Plano for me. 9 or 10 a pound (down from 17-18).

It was yummy!!

Ok, I bought a cast iron skillet on Saturday. It said it was already seasoned but I seasoned it anyway. I poured a couple tablespoons of vegetable oil in and coated the inside, then poured out the excess. I turned it upside down and let it cook at 350 for an hour. It stunk the entire house up with the smell of smoke (which everything I read said was normal).

My question. Even after letting it cool and wiping with a towel the inside still feels slick/oily. Should it be that way?

I got three prime NY strips that I plan on cooking tonight for Valentines Day.

Yes, it should be a bit oily.

Awesome! The strips are about an inch and a half thick. What the best timing for a nice medium-rare?

quote:

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I got three prime NY strips that I plan on cooking tonight for Valentines Day.

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A little V-day Threesome... Nice.

What I do...

Set steaks out ~30 mins before cooking
Get Cast Iron "White Hot"
Rub steaks with oil, kosher salt, and fresh crack black pepper
Sear 2-2.5 mins per side
If you have a meat thermometer, insert into one of the steaks.
Put in 500 oven
Cook till temp hits 120-125
Rest for 5 mins loosely covered in foil

I usually add a couple pats of butter and sprigs of thyme on top of the steaks before putting it in the oven.

[This message has been edited by ShockEmAgs (edited 2/14/2011 8:39a).]

Dinner can't get here quick enough!

Just had one of these for lunch.

It was good, although unevenly cooked. One end of the steak was closer to medium the other end was rare. I think I put too much pepper also, it had a little too much taste of burnt pepper.

That sounds like such a good steak. It only took 10 minutes to cook though? That just doesn't seem like long enough at all.

Bill | orlando steakhouse


[This message has been edited by steakhouse1 (edited 6/24/2011 2:11p).]

Don't pepper until you take it off direct heat, it will burn on a hot cast iron skillet. And using the meat thermometer that punctures the meat would be a no-no. A few trials and you should be able to tell doneness by touch.

Have 2 bone-in Ribeyes for tonight.

this is my all-time favorite thread!

-2 Rib-eyes...mine rareish. Doc & Little Jock's medium
-Asparagus
-Mushrooms
-Camembert cheese and italian bread
-Jordan 2007 Cab


YUUUUUMMMMMMM

cooking tonight.... thought this should be brought back.... best way ever to cook steaks

I cooked a steak like this last week and I wished I had cooked it on the grill.

Not sure what I did different or wrong.

One ribeye and one fillet going on shortly.

Right behind ya







[This message has been edited by rock08 (edited 6/16/2012 6:15p).]

Set off the smoke alarm every time I try the OP's method. Now I just do everything on the grill. Cast iron and all. Best steaks ever with this hybrid method

my new steak cooking method

light charcoal
get really hot
sear steak on each side quickly
cover coals with strips of pecan wood
smoke about 10 min

I did ~@" NY Strips like this thursday, sliced in 1/2" wide strips for a salad.

Got careless and have an "E" branded on my thumb.

My ribeye was good. The wife's fillet was outstanding.

Just read all 7 pages of this thread, pure awesomeness gonna try it this weekend with fillets...

What do you do for clean-up with the skillet? Just wipe it out thouroughly?

going to try something tonight for the sirloin...

little oil, salt, and cracked black on the steaks and they are resting at room

on the gas grill outside, I've got two cast iron pans going. pan one is over direct heat getting white hot. pan two is in the back over burners that are turned off.

we're going to do 1.5 min each side on the white hot pan, then transfer over to the other pan to finish for about 8 minutes with a pad of butter on each.

will report back.

Might have to join you - kids have been begging for steak night....

There is no better way to cook a steak than to sear on each side over extreme heat for 1 min in butter and evoo, then in oven on broil until 100 deg. Sit for 5-10 mins.

stellar results. i forgot to take a photo of it cut, and it was down the hatch before i remembered. probably a nice medium. FYI, these are center cut sirloins that I had butterflied down to about 1.5 inch steaks.



Front skillet was on direct heat and absolutely scalding hot. That steak is dressed in a little bit of olive oil, kosher salt, and cracked black pepper. That back skillet is not over any burners that are on.



Here it is after 1:30 and flipped. Nice crust, but not too thick or burnt by any stretch. Probably could've had the pan even hotter and still been okay.



After another 1:30, I've moved the steaks to the back skillet that was not over direct heat. Pads of butter down, and the top was closed. Heat was holding steady at about 450. After 4 minutes, I checked for doneness using the tried and true "thumb and finger" method. They were still a little under, so the gas was killed, and the cover was back down for two minutes.



The end result after being foiled and rested for about 5 minutes. Ohhh baby. Done to medium, and buttery soft, which was surprising considering the cut we used had very little to zero fat marbling.

The best part of all this was that I did this in my garage, so the house stayed smoke free. So great.

full series here

Outstanding tips. I am going to heat my skillet outside on my propane turkey fryer base.

quote:

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Outstanding tips. I am going to heat my skillet outside on my propane turkey fryer base.

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This is how I've been thinking about doing it, since my grill is charcoal.
After you sear it outside on the turkey fryer base, what would you do next for the finishing part - run it inside and throw it in the oven on broil? That's what I'm thinking. Or would it lose too much heat during the sprint inside?

You could also get a load of charcoal going against one side of the grill then put it in the grill on the non-charcoal side.

This thread was immensely helpful the other night with my ribeye. But for some reason the meat shrank in length and width and plumped up in height. This make it a little more difficult to get the internal temperature to where I wanted it, so I cooked the 2nd side for an extra minute, and kept it in the oven for an extra 2 minutes. Turned out tasty and relatively tender, but not quite as tender as I had hoped.

Anyone know why it plumped up like that? Or how to compensate? Here are a few pictures:

Not the steak I cooked, but comparable in thickness and shape prior to cooking:


Decent sear


It went from rectangular cross section to almost cubic, what gives?



[This message has been edited by bigtruckguy3500 (edited 8/20/2012 2:42p).]

Also, anyone ever try dry brining? Thinking of giving it a go next time.


http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
http://www.amazingribs.com/recipes/beef/steakhouse_steaks.html

I've tried this method 2-3 times now and I'm convinced it has to be done with a very thick cut steak to be done properly.

The thinner cuts you buy already packaged just seem to cook way too fast - I've even turned the sear time down to less than a minute on each side and the oven time in half, and they still don't turn out just right.

Anybody else tried it with a thinner cut, or am I the only one thus far?

Thinnest I've gone is ~1" and it did fine; just seared it less. Sweet spot for mine is about 2".

All of the above is FIFY protected. Thank you for your cooperation.

My new method. Cast iron skillet on the weber. Hot as possible. Steakhouse sear. Prime ribeye, 5 min total.

Same operation; four steaks.

Bump for dinner tonight

Bump for summer. Cooking four tonight