Olive oil has a relatively low smoke point compared to other oils. Also, olive oil is too expensive to be searing steaks with. Save the olive oil for salad dressings and such. I use vegetable oil for cooking with, you've really got to get it hot for it to burn up.

Unless the link Scot posted is pure BS, I would argue that Virgin Olive Oil, having a smoke point of 420F, is not "relatively low...compared to other oils," especially considering the range presented in the table is 225F-520F. That would put Virgin Olive Oil on the upper end of the middle range.

Vegetable oil isn't listed, so I don't have a comparison.

Regardless of the type of oil, at temperatures over 520F, any oil in that table will smoke. I would estimate that a "white hot cast iron skillet" is greater than 520F. Therefore, the amount of smoke produced has little to do with the smoke point of the oil and mostly to do with the amount of oil used.

Salt, Pepper, Sear 2 1/2 minutes per side, butter, oven for 5 mins, rest for 15min. Perfect medium rare.



12oz NY Strip, Shiner 101, and a wedge of Gouda. Life is good.

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

nice

I have a very well seasoned ci skillet and I use no oil just a very large pat of butter when it goes in the oven. Also I use a propane burner outside for the searing.

Just picked up some filets from Sams. I want some smoke on the meat, so it's mequite fire for a couple minutes per side then to the oven for about 15 minutes on 400 for med-med rare. Gonna also grill some big scallops, asparagus and some garlic mashed potatoes to go with it.

I did this one a while back and it turned out premo!



[This message has been edited by StupidisMe (edited 2/12/2010 7:54p).]

Victory!

and

Steak and bj day ended well


10oz filet... 3.5 inches thick USDA prime


Searing as hot as I could get the skillet


2 minutes each side


Big pat of butter and into the oven at about 400


In the oven... helps to have a commercial grade oven


Six minutes in the oven and she's ready


Exactly medium to medium rare... I cut the dang thing with my fork

it just moved a little bit

SUGGESTION -

For you non-West Texans, God help your souls...


1) Season w/ Salt, Big Pepper, Garlic Powder & Onion Powder. I have seen no mention of this, much to my dismay...

2) When searing, use a Mesquite wood fire (use it in combo w/ Gas). I build a mesquite fire inside the grill w/ the Gas on high, have have the temp upwards of 500 degrees.

3) SEAR ON THE GRILL YOU HIPPY, for about 2-3 min per side, then cut the gas, move your meat to the opposite side of the fire (no coals - keep up the flames), AND PLACE your meat in a cast iron or pryrex dish.

4) Put your budder on now.

5) Let it hang out on in the grill, closed, for a bit - 5-7 minutes will work. Be sure the grill is closed and your meat is being cooked by indirect heat. That will get your meat happy with mesquite smoke, which is almost as yummy as shiner beer or whisky.


I like to cook Wagu & Kobe beef - which I recomend no butter due to the fat content of the steaks.

Just remember, GARLIC + MESQUITE = LOVE.

I used to grill the Wagu and or Kobe Ribeyes when it was available from our HEB.

Freakin' expsensive, but the taste is literally out of this world. So tender they would render to the point they'd almost come apart on the pit.

I wish I could still get them in Victoria. Definately a "special occasion" steak. Especially now that I've had to cut back on the red meat.

Made 5 yesterday. Outstanding as usual!

This also works good with thick pork chops. Made some last night.

just used olive oil for the first time. (i usually use no oil for the sear and then butter)

set off the smoke alarm. oops.

it automatically dials the fire dept and can't be canceled. oops.

didn't make enough to share with the fire fighters who had to respond. oops.





























but holly hell was that one perfectly rare and delicious hunk of meat!

Big Green Egg says the oven is moot!

If I may... why serve the shrimp on the skewer? And why with the tail on? Both require the diner/guest to disassemble their food before they eat it. It's the cooks job to peel/prepare the food. And if you are going to serve food in such a manner, arming your guests might not be a great idea... And where is your personal foldable steak knife?

- There were no guests in harm's way with dinner tonight. Mrs fido and the kids were gone & Costco had a whole Prime Strip Loin on sale. I couldn't pass it up so I bought a whole one and trimmed into 2" steaks. The Sig was just a nod to a comment Cranium Ag made on the GB
- Shrimp on skewers was done for ease of grilling. The presentation was just a bonus
- I wish I had an awesome Shun personal steak knife. My comment on the other thread just ment I wouldn't show up at a Steakhouse with one

[This message has been edited by fido98 (edited 4/17/2010 10:27p).]

quote:

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Big Green Egg says the oven is moot!

