Speaking of steak, you gotta try this...

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Apex

Diamond Member
Oct 11, 1999
6,511
1
71
www.gotapex.com
Originally posted by: 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.
Click to expand...

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

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.
Click to expand...

Awesome, I may just have to head out there sometime.

BTW, throw in oven while still on skillet?
 
S

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: Apex
Originally posted by: 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.
Click to expand...

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

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.
Click to expand...

Awesome, I may just have to head out there sometime.

BTW, throw in oven while still on skillet?
Click to expand...

Yes.

You do realize that I have a dual scan mitsu diamond, right?

teehee.

I've used (and recommended) this method for a long time with dang decent cookware. It was the cast iron that did it. The difference was that amazing.
 
Z

zixxer

Diamond Member
Jul 6, 2001
7,326
0
0
ok so let me get this straight..

heat oven to 500+, place pan in oven for 20 minutes after the oven is heated, remove the pan from the oven, (put it on the stove with the stove off?) sear one side for ~40 seconds, flip, wait 40 seconds, and put back in oven for 5-7 minutes?


seems like the side against the skillet would burn.



btw cracker barrel has nice iron skillets pre seasoned (I still load it up w/ bacon when i bought it) for like $25.
 
S

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: armatron
ok so let me get this straight..

heat oven to 500+, place pan in oven for 20 minutes after the oven is heated, remove the pan from the oven, (put it on the stove with the stove off?) sear one side for ~40 seconds, flip, wait 40 seconds, and put back in oven for 5-7 minutes?


seems like the side against the skillet would burn.



btw cracker barrel has nice iron skillets pre seasoned (I still load it up w/ bacon when i bought it) for like $25.
Click to expand...

The point I'm trying to make is it is all in the skillet. I've used the method for years, but something about cast iron (flavor/maintain heat) is the key. Check out some of the links in this thread for details.

-edit-
and of course any steak should be 1.5" or larger.
 
S

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: armatron
ok so let me get this straight..

heat oven to 500+, place pan in oven for 20 minutes after the oven is heated, remove the pan from the oven, (put it on the stove with the stove off?) sear one side for ~40 seconds, flip, wait 40 seconds, and put back in oven for 5-7 minutes?


seems like the side against the skillet would burn.



btw cracker barrel has nice iron skillets pre seasoned (I still load it up w/ bacon when i bought it) for like $25.
Click to expand...

Pretty close. Skillet in oven at same time you turn oven on.

Oven may show pre-heated at 10 minutes, that's not the point - you want the skillet to be 500+ degrees, that could take 20+ minutes.

Slap your nice cut of beef, seasoned to your taste (you better make sure it is thick) over high heat (don't want to lose the heat of the skillet) on it with a light dusting of flavor (satl/pepper/touch of garlic/light rub of olive oil), turn it, and slap it back into the oven.

Don't open the oven. I've been trying to perfect my roasting, DAMN, the oven drops like 30-50 degrees even if you open it for only 10 seconds. Guess Mom knew what she was talking about.
 

get yourself a pizza stone, the temp won't drop nearly as fast and it will really help with the residual heat (especially when baking)

pizza stones are typically like 20 bucks, but you can get by with a large stone tile or two
 

Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.
Click to expand...
This is a thread about rare bloody steaks. Take your sissy food safety elsewhere!
 
O

Ophir

Golden Member
Mar 29, 2001
1,211
4
81
Originally posted by: drinkmorejava
"Take out at 125-130 degrees at center." is that in F, cause how on earth could that be safe.
Click to expand...
Do you know anything about bacterial growth? There is a pretty simple reason why it IS safe. It would be safe even if the steak is cold in the center as long as the surface is disinfected by searing (or exposure to high heat).
 
CrystalBay

CrystalBay

Platinum Member
Apr 2, 2002
2,175
1
0
Spidey's right.... high heat roasting rules , for beef ,pork and birds, all pro restaurants do it this way...
 
O

Ophir

Golden Member
Mar 29, 2001
1,211
4
81
Originally posted by: sygyzy
I like steaks that way too. Be careful with smoking though. My detectors are especially sensitive.
Click to expand...
Peanut oil FTW!
 
Gibsons

Gibsons

Lifer
Aug 14, 2001
12,530
35
91
The reason this works is because of the very fast searing of both sides of the steak by the pan. All the juicy bloody goodness gets sealed inside before you really even start 'cooking' it.

Alternate method using same idea: heat the iron skillet on the eye of a stove at med high to high (with just a few drops of olive oil, wait till it smokes a little bit) drop steak on it for about 30 seconds on each side - then move to the grill for smoky yumminess for maybe 5-10 minutes depending on heat/how done you want it.
 
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