I may never grill steak again.

[torchbearer]

home on the range.

 

[dannno]

My timings are different.

I do one side for 1:15, flip and 1:15, then broiler oven for 2:20, then flip for another 2:20 in the broiler oven and that makes a pretty good medium rare steak (be sure to cover with aluminum foil for 8-10 minutes after)

For rare, you can do 1:00 on each side, then 2:00 on each side in the oven, but then cover with aluminum foil and let sit for 10 minutes.

Some of this depends on the thickness of the cut, of course.

 

[brushfire]

Come on now... How we can go from tasty vittles to a 3 front war on whats healthy or dried out meat?

I use the sh!t out of cast iron cookware (le creuset and lodge). The food always tastes good - I can use whatever utensils I want, and nothing tastes boiled. My liver is not bursting with iron, I dont have hemochromatosis. I occasionally drink scotch and beer, and even eat the fish I catch. At some point, one needs to ask, is it worth it to live more miserably, longer? There are more 100 year olds living today, who ate from cast iron most of their lives, than there are who ate from teflon cookware.

 

[dannno]

^Good point, the cookware most people use is atrocious compared to some cast-iron.

I only use woks, cast-iron and stainless steal.. glassware and maybe some aluminum or stainless steal in the oven. none of that coated shit.

 

[flightlesskiwi]

Last tip I have - you can go AWOL on the pico - its ok. You can never have enough.

i looooooooooooove pico!! never used yellow onion, though. always red. i'm like you and appreciate the boldness. and the color.

i'll have to make me some pico soon!!

 

[Icymudpuppy]

That's a myth.


(Myth busting starts @ 2:08)

They tested weight, not moisture content. The seared steak will have lost more fat as any fat contacting the griddle surface will be instantly liquified and drain off, but it will not necessarily have lost more water. Guy needs more training on science.

Regarding the iron thing... Cast iron properly conditioned has a natural non-stick coating of baked in oils and fats, often called a Pateena. Which is in fact almost pure carbon lubrication in the form of graphite. By using a cast iron pan, you do not consume extra iron. Just extra undigestible carbon. Which is still a lot better than teflon or aluminum oxide.

 

[Acala]

My timings are different.

I do one side for 1:15, flip and 1:15, then broiler oven for 2:20, then flip for another 2:20 in the broiler oven and that makes a pretty good medium rare steak (be sure to cover with aluminum foil for 8-10 minutes after)

For rare, you can do 1:00 on each side, then 2:00 on each side in the oven, but then cover with aluminum foil and let sit for 10 minutes.

Some of this depends on the thickness of the cut, of course.

Whoah!!!! I thought you were the guy who couldn't eat meat without it rotting in his gut for weeks?

 

[Eagles' Wings]

A personal goal is to buy/find cast iron made in the USA (usually Lodge) and Lecreuset made in France. I have seen both made in China.

If using pans with aluminum, one should line it with unbleached parchment paper so food does come in contact with the metal.

I believe there is more to be concerned about lead in cookware (glazes on crocks) than iron.

Otherwise, I just took some steaks out the freezer and will try this recipe. Thanks much!

 

[dannno]

Whoah!!!! I thought you were the guy who couldn't eat meat without it rotting in his gut for weeks?

That's true, which is why I only eat it a couple times a year. But when I do, I do it right.

 

[MoneyInTheBank]

My apartment isn't a great place for grilling (my landlords dog shits in the backyard, and I don't want to cook in the front yard because I live in the city, and don't want people looking at me through the gates).

Cast Iron is all I use when cooking steaks. It creates a crust on the steak (not to mention burgers), that is unbeatable. And it is so easy to do. I just use salt and pepper on mine, with a side of green beans and mashed potatoes.

Honestly, I'm surprised you just found this technique which is so profound, especially with southern people.

 

[Guitarzan]

Yeah I've cooked many, many steaks and this is a good way, sure.

But, imo, there's nothing like a steak cooked on a charcoal grill with some hickory wood mixed in with the charcoal. It's unbeatable for presentation and taste.

 

[Ninja Homer]

I use cast iron to cook almost everything - eggs are one thing that I find do not cook well with cast iron. They last forever and will actually be better after 10 or 20 years use. Get Lodge brand and you can't go wrong.

I use cast iron for almost everything as well. Once you get the hang of cooking eggs in it, it's just as non-stick as teflon. First you have to make sure the pan is well-seasoned... unseasoned cast iron cookware is pretty much useless except maybe as a weapon, but with a good seasoning it's as good as any non-stick. With eggs, you need to get it pretty hot first, then add your oil (I use olive oil unless I have some extra bacon grease on hand), coat the pan with it, then just when the oil starts to smoke, add your eggs. Let it cook until the bottom has firmed up a little, or it will stick. If it still sticks when it's time to flip or scramble, rap the side of the pan with your spatula and the vibrations should help the egg release from the pan. I make perfect over-easy eggs about 3 times a week using cast iron. If you can do over-easy eggs in a pan, it's non-stick enough to do anything.

 

[brandon]

I cooked steaks tonight and had a really bad problem with smoke from my cast iron skillet. Anyone know how to fix this? I typically coat it lightly with pam after I use it to season it...but I'm far from an expert at working with cast iron so I don't know if I'm doing it right.

 

[Kludge]

I cooked steaks tonight and had a really bad problem with smoke from my cast iron skillet. Anyone know how to fix this? I typically coat it lightly with pam after I use it to season it...but I'm far from an expert at working with cast iron so I don't know if I'm doing it right.

