Cast Iron Skillet

[Danno]

The questions of MTM were temperature and time, not concept.

[::: :::]

The questions of MTM were temperature and time, not concept.

^^^ that 2” steak was pulled from the oven @ 125 internal temp then seared in butter/herbs

(Tho maybe not 4mins/side)

He was in the right world, not worthy of the ketchup comment

[Cruiser]

Sous vide (and to a lesser extent the reverse sear ) lends itself particularly well to finishing in the skillet by basting with hot butter and whatnot cuz you don't need to get the skillet super hot, thereby running the risk of burning the all important whatnot, in order to brown the meat with the buttery goodness cuz the meat is cooked thru before it even hits the pan so it gets all maillardy and delicious with much less coaxing
Imma fan

[billyk]

These guys make really nice stuff.
https://madeincookware.com/collections/shop-all

This one is on the wish list:

I’d love to get “The Copper Set” on that link. An even more expensive learning curve to tackle.

[mcphee]

^^^ that 2” steak was pulled from the oven @ 125 internal temp then seared in butter/herbs

(Tho maybe not 4mins/side)

He was in the right world, not worthy of the ketchup comment

Maybe if he wasn’t so convinced of his own greatness, the comments would be more helpful.

125* is too high for medium rare or medium. You have a medium well steak up there. NTTAWWT, I’d d eat it.

[MakersTeleMark]

Anything below 135 is MR. Maybe we need a steakoff?

I cooked a steak 2 days ago, and I can guaranty that there was not a single iota of grey meat, because I made a quesadilla with the leftovers last night for dinner and everything just burst and melted in my mouth.

[bagtagley]

You don’t have to develop a seasoning on carbon steel. Just season and go. A smooth surface is the most important thing. And fat. Carbon steel needs fat to be truly nonstick, and IME, butter is king for nonstick.

This is a good example, though you can cut this down to a couple minutes once you get the hang of it.

https://youtu.be/p6CoIEiIMOo

[mcphee]

Anything below 135 is MR. Maybe we need a steakoff?

I cooked a steak 2 days ago, and I can guaranty that there was not a single iota of grey meat, because I made a quesadilla with the leftovers last night for dinner and everything just burst and melted in my mouth.

Sure. But taking a steak out at 125 to do the reverse sear is too high. 125 youre already at the top end of rare and rising fast. Then to add more heat in searing and you’re well on your way to….well.

^that looks like a chicken breast grilled with bbq sauce on it btw.

[riser4]

Sure. But taking a steak out at 125 to do the reverse sear is too high. 125 youre already at the top end of rare and rising fast. Then to add more heat in searing and you’re well on your way to….well.

^that looks like a chicken breast grilled with bbq sauce on it btw.

I see an hydraulic turtle.

[JimmyCarter]

I see an hydraulic turtle.

Pet turtle that didn't make it out of the house fire in time

[irul&ublo]

Figure 7-10 deg rise in temp on a 2” steak during the rest time

[::: :::]

Maybe if he wasn’t so convinced of his own greatness, the comments would be more helpful.

125* is too high for medium rare or medium. You have a medium well steak up there. NTTAWWT, I’d d eat it.

I’m aware people pull steak under 125 & let it rise to temp for rare

(I sure didn’t mean to get into a pissing war, just thought the reactions were a little harsh given there’s some softness to these “rules”)

[riser4]

I have to admit that 50% of my reaction was due to who posted (MTM) and the way they conduct themselves here on TRG. Of course I'm no slouch. We all give shit to people who don't like the same things we like.

Regarding finishing a steak (or mini roast in this case), we all have our preference. I don't like oil on my steak. If I finish it in a pan, I like a hot, dry pan. I'm not opposed to some brown butter pan sauce. However, I prefer a cold compound butter when it is plated. I know people get passionate about doneness. I like mine on the fine line between rare and medium rare. I'd eat black and blue if I raised and butchered my own. Yes, butter in the pan for black and blue. As a kid we always raised a few head and when we used certain butchers, steak tartar and black and blue were common. We often ate steak rare.

[Danno]

Lots of talk of 2" steaks, do y'all routinely get 2" steaks? Because the pictures posted are not 2", and I never see steaks that thick in the store. And the standard cut I have seen when buying a cow (1/4 or 1/2) is usually 1" or 1.25". Do you all go to a butcher and get your steaks cut special?

[riser4]

I don't usually eat a two inch steak. To me, that's the minimum thickness to reverse sear, which is why I mentioned it. Anything thinner and I just don't get how you can reverse sear and still get a rare or medium rare steak.

[irul&ublo]

I don't usually eat a two inch steak. To me, that's the minimum thickness to reverse sear, which is why I mentioned it. Anything thinner and I just don't get how you can reverse sear and still get a rare or medium rare steak.

That.

[skaredshtles]

Lots of talk of 2" steaks, do y'all routinely get 2" steaks? Because the pictures posted are not 2", and I never see steaks that thick in the store. And the standard cut I have seen when buying a cow (1/4 or 1/2) is usually 1" or 1.25". Do you all go to a butcher and get your steaks cut special?

The Costco strip steaks at our local are usually about 2" thick.

[irul&ublo]

Costco sometimes has prime top round roasts, 2.5” or so thick. I cut them into steaks and do a reverse sear, then slice thin against the grain, like tri-tip

[MontuckyFried]

Couple years back, we got a Stargazer cast iron skillet as a Christmas gift. NOW I am a believer. Threw away our crappy "non-stick" junk.

Sent from my Pixel 3 using TGR Forums mobile app

[::: :::]

Lots of talk of 2" steaks, do y'all routinely get 2" steaks?

no, not often
but, when I do, I always reverse sear
just happened to get a tomahawk steak last weekend

[highangle]

I don't usually eat a two inch steak. To me, that's the minimum thickness to reverse sear, which is why I mentioned it. Anything thinner and I just don't get how you can reverse sear and still get a rare or medium rare steak.

Plasma torch. Neutron flux. Shaped charges. Air friction of hypersonic flight. ...

[irul&ublo]

Plasma torch. Neutron flux. Shaped charges. Air friction of hypersonic flight. ...

Nuke from orbit. Or cook it a la Minneapolis, and boil away

[oftpiste]

Not to be more of a dick than usual but no, just no to top round.

Costco sometimes has prime top round roasts, 2.5” or so thick. I cut them into steaks and do a reverse sear, then slice thin against the grain, like tri-tip

[XXX-er]

I’d love to get “The Copper Set” on that link. An even more expensive learning curve to tackle.

i looked at different pot sets and I went wiht a set of the Zwilling with 3 layers of copper/ SS and it works fine, at least as well as cast iron

I think people should get rid of their non-stick pans as they fuck up

[Danno]

Not to be more of a dick than usual but no, just no to top round.

I've never been able to get one of those tender.