this recipe is awesome!!!!

If you want to improve on this recipe do this:

1. Sear on each side for 1.5-2 min
2. Remove from the pan, let cool for 10-15 min. Let the pan cool.
3. Put back in pan and place into a 250 degree oven until done. For a 2" strip, this is about 10 min for med-rare. You can put a pat of butter on top if you want.
4. Remove, cover and let rest

The cooling helps stop the cooking process, then you bring the rest of the meat up to temp.

Perfect crust, and the rest is nearly all medium rare. No ring of medium+ grayness.

This is also AWESOME for a small tenderloin roast. Sear all 4 sides, cool, then low temp until done. You will get an entire roast of medium-rare crustiness.

Tried this recipe last night and it turned out awesome. I cooked a 1.5 lb ribeye and boy was it good. I must admit though that it took awhile to clear all the smoke outa of the house and the wife kept asking if I really knew what I was doing.

Can this be done with a a regular non-cast iron skillet?

Just be sure you don't use a teflon skillet.

Great call for the OP! I have done this a few times with 1.5 - 2" filets now and they come out awesome!

If have also come to find that garage sales are a great place to find a 25+ year old seasoned cast iron skillet. For $1.00

It will smoke, and I wouldn't do it w/o a vent hood. Using canola oil helps. Remember, rub the oil on the meat surface, never pour it in the pan.

Another tip: don't pepper your steak before you cook it.
1) pepper can burn, which tastes bad
2) cooked pepper loses it's potency. you'll pack a bigger punch with fresh, coarsely cracked pepper after cooking

THREAD GREATNESS!!!

Timeless redemption for all other TexAgs forums!

I cooked three strips tonight in my 14in cast iron skillet. I got the skillet smokin hot on my propane burner. I dropped the three steaks onto the skillet along with a couple of mesquite chips between them. Covered the skillet with a lid and let them sear and get a little smoke. After a minute I opened it up and turned the steaks. Covered and let go another minute. Greatness!!

Years ago, I saw smoke pouring out of my neighbor's eaves one afternoon. I started to call the fire department, but decided to take a closer look first.

After getting up to where I could see over the fence, it was just a barbecue grill running full blast underneath the overhang.

wow, that's very interesting, swampstander.

Tried this method for the first time on Saturday, loved it, so I had another on Sunday and again last night.

New York Strips - 1.5 inch thick

Olive Oil, salt and crushed Black Pepper

2 minutes on each side n red-hot pan, let stand 10 minutes

7-10 minutes in oven at 400-450 - I played with the variations

Greatness, I love grilling but now I might reconsider when I cook steaks, turned out great

Just cooked a steak using this method. It was a bit thinner (1.5 or so) and I like 'em rare, so I went 1 min 15 second on each side.

Very tasty.

Did a 2" ribeye tonight-olive oil, garlic pepper, 2min/side in hot pan, 4min in 400^ oven, perfect medium rare. Only thing wrong with this is it is hard to cook for a large group this way, unless they eat in shifts.

ttt for the holiday weekend.

and so I can find it tomorrow.

Fishr,
If you're using thick enough steaks you can actually sear and sit, then finish them all in the oven (or on the grill over indirect ~325 heat). Works fine. In fact, that's how I do baby tenderloin roasts. Sear. Rest. Bring up to temp. Crusty outside, 98% medium rare throughout.

just did this tonight.....best homemade steak i've ever had, not far off from best ever.

quote:

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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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While it is the same muscle group, they are not the same thing. The Strip is from the short loin, and the ribeye is cut from the rib section between the short loin and the chuck.

The strip is supposed to be the most tender, but has relatively little marbling. The ribeye on the other hand has extensive marbling, giving it a great amount of flavor even though it is not as tender as the strip.

As a side note, the only difference between a T-Bone and a Porterhouse is the size of the tenderloin portion of the steak. The Porterhouse has a larger section of tenderloin.

***Sorry...Germans Bomb Moon!***



[This message has been edited by jasontjames (edited 7/2/2008 10:25p).]

[This message has been edited by jasontjames (edited 7/2/2008 10:26p).]

The porterhouse also has an extra muscle on the LD side. The gluteus medius, often referred to as the 'jump' muscle. The TL also has to be 1 1/4" in to be considered a true porterhouse

[This message has been edited by gkaggie08 (edited 7/3/2008 9:04a).]

ttt

OK, need a little help.

I don't have a cast iron pan large enough for the particular ribeye I'm going to have for dinner tonight, so I'm going to do it on a regular propane grill. It's about 2.5 pounds, about 2 inches thick. Right now I'm thinking crank up the burners, a minute on each side, then lowering the fire down for about 3-4 minutes on each side. Will that get me to medium rare?

ttt

Too cold outside to grill here...tried this out. Unbelievable.

