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Anybody cook steak in a skillet?

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Anybody cook steak in a skillet?

Old 10-13-2014, 08:46 AM
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Default Anybody cook steak in a skillet?

I tried something I've never done before over the weekend. I took a cast iron skillet out to the side burner on my grill (15,000 btu) and got it as hot as I could. Threw some sea salt in and a little pepper. Put the steak on top of that for 3 minutes each side. I thought it came out pretty good. Anyone else ever try this? I was thinking about trying again, but just going one minute each side then finishing on the grill.
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Old 10-13-2014, 08:51 AM
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do it all the time, same as how they do it a outback. Really sears the flavor in.
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Old 10-13-2014, 08:53 AM
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I dash with season salt, let it warm to room temp, sear both sides on cast iron griddle, then finish in convection oven. A good sear is crucial for a good steak. Same with thick center cut pork chops.
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Old 10-13-2014, 08:55 AM
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Nothing sears a steak (tuna or beef) like a super hot cast iron skillet.
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Old 10-13-2014, 08:59 AM
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yes, it is the best way to do it. I usually do it 2 minutes on each side, then put a slice of butter on it and throw it in the oven for another couple of minutes.
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Old 10-13-2014, 09:00 AM
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Originally Posted by Fish'nFool View Post
Nothing sears a steak (tuna or beef) like a super hot cast iron skillet.
have always done Tuna this way with a little olive oil. That brings up my next question. When I tried the steak, I coated the skillet with some extra virgin olive oil because I was afraid it would stick. Is this necessary?
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Old 10-13-2014, 09:01 AM
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I take about a tablespoon of Cajun blackened steak rub and a 1/2 cup of Merlot and heat it in the pan. Reduce it down til it's about like a sauce consistency, turn up the heat for a few minutes and throw in the steaks. Sear them on both sides to desired color, then reduce heat and finish meat to however you like it......rare, medium rare etc.
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Old 10-13-2014, 09:02 AM
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Old 10-13-2014, 09:02 AM
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Originally Posted by ryan darrow View Post
That brings up my next question. When I tried the steak, I coated the skillet with some extra virgin olive oil because I was afraid it would stick. Is this necessary?
No, not in a good seasoned cast iron skillet, at least that is my experience. If you want to add oil I would do-so by wiping the pan down with a papertowel dipped in oil to put a very light coat on.
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Old 10-13-2014, 09:05 AM
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Olive oil burns easily. Avacado oil holds up better to heat. Butter also holds up well to heat.
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Old 10-13-2014, 09:07 AM
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I've never done this but I am going to try it one night this week.

Semper: that looks delicious!
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Old 10-13-2014, 09:12 AM
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one of the best rib eyes I ever did was in a cast iron pan , we lost power one day and it was snowing out, so I let the wood stove get hot and then spread the coals out on the bottom

in went the cast iron pan for 30 min. then in went the rib eyes. close the door and gave them 4 min per side then pulled the pan out , man were they ever good.

haven't done it since. was concerned about the oils in the chimney , almost bought a cheap unit to put out on the patio to cook them in all the time,

when the steaks cooked in the pan, the wood smoke gave them such a good flavor. and let them sizzle in their own juice. way different taste than just letting them grill over wood.
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Old 10-13-2014, 09:15 AM
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Skillet is OK for a light sear, but not a hard char as I like it. I need my grill's ceramic "searing" burner on high for that.
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Old 10-13-2014, 09:19 AM
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I do the same seasoned iron but use a little peanut oil very high flash point
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Old 10-13-2014, 09:25 AM
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Originally Posted by ryan darrow View Post
have always done Tuna this way with a little olive oil. That brings up my next question. When I tried the steak, I coated the skillet with some extra virgin olive oil because I was afraid it would stick. Is this necessary?
If you are going to use olive oil, don't use extra virgin. Its flash point is much lower than regular olive oil. I use clarified butter, a trick taught to me by the head chef at the Angus Barn in Raleigh.
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Old 10-13-2014, 09:26 AM
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I have a cast iron grilling skillet, I use it cause its a pain to drag out the grill and have to clean it afterwords. I do okay with it, but I never get an amazing steak with it. I swear I prefer a flame to touch the meat and impart some flavor. I did some porkchops last time though and they came out great.
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Old 10-13-2014, 09:59 AM
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Thanks, I was going to skip lunch but seeing those damn steaks in the skillet ruined that. I think thereis a frozen dinner in the freezer here at work. Mmmmmmm not.
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Old 10-13-2014, 10:02 AM
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Originally Posted by porksoda View Post
A good sear is crucial for a good steak. Same with thick center cut pork chops.
Actually, that has been disproven, especially for steaks that have been frozen, but ti still tastes good.
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Old 10-13-2014, 10:07 AM
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I prefer the grill but there is nothing wrong with pan searing a steak or even a pork chop.
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Old 10-13-2014, 10:15 AM
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Leave the Pepper off while cooking .Burnt pepper gives a bitter taste,pepper at the table.
I don't have a problem with Olive oil,I rub it on the steak not the pan, then salt/season but no Pepper.
As said a well seasoned pan and a well marbled cut will make its own grease and not stick,a lean cut will need a little oil.
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