Cooked a 2" ribeye this way and two the normal way on the grill. Besides my timing being off and my steak not being at the preferred temperature it was really good. I gave my 8 year old a bite of mine and he saddled up immediately and started eating it.

Next time its two steaks this way and one the normal way for my wife.

I just polished off two 6 oz filets, some baby red taters and most of a bottle of wine.

I'm feeling no pain.

This works really well. I used my grill and my turkey fryer, even though it's 12 degrees outside. I'll never cook a filet another way again.

So what is the best way to season a cast iron skillet. I used to have a couple but got rid of them a few years ago. I'm going to get a new one and try this. I've been a life long mesquite guy but y'all have me interested now.

just buy a pre seasoned at Academy. they're cheap.

Seasoning is easy. Wipe a THIN coat of oil all over the pan and stick it in the oven upside down @ 350 for an hour.

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That's what I did with mine and it turned out great.

My parents came down to visit a few weekends ago and they brought some very nice NY strips. The regulator on my Weber grill was defunct so we used plan B - the dutch oven over the fish fryer. Now I'm going to have a hard time deciding when I'll cook a steak on the grill again. They were that good, with that crispy seared outside and tender and juicy center. TexAgs saves the day again.

This recipe will be tested on NYE. I hope my results turn out this good!

Can we just sticky this please...

Just had to dig this thread up.....TTT

Tonight
1 3/4" Angus Rib Eye
Peanut Oil rub & Kosher Salt
Sear 2 min each side
Rest for 10 min & let the pan cool
Black pepper, red pepper blend, pat of butter
7 min in a pre heated 225 oven
Rare+ for 1 1/2", 1/8" crusts
More salt to taste

Almost as good as the top steak places...almost...





[This message has been edited by cclearman (edited 1/24/2009 8:02p).]

so i tried this again tonight with a tbone (it was what was on top in the freezer)...

it worked much better this time...i guess last time the skillet was too hot initially.

damn the steak was good....

Tried the cast iron skillet method on the propane fish fryer tonight. Here's the set-up:
2 each 2" Prime Ribeyes from HEB
Kosher salt, cracked pepper, and peanut oil
seared 2 min on each side, then
4 min in a 400 degree oven
Perfect medium rare.
Why haven't I ever tried this before?? Absolute heaven!

Try this

I had some 6 oz filets - coated with olive oil, sea salt and fresh cracked pepper.

Cast iron skillet on the grill. cooked steaks 4 minutes per side then removed. Added 1/2 cup of brandy to skillet and flamed the alcohol off. Then added 1/2 cup heavy cream and 1/4 cup of maytag blue cheese. placed steaks back in the skillet for 2 more minutes on each side then I let them rest for 2 minutes.

Perfect medium rare and mighty fine eating.

So this past weekend I wanted the crust of the pan sear with the smokiness of a charcoal fire.

3 ribeyes and 1 strip for the wife
Rubbed with peanut oil and kosher salt
2 min each side, pas as hot as I could get it
let them rest as the fire got ready
a bit more oil and a smoked/cracked pepper mix
2 min/side for very medium rare

Nice

Have a 1 1/2" filet in work now. Preheated skillet in 500F oven then put on gas-top range for 5 minutes before tossing steak in.


Steak was was coated heavily both sides with kosher salt for 30 minutes - then rinse, pat dry and lightly coat with extra-virgin olive oil, fine sea salt and black pepper (I know clearman says not to do this), then tossed in skillet after its 5 minutes on range. Seared two minutes per side. Removed from pan (per clearman) and sitting 10 minutes (skillet cooling as well). Will put back in skillet and toss into 400F oven for 4 minutes (flip after 2).

Will report results with pics afterwards...


[edit]:

Turned out OK. Little on the rare side (I like my steak medium-rare but if I'm going to miss it, I'd much rather it be on the rare side):

Steak ready to begin:


Searing:


After searing:


Out of oven ready to be lightly foiled and rested for 5 minutes:


After resting and ready to eat:




[This message has been edited by Ag83 (edited 2/5/2009 8:19p).]

