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Started By
Message
re: Pan Seared Steak
Posted on 11/29/18 at 10:49 am to BottomlandBrew
Posted on 11/29/18 at 10:49 am to BottomlandBrew
An hour at 200 should get you to 120ish, but yeah, use a probe to be sure.
0
Posted on 11/29/18 at 10:51 am to BottomlandBrew
quote:
Time has no meaning without internal temperature
Right. Without knowing the thickness of the steak you can’t accurately assess the time it will take to cook it. But if you are resting it after the sear, not between the slow cook and the sear, and you are frying it it oil I doubt it will matter anyway.
Posted on 11/29/18 at 11:31 am to Aubie Spr96
-brush steak with olive oil, season steak and let it sit for a while (I don’t necessarily get it to room temp, but get rid of the chill from the fridge)
- 20 minutes in oven at 250 degrees
- place cast iron skillet in oven at 500 degrees for 20 min. while steak takes a rest
- place heated skillet on stove on high temp, sear around 45 seconds on both sides
> medium rare for a typical grocery store ribeye or strip (around 3/4”-1”)
- 20 minutes in oven at 250 degrees
- place cast iron skillet in oven at 500 degrees for 20 min. while steak takes a rest
- place heated skillet on stove on high temp, sear around 45 seconds on both sides
> medium rare for a typical grocery store ribeye or strip (around 3/4”-1”)
This post was edited on 11/29/18 at 11:37 am
Posted on 11/29/18 at 11:33 am to Aubie Spr96
He's in college and has a cast iron skillet. Tell him to buy a notebook, keep notes, and figure it out for himself.
God, I wish I had the Internet when I was his age.
God, I wish I had the Internet when I was his age.
Posted on 11/29/18 at 1:37 pm to Aubie Spr96
He has a vent hood on his. Sounds like he's good to go.
Posted on 11/29/18 at 2:45 pm to Aubie Spr96
He’s just learning how to cook keep it frickin simple: Salt, pepper, drop in a medium hot pan and flip occasionally till it’s done using the finger test.
Then send him an instant read thermometer for Christmas.
Then send him an instant read thermometer for Christmas.
Posted on 11/29/18 at 3:41 pm to TH03
quote:
Salt steak
Wait an hour
Place steak in oven at 200 for an hour
Heat oil in skillet for 10 minutes
Sear for 30-45 seconds on each side.
Rest 5-10 minutes
Eat
One of the benefits of reverse searing is that you don't need to let the steak rest. You can start enjoying the delicious meat as soon as it is cool enough for your mouth.
quote:
Aubie Spr96
quote:
He has a vent hood on his. Sounds like he's good to go.
Make sure it is a vent hood that blows the air outside. A lot of cheap vent hoods these days just blow the air up to the ceiling and don't remove it from the room.
This post was edited on 11/29/18 at 3:43 pm
Posted on 11/29/18 at 3:44 pm to tigercross
quote:
One of the benefits of reverse searing is that you don't need to let the steak rest.
even after the sear? I'm always too scared.
quote:
You can start enjoying the delicious meat as soon as it is cool enough for your mouth.
my favorite steak is black and blue so it's still cold in the middle
Posted on 11/29/18 at 4:52 pm to TH03
quote:
even after the sear? I'm always too scared
Lopez-Alt says it isn't necessary; I usually believe him.
Posted on 11/29/18 at 6:14 pm to Aubie Spr96
season thawed steak with salt and pepper, heat pan on stove, open windows/doors, cut off some fat and smear it in the hot pan, sear meat, top with a pat of butter, wait a couple of minutes before slicing
Posted on 11/29/18 at 7:00 pm to Aubie Spr96
Buy him one of these:
Lavatools Meat Thermometer - $27
Put in pan on high heat, flip every 30 seconds, cook to 129 degrees internal, hope the smoke detector doesn't go off.
Lavatools Meat Thermometer - $27
Put in pan on high heat, flip every 30 seconds, cook to 129 degrees internal, hope the smoke detector doesn't go off.
Posted on 11/29/18 at 10:47 pm to Aubie Spr96
Damn, we were lucky to have a sink in our dorm.... community showers with no divider....kids these days with kitchens in their fancy dorms
Posted on 11/29/18 at 11:37 pm to TigrrrDad
TigrrrDad
Hope ur stock market advice is better than ur steak cooking advice
Hope ur stock market advice is better than ur steak cooking advice
Posted on 11/30/18 at 12:03 am to bossflossjr
Funny, because I got that straight from this board.
Works just fine for me.
Works just fine for me.
This post was edited on 11/30/18 at 12:28 am
Posted on 11/30/18 at 12:36 am to TigrrrDad
Yeah you’re spot on. I’d demolish that steak.
Posted on 11/30/18 at 5:31 am to TigrrrDad
Lol. I misread ur post ... thought u said 20 at 250 and then 20 at 500. I see that was just skillet now tho. Hilarious. My apologies.
Posted on 11/30/18 at 8:17 am to KosmoCramer
Just ordered two: one for him and one for me. Thanks!
Posted on 11/30/18 at 9:08 am to TigrrrDad
What setting does everyone set their stove top to when they are searing? I always see people say set it to high, but if I have my burner on the highest setting and heat up the pan, i'm burning the shite out of the steak.
Posted on 11/30/18 at 9:27 am to GoCrazyAuburn
I’m getting my skillet up to 500 degrees in the oven then immediately going to the stove set on high, and throwing the steak on right away. So the stove being on high is just keeping the skillet at its already high temperature, really.
Posted on 11/30/18 at 9:29 am to bossflossjr
quote:
thought u said 20 at 250 and then 20 at 500
Haven’t tried that yet, but my dad would love it.
He won’t touch a steak that isn’t black, tough and crispy. This post was edited on 11/30/18 at 9:31 am
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