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Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.
Maybe be more generous with the peppering. That should add some color.
If it's up your alley, a steak crusted in ground coffee is also excellent and will give you a black crust. Granted it's the coffee, but the smokey roasted taste is great.
How are you prepping the steak before the cook?
Using Montreal steak seasoning. Also tried just salt and pepper.
Made a google search, seems like putting the steak in the refrigerator 45 minutes is a thing and might help.
I think you just lack fat on your steaks, what type of charcoal do you use?
Reverse searing on the stove, so no charcoal. I might cool down the steak a little more to see how that goes
Not sure that's a good idea, I wasn't even taking into account that you were doing the reverse sear. I never do that so I am not close to be the guy you should take advice from.
Use a little bit more of whatever fat you are using
One thing that helps is putting the seasoning on about an hour before you're going to cook it. The salt leeches out some of the moisture which makes seering easier and also makes the steak more tinder.
I was talking about fat because on the charcoal the fat will make the flame come up and sear your steak without over cooking it. Gives you a nice crust and I finish it in the oven. I bet you can do the opposite and it will work, do the reverse sear and put the steak on the charcoal after that.
would you consider it a swipe right steak or a swipe left steak?
Patting the steak dry is good. Keep doing that. Use cast iron and it needs to be a heavy cast iron pan with a thick bottom to maintain the heat. Moisture is the enemy here. That includes too much oil. Use just enough to grease the pan. No more. Heat your cast iron for at least 15 mins on 75% heat. Grease pan and roll it around then put back on burner for a couple mins to get back to temp.
If you're not getting the crust you desire, I'd apply apply more fresh cracked pepper, apply more heat and assure less moisture. A combination of those things. If you take a pic of your steak throughout the process, I could get more specific.
I got a 2 piece set from Cabelas a year ago. Easily my best purchase for the kitchen. . period. The wife is not allowed to touch until I've inspected the pan. It's also the only item she is not allowed to clean.
Made a Porterhouse on the grill this weekend. $32.00 total and I was seriously intimidated. The wife and I are a great cooking tagteam however. She does all the prep and is the technical guru when it come to time and temp. I'm the grunt who works the grill/smoker.
Everywhere called for 6 min per side but since this was on coals I went 10 min per. Pulled it off, the temp was at 150 and we let that bitch rest for 10-15.
Don't know if this is every really stressed but checking them temps when you cook a steak is very necessary.
Should've checked it earlier so you didn't end up with a medium well steak
how do you clean your cast iron?
you pretty much dont except for basically scraping it.
Basically just use this...
Edit: How long has that Amazon embed been a thing?
I've heard different things on that.....that if you cook something that goes rancid in a cast iron pan, you MUST clean it (disinfect, anti-bacterial) or you run some serious health risks.
I also found this:
Myth: "You should NEVER wash your cast iron pan with soap."
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
Pour kosher salt in it and rub it around by hand or with a paper towel. Don't get it wet. The kosher salt will absorb the excess grease and loosen the caked-on food, etc.
Repeat if necessary. The skillet gets hot enough to disinfect itself with each use.
Edit: don't put anything "rancid" on any of your cooking utensils. :|
really hot water and balled up tin foil. I let them air dry typically. After a few uses I'll smear a thin layer of Crisco on and put them on a low bake in the oven.
If you haven't used them in a while or its your first time, cooking a pound of bacon in your pan is good for a nice even result on the pan. I make bacon bits with the result.
Theories on how to care for cast iron are nearly as abundant as assholes. Buddy has had the same pan for like 15 years, its as slick as any non-stick pan and he washes and seasons after each use. The "OMG you can't ever let a drop of water touch your cast iron" crowd are worse than vegans.
