- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Cooking steaks in a skillet?
Posted on 7/25/16 at 4:55 pm
Posted on 7/25/16 at 4:55 pm
Always cooked steaks on a grill. With it being hot as two ****s eating a corn dog lately. I don't want to stand around a fire.
How do you cook the steaks in a skillet?
Do you sear them and put them in the oven?
Thanks.
How do you cook the steaks in a skillet?
Do you sear them and put them in the oven?
Thanks.
Posted on 7/25/16 at 5:00 pm to RickyDonSkaggs
quote:
Do you sear them and put them in the oven?
You have a meat thermometer?
Put in oven at 275 till the internal meat temp reaches 120-125 ( for med rare), sear in hot skillet 1 min each side
Posted on 7/25/16 at 5:01 pm to MNCscripper
^^^ take it to 120, sear in a red hot skillet
Posted on 7/25/16 at 5:02 pm to RickyDonSkaggs
quote:
Alton Brown's Cast Iron Steak
Ingredients
Steaks of your choice
Olive oil
Seasoning
Instructions
Place a large well-seasoned cast iron fry pan in the oven and heat oven to 500 degrees. Keep pan in oven 10-12 minutes after 500 degrees is reached; pan should smoke lightly. While pan is heating, lightly oil top and bottom of steaks with a good olive oil; season top side to taste. Turn gas cooktop on high and move pan from oven to burner. Place steaks seasoned side up in pan. The steak should sizzle immediately. Brown 30-60 seconds depending on the thickness. Flip the steak and repeat same length of time. Remove from stove top and return to oven; cook 6 – 10 minutes depending on thickness for medium; a bit less for medium rare. By Alton Brown
Posted on 7/25/16 at 5:02 pm to RickyDonSkaggs
quote:You must not come here often. The reverse sear is the official method of the F&DB.
Do you sear them and put them in the oven?
In all honesty though...low temp oven until you are 5 degrees from the final internal temp that you want. After that, pull and rest for 5 minutes. Screaming hot cast iron after that and you'll have a very enjoyable steak.
Posted on 7/25/16 at 5:06 pm to RickyDonSkaggs
quote:
hot as two ****s eating a corn dog
I'm at a loss.
Posted on 7/25/16 at 5:12 pm to Gaston
Same here.....I've got a couple of ideas though.
Posted on 7/25/16 at 5:13 pm to geauxfish24
Reverse sear at 500 to 550.
Posted on 7/25/16 at 9:24 pm to LSUPHILLY72
If you don't want to stand by a fire why do you want to heat up the kitchen with the oven.
Salt and pepper and let come to room temp.
Toss in a hot non stick dry skillet until seared well, flip do same a couple minutes, let rest and eat. Can't tell the difference. No need for oil or anything else. Put a big pat of Maitre d butter and maybe a bit of softened Stilton on it.
Salt and pepper and let come to room temp.
Toss in a hot non stick dry skillet until seared well, flip do same a couple minutes, let rest and eat. Can't tell the difference. No need for oil or anything else. Put a big pat of Maitre d butter and maybe a bit of softened Stilton on it.
Posted on 7/25/16 at 9:43 pm to MNCscripper
You don't need a freaking thermometer to sear a good steak.
No thermometer or reverse sear stuff:
No thermometer or reverse sear stuff:
Posted on 7/25/16 at 11:27 pm to ragincajun03
No offense, but that doesn't look good. You've got ten shades of purple, brown and red in that steak.
First you need to salt your steak and let it sit out to room temperature (a MUST) for about 30 minutes. The salt brings the moisture out, then soaks back into the steak.
Then add fresh cracked black pepper, and olive oil.
You need to cook in a glass pan at 275 till you get to 120. Then have a cast iron skillet heated with butter and rosemary or thyme, then sear on each side for like 1min while dousing in butter and herbs.
You will have the perfect pinkish red throughout except on the very edge which will be brown. Like Ruth's.
Finish with fresh chopped parsley and score points
First you need to salt your steak and let it sit out to room temperature (a MUST) for about 30 minutes. The salt brings the moisture out, then soaks back into the steak.
Then add fresh cracked black pepper, and olive oil.
You need to cook in a glass pan at 275 till you get to 120. Then have a cast iron skillet heated with butter and rosemary or thyme, then sear on each side for like 1min while dousing in butter and herbs.
You will have the perfect pinkish red throughout except on the very edge which will be brown. Like Ruth's.
Finish with fresh chopped parsley and score points
This post was edited on 7/25/16 at 11:30 pm
Posted on 7/26/16 at 1:41 am to Coater
quote:I agree with this, but unless you have an excellent hood ventilation, be prepared to be smoked out of your house.
Place a large well-seasoned cast iron fry pan in the oven and heat oven to 500 degrees. Keep pan in oven 10-12 minutes after 500 degrees is reached; pan should smoke lightly. While pan is heating, lightly oil top and bottom of steaks with a good olive oil; season top side to taste. Turn gas cooktop on high and move pan from oven to burner. Place steaks seasoned side up in pan. The steak should sizzle immediately.
Posted on 7/26/16 at 7:41 am to t00f
That must have been a troll with that pic. GTFO
Posted on 7/26/16 at 8:26 am to ragincajun03
I do t know who down voted you baw. Dat chit looks good yeah!!! IWEI
Posted on 7/26/16 at 9:13 am to The Levee
quote:
First you need to salt your steak and let it sit out to room temperature (a MUST) for about 30 minutes. The salt brings the moisture out, then soaks back into the steak.
I agree with the room temperature part, but what's the point of salting the the steak to bring the moisture out if it's only going to go back in?
To each their own, but I salt right before it goes in the skillet. If the moisture is on the surface, all you are doing is essentially boiling the meat when it hits the skillet.
To the OP, cooking inside on a cast iron skillet is going to produce some smoke. If you are ok with that, go for it. I hate having my house full of smoke, so I just take the skillet and get it red hot on the grill. Maybe a little redundant, but it's always worked for me.
Posted on 7/26/16 at 9:17 am to The Levee
quote:
let it sit out to room temperature (a MUST) for about 30 minutes
Well that's just wrong. Leaving it on your counter for 30 minutes won't bring a steak to room temp and even if it did, it's not necessary. It has a negligible affect on cooking time.
7 Myths About Cooking Steak That Need to Go Away
quote:
MYTH #1: "YOU SHOULD LET A THICK STEAK REST AT ROOM TEMPERATURE BEFORE YOU COOK IT." The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
quote:
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing. To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes. After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge. You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum,* but even so, it'd take you at least an hour or so to get up to room temperature—an hour that would be better spent by, say, actively warming your steak sous-vide style in a beer cooler. *protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half! After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
quote:
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair. The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
Popular
Back to top
Follow TigerDroppings for LSU Football News