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Ouch. That's a $7,000 oven

BGE's are nice no doubt.

But the LYFETIME grill is a fraction of this.

However us regular folks cooking meat in a pieces of pipe is low brow.

But sometimes low brow is tasty.

quote:

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LYFETIME grill

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I've had mine since I was a kid.

I haven't used the oven method since I got my grill dome. been on a tenderloin filet kick lately. Use a lot of wood mixed with the lump charcoal and get an incredibly hot fire around 900 degrees. Coat steak with vegetable oil and season with kosher salt cracked black pepper (a lot), and garlic powder. About 2- 2 1/2 minutes per side. Rest for 10. Just between Rare and med rare. Perfection.

When I came accross these cowboy cut ribeyes, I immediately thought of this thread and decided to go for it. The seasoned skillet was heated in the oven at 500 degrees with no smoke noticeable. Then I placed it on the burner on high flame for about 10 minutes.



I seasoned with kosher salt and medium ground black pepper on both sides and let it rest to near room temperature. Just before going into the skillet, I lightly coated both sides with spray-on canola oil (Pam).



Seared the steaks for 2 minutes on each side. The smoke wasn't that bad at all, but we opened a few doors as a precaution. After turning the steaks, I added some minced garlic and a pat of butter.

After searing, the steaks were removed from the skillet and both allowed to cool for 10 minutes prior to the oven.



I reduced the oven to 400 and cooked for 10 minutes.

The finished product, 4.2 lbs of sizzling deliciousness, cooked to a perfect medium rare.



Without a doubt, this method is far superior to any ribeye I have cooked or eaten from a grill.

Oh, yeah. The appetizers, served with Shiner Bock and sliced pepper-jack cheese.



[This message has been edited by Money Game 94 (edited 5/2/2010 7:48a).]

Tried it tonight:

2 inch thick ribeyes
Cast iron in the oven for an hour at 500.
Seared on each side for 1.5 min in the pan on high heat.
Let sit for 10 min
Put back in oven for 2 min per side.
It came out beautiful. My roomate's steak (exact same treatment as mine, thickness and everything) was slightly over medium rare. Not sure what happened, but mine was awesome.

I have done this a few times now and it is definitely the best home-cooked steak I have ever had.

Question, though. I noticed in the last few posts they said they let the steaks sit ten minutes before going into the oven. Does everyone do that? I had been taking them straight from the burner to the oven and leaving them in the skillet. A few times I have over-cooked them, even just having them in for a couple minutes at 350-400.

When i do them this way i do not rest them before the oven. They go in for about 4-5 minutes max then get foil wrapped to rest for about 10 and do not over cook. Havent done it many times since i got my grill done though. Ive cound that a half wood half lump fire at 900+ degrees for a very short time (maybe 5-6 minutes total) gets even better results. I love them either way but the grill at that temp just seems to add a little something.

I never rest the steaks or the cast iron before the oven. Always turn out perfect. I do take them off the cast iron to rest before eating.

I don't think you need to rest them. I did it to let the skillet cool a little before I put them back in the oven. You certainly don't have to do it, I just tend to do that so it doesn't over-cook them. Even with 1.5 min searing on either side, and two min in the oven on either side, they were perfect but I could've overcooked them easily with another 30 seconds.

I still love a grilled steak, but you really can beat the ease and consistent results with this method.

I use the cast iron method for nice cuts of meat and small groups of ppl...

I use the grill for the lesser cuts and grades of meat and big groups.

I have a gas grill with a side burner so I sear on that then get the grill to 500 and finish there.

It is nice to not get the house too smokey.

I don't rest between searing and finishing in grill/oven.

If you don't already, let the steaks sit out about an hour before you are going to cook them. This will help them come to tempature quicker and more "gently".

If you salt them about 30 mins before, it will pull some of the water out, which helps in the searing process. (Thank you AB).

My best steaks were done in butter, not oil.

Lots of butter.

This sounds good I will have to try it

NY Stripes on sale at Central Market. Cannot wait.

Ooo. In Fort Worth? Price/lbs?