1. Cast iron skillet, extremely hot with rock salt and black pepper, 30 seconds each side.
2. Broil each side at 500 for 5 minutes with the oven door cracked slightly open
3. Let sit on counter for a few minutes
Might not work with some cuts and thicknesses but it's completely foolproof for the stuff I get from my butcher. Perfect layering of crunchy crust, to medium rare, to a couple centimeters of rare in the middle
you can wash cast iron with soap, just dont use a ton and make sure it has been seasoned a few times. the easiest way to clean it is to scrape it while it is hot. i generally just use a sponge and it comes right off.
Nobody says you can't get them wet. There's just no reason to. Yeah, you can use soap on it too, but why? What's soap going to do that 500 degrees won't?
I prefer to add to a seasoning of the pan instead of strip any away. If you don't feel the same, more power to ya. Opinions and such...
The "[insert subset] crowd is the worst" is truly, absolutely the most annoying type of person. It's music snob meets food snob meets "let me show you pictures of my kids" guy.
snobs can suck my cock.
To clean my cast iron, after cooking, I add water and just boil off off whatever is stuck to the pan and scrape off with a plastic spatula. Then I immediately dry and sometimes coat with a small drop of olive oil. No idea if I should or shouldn't do this method but its always worked fine.
I dont know if it really makes a difference, but I have always heard to use vegetable oil (I use wesson) instead of olive oil
Olive oil has a low smoke point, so when reheating after coating it can leave an undesirable film that isn't noticeable at first, but after many seasonings (especially if you use more oil than you need to) it will leave your skillet with different textures across the cooking surface.
Btw, this conversation drove me to Ebay and I just picked up a 100+ year old Griswold dutch oven.
Grapeseed oil + screaming hot cast iron skillet + S&P. You'll get a great crust.
Yea I use grapeseed.
That's what I use. But still smokes some. Just use the burner outside.
Yeah anytime you use a CI skillet when searing it's gonna smoke. Get a mesh pan cover so you don't get burned by spitting oil and open your window. I have an egg but still prefer cooking steaks on the stove/oven.
I bet that egg will get plenty hot!
700-800 degrees easy. I may be alone on this but I love the taste of beef and only beef on steaks. Charcoal makes almost everything taste better except for steaks. When cooking on the stove, the only flavor you get is beef. Anything other than just s&p on steaks ruins it for me. Montreal seasoning is the fucking worst.
On a good cut, I'm s&p too. Although I must admit: my brother uses a rub and it's pretty amazing. It's a pecan rub and I need to get the name of it.
if you can get ahold of perfectly dry aged stuff where you can literally taste the grass the thing was eating, this is exactly the right opinion
I'm good with this most of the time but a coffee crusted steak with fresh ground coffee - and then seared in the hot cast iron - is a great option.
The secret to the perfect home-cooked steak starts and ends with the Dale's marinade.
This is interesting. I've never had it.
Cast iron method is great. Salt and cracked pepper. I like to add a little soy sauce on my steaks as seasoning, but.i know some will not like that.
Also just using Montreal steak seasoning is a good option if you like a little more flavor compared to S&P
I put my cast iron skillet in the delicate cycle with my exoficios and gym clothes. Any other cycle is probably too aggressive.
i put garlic powder on everything bc it's delicious
and it's my way of making sure i wasn't bitten by a vampire while asleep
I use lemon pepper and nothing else with my steaks. Cook it on the stove. 3-4 minutes each side, depending upon thickness, flipping it every minute. Use the #6 heat settings, max is #10. Turns out pretty damn great that way.
You should try just cutting a garlic clove in half and rubbing it all over your steak (and perhaps yourself) before you put it in the oven/on the skillet or grill.
Little snack for me on this Christmas eve
Sous vide a London broil tonight, sauteed some mushrooms, and made a pan jus to drizzle over them.
Doing a reverse sear for the prime rib tomorrow for 13 people
reverse seared some filets tonight with polenta on the side
Getting a sous vide for Christmas from my parents. My wife doesn't understand it but I'm pumped, can't wait to show her the glory.