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spidey07's steak method

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safflower oil is a high temp cooking oil, a bit of that will keep the smoke down. Or you can use a bit of the fat to grease the pan.
 
Originally posted by: Perknose
Originally posted by: JulesMaximus
The steaks I buy are $25/lb choice cuts of filet mignon. I'd freaking cry if I overcooked one of those.
Click to expand...
Face it, you'd cry if someone rearranged your doll collection.
Click to expand...

No, you'd cry if you tried one of my steaks. That'll never happen though so you can go back to whacking off all over your keyboard now.
 
Originally posted by: JulesMaximus
Originally posted by: Perknose
Originally posted by: JulesMaximus
The steaks I buy are $25/lb choice cuts of filet mignon. I'd freaking cry if I overcooked one of those.
Click to expand...
Face it, you'd cry if someone rearranged your doll collection.
Click to expand...

No, you'd cry if you tried one of my steaks. That'll never happen though so you can go back to whacking off all over your keyboard now.
Click to expand...

Word.

To me the best steak is the one you make at home. I'll compare any of my measly 15-20 dollar cuts of beef against any Morton's/ruth chris.

Although they do have a good secret - they douse it in stock.

mmmmmm, marrow and fat.....mmmmmm. So freaking good.
 
Was that pan seasoned, or just plain stock out o' the bloody box??

I don't think i've ever seen a cast iron pan smoke that much, steam yes, but smoke no...
 
Originally posted by: blakeatwork
Was that pan seasoned, or just plain stock out o' the bloody box??

I don't think i've ever seen a cast iron pan smoke that much, steam yes, but smoke no...
Click to expand...

for one, these lodge pans come pre seasoned (mine came from cracker barrel, but it's still a lodge.)

secondly, Yes. it's season. I baked a bunch of bacon in it, and about the only thing I use it for is burgers, steak, and bacon.
 
Originally posted by: armatron
Originally posted by: blakeatwork
Was that pan seasoned, or just plain stock out o' the bloody box??

I don't think i've ever seen a cast iron pan smoke that much, steam yes, but smoke no...
Click to expand...

for one, these lodge pans come pre seasoned (mine came from cracker barrel, but it's still a lodge.)

secondly, Yes. it's season. I baked a bunch of bacon in it, and about the only thing I use it for is burgers, steak, and bacon.
Click to expand...


Not all of them come seasoned.

My 13" didn't.

How often do you reseason yours? I always add some oil after i clean it out and toss it back in the warm over for a few minutes, but I always do a full reseasoning once a year, the day before the Super Bowl. I cover that sucker in Crisco and bake it in the overn on 350 for 1 hour. It is black as coal now.
 
LOL, I just tried the oven method tonight too and followed spidey07's instructions to the T. Wasn't bad, perfectly medium rare on the inside and a decent searing on the outside. Very juicey and tender but I have to admit that I like mine grilled on the ole gas grill. Something about the flames licking and charring the fat on the outside just makes it better than the oven method. I would be a charcoal person, but that takes too much time.

Charcoal grill > gas grill > oven method > microwave.
 
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