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re: steak question: never cooked steak on cast iron skillet
Posted on 1/10/13 at 3:08 pm to Patrick_Bateman
Posted on 1/10/13 at 3:08 pm to Patrick_Bateman
Keep in mind that thickness matters a great deal in all the methods being posted. 1.5" is probably what most of them would need for medium rare, and boneless vs bone in make a big difference.
0
Posted on 1/10/13 at 3:33 pm to Patrick_Bateman
I've tried this method for steak and it works great, but as an aside, how can one cook blackened fish in an iron skillet without a lot of smoke?
The steak never smokes so much, but the fish is like a fire in the house.
The steak never smokes so much, but the fish is like a fire in the house.
Posted on 1/10/13 at 4:02 pm to Zach
There is nothing quite like inhaling cayenne pepper vapors to irritate the F out of your sinuses.
Posted on 1/10/13 at 4:09 pm to Jax007
I heat my cast iron (I use a griddle) till it has a Lindenfrost effect (droplet of water is boiling so fast it "floats" on the surface).
Around the 500 degrees meantioned.
Then I cook a 1.5 inch steak for 60-90 seconds a side, with the broiler on.
Around the 500 degrees meantioned.
Then I cook a 1.5 inch steak for 60-90 seconds a side, with the broiler on.
Posted on 1/10/13 at 5:29 pm to Jax007
Just grill it
Posted on 1/10/13 at 5:31 pm to Jax007
I see some good and bad advice given so far. No need to preheat pan or finish in the oven. Have steak as close to room temp as is convenient. Don't add oil or (especially) butter to a scorching hot pan. Have windows and doors open and towels ready to fan your fire alarm when it goes off.
Posted on 1/10/13 at 5:36 pm to Zach
I've always wanted to try the searing method but my smoke detector goes off when we put bread in the toaster.... I can't imagine what would happen if I tried it in my apt. 
As soon as I move out though... Ribeyes on the cast iron
As soon as I move out though... Ribeyes on the cast iron
Posted on 1/10/13 at 5:43 pm to Tbobby
quote:
No need to preheat pan
The hotter the skillet, the better the sear. That's why preheating is useful.
Posted on 1/10/13 at 5:47 pm to kennypowers816
You do know that you can take the battery out of the thing.
Posted on 1/10/13 at 6:45 pm to CITWTT
So when searing in a hot arse pan, no one uses oil?
Posted on 1/10/13 at 6:52 pm to tewino
Oil and butter burns immediately at that temperature. You can get a pan hotter on the stovetop than you can by preheating in the oven.
Posted on 1/10/13 at 7:21 pm to Tbobby
Anyone else sear the sides? I sear the 4 sides then top & bottom... and depending on thickness, it's already med-rare. But yea, I always keep oven on highest bake setting just in case.
Posted on 1/10/13 at 7:42 pm to tewino
You don't need oil
Posted on 1/10/13 at 7:48 pm to Tbobby
quote:
You can get a pan hotter on the stovetop than you can by preheating in the oven.
I don't see the harm in heating the skillet in the oven while you let it come up to temperature. At least put some of that energy to use, but then again you seem to not like the idea of using the oven at all and call it bad advice. Whatever. I get a nice crust on the outside and a perfect temperature inside using the Alton Brown method.
Posted on 1/11/13 at 8:13 am to BottomlandBrew
there's more than one correct way to sear a steak in a cast iron skillet.
The reason people use the oven (myself included) is because if you don't its very possible to overcook the steak since the only heat the meat is getting is from the pan. in the oven, the inside of the steak gets up to temperature faster because of the 550 oven so you're able to cook less time and get more even great distribution. at least that's how I look at it.
its certainly possible to just cook it in the pan, but feel like there is more medium meat and less medium rare that way.
The reason people use the oven (myself included) is because if you don't its very possible to overcook the steak since the only heat the meat is getting is from the pan. in the oven, the inside of the steak gets up to temperature faster because of the 550 oven so you're able to cook less time and get more even great distribution. at least that's how I look at it.
its certainly possible to just cook it in the pan, but feel like there is more medium meat and less medium rare that way.
Posted on 1/11/13 at 8:24 am to tewino
quote:
So when searing in a hot arse pan, no one uses oil?
that's one of the benefits of a vat iron skillet, you don't need to use much, if any, fat in a properly prepared skillet.
plus as others have said, the smoke points for most oils is well under 550.
Smoke Points by Temperature
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined :
Safflower Oil, Unrefined :
Sunflower Oil, Unrefined
300's
320 F: Corn Oil, Unrefined :
High-Oleic Sunflower Oil, Unrefined :
Olive Oil, Unrefined :
Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined :
Soy Oil, Unrefined :
Walnut Oil, Unrefined
325 F: Shortening, Emulsified Vegetable†
330 F: Hemp Seed Oil
¥350 F: Butter (Good Eats) :
Canola Oil, Semi-Refined :
Coconut Oil† :
Sesame Oil, Unrefined :
Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil
400 F: Canola Oil, Refined :
Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats) :
Sesame Oil**
420 F: Cottonseed Oil† :
Grapeseed Oil¥ :
Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil* : Rapeseed Oil***
440 F: Peanut Oil† : Sunflower Oil†
450 F: Corn Oil, Refined : High-Oleic Sunflower Oil, Refined : Peanut Oil, Refined (Good Eats) : Safflower Oil, Ref. (Good Eats) : Sesame Oil, Semi-Refined : Soy Oil, Refined : Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
510 F: Safflower Oil†
520 F: Avocado Oil, Refined
Posted on 1/11/13 at 10:07 am to Zach
quote:
I've tried this method for steak and it works great, but as an aside, how can one cook blackened fish in an iron skillet without a lot of smoke?
Cook it outside on your grill in the cast iron skillet.
Posted on 1/11/13 at 10:10 am to KosmoCramer
quote:
438 F: Olive Oil* : Rapeseed Oil***
Rapeseed oil is Canola oil, not Olive Oil
This post was edited on 1/11/13 at 12:03 pm
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