re: I've perfected steak on a grill - but I sure screwed it up in the pan.....

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and the fact that he went to open all the windows and doors instead of tending his steak might have something to do with it

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It took maybe 45 seconds to go open two doors to get a flow.

If you had an actual flame, I'd say you got the pan too hot. The oil was burning, and burnt taste is never good.

I use cast iron only, and get it hot, but not super hot. You want to stay below the smoke point of the oil (or just barely hit it.)

I use a blended oil, generally. Although I'm using corn oil at the moment. I get the skillet just to where small whisps of smoke come up. Season one side and drop it in on that side. Slide it around, to make sure it gets fully oiled an keep it from sticking.

Get your oven preheated to 400.

Season the other side and flip when you get the sear your after. When both sides are seared, put the skillet in the oven.

How long you leave it in there depends on how thick it is and how rare/well you like your steak.

You can also try another method.

When you put the steak in the skillet, find a pan that will fit in the skillet and put it over the steak, upside down. This will give an oven affect and get the insides cooked. Just put something under part of the pan so a little air can get in and out, which will keep you from steaming the steak.

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what are yalls stove top techniques?

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Works best on a thick steak, but I use what's commonly referred to as the Ducasse method(with pics). It makes a beautiful crust and a delicious steak.

how to cook a thick steak

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Ducasse method(with pics). It makes a beautiful crust and a delicious steak.

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That looks great. He gives times as a guide, but I imagine that would have to vary greatly depending on thickness. That was an impressive looking steak he had there too, but at $60/cut it better be

This is the only way to do it!

WHY THIS RECIPE WORKS:
The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender. (less)

SERVES 4
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter; see related recipes.

INGREDIENTS

2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes

I cook mine like I would if I were blackening fish. Hot skillet. Little butter. 2-3 min on each side. Put in 425* oven for 12 min. Eta: steaks are medium rare like I like em

Yall are making this too difficult.

Salt, pepper, and lightly oil the steaks. This isn't to make them not stick; it's to ensure that the entire side of the meat is in direct contact with the pan. If you don't oil them, there will be parts of the meat not touching the pan.


Heat up your cast iron for at least 10 minutes on a fully high heat (longer if you don't have gas)


By this point, the black pan should start too look a little gray or even white.



Put the steak on the pan. 90 seconds on each side, max.


Let rest for about 3 minutes (general rule of thumb is that meat should rest for about as long as it was cooked)



Eat.


You will overcook it if you put it in the oven (unless it's a super thick cut).

Little help for the people that DO use oil... My BIL's mom uses a 1:1 ratio of butter to oil and it does NOT smoke

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Finger test

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guy at my camp did that... We stopped letting him cook our steaks bc he was putting his fricking hands all over our food


Boats, I'm finding out for u. Fwiw, she cooks ribeyes. They are decent. I prefer my fillets. I find the oil over cooks em a little and u get that "fried meat" taste.
Cooked some good ribeyes from Templet's on the pit for me n AGP Friday if you've never gotten a steak from there do yourself a favor and pick some up the next time y'all are at +1's house