re: A question about temperature when cooking steaks in cast iron

quote:

---

Every single person in the thread understood my question except you, so I don't think I'm the problem here

---

I see you're ignoring emteein's post. Then your response to my post didn't really make much sense. This is your thread, so whatever.

I also can understand your question fine. But your description of the problem and the "it seems to defy physics" comment implies that you may be leaving your steak in the pan to rest and then are shocked that it continued cooking. You then admitted to actually doing that later in the thread. I wouldn't be getting too snarky with anyone else if I were in your position, but again its your thread.

quote:

---

My question was how does the temperature of the steak RISE after being emmoved from the heat source, not how does it continue to cook.

I even highlighted the word RISE in the OP.

---

Which is still covered by my response

quote:

---

The answer, which was supplied in the first few responses has nothing whatsoever to do with the properties of cast iron. It has to do with the transfer of heat from the outer part of the meat, which is hotter, to the inner part, which is cooler. So the outer part isn't RISING, but the inner part is.

---

Holy shite dude, whatever. Your question was worded masterfully.

quote:

---

Do you know that you've been suspended from this website on 8 separate occasions for arguing with other posters and derailing threads? I just checked. Holy shite, dude.

---

If you'd like to ban me, go right ahead. You threw shade at me for answering your question. And then you can't let it go that maybe your OP wasn't worded as clearly as you think. If that's the level that meets banning someone, do what yo must.

quote:

---

I'm simply pointing out that the behavior you displayed in this thread is par for the course for you.

---

You bumped a basically dead thread just to try to correct me. I wouldn't say the blame goes only on me. (i'm hoping the not-serious tone in my head is making through the text, but figured I better mention it)

quote:

---

A timer and a cast iron skillet and I can nail a steak every single time.

---

I use an internal meat thermometer and cast iron. Both were game changers.

Btw, the one thing I missed from grilling was the influence of the smoke on the flavor of the steak. Lately I have been using smoked salt instead regular course salt like Kosher salt. I buy it from the San Francisco Salt Company on Amazon. It's just sea salt that has been smoked by being placed for awhile over smoking wood.


Alderwood Smoked Salt