 2 before a grill them, but is that not necessary for this method? Just some salt, pepper, and EVOO?

No EVOO. You need to use an oil with a higher smoke point. EVOO will burn at that high of a temperature. I use peanut oil but canola, safflower, or soy oil would be fine.

 

[waggy]

Originally posted by: mrchan
Cast Iron for a steak beats any grill out there. Though I broil instead of setting the oven to 500/550.

I disagree. i find my steaks on my webber are far beter then the ones done on my cast iron. though it is still really good.