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Steak in a Cast Iron Skillet
Posted on 8/13/09 at 2:58 pm
Posted on 8/13/09 at 2:58 pm
Looking to do some steaks tonight. Haven't done them inside in a long time. Was just curious what are yalls favorite way to prepare a Ribeye or Strip?
TIA
TIA
This post was edited on 8/13/09 at 2:59 pm
6
Posted on 8/13/09 at 3:01 pm to NOLATiger86
I broil that sucker in the oven.
On just about any steak now I put a mixture of thyme, rosemary and real garlic....no powder shite.
Then place two pats of real butter on the steak. Broil. Bout half way done, put another 2 pats of butter on the steaks.
Damn good.
On just about any steak now I put a mixture of thyme, rosemary and real garlic....no powder shite.
Then place two pats of real butter on the steak. Broil. Bout half way done, put another 2 pats of butter on the steaks.
Damn good.
Posted on 8/13/09 at 3:02 pm to NOLATiger86
I like a nice ribeye, but the way I do mine in a skillet, it would be too much smoke for the house probably. Light seasoning, super hot skillet, steaks lightly oiled and seared quick. Time depends on thickness.
Posted on 8/13/09 at 3:03 pm to NOLATiger86
the strip and ribeye go on the grill. For me, I make a steak gravy with the cheaper cuts such as the round steak.
anyway, here goes:
cut and season steak, brown hard (closest to burnt without burning), take meat out, add onions, brown onions, put meat back in, add water and cover. boil down til gravy is thick.
serve.
note- when browning steak, I always put my stove on HIGH and sear the piss out of the outside. When doing pork, I brown slower on med high to make sure it cooks from inside out also.
anyway, here goes:
cut and season steak, brown hard (closest to burnt without burning), take meat out, add onions, brown onions, put meat back in, add water and cover. boil down til gravy is thick.
serve.
note- when browning steak, I always put my stove on HIGH and sear the piss out of the outside. When doing pork, I brown slower on med high to make sure it cooks from inside out also.
Posted on 8/13/09 at 3:05 pm to NOLATiger86
Put salt on the steak...both sides. Get the iron skillet really hot. The salt causes the steak to sizzle and not get stuck.
Posted on 8/13/09 at 3:09 pm to Zach
thanks for the replies.
i like my strips/ribeyes on the grill as well, but i dont have access to a grill tonight, so the skillet is gonna have to do
i like my strips/ribeyes on the grill as well, but i dont have access to a grill tonight, so the skillet is gonna have to do
Posted on 8/13/09 at 3:10 pm to NOLATiger86
This is how i do mine in the Cast Iron. Cooking time varies based on thickness/size of the cut.
For a large 7-10 oz fillet. Season each steak with sea salt and generous cracked pepper.
1)Preheat cast iron skillet in the oven to 400 deg.
2)Pull skillet and place directly on a high burner.
3)brush on a little olive oil on each steak. sear each side for 1 min.
4)place skillet and steaks back in the oven for 2min, pull the skillet and turn steaks... then back in the oven for 2 more minutes.
Perfect med-rare.
That is the basic process. You can play around with the times for the doneness you prefer and for your favorite steak cut.
For a large 7-10 oz fillet. Season each steak with sea salt and generous cracked pepper.
1)Preheat cast iron skillet in the oven to 400 deg.
2)Pull skillet and place directly on a high burner.
3)brush on a little olive oil on each steak. sear each side for 1 min.
4)place skillet and steaks back in the oven for 2min, pull the skillet and turn steaks... then back in the oven for 2 more minutes.
Perfect med-rare.
That is the basic process. You can play around with the times for the doneness you prefer and for your favorite steak cut.
Posted on 8/13/09 at 3:23 pm to jmtigers
FWIW
Restaurants like Ruth's Chris sear the outside on very high heat in a cast iron skillet and then place the skillet in an extremely hot (~800 degrees) oven for a short period of time. I do this with my steaks, but my broiler (as with most residential broilers) can only go up to about 500 degrees.
Restaurants like Ruth's Chris sear the outside on very high heat in a cast iron skillet and then place the skillet in an extremely hot (~800 degrees) oven for a short period of time. I do this with my steaks, but my broiler (as with most residential broilers) can only go up to about 500 degrees.
Posted on 8/13/09 at 3:37 pm to Early Cuyler
I like a blackened rib-eye.
