• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Steak Thread!

TangoJuliet

TangoJuliet

Diamond Member
Yes, another one! I got a cast iron skillet as an early xmas gift and went out to the butcher shop and get myself a steak to cook tonight. This is the first time that I am cooking a steak in a skillet and wanted to try it out.

The steak is a porthouse cut roughly 2" thick and weighs 2 lbs. How long should I cook it on each side for medium? I'm thinking 3 minutes each side should do. I don't own a meat thermometer so I'm just going to go by the meat's texture.
 
I think it all depends on how hot you can get your oven. 3 minutes a side would be okay if you're 800+ degree's, but at 550-600 if you want medium you'll want more like 4 to 4:30 a side.
 
MixMasterTang said:
I think it all depends on how hot you can get your oven. 3 minutes a side would be okay if you're 800+ degree's, but at 550-600 if you want medium you'll want more like 4 to 4:30 a side.
Click to expand...

Yeah thats what I was trying to get at. I'm guessing the pan is probably going to get up to 600. I'll do 4 and see what the texture is like. I just don't want to be flipping the thing since this is my first time.
 
How new is this skillet? I personally wouldn't cook something as "valuable" as a 2 pound steak on it just yet. It needs some cooking time to build up a reasonable seasoning so it won't stick. I don't care if the pan comes pre-seasoned. That's a coating applied from the factory for rust prevention. Its not a good enough coating that food won't stick. I had a few months of cooking on my pan before it started getting non stick enough where I felt comfortable.

If you are going to cook on the pan, make sure it is HOTTT as hell and use a little more oil than needed, both these factors will help the steak not stick. You will get alot of smoke though
 
NetWareHead said:
How new is this skillet? I personally wouldn't cook something as "valuable" as a 2 pound steak on it just yet. It needs some cooking time to build up a reasonable seasoning so it won't stick. I don't care if the pan comes pre-seasoned. That's a coating applied from the factory for rust prevention. Its not a good enough coating that food won't stick. I had a few months of cooking on my pan before it started getting non stick enough where I felt comfortable.

If you are going to cook on the pan, make sure it is HOTTT as hell and use a little more oil than needed, both these factors will help the steak not stick. You will get alot of smoke though
Click to expand...

The skillet is brand new. This is kind of a test run for later on when I cook for more people. And yes, the 2 lbs is all for me....go big or go home, right?? 🙂
 
NetWareHead said:
How new is this skillet? I personally wouldn't cook something as "valuable" as a 2 pound steak on it just yet. It needs some cooking time to build up a reasonable seasoning so it won't stick. I don't care if the pan comes pre-seasoned. That's a coating applied from the factory for rust prevention. Its not a good enough coating that food won't stick. I had a few months of cooking on my pan before it started getting non stick enough where I felt comfortable.

If you are going to cook on the pan, make sure it is HOTTT as hell and use a little more oil than needed, both these factors will help the steak not stick. You will get alot of smoke though
Click to expand...

you should make bacon in the pan immediately. and then take the bacon out, leave the bacon fat in, and stick the pan in the oven at 300 or so to let the bacon fat really cure into the pan.
 
Alton Brown method, oven cranked to 500 with the cast iron in there as it heats up. You'll only know if its done by the touch.
 
ElFenix said:
you should make bacon in the pan immediately. and then take the bacon out, leave the bacon fat in, and stick the pan in the oven at 300 or so to let the bacon fat really cure into the pan.
Click to expand...

interesting...is there an ATOT cast iron thread? There should be one if not...
 
The steak in the cast iron skillet method, although tasty, it absolutely nasty when it comes to having plumes of smoke throughout your house. We stopped using this method as we couldn't handle all the smoke in the house.
 
ElFenix said:
you should make bacon in the pan immediately. and then take the bacon out, leave the bacon fat in, and stick the pan in the oven at 300 or so to let the bacon fat really cure into the pan.
Click to expand...

I'm gonna go home and do this today. That's a great idea! Everything's gonna taste like bacon now. Sweet.

Rudee said:
The steak in the cast iron skillet method, although tasty, it absolutely nasty when it comes to having plumes of smoke throughout your house. We stopped using this method as we couldn't handle all the smoke in the house.
Click to expand...

That's why you only use the range for searing the two sides and pop it in the oven for the cooking! Use high temperature oil as well. I use Safflower oil.
 
Last edited:
Rudee said:
The steak in the cast iron skillet method, although tasty, it absolutely nasty when it comes to having plumes of smoke throughout your house. We stopped using this method as we couldn't handle all the smoke in the house.
Click to expand...

This. I'll do it it's cold and raining outside and I'm craving steak but otherwise, I'm going to fire up my gas grill and cook it outside.

And 3-4 minutes per side is too short on steak that thick. Enjoy your rare steak.
 
Are we allowed to discuss steak in general in this thread or just answer the OP's question?

I hope it's the former because I want to talk about this 1 lb., 1.25 in. boneless ribeye I made last week. 5 minutes on each side on the grill on highest heat with the cover open (mostly).

It was SPECTACULAR!
 
Rudee said:
The steak in the cast iron skillet method, although tasty, it absolutely nasty when it comes to having plumes of smoke throughout your house. We stopped using this method as we couldn't handle all the smoke in the house.
Click to expand...
You're using the wrong type of oil and/or too much oil. Use an oil with a higher smoke point. If you're using something like olive oil, you're going to get much more smoke.
 
Here's my method. Everyone i've made it for said it was the best steak they've ever had, regardless of what quality meat I use.

-Use a thick cut, I prefer ribeye. Cover steak in coarse sea salt. Let sit for 30-40 minutes.
-Rinse of all of the salt under running water. Make sure no salt is left on the meat.
-Dry the meat as much as possible with paper towel
-Heat up a mixture of butter and oil on a skillet at the hottest setting (probably different if you're using gas)
-Sear the steak for 2 minutes on each side to create a nice crust to help lock the juices in.
-bake @ 300-350 until desired.

In my experience, this method creates the most tender meat imaginable while keeping a perfect consistency all the way through. I like my steak medium rare and with this method I don't get the over cooked outter layer I'm used to when I order out.
 
Steak.

You want to talk steak?

Let's talk STEAK!!

You don't know STEAK until you had one of THOSE:

IMG_0725.jpg


Click for the full glorious picture.


/thread.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top