Steak in Cast Iron pan

[V00DOO]

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

Walmart carries them.

 

[Special K]

Originally posted by: waggy

Originally posted by: Special K

Originally posted by: waggy

Originally posted by: Special K

Originally posted by: spidey07

Originally posted by: waggy

exactly. i use just enough to paint both sides of the steak. sure there is smoke but i have never had the smoke alarm go off.

It's really only there to help with browning. We're talking like a 1/2 teaspoon or less for a huge steak. Trimming the outside fat can help as well.

A good cast iron skillet is already non-stick, the oil isn't to prevent sticking, it's to brown it and get a nice crust.

I thought cast iron skillets had to be seasoned? I used a thin layer of oil to coat the bottom of the skillet when I cooked my steaks. That probably explains the massive amount of smoke I saw, but I thought that's how you were supposed to do it so that the skillet is seasoned properly?

it should be pre-seasoned. IF not then you need to season it before useing. Then yes you are going to smoke yourself out.

Mine is an Emeril that I bought at BBB. Despite the brand, the skillet itself was only like $14. I saved the label and it says the skillet does need to be seasoned. If I had known they made preseasoned ones at the time, I probably would have bought one to save myself the trouble, assuming they cook just as well as the ones you have to season yourself. I was (and still am) a cooking n00b though.

walmart

has a bunch of diffrent styles nearly all are pre-seasoned. Lodge is one the largest makers of cast iron skillets. i have a few diffrent sizes of them. only purchased one new the rest i have got at garage sales or auctions.

Is there any advantage to using a cast iron skillet that isn't preseasoned? It looks like for once Walmart may actually carry the superior product. I just assumed that a skillet from BBB would be of higher quality than one from Walmart. Looks like I may have been wrong.

 

[sjwaste]

Originally posted by: spidey07
Vegtable oil, very, very little of it, just a little dab on each side and rub it all over. There will be some smoke but it shouldn't set off the alarm. The more oil you use, the more smoke.

If it smoke too much, you used too much oil.

This is the same thing that I was going to post.

However, a good amount of smoke is inevitable if you use a large skillet. Some of the oil and the fat from the steak are going to run off onto the exposed area of the skillet and burn. I've figured out the cross-flow in my kitchen, so if I open my basement door, the dining room window, and the back door, I can move the smoke out. Otherwise, yeah, I used to take the battery out of the alarm.

 

[waggy]

Originally posted by: Special KIs there any advantage to using a cast iron skillet that isn't preseasoned? It looks like for once Walmart may actually carry the superior product. I just assumed that a skillet from BBB would be of higher quality than one from Walmart. Looks like I may have been wrong.

any lodge skillet you get from walmart is the same as it would be in target, BBB or lodges store.

there is no advantage to getting one that is not preseasoned. you have to season it BEFORE you use it anywya. might as well let the people who dit it hundreds of times a day do it for you.

 

[nutxo]

Use a little nucoa instead. No smoke.

 

[GagHalfrunt]

If you're not producing enough smoke to set off the smoke alarm then you're not doing it right. So yeah, disable it first or it's going to be set off pretty quickly.

 

[thegimp03]

Originally posted by: 40Hands
Yeah if you're pan searing, it shouldn't smoke THAT much. I just coat the steak itself in olive oil enough that it doesn't stick. I've never had a problem with too much smoke.

This. I pan seared then oven baked about a month ago just to try it out. It was about the best steak that I've ever cooked for myself. Letting the steak cool down for a couple of minutes under foil right after pulling from the oven is key.

 

[JDub02]

i prefer to throw a steak on the cast iron grates of my weber grill.

make sure you dry the steak off before you put heat to it, otherwise you'll steam it instead of searing it. also, a good initial sear will keep it from sticking.

 

[dougp]

I've never gotten a lot of smoke ... You don't need to put oil down in a properly seasoned cast iron skillet, as it should have enough from when you clean it. If you're using olive oil for seasoning, do what waggy says and just spread a tiny amount for the flavor on the steak. When you're seasoning the skillet, use canola oil.

 

[Rudee]

I quite making steaks in the cast iron pan due to the smoke and smell afterwards. Grill on the BBQ only now.

 

[Drako]

I usually use Peanut oil for the cast iron cooking. It has a 450 degree smoke point, so I'm usually not too smokey.

 

[WA261]

I use olive oil. Do a quick high heat sear and put in in the oven for a bit. I dot not do steaks on the Brinkman or Foreman anymore...you lose all (ok, a lot) of the juices.

Also, to season a grill just rub oil into the bottom of it and bake it for a few hours. I mean I know seasoning comes with time, but this is a quick solution and also something I do to mine once a yr. to keep it non stick.

 

[spidey07]

For everybody else - you can cook just about any quick cook meat this way with amazing results. Lambchops, porkchops turn out extremely good. Dear and veal steaks as well.

