Another question. Why paper towels? Wouldn't rubbing them on the cast iron surface leave behind bits and pieces of paper and lead to imperfections?
My Viva paper towels are soft and seem to do this. |
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I know a cast iron skillet will sear a steak nicely...
I can make a better steak on a cast iron skillet than I can on a grill |
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It makes a helluva burger, too. |
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I then toss in the broiler for last minute though, with some red wine and a bit of butter for a wine sauce. |
What oil do you use for steaks in the cast iron? I've switched to ghee mostly, which has a very high smoke point - a bit higher than even canola - and it's gone a ton of flavor. :drool:
And if you make your own, it's cheap. Whenever I start to run low, I pop a couple pounds of butter in my dutch oven and put it in a 250-degree oven for a couple hours. Once the milk solids have sufficiently browned and it's ready, I'll pour it all through some cheese cloth and save the oil. |
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I like if I have a 2 inch ribeye I like about 3 mins on each side and it produces a MR steak for me. |
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http://www.simplyrecipes.com/recipes..._brown_butter/ Quote:
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