Need immediate steak cooking help!

**zion zig zag** · 11-25-2009, 07:08 PM

I searched but couldn't find the right thread. I think it was Dantheman that described the perfect method for steak. I know it involved cast iron, the oven, lots of smoke and an oh so tasty, crusty medium rare steak. I remember super high heat but can't remember the time to flip and put in the oven and stuff.

**Caucasian Asian** · 11-25-2009, 07:16 PM

Dry cast-iron pan.
High heat.
Broiler on high.
Generously salt pan.
Fresh ground pepper on steak.
Place steak in pan. It will smoke and sizzle and stick initially. Do not touch steak.
Cook on stove on first side for 2-3 minutes. Steak will release from pan on its own.
Flip steak, and place under broiler for another 2 minutes or until steak is done to your likeness.
Let steak rest for 5 minutes before eating.

Cooking times depend on thickness of steak, and heat of the pan.

**snowswine** · 11-25-2009, 07:20 PM

At this moment pull the steak out and let it get as close to room temp in the middle as possible. This is maybe the most crucial step IMO

**NorthernSpotted...** · 11-25-2009, 07:29 PM

What part of the animal you got? Seared on the cast iron (as hot as you can make it), then finished in the oven is definitely the way to go but cooking time in each is going to be dependent on the cut and the thickness as well as your stove and oven. Bottom line is you cook a steak 'til it's done. The one tip on timing I have for you this: If you haven't cooked a lot of steaks, it'll be done faster than you think.

**4matic** · 11-25-2009, 07:38 PM

Some excellent advice in this thread.

**dk_alaskan** · 11-25-2009, 07:44 PM

one more thing, DO NOT TOUCH THE CAST IRON SKILLET WITH BARE HANDS. It HURTS

**moose pit** · 11-25-2009, 07:54 PM

Coat meat it a mix of cayenne, oregano, garlic, pepper, salt, paprika, fennel seed. probably at a 1:1:1:1/4:1/4:1:1/4 ratio more paprika less cayenne depending on heat tolerances. get meat to room temp, get cast iron hot ad a table spoon of sunflower oil and a whack of butter/lard/bacon grease, place the steak in the pan cook, flip, cook, pull and rest for 5 while having a beer and/or whiskey then eat.

**zion zig zag** · 11-25-2009, 07:58 PM

I've go the beer/whioskey covered. Steak is on the pan now, house fillecd with smoke. this thread will self destruct.

**Huckin eh?** · 11-25-2009, 08:11 PM

Originally Posted by snowswine

At this moment pull the steak out of the fridge and let it get as close to room temp in the middle as possible before cooking. This is maybe the most crucial step IMO

^fixed it for ya for clarity

And dont let the cold scare ya. torn on the bbq and cook over flame, wait til blood surfaces, flip once, when blood surfaces again, take it off and let sit 5 minutes!

Better yet use a wood burning bbq and use some nice maple or cherry to add distinct flavor

**Dirty Hoar** · 11-25-2009, 08:15 PM

Originally Posted by zion zig zag

I've go the beer/whioskey covered. Steak is on the pan now, house fillecd with smoke. this thread will self destruct.

See what happens when you try to be all metro-sexual with meat, in Ogden.

Char it up on the grill like the caveman your mother raised you to be!!!

Ribeye
Olive Oil
Salt & cracked pepper
Greek Seasoning
Worcester sauce

Throw it on a med-hi GRILL for 3-4 minutes each side (1 to 1 1/4 thick) If it catches on fire... that's good. Do it right and it will be medium/rare in the middle and crispy on the outside.

**Caucasian Asian** · 11-25-2009, 08:30 PM

Originally Posted by Dirty Hoar

See what happens when you try to be all metro-sexual with meat, in Ogden.

Char it up on the grill like the caveman your mother raised you to be!!!

Ribeye
Olive Oil
Salt & cracked pepper
Greek Seasoning
Worcester sauce

Throw it on a med-hi GRILL for 3-4 minutes each side (1 to 1 1/4 thick) If it catches on fire... that's good. Do it right and it will be medium/rare in the middle and crispy on the outside.

More steaky goodness
http://www.tetongravity.com/forums/s...ighlight=grill

**zion zig zag** · 11-25-2009, 08:40 PM

Originally Posted by Caucasian Asian

More steaky goodness
http://www.tetongravity.com/forums/s...ighlight=grill

Meat is consumed. Thanks everyone, the cast iron skillet method is the bestest.

