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Steak cooking time
Posted on 2/3/14 at 10:37 am
Posted on 2/3/14 at 10:37 am
I am cooking fillets coming up and Im doing the cast iron method. First I'm going to season with salt and pepper then rub down with canola oil and sear on each side for a minute or so. My questions is, when I stick in the oven to finish cooking what temp should the oven be on and how long for a medium rare?
5
Posted on 2/3/14 at 10:44 am to tdavi48
quote:
what temp should the oven be on
Hot as it will go
quote:
and how long for a medium rare?
Not long. Depends on how thick they are. 5ish minutes.
Posted on 2/3/14 at 10:59 am to tdavi48
30-45 second sear on each side, throw in 500 degree oven 2-3 minutes per side for med rare (dep how thick), plate & cover loosely with foil & let rest 5-6 minutes. Make sure you heat your skillet in the oven as it is pre heating to 500.
Google Alton Brown method for searing steaks in cast iron
Google Alton Brown method for searing steaks in cast iron
This post was edited on 2/3/14 at 11:01 am
Posted on 2/3/14 at 11:05 am to TIGERFANZZ
quote:
45 second sear on each side, throw in 500 degree oven 2-3 minutes per side for med rare (dep how thick), plate & cover loosely with foil & let rest 5-6 minutes. Make sure you heat your skillet in the oven as it is pre heating to 500.
^This
Posted on 2/3/14 at 11:05 am to TIGERFANZZ
quote:This is key. Consider going even longer before you slice, unless you like the juices to be on the plate instead of in your steak.
let rest 5-6 minutes
Posted on 2/3/14 at 11:12 am to Degas
quote:
Consider going even longer before you slice
I go longer with the thicker steaks. You'll get that nice even pinkness throughout your steak. It'll be a hit.
Posted on 2/3/14 at 11:32 am to TIGERFANZZ
This is so stupid.
45 seconds wont do anything to really brown the exterior of the meat, its barely enough time for the water (located on surface and just below surface of meat) to boil enough (unless you are thoroughly drying your beef before searing, and even then its not enough time). This "boil enough" needs to occur before the Maillard reactions will take place.
Hot pan, enough time to get a fantastic crust, flip, add butter, baste, baste, baste. There really isnt a need to throw it in the oven, but I guess anything is possible.
45 seconds wont do anything to really brown the exterior of the meat, its barely enough time for the water (located on surface and just below surface of meat) to boil enough (unless you are thoroughly drying your beef before searing, and even then its not enough time). This "boil enough" needs to occur before the Maillard reactions will take place.
Hot pan, enough time to get a fantastic crust, flip, add butter, baste, baste, baste. There really isnt a need to throw it in the oven, but I guess anything is possible.
This post was edited on 2/3/14 at 11:34 am
Posted on 2/3/14 at 11:45 am to LSUballs
quote:
Depends on how thick they are.
This is key. Steaks come in a very wide variety of thicknesses. So, one formula won't work for all steaks.
Posted on 2/3/14 at 11:56 am to BlackenedOut
quote:
This is so stupid.
Stupid or not, it works for me, a lot of people in the F&DB, & some guy named Alton Brown is pretty confident in this method also. Maybe you should try it sometime, just for stupid's sake.
Posted on 2/3/14 at 12:03 pm to tdavi48
Let's say you have a steak that is about an 1 1/4 inch thick...
Season with salt and pepper. Put it on a cooling rack on a cookie sheet and place in a 225 degree oven for 25 minutes.
Remove and then sear 2-3 minutes in an 18/10 stainless steal skillet (cast iron works as well) on medium high with a table spoon of veg. oil.
By slowly bringing up the internal temperature and drying out the exterior in the oven is key to not overcooking the center of the steak and allowing for a better sear on the outside.
I have done steaks both ways and this way is easily and by far the best method to cook steaks at home.
Season with salt and pepper. Put it on a cooling rack on a cookie sheet and place in a 225 degree oven for 25 minutes.
Remove and then sear 2-3 minutes in an 18/10 stainless steal skillet (cast iron works as well) on medium high with a table spoon of veg. oil.
By slowly bringing up the internal temperature and drying out the exterior in the oven is key to not overcooking the center of the steak and allowing for a better sear on the outside.
I have done steaks both ways and this way is easily and by far the best method to cook steaks at home.
Posted on 2/3/14 at 12:05 pm to tdavi48
quote:
Steak cooking time
Microwave times vary
Posted on 2/3/14 at 12:05 pm to JodyPlauche
searing for 6 minutes and 25 minutes in the oven sounds like a long time
Posted on 2/3/14 at 12:11 pm to Jones
quote:
searing for 6 minutes
2 to 3 minutes...you check it at 2 minutes and then you make the decision by site to go an extra minute if needed.
quote:
25 minutes in the oven sounds like a long time
It's not a long time @ 225 degrees.
PS- I do thick cut pork chops the same way...except they get about 45 degrees in the oven.
Posted on 2/3/14 at 12:13 pm to JodyPlauche
oh ok. i thought you meant per side
Posted on 2/3/14 at 12:17 pm to Jones
quote:
searing for 6 minutes and 25 minutes in the oven sounds like a long time
That should produce something that resembles a briquette of charcoal, so very moist and tender to eat.
Posted on 2/3/14 at 12:19 pm to TIGERFANZZ
45 seconds just isnt long enough. Remind me who Alton Brown is? Is that the guy who just pirates Harold McGee's stuff on tv?
I think putting a steak in an oven on high heat (notice not broil setting) is just a way to insure a not very well cooked steak. I like using just the stovetop for two reasons:
1) it allows me to watch the meat closer and checks its doneness throughout the cooking process, rather than having to open an oven door and pull the steak out to do so.
2) Continually flipping and basting the steak allows a better crust and more even heat distribution throughout the meat.
Stupid was maybe too strong a word, I concede. Short sighted would have been better.
I think putting a steak in an oven on high heat (notice not broil setting) is just a way to insure a not very well cooked steak. I like using just the stovetop for two reasons:
1) it allows me to watch the meat closer and checks its doneness throughout the cooking process, rather than having to open an oven door and pull the steak out to do so.
2) Continually flipping and basting the steak allows a better crust and more even heat distribution throughout the meat.
Stupid was maybe too strong a word, I concede. Short sighted would have been better.
Posted on 2/3/14 at 12:26 pm to BlackenedOut
quote:
2) Continually flipping and basting the steak allows a better crust
how does it get a better crust if it's not in the pan as much?
Posted on 2/3/14 at 12:30 pm to CITWTT
If you are patting the steak dry after properly salting (before putting oil on) there is no reason to sear for 3 minutes on each side.
If you aren't patting it dry, you won't get the sear you want anyway.
If you aren't patting it dry, you won't get the sear you want anyway.
Posted on 2/3/14 at 12:30 pm to Jones
It stays in the pan the whole time, save for the nanosecond one flips it.
Call the side of the meat touching the pan, the active side. The side not touching, the non-active side. The milk solids in the butter as it is poured over the meat continues to cook the non-active side and brown the non-active side.
Call the side of the meat touching the pan, the active side. The side not touching, the non-active side. The milk solids in the butter as it is poured over the meat continues to cook the non-active side and brown the non-active side.
Posted on 2/3/14 at 12:33 pm to BlackenedOut
quote:
2) Continually flipping and basting the steak allows a better crust and more even heat distribution throughout the meat.
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