I've always grilled (charcoal or gas) my steaks but thinking hard about trying it in the cast iron skillet. I checked out the Alton Brown method-pre heat skillet in a 500 degree oven, place skillet on high heat burner, put in steak, sear for 30 seconds on each side, put in oven for 2 minutes per side). The only question I have is which cast iron skillet to use, flat bottom or one with grill-type bottom? Any other suggestions or tips appreciated. TIA
Dead Mike LSU Fan Cell Block 4 Member since Mar 2010 1836 posts
re: Pan searing a ribeye for the first time...(Posted by Dead Mike on 2/3/13 at 4:07 pm to TIGERFANZZ)
This is the method that I use. I use safflower oil for the higher smoke point than canola, but it still smokes up my whole apartment. Definitely open some windows and deactivate your smoke detector. Yields a damn good steak, though.
TIGERFANZZ LSU Fan THE Death Valley Member since Nov 2007 3192 posts
re: Pan searing a ribeye for the first time...(Posted by TIGERFANZZ on 2/4/13 at 8:33 am to TIGERFANZZ)
BEST steak I've ever cooked myself, followed the flip times and came out perfectly med rare with a nice seared crust. Did another one and left it an additional minute on each side and it was perfect medium. Used the flat skillet and it worked great! Smoked up the outdoor kitchen a little but the vent, open window, and fan took care of that.