Steak in Cast Iron pan

[Born2bwire]

Originally posted by: spidey07

Originally posted by: waggy

Originally posted by: SarcasticDwarf
Any suggestions on where to get a good and reasonably priced cast iron skillet?

a garage sale or auction.

if you don't want to buy used then hit walmart or target. Lodge is pretty much the only one you will find and its the same item sold in all stores (and for the last 50 years)

Lodge cast iron is awesome. Saw a "how it's made" on them and it's fascinating. They actually make the cast out of sand and poor the molten iron into it. Then just bust off the sand cast once it's cooled enough.

Well... that's what cast iron means...

 

[NaOH]

Damn it guys, got me really hungry. Guess I'll be making steak tonight.

 

[MagnusTheBrewer]

Try this method, instead of using oil, salt the bottom of the cast iron skillet with kosher salt on high. When the salt starts to yellow, add your steak. It will still smoke a bit but, not as much as using oil. After searing on both sides, put the skillet into the oven to finish cooking to desired temp. Don't forget your steak will continue to cook after coming out of the oven. Remove steak from skillet and let rest for at least five minutes.

You might try your local surplus store for a deal on cast iron. In any case, cast iron is dirt cheap most everywhere unless you get Le Creuset.

 

[Legendary]

Originally posted by: DivideBYZero
Season the steak, no oil, slap it on the skillet, cook to taste, eat. Steaks are so simple and reward so well.

Seconded

All this oil and oven stuff doesn't do it for me. Seasoning and heat are all you need.

 

[WA261]

Originally posted by: Legendary

Originally posted by: DivideBYZero
Season the steak, no oil, slap it on the skillet, cook to taste, eat. Steaks are so simple and reward so well.

Seconded

All this oil and oven stuff doesn't do it for me. Seasoning and heat are all you need.

Yeah, If you don't want an awesome kickass steak

 

[jonks]

Originally posted by: MagnusTheBrewer
Try this method, instead of using oil, salt the bottom of the cast iron skillet with kosher salt on high. When the salt starts to yellow, add your steak. It will still smoke a bit but, not as much as using oil. After searing on both sides, put the skillet into the oven to finish cooking to desired temp. Don't forget your steak will continue to cook after coming out of the oven. Remove steak from skillet and let rest for at least five minutes.

You might try your local surplus store for a deal on cast iron. In any case, cast iron is dirt cheap most everywhere unless you get Le Creuset.

And for those non-jews of you out there, try Christian Salt!

 

[waggy]

Originally posted by: MagnusTheBrewer
Try this method, instead of using oil, salt the bottom of the cast iron skillet with kosher salt on high. When the salt starts to yellow, add your steak. It will still smoke a bit but, not as much as using oil. After searing on both sides, put the skillet into the oven to finish cooking to desired temp. Don't forget your steak will continue to cook after coming out of the oven. Remove steak from skillet and let rest for at least five minutes.

You might try your local surplus store for a deal on cast iron. In any case, cast iron is dirt cheap most everywhere unless you get Le Creuset.

how much salt? this sounds good. have to try it next time.

 

[DivideBYZero]

Originally posted by: WA261

Originally posted by: Legendary

Originally posted by: DivideBYZero
Season the steak, no oil, slap it on the skillet, cook to taste, eat. Steaks are so simple and reward so well.

Seconded

All this oil and oven stuff doesn't do it for me. Seasoning and heat are all you need.

Yeah, If you don't want an awesome kickass steak

Putting a steak in the oven is stupid.

 

[DivideBYZero]

The answer:

http://www.timesonline.co.uk/t...ood/article4057638.ece

 

[MagnusTheBrewer]

Originally posted by: waggy

Originally posted by: MagnusTheBrewer
Try this method, instead of using oil, salt the bottom of the cast iron skillet with kosher salt on high. When the salt starts to yellow, add your steak. It will still smoke a bit but, not as much as using oil. After searing on both sides, put the skillet into the oven to finish cooking to desired temp. Don't forget your steak will continue to cook after coming out of the oven. Remove steak from skillet and let rest for at least five minutes.

You might try your local surplus store for a deal on cast iron. In any case, cast iron is dirt cheap most everywhere unless you get Le Creuset.

how much salt? this sounds good. have to try it next time.

About a tablespoon of salt. The steak won't stick and the oven, for the culinary challenged, enables a more uniform application of heat while simultaneously freeing the stove for completion of side dishes so everything is ready at the same time.

Da Chef has spoken. So, let it be written. So, let it be done.

 

[KMc]

My cast iron skillet came to me from my dad who got it from his mom. I believe it's about 80 years old. It's so well seasoned that I just get it ripping hot and drop a bone dry steak in it. I know when the steak is properly seared and ready to turn because it automatically releases itself from the skillet surface. Doesn't get more old school than that.

 

[spidey07]

Originally posted by: MagnusTheBrewer
Try this method, instead of using oil, salt the bottom of the cast iron skillet with kosher salt on high. When the salt starts to yellow, add your steak. It will still smoke a bit but, not as much as using oil. After searing on both sides, put the skillet into the oven to finish cooking to desired temp. Don't forget your steak will continue to cook after coming out of the oven. Remove steak from skillet and let rest for at least five minutes.

You might try your local surplus store for a deal on cast iron. In any case, cast iron is dirt cheap most everywhere unless you get Le Creuset.

I've got all kinds of different salt, even a really coarse kosher, about the size of BBs. Would probably work well.

 

[WA261]

Originally posted by: KMc
My cast iron skillet came to me from my dad who got it from his mom. I believe it's about 80 years old. It's so well seasoned that I just get it ripping hot and drop a bone dry steak in it. I know when the steak is properly seared and ready to turn because it automatically releases itself from the skillet surface. Doesn't get more old school than that.

hehe...same here. Got mine from my grandmother who lived in Louisiana.