It only smokes when you're doing it right. Not being sarcastic.

 

[Ninja Homer]

I cooked steaks tonight and had a really bad problem with smoke from my cast iron skillet. Anyone know how to fix this? I typically coat it lightly with pam after I use it to season it...but I'm far from an expert at working with cast iron so I don't know if I'm doing it right.

Any oil is going to smoke when it's over 500 degrees. That's my biggest gripe with this method of cooking a steak... it's going to smoke a lot, and there's nothing you can do about it, unless you do it outside, which is what I do.

The key to this method of cooking a steak is the pan-searing. I do it outside with a charcoal grill with the help of a chimney charcoal starter, which I think gets to at least 500 degrees:
Use natural chunk charcoal, because it burns hotter.
Fill your chimney charcoal starter about 3/4 full, put your starter (newspaper or whatever) under it and light it up.
When it starts getting really hot, put the top steel grill from your charcoal grill on top of the starter. You have to be really careful here... you have a tall steel tube full of red hot coals, with a hot grill on top of that, with a heavy cast iron pan on top of that, and you're moving steak around in the pan. If it tips over, you'll do some damage. The best way is to prop the grill up over the chimney starter by stacking some bricks or something on both sides of the starter so the grill isn't directly on top of the starter.
Put your cast iron pan on the grill over the chimney starter.
When it's up to temp, put your seasoned, oiled steak in the pan.
Let it sear for 1 1/2 to 2 minutes, then flip it and sear the other side.
Dump the hot coals from the starter into your charcoal grill. You want to dump them to one side of the grill, because it's always best to have multiple temperature zones. You can also add some water-soaked wood chips at this point if you're so inclined.
Put your hot top steel grill back on your charcoal grill.
Place your steak directly on the grill (you're done with the cast iron) on the cool side, not directly over the hot coals. This allows the steak to finish a little slower, so that it will pick up some of the charcoal and smoke flavor.
Put your lid on and cook it until it's the way you like it, flipping once. Times will vary depending on your grill, charcoal, cut of steak, and outside temperatures, but I usually cook it about 4 minutes a side.
While you're cooking the steak, you have some nice hot charcoal there, so you might as well grill some burgers, brats, or chicken, and some sliced onion for toppings.
When the steak is done cooking, put it on a cooling rack over a plate to catch the drippings, cover it with aluminum foil, and let it sit at least 5 minutes. If you skip this step, all the juices will run out, and then you've missed the whole point of cooking this way.

Well, that's how I do it anyway, and I don't end up with a smokey house. I probably made it sound more complicated than it actually is... it's pretty easy after the first time, and the result is fantastic.

 

[Ninja Homer]

By the way, if you want a really good steak for cheap, buy a cheaper cut of meat and beat the hell out of it with a meat tenderizer. I've bought organic grass-fed boneless chuck steak for much cheaper than a prime cut of commercial beef, tenderized the hell out of it, and it turns out more tender and more flavorful than filet mignon.

 

[Eagles' Wings]

By the way, if you want a really good steak for cheap, buy a cheaper cut of meat and beat the hell out of it with a meat tenderizer. I've bought organic grass-fed boneless chuck steak for much cheaper than a prime cut of commercial beef, tenderized the hell out of it, and it turns out more tender and more flavorful than filet mignon.

Great suggestion. Kids love pounding with the "meat hammer".

 

[Cowlesy]

Alright, ventured out from filets and tried a ribeye tonight. Nothing left but a bone. So damn good!!

(This was an 18oz bone-in dry-aged (30 days) ribeye).

Before

After

The steak had great marbling, and because I let it warm up to room temperature before cooking, it didn't turn into rubber when cooking, but melted right into the steak like butter.

 

[brushfire]

I cooked steaks tonight and had a really bad problem with smoke from my cast iron skillet. Anyone know how to fix this? I typically coat it lightly with pam after I use it to season it...but I'm far from an expert at working with cast iron so I don't know if I'm doing it right.

IMO - Pam is no good. My mother-in-law brings it into my house and I throw it away... The problem with pam is that its too light. Olive oil is also a poor choice for this type of cooking as it has a low smoke point. Buy a small bottle of peanut oil - it will make the difference for you. You'll still get some fat rendering/burning from the steak, but as someone else pointed out, that means you're doing it right.

Alright, ventured out from filets and tried a ribeye tonight. Nothing left but a bone. So damn good!!
(This was an 18oz bone-in dry-aged (30 days) ribeye).

Ahh yes - with a little chicago steak seasoning Nice!

When I make ribeyes, I usually buy an entire rib roast from costco. I'll cut up a few steaks and then I'll make the roast a day later on the grill... You just cant beat a good ribeye.

 

[Cowlesy]

IMO - Pam is no good. My mother-in-law brings it into my house and I throw it away... The problem with pam is that its too light. Olive oil is also a poor choice for this type of cooking as it has a low smoke point. Buy a small bottle of peanut oil - it will make the difference for you. You'll still get some fat rendering/burning from the steak, but as someone else pointed out, that means you're doing it right.



Ahh yes - with a little chicago steak seasoning Nice!

When I make ribeyes, I usually buy an entire rib roast from costco. I'll cut up a few steaks and then I'll make the roast a day later on the grill... You just cant beat a good ribeye.

Does the peanut oil leave any of that peanut taste? That'd be my only concern.