OPEN THE WINDOWS AND DOORS OF YOUR HOUSE
Heat up a cast iron skillet until it's VERY hot.
Steak should be room temperature.
Melt a stick of butter and dip the steak in the butter.
Cost generously on both sides with Paul Prudhomme's Blackened Steak Magic.
Cook 2-3 minute on each side drizzling with melted butter while it's cooking.
Hmmm. Hmmm. Good.
OPEN THE WINDOWS AND DOORS OF YOUR HOUSE
Heat up a cast iron skillet until it's VERY hot.
Steak should be room temperature.
Melt a stick of butter and dip the steak in the butter.
Cost generously on both sides with Paul Prudhomme's Blackened Steak Magic.
Cook 2-3 minute on each side drizzling with melted butter while it's cooking.
Hmmm. Hmmm. Good.
Posted on 8/13/09 at 3:45 pm to NOLATiger86
I marinade my flank steak for 3 nights and cooked in Monday in my cast iron skillet.. Seared both side and then emptied the remaining marinade in the skillet and popped it in the oven for 10 minutes.. IT WAS THE TOUGHEST FLANK STEAK I HAVE EVER COOKED! I was just hoping it was the meat i bought and not the way i cooked.
Posted on 8/13/09 at 3:45 pm to Early Cuyler
quote:
Restaurants like Ruth's Chris sear the outside on very high heat in a cast iron skillet and then place the skillet in an extremely hot (~800 degrees) oven for a short period of time
Incorrect. Ruth's uses a broiler that gets to 1800 degrees only.
Posted on 8/13/09 at 3:59 pm to glassman
quote:
Incorrect. Ruth's uses a broiler that gets to 1800 degrees only.
What he said.
After the meat's out of the skillet, I toss in some sliced mushrooms which you can doctor up any way you like...butter, worcestershire sauce, etc. Just before they're done, I toss in some chopped green onions and crabmeat.
Posted on 8/13/09 at 4:05 pm to Mao
quote:
Ruth's uses a broiler that gets to 1800 degrees only.
Sorry guess i didnt hit the "1" key
Posted on 8/13/09 at 4:07 pm to Early Cuyler
quote:
Sorry guess i didnt hit the "1" key
They do not use a cast iron skillet to sear prior to broiling their steaks.
Posted on 8/13/09 at 4:28 pm to glassman
No kidding about sear-in-cast-iron / finish-in-the-oven. Works great every time for good cuts.
But...
I've tried it with Flat Iron steak and can't seem to figure which way to adjust time and temp to avoid tripping into toughness. Any ideas? TIA.
But...
I've tried it with Flat Iron steak and can't seem to figure which way to adjust time and temp to avoid tripping into toughness. Any ideas? TIA.
Posted on 8/13/09 at 9:35 pm to DoctorTechnical
how bad does it smoke the house up in the broiler?
Posted on 8/13/09 at 9:58 pm to DoctorTechnical
Did flat irons in the cast iron a few weeks ago. Seared about 2 minutes on each side. Used a press to keep it flat for the sear or you could use another cast iron skillet with a sheet of foil between the meat and the pan. Got a nice medium rare in most parts of the steak. It's not even in thickness, or mine weren't. Probably could cut the time to just under 2 minutes per side. Nice flavor. I was surprised. First time I've had one.
Posted on 8/13/09 at 10:03 pm to Gris Gris
quote:
They do not use a cast iron skillet to sear prior to broiling their steaks.
correct. they do not
Yes. Vulcan made a patented broiler/oven for Ruths. 1800 degrees
This post was edited on 8/13/09 at 10:04 pm
Posted on 8/14/09 at 7:23 am to NOLATiger86
I start ribeyes off on a super hot cast iron skillet. But , I do this outside because of the smoke factor. Althoug if it's just one or two you might get by with it indoors. I put the skillet on the side burned of the grill. Heat it until it's smoking, sear the steaks 30 seconds on each side then move em to the grill and cook em over medium heat. Usually just 3 minutes or so on each side.
Posted on 8/14/09 at 10:57 am to LSUTygerFan
Anyone ever put a skillet over a crawfish cooker (the "jet burner" type - I think that's what it's called)? I would think that would get pretty hot...probably the hottest I could get a skillet at home anyways. I might have to try it this weekend.
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