**Caucasian Asian** · 12-13-2009, 11:03 AM

Holy update Batman.

Picked up some lamb sirloins yesterday. Decided that at -30 I didn't wanted to dig the bbq out of the snow. So bring on the cast iron.

But I decided to try something new, so I placed a sprig of fresh rosemary in the pan before I dropped the seasoned lamb steaks in.

Make sure to turn the fan on, because it gets a little smokey.

**arild** · 12-13-2009, 05:05 PM

I discovered a pretty good and cheap marinade for steaks a while back.

150ml pilsner (lager will probably do)
100grams of red pesto
enough fresh ground pepper to make you sneeze from grounding it
a pinch or two of salt
a thumbnail sized dash of Heinz ketchup

Drink the rest of the beer, open another one. Wash your hands, go to work. Rub the marinade well into the steaks, then leave it for two hours. By then, make sure that there´s not a lot of marinade sticking to the outside of the meat, it´ll just get messy, and the cooking will take longer, essentially boiling the meat on the inside, giving you, the eater of meat, a greyish color on the inside which you really won´t like.

Eat. Yum.

**DictatorShooter** · 12-13-2009, 05:36 PM

In Caucasian Asian's 8th step - "Flip steak, and place under broiler for another 2 minutes or until steak is done to your likeness."

...place the steak, still in the skillet, under the broiler, right?

**Caucasian Asian** · 12-13-2009, 06:24 PM

Yes. I didn't think I need to specify that.

Otherwise you make a mess in your oven.

**Patches** · 12-13-2009, 08:43 PM

"Deglaze the fond, bitches"!

**That was Pontus** · 01-06-2010, 05:56 PM

Instead of creating a whole new thread I used the search function. Please, no applause, it was a simple thing to do.

So yea, I left my cast iron skillet at home, I've got no grill. Cast aluminum alright? Or should I just eat the thing raw?

**toast2266** · 01-06-2010, 06:09 PM

Pretty much any pan that you don't care too much about will work (but the steak will likely leave a bunch of charred gunk on there that'll be real tough to get off).

Extra tip: after you're done with the steaks and have removed them from the pan, throw some chopped onions in with the leftover steak-char residue. Brown the onions, and then mix in a little red wine. Reduce it to a nice red-brown slurry and then throw it on top of the steaks. deliciousness ensues.

**That was Pontus** · 01-06-2010, 06:13 PM

Originally Posted by toast2266

Pretty much any pan that you don't care too much about will work (but the steak will likely leave a bunch of charred gunk on there that'll be real tough to get off).

Yea, it's a pan from the hostel here so I don't really give a shit.

Originally Posted by toast2266

Extra tip: after you're done with the steaks and have removed them from the pan, throw some chopped onions in with the leftover steak-char residue. Brown the onions, and then mix in a little red wine. Reduce it to a nice red-brown slurry and then throw it on top of the steaks. deliciousness ensues.

That was kinda the plan, taters, onions and just do a bit of a fry up for the side. Awesome thanks for the help.

**Pura Vida** · 01-06-2010, 06:27 PM

Serious Eats recently did a piece on the science of letting a steak rest, pretty dramatic results. I had to forward it to my parents that still think letting a steak rest for 7-10 minute before serving is crazy. I've also found salting the meat ahead of time also makes a big difference. I usually give a good dose of salt at least an hour before they hit the grill. When it's time to grill jsut hit them with some cracked pepper and if it's good meat that's all you will need.

http://www.seriouseats.com/2009/12/h...-grilling.html

**Spats** · 01-06-2010, 06:37 PM

Originally Posted by Pura Vida

Serious Eats recently did a piece on the science of letting a steak rest, pretty dramatic results. I had to forward it to my parents that still think letting a steak rest for 7-10 minute before serving is crazy.

Or you can just not cook it so much that all the juice wants to run out

It's a waste to do anything more than sear good meat. IMO.

**That was Pontus** · 01-06-2010, 06:40 PM

Originally Posted by Spats

Or you can just not cook it so much that all the juice wants to run out

It's a waste to do anything more than sear good meat. IMO.

If it doesn't still go "moo" it's over done?

**Pura Vida** · 01-06-2010, 06:59 PM

Originally Posted by Spats

It's a waste to do anything more than sear good meat. IMO.

Depends on what "sear" means. Overcooked steaks are an abomination, but you need to get the center at least warm so the fat can "melt" and you can experience the true flavor and tenderness of the beef imo.