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Started By
Message
1
Posted on 5/4/13 at 8:38 am to Coater
Stinks the joint up something awful.
I just use use my burner outside for cast iron cooked steaks.
I just use use my burner outside for cast iron cooked steaks.
Posted on 5/4/13 at 8:42 am to TIGRLEE
Last time I tried this the steak turned out great, but the heat messed up the seasoning on my skillet. Anyone else had this problem/
Posted on 5/4/13 at 8:44 am to Creamer
If it did I don't notice.
Posted on 5/4/13 at 10:06 am to OTIS2
quote:
Bad mouthing the BGE can be dangerous for your health in these parts
so true. i've got one so i guess i'm allowed. it's kinda like talking about your own kid being bad, but someone else better not say anything
Posted on 5/4/13 at 10:45 am to NaturalBeam
Yay !! a steak pictorial !!!!! 
Posted on 5/4/13 at 11:54 am to LouisianaLady
quote:
Don't even have to do that. Click the 3rd link which already has the [IMG] on each side and you won't even have to press "img" on here. Just copy it directly into the text box.
Thank you! Posted on 5/4/13 at 12:00 pm to Coater
quote:. Yep...I remembered...I'm not part of the family so I have to hold my tongue. My pit doesn't brew coffee , change diapers, or doll out blow jobs...
so true. i've got one so i guess i'm allowed
Posted on 5/4/13 at 12:23 pm to OTIS2
quote:
quote: so true. i've got one so i guess i'm allowed . Yep...I remembered...I'm not part of the family so I have to hold my tongue. My pit doesn't brew coffee , change diapers, or doll out blow jobs...
Now that's an idea....
Posted on 5/4/13 at 1:33 pm to NaturalBeam
quote:
Thanks. I'm the most technologically-challenged 28-year old I know.
meh, over 25 is understandable, I think
Posted on 5/4/13 at 1:53 pm to NaturalBeam
Awesome. Perfect internal temperature.
I do something similar, but I don't remove the pan from the grill. I just cook it in the grill. It's probably easier to do it on the burner, but I just never thought of doing that for some reason...
I do something similar, but I don't remove the pan from the grill. I just cook it in the grill. It's probably easier to do it on the burner, but I just never thought of doing that for some reason...
Posted on 5/4/13 at 2:30 pm to NaturalBeam
Looks good.
I do mine the Ducasse way. I think it gets a better crust.
ETA: that's beurre maitre d' melted on top
I do mine the Ducasse way. I think it gets a better crust.
ETA: that's beurre maitre d' melted on top
This post was edited on 5/4/13 at 2:31 pm
Posted on 5/4/13 at 2:33 pm to l'affiche
quote:
that's beurre maitre d' melted on top
Had to google. I'm just a simple coonass. I knew it was butter and something.
Looks tasty.
Eta: I've been eating alot of brussel sprouts lately. Trying to make up for my childhood now that I appreciate them.
This post was edited on 5/4/13 at 2:57 pm
Posted on 5/4/13 at 2:35 pm to l'affiche
wow that looks great 
Posted on 5/4/13 at 3:26 pm to Creamer
quote::Raises hand:
the heat messed up the seasoning on my skillet. Anyone else had this problem/
First time I tried it outside I used a full charcoal starter directly under the skillet. Jet-hot temps = nice char on the steak, but at the cost of burned-off seasoning. Maybe the F&DB metallurgists can suggest a more-robust metal cooking surface to use under such circumstances.
Posted on 5/4/13 at 3:40 pm to DoctorTechnical
You shouldn't have any problems with your cast iron at all.
I bet you already had food or something stuck to it or it hadn't developed a good patina yet. At any rate, getting that thing up to impossible temps is the best way to clean it. All the impurities burn off.
Also, don't put pepper on the steaks your sear on that (yet). The pepper will burn. In fact, I don't like to put any seasonings on while I develop the crust. I only put S&P on one side after I've flipped once, and on the other side after I've flipped again).
I bet you already had food or something stuck to it or it hadn't developed a good patina yet. At any rate, getting that thing up to impossible temps is the best way to clean it. All the impurities burn off.
Also, don't put pepper on the steaks your sear on that (yet). The pepper will burn. In fact, I don't like to put any seasonings on while I develop the crust. I only put S&P on one side after I've flipped once, and on the other side after I've flipped again).
Posted on 5/4/13 at 4:01 pm to l'affiche
Posted on 5/4/13 at 4:12 pm to MeridianDog
quote:
l'affiche
Don't want to hurt feelings of the other participants, but that is without a doubt the most attractive plated portion I have seen on this site.
I hardly ever see a portion that makes me think "I would buy that" but this is it.
Bravo.
This post was edited on 5/4/13 at 4:14 pm
Posted on 5/12/13 at 6:06 pm to MeridianDog
figured this was as good a place as any
Last 2 times i've done steak on the cast iron my smoke alarm has gone off in my condo. I think it's b/c of the low temp olive oil smokes at; who's got a solution if anyone does?
Last 2 times i've done steak on the cast iron my smoke alarm has gone off in my condo. I think it's b/c of the low temp olive oil smokes at; who's got a solution if anyone does?
Posted on 5/12/13 at 9:55 pm to Buckeye06
quote:
Last 2 times i've done steak on the cast iron my smoke alarm has gone off in my condo. I think it's b/c of the low temp olive oil smokes at; who's got a solution if anyone does?
I'm interested in seeing what others use as oil as well.
My wife is Italian, so I have to pour grape seed oil in olive oil bottles and lie to her. But I have noticed I over oil my pans, especially cast iron since it already has oil in it. I just use lower/slower temps to get there. I think smoke is always going to be the by product of any cast iron use, you just have to manage it. One way to manage is to use a pan exactly the size of the food. You would be surprised what will cook in an 8" pan. I have a 12", but the 8" can cook two steaks with a lot less smoke.
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