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Fire Me Boy! 08-10-2014 05:55 PM
Quote:
Originally Posted by Buzz (Post 10809145)
I picked up some sirloin steaks yesterday at Hy-Vee $3.99 a pound and I'm going to cook them in the cast iron skillet. Normally I would put these on the grill and cook for about a minute, flip once each side and they come out medium rare. Never cooked steaks on the cast iron before, recommendations?

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Baby Lee 08-10-2014 05:59 PM
Quote:
Originally Posted by Buzz (Post 10809145)
I picked up some sirloin steaks yesterday at Hy-Vee $3.99 a pound and I'm going to cook them in the cast iron skillet. Normally I would put these on the grill and cook for about a minute, flip once each side and they come out medium rare. Never cooked steaks on the cast iron before, recommendations?
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

Buzz 08-10-2014 06:00 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10809180)

asshole LMAO

Buzz 08-10-2014 06:06 PM
Quote:
Originally Posted by Baby Lee (Post 10809203)
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.

Baby Lee 08-10-2014 06:25 PM
Quote:
Originally Posted by Buzz (Post 10809233)
Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.
For me, given those parameters, I'd give a good forking to it and a splash/douse of liquid smoke, sit 1/2 hour with salt on surface, go ahead and make that freezer time [again open on parchment, don't want condensation on surface when it goes in the oil]. same oil setup, but go straight from skillet to rest, no oven. Skillet time determined by observed char. But I'm a rare-->medium rare guy.

Fire Me Boy! 08-10-2014 06:39 PM
Quote:
Originally Posted by Baby Lee (Post 10809203)
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.

The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.

I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.

Fire Me Boy! 08-10-2014 06:41 PM
Quote:
Originally Posted by Inmem58 (Post 10809143)
DID WE JUST BECOME BEST FRIENDS!!!!!!!!?????!!!!!!

God, I think so.

:facepalm:

vailpass 08-10-2014 06:42 PM
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Buzz 08-10-2014 06:44 PM
Never would have thought liquid smoke, steaks are in the freezer, thinking 2.5 minutes each side? I tend to be a timer guy, don't quite understand the palm / firmness test for doneness.

SAUTO 08-10-2014 06:47 PM
Give it a good forking
Posted via Mobile Device

Baby Lee 08-10-2014 06:48 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10809347)
I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.

The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.

I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.
First off, I should clarify that I crust steaks in a dutch oven, not a shallow skillet. My use of 'skillet' was an imprecise continuation of the conversation.

That makes the oil decision one of heat capacity and not having to char the sides of the steak separately.

BigMeatballDave 08-10-2014 06:50 PM
I've been eating hospital food.

I win!

lewdog 08-10-2014 06:51 PM
Quote:
Originally Posted by BigMeatballDave (Post 10809406)
I've been eating hospital food.

I win!
You **** that C in the ass Dave. Just **** him into submission!

Buzz 08-10-2014 06:53 PM
Quote:
Originally Posted by JASONSAUTO (Post 10809395)
Give it a good forking
Posted via Mobile Device
Oh, they got forked alright and liked it!

Simply Red 08-10-2014 06:55 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10808973)
Flat iron steaks with grilled corn (with a fresh oregano butter).

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