I may never grill steak again.

[Cowlesy]

If any of you out there are steak lovers, you must find a cast iron skillet, and try making your steaks with the directions below.

http://nolafoodie.com/2010/01/cooking-steak-in-a-cast-iron-skillet/

I live in NYC and get to eat top flight steaks from time to time, but I just did an 8oz filet using those directions, and it was better than most restaurant filets I've had. Seriously. Redonkulously delicious.

If you try it, really try and follow the directions verbatim. Let the steak get up to room temp first. And when he says get the skillet up to 500, get it there. And he's right if you want medium rare, you'll want to leave it on the skillet when you throw it back in the oven for 5-6min (I tried one a few days ago taking it out at 4pm and it was cool-red (rare) in the middle...I like mine warm-red (medium rare).

The other thing is, after you pull them out and plate them, make sure to let them sit for 5-6 minutes. They won't get cold.

Oh yeah and don't go light on seasoning. First time I did I just did a little sprinkle, but be generous and it makes a super thin crust on the outside.

 

[Deborah K]

Awesome! We go in with 2 other families on a side of beef. And I have a huge cast iron skillet that I use to make pineapple upside down cake. I will definitely try this recipe. I love being adventerous!

 

[AFPVet]

Nice! Thanks for sharing

 

[carmaphob]

Sounds delicious!

 

[flightlesskiwi]

just so folks know:

how to care for (and season) a cast iron skillet

 

[brushfire]

We call that recipe, smoke detector steak. The smoke detector lets you know when its time to flip.

Two variations in the way I do it vs the article is seasoning the steak well in advance (for instance, while you let the steak get to room temp). It needs to be 1.25" or greater - always choice cuts or better. Its normally a culinary no-no, but when you let the seasoned salt sit on the steak, it draws moisture to the surface. When those "Seasoned juices" draw to the surface, the make an awesome crust during the sear.

The other thing I do is preheat the oven to 450. Instead of the broiler, I let the steak cook in the oven (I like my steaks done medium - pink). I've done the same technique with tuna steaks too (done medium as well, still pink) - with a pico/lime relish. Its dynofreakinmite....

 

[Cowlesy]

just so folks know:

how to care for (and season) a cast iron skillet

Excellent link!

Also, you don't need to spend a fortune on a cast iron skillet. Mine is 100+ years old and it works just fine.

 

[Cowlesy]

We call that recipe, smoke detector steak. The smoke detector lets you know when its time to flip.

Two variations in the way I do it vs the article is seasoning the steak well in advance (for instance, while you let the steak get to room temp). It needs to be 1.25" or greater - always choice cuts or better. Its normally a culinary no-no, but when you let the seasoned salt sit on the steak, it draws moisture to the surface. When those "Seasoned juices" draw to the surface, the make an awesome crust during the sear.

The other thing I do is preheat the oven to 450. Instead of the broiler, I let the steak cook in the oven (I like my steaks done medium - pink). I've done the same technique with tuna steaks too (done medium as well, still pink) - with a pico/lime relish. Its dynofreakinmite....

Hmm very interesting. I was told not to let the seasoning sit too long on the steak as it would start to break down the fat issue and you'd lose more of it on the skillet. Will try with the seasoning on the steak longer to see how it turns out.

You're definitely right about smoke. I've heard avocado oil can be substituted because it has a higher burn point. I don't have any of it.

Well definitely try your tuna recipe with some fresh tuna steaks tomorrow.

 

[flightlesskiwi]

We call that recipe, smoke detector steak. The smoke detector lets you know when its time to flip.

Two variations in the way I do it vs the article is seasoning the steak well in advance (for instance, while you let the steak get to room temp). It needs to be 1.25" or greater - always choice cuts or better. Its normally a culinary no-no, but when you let the seasoned salt sit on the steak, it draws moisture to the surface. When those "Seasoned juices" draw to the surface, the make an awesome crust during the sear.

The other thing I do is preheat the oven to 450. Instead of the broiler, I let the steak cook in the oven (I like my steaks done medium - pink). I've done the same technique with tuna steaks too (done medium as well, still pink) - with a pico/lime relish. Its dynofreakinmite....

sounds wonderful!!!!

 

[specsaregood]

If any of you out there are steak lovers, you must find a cast iron skillet, and try making your steaks with the directions below.
http://nolafoodie.com/2010/01/cooking-steak-in-a-cast-iron-skillet/

I didn't know there was another way. Although I use a light spread of butter where he recommends olive oil.

 

[CaptainAmerica]

I don't use skillets for beef because its too greasy. I also boil sausage before cutting it in half and grilling it to get rid of a lot of the grease.

 

[squarepusher]

looks delic!

 

[donnay]

I've heard avocado oil can be substituted because it has a higher burn point. I don't have any of it.

Coconut oil or Ghee works great with this recipe! Make sure to get Organic coconut oil and Ghee (clarified butter). Both are an excellent saturated fat and are great for higher burn points too.

 

[kill the banks]

I bought a grilled pan just for that ... has a ceramic coating , think called green pan ... works great and flavor is amazing

 

[Travlyr]

We stopped at Dave's Steak House in Amarillo, TX not long ago as we were passing through and treated ourselves to some delicious steaks. They were so good we went online to learn how to cook steaks and the cast iron skillet technique as directed in the OP stood out. We tried it and haven't grilled one since. It is a most excellent way to cook meat.

 

[Bruno]

I'm going to have to try this, but don't have a cast iron skillet. Should have bought that antique one I saw at a shop a few weeks ago!

 

[Ray]

My cast iron skillet is one of the best purchases I've made in the past 6 months

 

[specsaregood]

I'm going to have to try this, but don't have a cast iron skillet. Should have bought that antique one I saw at a shop a few weeks ago!

Yeah, the antique ones are usually better than the new ones even. It took me a good year of near daily use to finally get my new-purchased huge one into the condition I wanted it.

 

[brandon]

I've been using a variation of this method for about a year now and it is definitely the best. The only thing I do differently is I don't salt the steak until after it's cooked, because I read salting it before cooking dries it out. As the article mentioned, the drippings do make a great base for a sauce. Throw in some red wine and butter and simmer it until it reduces by about half. Delicious.

 

[Ray]

^rofl, I doubt the salt will do much to dry it out, compared with a searing hot pan and a 500 degree oven