Forgot to add: Do it when the wife isn't home, or use the burner on your grill to heat the skillet and your grill to act as the over (burners on as high as possible). The smoke that this causes is incredible but soooooo worth it.

[This message has been edited by Sooner Born (edited 10/13/2008 9:09p).]

Friday night is steak night. Cold beer, ribeyes, grilled asparagus.

Then recliner time with a vodka tonic.

quote:

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Forgot to add: Do it when the wife isn't home, or use the burner on your grill to heat the skillet and your grill to act as the over (burners on as high as possible). The smoke that this causes is incredible but soooooo worth it.

---

This is good advice. This is exactly what I do and I've had good luck with it. Plus I just like cooking outside more.

Cooking one for us tonight. Going to see if the downdraft at the new casa is as strong as advertised.

Mmmmmmmm....tasty. And the downdraft did amazingly well.

Ducks...I must admit that the first time I came across this thread I didnt even bother opening it b/c I couldnt help but think "what kind of hippie cooks a steak in the oven?". After seeing so many different Ags say how good it is, I had to give it a shot. I used a 1" thick T-bone, a cast iron skillet that is older than I am (passed down from my Memaw & Pepaw) and my grill heated to 480 degrees. I let the steak get to room temp and applied olive oil, cracked pepper and course salt. I seared each side exactly 2 minutes and finished it off for 8 more minutes in the grill. It was good, but definitely overdone (medium well to well done). I think you need a cut atleast 2" thick to cook it this long. I have a feeling it would of been perfect after 4 minutes of searing w/out the extra 10 min. Here are a few pics:

2 Tbones ready to go (along w/ my brown drink):



Searing time...and yes, they smoke!:



Temp:



Fighting Texas Aggie Class of 2027 & 2029 breaking in Daddy's newly made washer boards while the steaks cook:



All done:



All in all.....this method works but may take some practice to get a medium rare final product....

ttt

The wife was watching some cooking shows Sunday morning while I was quietly weeping while reading the sports page, and I happened to overhear the chick on TV -- the Barefoot Contessa, if you've ever watched her -- start talking about cooking a steak in the oven. She used the EXACT same steps as those outlined on this thread, and turned out some darn fine looking filets.

Ever since I started using this method, I've had some of the best steaks of my life ...

i can attest to the greatness of the original post. tried it for the first time about a month ago, and loved it.

Did Steak au Poivre with some 1.5" Prime Tenderloin tonight.

- Press each steak in coarse ground pepper and kosher salt.
- Heat a TBL of butter + TSP of olive oil over med-high heat
- 4 min a side for very medium rare, 6 min a side for medium
- Remove and rest under foil
- Pour out any remaining fat
- Off heat, add 1/3 cup bourbon to pan, CAREFULLY ignite with flame and let burnoff
- Return to medium heat, add 1 cup cream/half-half, and deglaze/reduce for 10 mins
- Kosher salt and a TBSP of bourbon at the end
- Roll steaks in the sauce, or spoon over

Pretty tasty, but I remember now why I moved full time to rib-eyes and strips. Tenderloin just doesn't have the flavor I crave.

BTW - I've done this a few times, but the flame from the bourbon is always shockingly large. be sure there is nothing flammable within 4' in any direction of the pan.

My wife walked downstairs about 2 seconds after the flame died down, but she could still sense the tension in the air from my flighting fear that I had just burnt all the cabinets and the microwave off the wall.

i love this thread!

I am currently living in Nicaragua, and the selection of meat down here is just not that good. Well, there is good meat but the way the cut meat here is terrible, they cut everything off the bone to not waste a smidgen.

Anyway, I can sometimes get beef tenderloin for between $4.00-$6.00 a pound, and while not marbled like in the US they are very tasty.

I like to get one about 8 pounds and cut it in half. I heat a cast iron skillet really hot with olive oil, I then sear one half for about a minute and the other half for about two. I then rub the meat in a little olive oil, put Cajun seasoning on it with pepper and parsley flakes. I then put some pats of garlic and herb mixed butter that you get down here on the pieces and cook them in the oven at about 250 degrees, roughly between 45 min to an hour depending on the thinkness, until the meat thermometer reads med-rare on one and med-well on the other (folks down here who I share with can't stand pink meat).

I mix up some Bernease sauce for those that like it and away we go. I have had some really good results like this. I did one of these Nicaraguan tenderloins last Christmas, it was like $3.70 a pound then, and another family member had brought a choice one from HEB ($25.00 a pound). In the end the HEB one was surely a little better, but not $21.30 a pound better.

Cheap meat that tastes good is always a plus.