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steak question: never cooked steak on cast iron skillet
Posted on 1/10/13 at 1:28 pm
Posted on 1/10/13 at 1:28 pm
how long do I need to cook it?
Do I brown it on the skillet then broil for three minutes?
TIA for the Recs
Do I brown it on the skillet then broil for three minutes?
TIA for the Recs
10
Posted on 1/10/13 at 1:37 pm to Jax007
Guess it depends on the thickness, but my normal routine is 1 minute each side, then in a 500 degree oven for 1.5-2.5 mins per side. I'm pretty anal about temperature and will take it out when they reach the target temps.
Posted on 1/10/13 at 1:43 pm to Jax007
Get skillet screaming hot
Sear steak for 1 min then flip and repeat
Throw skillet in oven at 500 degrees for 3 min.
Perfect steak
Sear steak for 1 min then flip and repeat
Throw skillet in oven at 500 degrees for 3 min.
Perfect steak
Posted on 1/10/13 at 1:51 pm to Jax007
there are lots of threads on this topic. Did you search. Some really good info on here.
Posted on 1/10/13 at 1:54 pm to Jax007
Posted on 1/10/13 at 2:24 pm to Jax007
Preheat your skillet in the broiler. Season a room temperature steak with salt and pepper. After about 5 minutes, drop your steak into the skillet and put it back into the broiler. Cooking time depends on the thickness of the meat and desired donness. I remove mine from the broiler at 3 minutes, remove it from the skillet and rest it on a warm plate for 2 minutes. If the skillet is hot and you use the broiler there is no reason to turn it.
Posted on 1/10/13 at 2:42 pm to Jax007
Don't dry rub it if that's what you do for the grill. Only salt and pepper since excess seasoning will burn in the pan. Pat of butter on the last flip in the oven is a nice touch.
Posted on 1/10/13 at 2:55 pm to Jax007
1. Bring steak to room temperature. Salt steak.
2. Put skillet (without steak) in oven.
3. Heat oven as high as possible (mine goes to 550).
4. Remove skillet from oven and place on stove at high heat. Grind fresh black pepper on each side of steak, then put the steak in the skillet (on the stove).
5. Let the steak cook undisturbed for 90 seconds, then flip it for another 90 seconds. Add a little butter to the skillet if desired. Next, put it in the oven for 90 seconds on each side.
6. After removing steak from oven, allow it to rest on a plate for ~5 minutes (I make a foil tent). Add a pat of butter if desired. For additional deliciousness (and unhealthiness), you can also pour some of the juices from the skillet over the steak.
7. Enjoy!
My way is easy to remember: 90-90-90-90. Turns out just right. If it's a ribeye, I may allow a little more oven time (maybe 30 additional seconds per side).
2. Put skillet (without steak) in oven.
3. Heat oven as high as possible (mine goes to 550).
4. Remove skillet from oven and place on stove at high heat. Grind fresh black pepper on each side of steak, then put the steak in the skillet (on the stove).
5. Let the steak cook undisturbed for 90 seconds, then flip it for another 90 seconds. Add a little butter to the skillet if desired. Next, put it in the oven for 90 seconds on each side.
6. After removing steak from oven, allow it to rest on a plate for ~5 minutes (I make a foil tent). Add a pat of butter if desired. For additional deliciousness (and unhealthiness), you can also pour some of the juices from the skillet over the steak.
7. Enjoy!
My way is easy to remember: 90-90-90-90. Turns out just right. If it's a ribeye, I may allow a little more oven time (maybe 30 additional seconds per side).
This post was edited on 1/10/13 at 2:57 pm
Posted on 1/10/13 at 4:09 pm to Jax007
I heat my cast iron (I use a griddle) till it has a Lindenfrost effect (droplet of water is boiling so fast it "floats" on the surface).
Around the 500 degrees meantioned.
Then I cook a 1.5 inch steak for 60-90 seconds a side, with the broiler on.
Around the 500 degrees meantioned.
Then I cook a 1.5 inch steak for 60-90 seconds a side, with the broiler on.
Posted on 1/10/13 at 5:29 pm to Jax007
Just grill it
Posted on 1/10/13 at 5:31 pm to Jax007
I see some good and bad advice given so far. No need to preheat pan or finish in the oven. Have steak as close to room temp as is convenient. Don't add oil or (especially) butter to a scorching hot pan. Have windows and doors open and towels ready to fan your fire alarm when it goes off.
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