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Cooking a steak. Pan or grilled?
Posted on 8/2/20 at 7:18 pm
Posted on 8/2/20 at 7:18 pm
I’ve been experimenting with my new 12” Finex cast iron skillet (no pics).
I use a simple recipe of crushed black pepper, crushed Himalaya salt, and garlic powder.
After seasoning the new pan with vegetable oil; I have cooked several steaks and find that it is coming out a lot better than grilled on a pit.
I start by holding the steak perpendicular to the pan; I render the fat cap for a few minutes depending on the cut.
I then sear one side until a nice brown char develops. Halfway through the first side; I drop a tablespoon of butter and baste that side of the steak. I flip it ONE time for a minute or so while continuing to baste it. Let it rest for 10 minutes. Cook & prep time take less than the rest.
My favorite is the T bone cut off the bone and in strips. The New York strip is good, as well. As is the ribeye.
Anyone else think it’s better seating in a pan than grilling on the grill? Any ideas on how to make this process better? Thanks.
I use a simple recipe of crushed black pepper, crushed Himalaya salt, and garlic powder.
After seasoning the new pan with vegetable oil; I have cooked several steaks and find that it is coming out a lot better than grilled on a pit.
I start by holding the steak perpendicular to the pan; I render the fat cap for a few minutes depending on the cut.
I then sear one side until a nice brown char develops. Halfway through the first side; I drop a tablespoon of butter and baste that side of the steak. I flip it ONE time for a minute or so while continuing to baste it. Let it rest for 10 minutes. Cook & prep time take less than the rest.
My favorite is the T bone cut off the bone and in strips. The New York strip is good, as well. As is the ribeye.
Anyone else think it’s better seating in a pan than grilling on the grill? Any ideas on how to make this process better? Thanks.
20
Posted on 8/2/20 at 7:28 pm to Errerrerrwere
I vote grilled. I like the texture better.
Posted on 8/2/20 at 7:36 pm to Errerrerrwere
I exclusively grill my steaks using SV and cast iron.
Posted on 8/2/20 at 7:43 pm to Errerrerrwere
Reverse sear w/ cast iron FTW
Posted on 8/2/20 at 7:52 pm to Errerrerrwere
Reverse sear and don’t look back. You’re correct that the skillet is better than the grill—you’re getting the Maillard reaction on a much larger surface area.
Posted on 8/2/20 at 8:17 pm to Errerrerrwere
Pan
Posted on 8/2/20 at 8:19 pm to Errerrerrwere
Posted on 8/2/20 at 8:20 pm to Errerrerrwere
I like the pan method, too. You need a good exhaust hood tho.
Posted on 8/2/20 at 9:54 pm to Errerrerrwere
Either reverse sear and then cast iron or hot cast iron to start, then flip cut the heat and add butter, rosemary and garlic and baste until internal temp is met.
Posted on 8/2/20 at 10:45 pm to Errerrerrwere
Sous vi and then hotel arse grill
This post was edited on 8/2/20 at 10:46 pm
Posted on 8/2/20 at 10:58 pm to Errerrerrwere
I cook my steak depending on the steak.
If it’s a ribeye, I cook on a grill. If it’s filet, I cook it on black iron on stove and finish in oven. I like a smooth filet and a crunchy ribeye.
If it’s a ribeye, I cook on a grill. If it’s filet, I cook it on black iron on stove and finish in oven. I like a smooth filet and a crunchy ribeye.
Posted on 8/2/20 at 11:00 pm to Errerrerrwere
Reverse sear to 115-120 then scorch on cast iron 1-2 min per side.... has to be thick steak though
This post was edited on 8/2/20 at 11:01 pm
Posted on 8/2/20 at 11:35 pm to tigercross
quote:
You’re correct that the skillet is better than the grill—you’re getting the Maillard reaction on a much larger surface area.
Maillard reaction comes from heat not direct contact, shouldn't get any additional surface area from a skillet.
Posted on 8/2/20 at 11:43 pm to Errerrerrwere
Microwave for 5 minutes, then finish off in pot of boiling water. Serve with ketchup on the side..
I put the steak in a 170-180 degree oven until the meat gets to about 120 degree internal (35-45 minutes or a tad longer for a thicker steak). Get the cast iron on the grill to get ripping hot and let the steak sit on the counter for about 10. Sear the fat cap first, then about a minute or two each side while basting with the pat of butter you put on each side.
Perfect rare steak almost every time
I put the steak in a 170-180 degree oven until the meat gets to about 120 degree internal (35-45 minutes or a tad longer for a thicker steak). Get the cast iron on the grill to get ripping hot and let the steak sit on the counter for about 10. Sear the fat cap first, then about a minute or two each side while basting with the pat of butter you put on each side.
Perfect rare steak almost every time
This post was edited on 8/2/20 at 11:46 pm
Posted on 8/3/20 at 5:02 am to Errerrerrwere
I love them both pan seared and grilled. Both are delicious but it's hard to beat reverse-seared then flame broiled.
After steak is brought up to temp in the oven, I go outside and take my charcoal chimney and turn it over. I set it on the grill of my pit and fill it with charcoal and light it. Let it get screaming hot then I put a small grill rack over the coals and that's what I sear my steaks on. Drizzle with a garlic butter during the sear adds to the flare up, which is key.
After steak is brought up to temp in the oven, I go outside and take my charcoal chimney and turn it over. I set it on the grill of my pit and fill it with charcoal and light it. Let it get screaming hot then I put a small grill rack over the coals and that's what I sear my steaks on. Drizzle with a garlic butter during the sear adds to the flare up, which is key.
Posted on 8/3/20 at 7:28 am to MusclesofBrussels
quote:
Maillard reaction comes from heat not direct contact, shouldn't get any additional surface area from a skillet
What conducts heat more efficiently, cast iron or air?
Posted on 8/3/20 at 8:07 am to Errerrerrwere
Both. Grill until 115ish, then put cast iron skillet directly on the grill and get it screaming hot (~600F minimum) with some butter and sear on each side.
Posted on 8/3/20 at 8:23 am to Errerrerrwere
I like both grilled and cast-iron. Each is good and unique in their own way. Not sure if I can say that one is better than the other
Often depends on my mood, sides, and importantly, weather outside.
Often depends on my mood, sides, and importantly, weather outside.
This post was edited on 8/3/20 at 8:24 am
Posted on 8/3/20 at 8:48 am to theantiquetiger
quote:
I like a smooth filet and a crunchy ribeye.
quote:
If it’s a ribeye, I cook on a grill. If it’s filet, I cook it on black iron on stove
Then why do you give the filet a crust and the ribeye grill marks?
Posted on 8/3/20 at 8:54 am to MusclesofBrussels
quote:
Maillard reaction comes from heat not direct contact, shouldn't get any additional surface area from a skillet.
If you’ve ever cooked steaks on a grill and a cast iron, you would know how wrong you are. If skillets didn’t provide for more direct contact, we’d all still be cooking meats on sticks over an open flame.
With a skillet, the entire steak touches the heat source. With a grill, only the part touching the grill’s surface is touching the heat, unless you have flare ups.
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