I just couldn't take it anymore. I had to try it out tonight.

Cooked two 18 ounce ribeyes.

Canola oil both sides.
Montreal Steak seasoning both sides.
500 degF preheated cast iron skillet.
2 minutes searing on each side.
10 minutes cooldown of both meat and skillet.
Decreased oven temp to 400 degF.
Steaks back into the cooled skillet, one pat of butter on each steak, oven cooked until central internal temp was 135 degF (medium rare range is considered 130-139 degF). This took 14 minutes.
Decanted juices from skillet and used for dipping sauce.

Noticed that the skillet side of the steak cooked faster than the exposed side. The result was a good compromise of medium and medium rare from bottom to top of steak.

Quite a good way to prepare a steak! I'll be cooking this way again in the future.

I did the pan sear and then the grill method again last night on some strips. Should have taken some pictures...so good.

quote:

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Noticed that the skillet side of the steak cooked faster than the exposed side. The result was a good compromise of medium and medium rare from bottom to top of steak.

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In my experience, you've got to flip the steak half way through the oven cooking too because the skillet is hotter than the oven.

So after reading this thread I immediately had to try it.

Best damn steak I've ever cooked myself (ok thats not saying much, but still!)

Tried this on New Years and went very well. . .

I'm gonna try round 2 tomorrow night for the the future in-laws

**crosses fingers**

anyone having sides with their steak?

There's two sides to every steak, left and right.

Can you consider beer a side? How about whiskey or bourbon?

I hate wasting stomach space for my steak on too many sides. We usually do a garlic salad (family recipe) and a small carb (biscuit, small red potato, panko onion ring, etc).

Every once in awhile I'll do a special roasted or whipped potatoes, or a different vegetable.

And yes, cocktail, beer, and/or wine.

1. Olive oil is NOT your friend in this exercise. If you must use oil, use canola. It has a much higher smoke point than olive oil. I have a spray can of canola oil (like PAM, but canola) and I just hit the skillet with a *little* of that, but none on the steak.

The magic isn't in the oil. It's in searing the meat. The oil creates a glaze on the meat that is unappetizing and that isn't needed on a well-seasoned skilled. If the meat is sticking, let it sit. It will release when it's ready.

2. Can we just sticky this thread at the top please?

will be doing this again tomorrow night for VD dinner. Best steak I have ever done at home by far. pure greatness.

A couple things:

1. I used to work at the Outback, and I know people like to hate on them (chain restaurant, no grill marks, and all)...but this is essentially how they cook their steaks. They dust with seasoning, sear on a hot flat-top lubed with clarified butter, and 'tent' with a bowl or skillet upside-down (which recreates the same conditions as an oven). No real point to make here, just a biased shout-out.

2. Somebody mentioned backstraps a few pages ago...the other night we marinated a 7-8in section of one asian-style for a couple hrs. in soy, oj, rice wine vinegar, veg oil, grn onions, garlic, jalapeno, sriracha, brn sugar, allspice, and cinnamon. Drained and dried with a paper towel. Seared in a hot-ace cast iron with a light spray of pam then popped in a 325 oven for 12-15 minutes. Perfect med-rare, tender as hell, and excellent flavor without overpowering the meat.

Seriously, as far as sides, I like a baked sweet potato with butter and cinnamon or asparagus...

Speaking of Outback, what did they add to their green beans and how were they cooked?

bout to give this a go

I tried this again, but didn't have as good of luck as the first time i tried a few weeks ago. This time I seared them too long and had them in the oven. But they still tasted pretty good, just know not to leave them in so long next time.

may be the best i've ever had...alright back to the couch with the shiner

[This message has been edited by tularosa5 (edited 2/14/2009 8:49p).]

Cooked over mesquite coals, as God intended.

That's money BRP!!!!