I may never grill steak again.

I made a delicious boneless ribeye last night. It was a great cut from a super whole foods. I probably should have left in in the over for another minute though...4 minutes and it was a little too rare for me.

I still have major smoke issues from cooking on my cast iron, which universally ends in a pissed off girlfriend asking me wtf I'm doing. It doesn't help that I don't have an exhaust fan above my range. I think it must be because my pan is heavily seasoned with olive oil, which I now know isn't a good oil for high heat cooking. I just use generic vegetable oil now.
 
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Anyone ever make rare lamb chops with this method? I've only had lamb chops once. I got them at a high end restaurant (Buddakan) and they were amazing. I've been meaning to cook them myself but I'm a little nervous about them not turning out good. And at $20+/pound I'd hate to waste them.
 
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brandon said:
I made a delicious boneless ribeye last night. It was a great cut from a super whole foods. I probably should have left in in the over for another minute though...4 minutes and it was a little too rare for me.

I still have major smoke issues from cooking on my cast iron, which universally ends in a pissed off girlfriend asking me wtf I'm doing. It doesn't help that I don't have an exhaust fan above my range. I think it must be because my pan is heavily seasoned with olive oil, which I now know isn't a good oil for high heat cooking. I just use generic vegetable oil now.
Click to expand...

Yeah, I got a lot of smoke too. I used peanut because that was the highest temp oil I had on hand. It smoked. Bad. I thought I was burning it and wanted to flip. I stuck it out and got a perfect sear. I will get some Saffron oil. I don't think it will make a difference though. Worth the venting.
 
brandon said:
I made a delicious boneless ribeye last night. It was a great cut from a super whole foods. I probably should have left in in the over for another minute though...4 minutes and it was a little too rare for me.

I still have major smoke issues from cooking on my cast iron, which universally ends in a pissed off girlfriend asking me wtf I'm doing. It doesn't help that I don't have an exhaust fan above my range. I think it must be because my pan is heavily seasoned with olive oil, which I now know isn't a good oil for high heat cooking. I just use generic vegetable oil now.
Click to expand...

Yeah the smoke is a pain, and the peanut oil I use has cut down on it dramatically. I think the issue especially with ribeye is, there is a lot of fat in it which is what I think results in the smoke. When I do a filet mignon and the peanut oil, it's really not too bad.
 
brandon said:
Anyone ever make rare lamb chops with this method? I've only had lamb chops once. I got them at a high end restaurant (Buddakan) and they were amazing. I've been meaning to cook them myself but I'm a little nervous about them not turning out good. And at $20+/pound I'd hate to waste them.
Click to expand...

I think the key is the width of the meat and its temperature when you put it in. The steak I did last night was about 1 inch thick, and room temperature. But since it was enormous, I left on for 5 minutes, and it was almost at medium (way too done for me).

The thing is, it's easier to be too rare (cut in it and take a look, yeah it's a bummer to give the juices a vent, but you have to), because you can always take the still scorching hot pan and through it in the broiler which is probably also still scorching hot for another minute.
 
For centuries cast iron has been seasoned with bacon grease or lard, is there some unknown to me reason to use "partially hydrogenated" vegetable oils?
 
tod evans said:
For centuries cast iron has been seasoned with bacon grease or lard, is there some unknown to me reason to use "partially hydrogenated" vegetable oils?
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Not that I'm aware of. Bacon grease is how I do it. I wouldn't think there would be a problem though. And the worst thing about having the internet is when I have a 'worry' about something that probably isn't that big a deal. It leads to indecision. Indecision can be a killer. I love the internet for some things. For others I hate it because of an always struggling 'obsessive-compulsive' trait.
Just do it! :) A well seasoned cast iron pan is more work but superior to a toss-and-ditch teflon, diamond , new process of the day skillet. It really is.
 
I went to Wegmans for the first time yesterday and they had an incredibly impressive high-end butcher shop. They had every beef cut you could think of available in both choice and prime. They also had several Wagyu cuts available for around $60/pound. I never knew raw steak could look that good! They also dry age all of their prime beef and have a window that you can look in to see it ageing. If you live near a Wegmans go check it out.

I just got a couple choice T-bones. I think I may go back and get a prime rib roast soon.
 
brandon said:
I went to Wegmans for the first time yesterday and they had an incredibly impressive high-end butcher shop. They had every beef cut you could think of available in both choice and prime. They also had several Wagyu cuts available for around $60/pound. I never knew raw steak could look that good! They also dry age all of their prime beef and have a window that you can look in to see it ageing. If you live near a Wegmans go check it out.

I just got a couple choice T-bones. I think I may go back and get a prime rib roast soon.
Click to expand...

I freakin' love Wegmans. Wish they had them in NY.
 
My grandma and mom always use(d) a castiron skillet to cook steaks and almost everything else. I still have Grandma's, mom gave it too me because it became too heavy for her to lift. It's amazing.
 
TNforPaul45 said:
My grandma and mom always use(d) a castiron skillet to cook steaks and almost everything else. I still have Grandma's, mom gave it too me because it became too heavy for her to lift. It's amazing.
Click to expand...

And you'll be passing it down one day. Can't say that about these POS teflon disposables.
 
Cowlesy said:
I freakin' love Wegmans. Wish they had them in NY.
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Ahh they truly are awesome. How does one go about grocery shopping in NYC at all? Do they have any large grocers or is just lots of smaller markets?
 
Acala said:
Make sure to use grass fed GRASS FINISHED beef so you get the natural and optimal balance of fatty acids. Packing steers full of grain makes them fat (just like it does to humans) but also causes them to convert their body fat to omega-6 instead of omega-3.
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I only found out about Omega 6:3 ratios a couple of months back. It made a profound impression upon me. It's a little trickier than just the Omega 6:3 ratio in a particular food. Absolute quantities are relevant as well. I have also eliminated most of my oil consumption, as they usually contain large quantities of Omega 6 (creating an inflammatory condition in the body). And I try to avoid mayonnaise completely (which I previously ate lots of), as it generally contains soybean oil which has monstrous quantities of Omega 6.
 
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heavenlyboy34 said:
The OP recipe sounds much like what's known as chicken-fried steak (at least, it is in Kentucky). It's great! :D Haven't had it in years, tho. :( Try putting a mild gravy on it sometime. It's yummy. :cool:
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I thought chicken fried steak generally involved a flour-egg coating of some sort? Some recipes call for bread crumbs I've noticed.
 
anaconda said:
And I try to avoid mayonnaise completely (which I previously ate lots of), as it generally contains soybean oil which has monstrous quantities of Omega 6.
Click to expand...

I'm heading out to get some avocado oil to make some mayonnaise. It can also be made using ghee, or you can easily make your own ghee by straining melted butter. Or you can use macadamia oil. Or light olive oil, which I've been unable to find. Or even strained bacon drippings (just have to make sure it is strained EXTREMELY well to get all the bits of bacon out if you plan to store the mayo for very long in your fridge)

In the mean time, I bought a small bottle of a brand that uses gmo free soybean oil (not so good!) with a kick of flaxseed oil to boost the omega 3s (ok!! but not great..)
 
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