Cast Iron Steak

yep...thats about it. Best way to cook a steak in my opinion. Just did it Wednesday actually.

I do pretty much what you posted, but I also season with a little garlic powder, I don't melt the butter until the steak has been cooking for a few minutes, and I just go by feel instead of using a thermometer.

S&P the choice for me. 3 minutes each side. Down the hatch.

I only sear it on the stovetop, then finish it in the oven as hot as it will go. And don't make the mistake of putting the steak on before the pan is super hot.

And open some doors and put your fan on high. It's going to smoke....a lot.

quote:

---

I don't like olive oil for high heat. Just a bit of canola or peanut, but not much assuming your skillet is seasoned right.

---

This, olive oil doesn't like that high of heat. I bought some safflower oil at one point just for searing steaks, but now I just use peanut oil because I always have that around.

quote:

---

1. Cast iron skillet on the gas stove top on high heat with a little olive oil and some butter.

---

No. Use canola or a similar high heat cooking oil with the butter. Olive oil will smoke up the house. The high heat oil will also essentially raise the smoke point of the butter too. Get it scorching hot, add the butter, then wait until the butter starts to brown and put the steaks in.

Just he careful not to burn the butter. It's a nasty taste and will ruin everything.

And don't forget to sear the hell out of the fat cap on that strip.

quote:

---

2. Steak with salt and pepper only.

---

Yes and salt it 45 minutes before hand. It will pull out moisture which will dissolve the salt and be reabsorbed by the steak.

quote:

---

3. Sear the steak for a couple of minutes per side basting occassionally with the browning butter and maybe some aeromatics like rosemary sprigs.

---

It's better to sear each side in 15-20 second increments, flipping and basting repeatedly. It will allow you to better control the heat penetration into the center of the meat so you have a more even cook. The flip only once nonsense is just an old wives tail.

quote:

---

4. Cook to desired temp using thermometer.

---

Yes, but so this by finishing it in the oven at like 350. Like someone else said, pull it a little under your desired temp. It will continue cooking after you remove it from the heat.

quote:

---

5. Let rest for 5 mins until plating.

---

Rest 10 minutes. Cover the steaks in a tin foil "tent" to keep them warm.

Thanks.

The key is the basting. Make sure you are mixing the butter with the garlic, and constantly basting that ontop of the steak.

Don't over think it.

quote:

---

S&P the choice for me. 3 minutes each side. Down the hatch.

---

More importantly, Way-goo or Berta beef?

You’ll do a fine enough steak following damn near any method. To nail a steak you have to thread a very fine needle: nice dark brown crust and with everything else a bright pink.

People who like rare ribeyes and strips are gross. You’re chewing through fat that hasn’t been rendered yet, ie tasteless.

Here’s a secret: if you’re using a good cut of meat (and enough fat) it’s actually better to err toward medium than it is toward rare. We all know the sweet spot is medium rare, but... just do what I said.

I’ve been trying to perfect this method a while and it’s what you can call a labor of love: LINK