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re: using the cast iron skillet on my double jet burner - question
Posted on 6/8/18 at 1:08 pm to lsupride87
Posted on 6/8/18 at 1:08 pm to lsupride87
quote:
I have seen high end chefs use a blow torch so I figured it may work
Those little torches are supposedly more effective at combusting the gas hence the perfect little roaring blue flame you can achieve. The Searzall attachment became very popular with chefs also because of the uneven heat distribution issues with handheld torches.
You can cook directly over the flame, but I think you are much better off just using the cast iron. Thats typically how I sear my steaks so I dont get grease/smoke all over my kitchen.
0
Posted on 6/8/18 at 1:14 pm to LSUvegasbombed
quote:
Should I pat dry and rub each side with EVOO?
I would not use olive oil. You need something with a higher smoke point. Im partial avocado oil. Ghee would work. If you're doing a fatty cut like a ribeye it wont take much. Expect a flare up. Id drizzle a little oil in the pan, then put the steak on
Posted on 6/8/18 at 1:17 pm to GynoSandberg
i am doing ribeyes
what about some stick butter?
what about some stick butter?
Posted on 6/8/18 at 1:31 pm to LSUvegasbombed
Butter will just burn. And I would not add oil to the hot pan then add steaks. Great way to get splash back and I’ve got scars to prove it. Make sure you put them down closest to you first and lay them in going away from you.
Ribeyes have enough fat that you’ll get good oil / meat contact after a few seconds. Could even cut off a sliver of fat and throw that in first to get things going.
I’ll echo what others have said - wide arse open will burn your steak. 700-800 is the sweet spot. 1200+ will just burn.
I use to use a cast iron griddle I got from academy for $15 that doubled as a heat deflector in my grill.
ETA: what temp do you plan on SV? I normally go lower with a hot arse sear - will cook it just a lil bit more.
Ribeyes have enough fat that you’ll get good oil / meat contact after a few seconds. Could even cut off a sliver of fat and throw that in first to get things going.
I’ll echo what others have said - wide arse open will burn your steak. 700-800 is the sweet spot. 1200+ will just burn.
I use to use a cast iron griddle I got from academy for $15 that doubled as a heat deflector in my grill.
ETA: what temp do you plan on SV? I normally go lower with a hot arse sear - will cook it just a lil bit more.
This post was edited on 6/8/18 at 1:35 pm
Posted on 6/8/18 at 1:35 pm to weskarl
i have never used oil before. Just dried them off from the bath then toss on the hot skillet but wasn't nearly this hot.
Posted on 6/8/18 at 1:36 pm to LSUvegasbombed
no stick butter will burn. if that's all you have, look up how to clarify it.
ribeyes should be fine without oil anyway
ribeyes should be fine without oil anyway
Posted on 7/21/18 at 1:30 pm to LSUvegasbombed
Got a chance to do this again last night. Sous vide at 132 for an hour, then finished on the cast iron on the burner.
Posted on 7/22/18 at 9:28 am to LSUvegasbombed
quote:
Should I pat dry and rub each side with EVOO?
olive oil is not really suitable at high temperature. I would rub the skillet with a small piece of raw suet which I would also toss into the skillet as it becomes hot. It will make a nice crackling when fried out.
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