Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 08-10-2014, 06:39 PM   #111
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Baby Lee View Post
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.
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