 

[wiredspider]

I want some steak now

 

[KillerCharlie]

I would definitely use something like canola oil over olive oil - olive oil has a pretty low smoking point.

 

[TastesLikeChicken]

Originally posted by: spidey07
For everybody else - you can cook just about any quick cook meat this way with amazing results. Lambchops, porkchops turn out extremely good. Dear and veal steaks as well.

I'd add a caveat that the temp that you heat a pan to varies with the type of meat. A pan for pork and lamb doesn't get heated as high as for steak and venison. That's true of pork especially because pork retains moisture better when cooked slower and at a lower heat.

 

[WA261]

Originally posted by: KillerCharlie
I would definitely use something like canola oil over olive oil - olive oil has a pretty low smoking point.

It does, but if you just sear it real quick you really don't have to much smoke. If you plan on cooking the entire thing on stove top, hell yeah..do not use olive oil. I sear and let sit in oven for a while at like 350ish, then take it out and let it sit.

 

[GuitarDaddy]

You don't have to use an oven to get good results, just preheat the cast iron pan and cook on your outdoor grill

 

[spidey07]

Originally posted by: TastesLikeChicken

Originally posted by: spidey07
For everybody else - you can cook just about any quick cook meat this way with amazing results. Lambchops, porkchops turn out extremely good. Dear and veal steaks as well.

I'd add a caveat that the temp that you heat a pan to varies with the type of meat. A pan for pork and lamb doesn't get heated as high as for steak and venison. That's true of pork especially because pork retains moisture better when cooked slower and at a lower heat.

But of course. But you still keep the pan pretty damn hot. Works great for any kind of meat really, you just gotta know what temp you're going for. Trial and error works well.

But for all of these my temp is still over 9000! Not, all are over 400. Fast cook meat is fast cook meat. Fish included.

I'll disagree on the lamb tenderloin/ribs, you still cook it the same as beef. Super hot, and super quick. Practice will make perfect.

 

[FYIImaSpy]

I think I'm gonna experiment with porkchop this weekend before venturing into USDA prime ribeye (and possibly ruining a good steak).
I will cook it fast and furious on high heat and hope for the best

 

[TastesLikeChicken]

Originally posted by: spidey07

Originally posted by: TastesLikeChicken

Originally posted by: spidey07
For everybody else - you can cook just about any quick cook meat this way with amazing results. Lambchops, porkchops turn out extremely good. Dear and veal steaks as well.

I'd add a caveat that the temp that you heat a pan to varies with the type of meat. A pan for pork and lamb doesn't get heated as high as for steak and venison. That's true of pork especially because pork retains moisture better when cooked slower and at a lower heat.

But of course. But you still keep the pan pretty damn hot. Works great for any kind of meat really, you just gotta know what temp you're going for. Trial and error works well.

But for all of these my temp is still over 9000! Not, all are over 400. Fast cook meat is fast cook meat. Fish included.

I'll disagree on the lamb tenderloin/ribs, you still cook it the same as beef. Super hot, and super quick. Practice will make perfect.

Heh. I began cooking at 8 years old. I'm now 50, so I've had some practice. Lamb is a staple in my house. The only time I cook lamb at a higher temp is when I'm searing shanks for braising. I find lamb rib chops and loin chops produce a better result when cooked at a lower temp than that of beef.

And cooking fish in a cast iron skillet is usually asking for trouble unless you know exactly what you are doing and are using a firm fish. The wrong fish, the wrong amount of oil, and the wrong temp can either produce a product stuck to the pan or a pile of mush. You probably know that already but I wouldn't suggest anyone use a cast iron skillet for fish. Even most pro chefs use a non-stick when cooking fish.

 

[kalrith]

Originally posted by: WA261
Also, to season a grill just rub oil into the bottom of it and bake it for a few hours. I mean I know seasoning comes with time, but this is a quick solution and also something I do to mine once a yr. to keep it non stick.

QFT

My pan was not preseasoned, and I just coated the interior with oil and placed it face down in the oven for an hour. You'll probably want a cookie sheet under it to catch some grease. Every time I cook with it, I immediately clean it out (with no soap) and rub a fresh layer of oil in it. This has worked really well for me so far.

Edit: And I agree with the comments about too much smoke being from too much oil. If you have a veni hood, crank it to high before preheating the pan, and preheat it with no oil in it (other than that from seasoning it).

 

[jonks]

Not only does it smoke like a mofo, my apt stank like steak grease for weeks afterwards. Open windows, fans, nothing helped. Cleaned off the kitchen counters and walls with lemon scented stuff, no go. Burned scented candles for a week, nothing. It literally took almost a month to go away. I don't think I'll be doing that again.

Steak came out great tho

 

[waggy]

hmm i went and got myself a nice porterhouse from teh butcher. but im throwing on my webber since its still a nice day out.

 

[DivideBYZero]

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