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Cast iron skillet steaks
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<blockquote data-quote="TAFKAP" data-source="post: 5808745" data-attributes="member: 7776"><p>People don't preheat their cast iron. Let it ride on a low burner for at least 5 minutes, or preheat in the oven. People also don't season their meat properly. Salt & pepper at least one hour prior to cooking is an absolute must. When it's time to cook, dab the moisture off with a paper towel so that you're not cooking wet meat.</p><p></p><p>For thin steaks 1" or less:</p><p>Once the pan is preheated, increase the heat to medium, TOPS and let it get hot for at least 5 minutes.</p><p>Add your oil of choice. I prefer butter for steaks. Let the butter sizzle, melt, then stop bubbling</p><p>Add your meat and leave it in place for about 2-3 minutes. Press down to ensure 100% contact</p><p>Don't pry the meat up. Lift it up. If it won't freely release, it's not done searing. </p><p>Flip steak once, repeat above steps and let the meat rest. If you want your steak more done than medium, pop it in a 400° oven for 5-10 mins</p><p></p><p></p><p>For thick steaks greater than 1", consider using a leave-in meat thermometer. Season at least 2 hours prior to cooking. Pat dry.</p><p>Preheat your skillet as above, as well as a 300° oven</p><p>Add a pat of butter and let it melt, then place your dry steak in the melted butter in the warm skillet. Pop it in the oven</p><p>If using a thermometer, pull the steak when it hits 120°-130° depending on thickness. Thicker steaks will want 130°. Thinner steaks will be good at 120°.</p><p>If no thermometer, trial & error your way through a timeframe of about 20 minutes, plus/minus.</p><p>Rest steak on a plate</p><p>While steak rests on a plate, use the "THIN STEAK" method above to finish.</p><p></p><p>Whichever method you're using, the pan will develop the brown bits called "fond". If you use medium heat, it shouldn't burn. Avoid garlic for this method because even if your fond doens't burn, the garlic will and it won't taste good. When your steak is done, turn the heat up in the pan to about medium-high for a minute to get it all to sizzle. Splash about 1/4 cup of red wine in, and scrape the pan clean with a wooden spoon. Once it's smooth and free of browned bits, let the wine bubble down, reduce heat to low, and toss in a couple pats of butter. Once the butter melts and smooths out the sauce, add in some chopped garlic or shallots, grind some pepper, and salt to taste. Serve with the steak.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5808745, member: 7776"] People don't preheat their cast iron. Let it ride on a low burner for at least 5 minutes, or preheat in the oven. People also don't season their meat properly. Salt & pepper at least one hour prior to cooking is an absolute must. When it's time to cook, dab the moisture off with a paper towel so that you're not cooking wet meat. For thin steaks 1" or less: Once the pan is preheated, increase the heat to medium, TOPS and let it get hot for at least 5 minutes. Add your oil of choice. I prefer butter for steaks. Let the butter sizzle, melt, then stop bubbling Add your meat and leave it in place for about 2-3 minutes. Press down to ensure 100% contact Don't pry the meat up. Lift it up. If it won't freely release, it's not done searing. Flip steak once, repeat above steps and let the meat rest. If you want your steak more done than medium, pop it in a 400° oven for 5-10 mins For thick steaks greater than 1", consider using a leave-in meat thermometer. Season at least 2 hours prior to cooking. Pat dry. Preheat your skillet as above, as well as a 300° oven Add a pat of butter and let it melt, then place your dry steak in the melted butter in the warm skillet. Pop it in the oven If using a thermometer, pull the steak when it hits 120°-130° depending on thickness. Thicker steaks will want 130°. Thinner steaks will be good at 120°. If no thermometer, trial & error your way through a timeframe of about 20 minutes, plus/minus. Rest steak on a plate While steak rests on a plate, use the "THIN STEAK" method above to finish. Whichever method you're using, the pan will develop the brown bits called "fond". If you use medium heat, it shouldn't burn. Avoid garlic for this method because even if your fond doens't burn, the garlic will and it won't taste good. When your steak is done, turn the heat up in the pan to about medium-high for a minute to get it all to sizzle. Splash about 1/4 cup of red wine in, and scrape the pan clean with a wooden spoon. Once it's smooth and free of browned bits, let the wine bubble down, reduce heat to low, and toss in a couple pats of butter. Once the butter melts and smooths out the sauce, add in some chopped garlic or shallots, grind some pepper, and salt to taste. Serve with the steak. [/QUOTE]
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