I thinks I see Tony's!

I finally did this last night. Was hoping for a rib eye, but they didn't look great so went with a nice looking NY Strip.

I put the pan in the oven at 500 for an hour, about 20 mins in the smoke alarm was going off. I opened the windows even more and setup a fan in the kitchen to blow the smoke out.

I used Pam and salt/pepper on the steak, exactly 2 minutes per side, then into the oven for 3 minutes with the butter on top. I pulled it and left in the pan another 30 seconds or so, then put on plate.

I put the pan back on the burner and through in a handful of quartered mushrooms and some butter, as they approached completion I put in a good amount of Maker's Mark and lit it on fire (wow, that was awesome) and let it cook and thicken, put in a bit of butter as well.

WOW, this steak was amazing. Best I've ever made and this $6 steak competed with many of the finer steak places I've eaten at. Came out perfectly med-rare and the bourbon/mushroom sauce was pretty amazing.

Pam on a steak.

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Pam on a steak.

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LOL. It is just canola oil that can be sprayed instead of spread with a brush.

My mom got me a stone pan thing from pampered chef for my bday. I think it might be perfect for this. Transfer from skillet after searing to the stoneware in the oven.

Just finished cooking and sharing a strip with my family that was cooked this way.

Wow.

Crispy on the outside, buttery soft on the inside with a beautiful overall color and a flavor to match. The requests for a repeat performance are piling up.

The rush to get it right was a whole different matter. I've never been so stressed while cooking a steak, short of cooking for my soon-to-be father-in-law.

Pictures to follow.

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If you can read this, thank a teacher.
If you can read this in English, thank a Soldier.

"Place the skillet in a 500 degree oven for one hour"

OK......a question

Why do you have to leave the skillet in the oven (pre cooking) for so long? Can't you just get the skillet smoking hot on the burner?

I just had it in there while it was pre heating.

i just ate and this is making me extremely hungry

I tried this tonight with a 2" filet and it turned out pretty decent. I over salted a bit and over cooked a bit. I did all of it on the gas grill / side burner. I seared for 2 minutes per side and cooked 8 minutes at about 500 degrees.

I'm going to experiment again this weekend with less salt and less cook time. With a wife and girl kids, filet is the meat of choice around here. I'll be hard pressed to grill/charcoal again when it comes to filet.

quote:

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"Place the skillet in a 500 degree oven for one hour"

OK......a question

Why do you have to leave the skillet in the oven (pre cooking) for so long? Can't you just get the skillet smoking hot on the burner?

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Gets the skillet hot and preheats the oven for the cooking. Two birds one stone!

to add on to the greatness of this thread, for those who don't know, Salting is an incredible way to make a cheap steak taste great.

I've been doing this for about a year, but had to post after last night. Picked up the 3 pack of SELECT bone in ribeyes at HEB on sale for $3.75 / lb. These are usually pretty mediocre on their own, In fact the Select strips we had last weekend I didn't salt and they were just blah.

Salting: Douse both sides of the steak in kosher salt. This isn't salt to taste, this is completely covering the steak in salt. Pat it in there. Let rest for 30 min. Not 15 min, not an hour, but 30 min. Rinse salt off, pat dry.

Then cook as you normally would. I used olive oil and a quick steak rub (red pepper flakes, coarse black pepper, garlic powder, and just a bit of salt). Caution, the steak is already salty enough, you really shouldn't use anything heavy in salt at this point.

Grilled on the webber for 3 min a side, rest for 5-10.

So tender, so flavorful.

Only thing that would have made it better was the pan sear!

bump

Can we just sticky this?

so some folks leave the oven hot and some turn it down.

any one feel strongly about either way. I have never tried to let the steaks cool and the pan cool before putting them in the oven. I might try that tonight.

Thanks Texags! I just made some of the best steaks I have ever tasted. Bison ribeyes au poivre with garlic and butter new potatoes and green beans. Definitely gonna get more bison steaks in the future.

This the thinner one I didn't eat:





[This message has been edited by GAC06 (edited 8/23/2009 9:06p).]

How'd you cook the bison? I've been tempted to pick some up at the store, but have no idea how to cook it. Is it just the same as regular beef?

Ducks et al,

I tried this, but after the searing-on-the-skillet part, I had burnt outsides. Was the skillet too hot, or was two minutes per side too long?

TIA.

burnt? or seared?

Definitely burnt. I've had a good seared steak in a quality steakhouse, and this wasn't it. The inside was perfect, but the outer was too well done.

What kind of oil did you use? If you got something with a lower smoke point, I would guess it would burn quicker.

I doubt you got the pan too hot, but you may have left it on too long. Its been a while since I did this method, but It seems like I did more like 1.5 minutes each side.

Jackal, I did it just like beef but just for less time. It depends on thickness of course but bison is leaner so it needs less time. I chose ribeyes cause they have more fat

Old Jock - Did you put oil on the outside and if so, what kind?

I'm pretty sure it was olive oil.

Maybe I'll try it again, but only 1 minute on each side.

Do I dare try this in an apartment? Is it too smoky for an apartment?

I wouldn't try it in an apartment... You really cannot imagine how much smoke there is! I might have been doing it wrong, but yeah, lots of smoke.

http://drybagsteak.com/

Anyone ever give these a shot?
I ordered some today for the hell of it.

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I'm pretty sure it was olive oil.

Maybe I'll try it again, but only 1 minute on each side.

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Late response, but you don't want to use olive oil for high-heat cooking - it burns.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

[This message has been edited by Scot (edited 1/13/2010 4:07p).]

what oil is best?

If your cast iron is seasoned well and hot enough, I am not sure why you would need oil.

If you do want to use oil, something with a high smoke point, lightly rubbed on the meat (not the skillet)

Well, I wish I'd read this whole thread before trying this last night. I bought a 14-oz ribeye last night and came home with the intention of cooking it in the oven. Bad move.

While I heated my well seasoned cast iron skillet to white hot on the stove and preheated the oven to 400F, I added cracked pepper, salt, garlic, and olive oil. The skillet smoked a bit, but it wasn't bad. The second I added the steak to the skillet, it started billowing smoke in a manner and volume which I can't find the words to do it justice. Imagine throwing wet palm leaves on a hot mesquite fire. I opened the windows and doors and turned on the vent hood exhaust, a/c, and fans. (BTW, who had the idiotic idea to not require homes to vent the vent hood exhaust outside. Mine sucks up the smoke from the stove and blows it right out the top of the vent hood and back into the room!) The smoke smell was still very evident this morning. Luckily my wife was out of town on business last night.

In the end, the meat was edible, but the outer crust was too tough and burnt, despite searing for only one minute per side. I think the burned olive oil made for too much carbon buildup on the crust.

I think I'll just stick to the grill from now on. That's too much smoke for me.

Use a better oil next time and you won't have that problem, I have hardly any smoke when I do them.

Nom Nom Nom Nom Nom Nom Arrrggghhhhhlllllllll!!!!!!

Tried this out last night with venison and it turned out awesome! I recommend trying this out.