So to do two steaks, do you have to have another skillet?

I didn't see anyone mention a turkey fryer for heating the skillet. Lots of btu's and the smoke stays outside.

I've done 4 filets in one skillet before. As long as you can fit them all it's not an issue.

i use a turkey frier often with my cast iron

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Seared the ever-living hell out of each side for 2 mins per.

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It was done after this.

I want to try this and I'm currently seasoning a new skillet for the first time. After you sear the steak do you put the "white-hot" skillet in the oven immediately? Does it not continue to sear?

Thanks... I can't wait to try this.

yes, 2 mins on the opposite side, then put the white-hot skillet in the over. i guess it does continue to sear, but wasn't noticeble.

Man, I've never thought of doing this outside using my turkey fryer/gas grill.

I actually have an outdoor kitchen, and I've been planning on installing a gas burner into it just for this purpose. But, I have a turkey fryer already, so I can do it outside now.

I cook blackened tuna using this method. I've never done a steak, but I will be trying soon.

Sounds wonderful!

I'll be trying it this weekend.

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Not to hijack the thread or anything, but what's your favorite steak. I had a ribeye this past weekend and I hate to say it, but I still prefer a 14oz strip steak any day of the week.

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depends upon your supplier... a ribeye, strip, new york strip, kansas city strip are all supposed to be the same thing... the longissimus dorsi. However, you may have a supplier cutting and/or naming them differently

I'm glad this thread showed up again. I did it on my weber so I could be outside to avoid the smoke. I use my cast iron skillet and a fajita skillet (I did three steaks). After the four minutes and five in the over with butter, I'll never put a steak on an open flame again. The best is the fat juice mixed in with the butter that stays in the skillet.

I made steak diane last night.

Damn good. Paula Dean's recipe

Steak Diane Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Quick Fix


6 tablespoons butter
1/2 cup sliced mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons snipped fresh parsley leaves
1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Go easy on the lemon juice unless you like the twang.

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After the four minutes and five in the over with butter, I'll never put a steak on an open flame again.

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The oven method of cooking is really only intended for filets. Ribeyes and the like should continue to be cooked on an open flame. Filets are not meant to be grilled.

Allen-

Please explain:

http://www.gourmetsleuth.com/beefcuts.htm

Not necessarily true. The skillet/oven method was aired on Good Eats with Alton Brown and he recommended ribeyes.

I should have caveated as my opinion.

Due to the fat contents, I prefer filets in the oven, and ribeyes on the grill.

And yes, it is true that lots of yankees cook ribeyes in the oven.

cuzican...

very good chart and you are technically correct if you are saying that they are different. However, all of those steaks are made up primarily of the longissimus dorsi (or ribeye muscle) whether it is called a ribeye, strip, ny strip, kc strip or whatever. You could form an opinion that one tastes better than the other if you got a "ribeye" from section 2 of one animal and a "strip" from section 3 of a different animal. If you took the 2 steaks from the same animal, they would both be the longissimus dorsi, having slightly different fat levels and slightly different tenderness due to the location of the cut. I would challenge anyone to be able to tell the difference if you did so (and it was cooked the same).

Dr. Gary Smith is my hero.

Dr. Smith , Dr. Carpenter, Dr. Cross (he was Russell to me then) and Dr. Reagan (he was Bo to me then) have greatly influenced my knowledge of meats and how to deal with them. $ years as a student worker in the meat lab did not hurt either...

[This message has been edited by SD_71 (edited 1/18/2008 11:54a).]

Doctor, Doctor, Doctor, Doctor, Doctor, etc....

Name that movie.

spies like us.

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depends upon your supplier... a ribeye, strip, new york strip, kansas city strip are all supposed to be the same thing... the longissimus dorsi. However, you may have a supplier cutting and/or naming them differently

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Allen: a strip, new york strip and kansas city strip are all the same thing. A ribeye is the same on the loin end. On the Blade end, not so much. The longissimus dorsi is still in the ribeye on the blade end, but much smaller. A large part of the ribeye on the blade end is made up of blade meat. A much better piece of meat. Next time you pick out a ribeye, pick the one with the smallest "eye" (l. dorsi) and the largest "ouside" meat. You'll go for the smallest eye every time.

[This message has been edited by doubleag91 (edited 1/18/2008 3:33p).]

duck or venison?

Conservatives for Fred in 2008!

Gig'em Aggies

Medium is OVERDONE.

mmmm steak

I quit using cast iron for cooking years ago because of health concerns from excess iron.

Cast iron cookware can reportedly increase the amount of iron in your diet. While we need iron, too much iron in the body can contribute to heart disease (conduction disturbances and the development of athlersclerosis), promotes the growth of certain cancers, virus, and bacteria, and has a number of other health effects as well.

The way I figure it, if you're not anemic, you don't need any more iron.

uh, okay.

I'm sure if the health effects were a serious issue they would stop selling cast iron.

I tried the oven steak two nights ago. It turned out alright. It got a little burnt on one side. Next time I am going to flip it a second time before I put it in the oven. I think it seared too long from the time I added the butter to the time I pulled it from the oven.

I am also going to buy a thicker steak. Do you get thicker steaks by request over the meat counter?

i always buy my filets from behind the glass. thick as i can get it.

add black peppercorns and then deglaze the pan with brandy or cognac (watch your eyebrows) and cream and you've got a delicious french dish called Steak au Poivre that'll impress just about anyone.

I sear mine on both sides, and then, flip it up on an end (gotta have a thick one for this) and put it in the oven standing up, keeps one side from getting overdone.

did this tonight with pork chops...only cooked 1 minute per side but a little longer in the over.

turned out tender as could be with good flavor. i will begin to experiment with different seasonings.

my fiance and her mother laugh because they say i only listen to things once they are posted on texags.

thanks for the ideas.

Well I've used Ducks method several times now and it works great. I'm still perfecting the time the steak cooks at the various stages.

Just saw this on Gizmodo and it seemed interesting.
http://gizmodo.com/358671/a-steak-toaster-did-you-hear-me-i-said-a-steak-toaster

[This message has been edited by eric76 (edited 2/21/2008 9:29a).]

damn i'm hungry!!!

Alton Brown did a good eats show about the pan seared steaks they turn out great but smoke like crazy.

Also I'd recommend McCormick's Spicy Montreal Steak Seasoning... very good.

Here's the link

Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Steak Your Claim
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.