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Posted on 6/14/12 at 1:53 am to Wooly
If you put oil on the steak instead of in the pan, it will smoke less, but yeah...it's gonna smoke a good bit.
Like not billowing coming out of the pan, but you're going to notice a significant haze in the house.
Like not billowing coming out of the pan, but you're going to notice a significant haze in the house.
Posted on 6/14/12 at 2:26 am to Schwartz
quote:
but you're going to notice a significant haze in the house.
k just making sure if its normal to eperience that... or if i was doing it wrong...
ok so whats the difference between the metal skillet i use and the cast iron skillet? in terms of cooking and flavor?
Posted on 6/14/12 at 7:09 am to Wooly
Cast iron is a much, much denser material. It's going to retain heat better (the heat won't drop as much when you put the steak in) so you'll get a better sear. It's also going to be much more even in that there won't be hot spots in different areas of the pan.
Also, once seasoned properly, it's damn near impossible to get stuff to stick to cast iron. Even eggs.
Also, once seasoned properly, it's damn near impossible to get stuff to stick to cast iron. Even eggs.
Posted on 6/14/12 at 7:47 am to Schwartz
quote:
For a ribeye I'd rather cook it really fast.
I've found that medium heat for 2-2.5 minutes on each side and then a hot oven to finish produces a better tasting sear
Make sure to sear the edges for extra flavor, too
Posted on 6/14/12 at 8:26 am to Teen Wolf
put cast iron in oven for 20 minutes at 500 to heat up. Take out cast iron, put on stove top on high blast and sear the steak 60-90 sec on each side depending on how you like it. Then put it back in the oven on 500. For about an inch and a half steak i do 2 min per side for rare and 3 min a side for medium rare. I use this method every week so i have it down pretty good. Also, lots of salt and pepper and oil.
This post was edited on 6/14/12 at 8:28 am
Posted on 6/14/12 at 8:33 am to ViaCavour
Put your cast iron pan over a burner turned on high for at least five minutes. Season your room temperature steak and add to pan. Flip it at 90 seconds. Turn the burner down to medium. After 120 seconds, add some butter to the pan, maybe about a half a stick. Once the butter is melted, spoon the butter over the steak repeatedly until done to your desired temp. I like mine about 125 degrees.
Posted on 6/14/12 at 8:54 am to Teen Wolf
reverse sear for the win:
preheat oven to 500
pat steaks dry then season w/ salt and pepper (I like to add a little garlic powder as well on ribeyes)
put in the oven until internal temp reaches 90
heat skillet on the stove (high heat)
remove steaks from oven and finish in the skillet until cooked to your liking
add a slab of butter with about 30 seconds left of cooking
remove and devour
preheat oven to 500
pat steaks dry then season w/ salt and pepper (I like to add a little garlic powder as well on ribeyes)
put in the oven until internal temp reaches 90
heat skillet on the stove (high heat)
remove steaks from oven and finish in the skillet until cooked to your liking
add a slab of butter with about 30 seconds left of cooking
remove and devour
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