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-   -   Steak Lover's Cookin' (http://www.castironcollector.com/forum/showthread.php?t=2445)

W. Hilditch 07-31-2015 02:26 AM

Steak Lover's Cookin'
 
This is the high-end steak house way. Your favorite beef steak. Prime is best, but choice will do. Two inches thick. Not 1 3/4 or 1 1/2". Start oven at 425į F and start pre-heating a CI skillet on low. Salt and pepper the steak and spray the skillet lightly with oil. When the skillet handle is hot turn the burner temp up to med-high and when the oil starts smoking add the steak.

For rare, sear for 5 minutes on the stove top, turn and put the skillet in the oven for 5 minutes. For medium-rare add 2 minutes to the oven time. More than medium-rare is is an insult to a good steak. Immediately plate the steak to let it rest for 5 minutes.

During the rest, add some butter, some water and a bit of salt to the skillet and whisk to pick up the flavor. Add some heat if necessary to boil down the water. Pour this over the steak, sprinkle on Fleur de Sel, plate any sides and serve. Enjoy your $70 steak with free sides. Did you remember to warm your plates?

Hilditch

JenniferM 08-02-2015 06:23 PM

Re: Steak Lover's Cookin'
 
I kinda did this tonight, except at 400*, with onions, and a couple additional seasonings, and it turned out great. I have to have my steaks medium-well though ... To each her own. ;)

http://i119.photobucket.com/albums/o...image.jpg3.jpg

http://i119.photobucket.com/albums/o...image.jpg2.jpg

http://i119.photobucket.com/albums/o...age.jpg1_1.jpg

God I missed cooking in my CI! :bow:

W. Hilditch 08-02-2015 08:42 PM

Re: Steak Lover's Cookin'
 
Upon a detailed review of both posts, Jennifer, I found that they did indeed have something in common. Both call for the use of a CI skillet.

Hilditch

DougH 08-03-2015 03:30 PM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by JenniferM (Post 13205)
I have to have my steaks medium-well though ... To each her own. ;)
:

Might as well chew on a shoe :-P

RLMuse 08-05-2015 11:20 AM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by W. Hilditch (Post 13173)
This is the high-end steak house way. Your favorite beef steak. Prime is best, but choice will do. Two inches thick. Not 1 3/4 or 1 1/2". Start oven at 425į F and start pre-heating a CI skillet on low. Salt and pepper the steak and spray the skillet lightly with oil. When the skillet handle is hot turn the burner temp up to med-high and when the oil starts smoking add the steak.

For rare, sear for 5 minutes on the stove top, turn and put the skillet in the oven for 5 minutes. For medium-rare add 2 minutes to the oven time. More than medium-rare is is an insult to a good steak. Immediately plate the steak to let it rest for 5 minutes.

During the rest, add some butter, some water and a bit of salt to the skillet and whisk to pick up the flavor. Add some heat if necessary to boil down the water. Pour this over the steak, sprinkle on Fleur de Sel, plate any sides and serve. Enjoy your $70 steak with free sides. Did you remember to warm your plates?

Hilditch

I prefer Steak au Poivre.
It is a nice filet cooked pretty much the same way, but you first coat both sides of the steak with a healthy amount of fresh cracked black pepper. When steak is done, pour off excess fat from the pan. Instead of butter and water, you use 1/3 cup Cognac in the pan, then light it with a long match. When the flame dies you then stir in a cup of heavy cream, breaking up the fond (tasty bits stuck to pan). Reduce on medium for about 5 to 6 minutes or until the sauce coats the back of a spoon. Stir in a final teaspoon of Cognac and then salt to taste. Pour sauce over rested steaks and serve.

W. Hilditch 08-05-2015 06:25 PM

Re: Steak Lover's Cookin'
 
The au Poivre, Wellingtons, Tournedos, Dianes and Oscars are all good eating. If they are all on the menu with a grilled prime steak, the steak lover will order the grilled steak 98% of the time.

Why, because the others cover up the beef flavor like a steak sauce or ketchup, but on a more sophisticated level. The addition of some mild flavors can enhance a steak, or overwhelm the beef flavor. An overcooked steak needs some overwhelming.

The above post is for steak lovers.

Hilditch

ShawnE 08-05-2015 08:59 PM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by W. Hilditch (Post 13249)
The au Poivre, Wellingtons, Tournedos, Dianes and Oscars are all good eating. If they are all on the menu with a grilled prime steak, the steak lover will order the grilled steak 98% of the time.

Why, because the others cover up the beef flavor like a steak sauce or ketchup, but on a more sophisticated level.
Hilditch

I call BS. Steak Au Poivre is one of my favorites. It doesn't damage the beef flavor. Although a good bone in rib-eye seasoned with just salt and pepper is heavenly.

RLMuse 08-06-2015 12:20 PM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by W. Hilditch (Post 13249)
The au Poivre, Wellingtons, Tournedos, Dianes and Oscars are all good eating. If they are all on the menu with a grilled prime steak, the steak lover will order the grilled steak 98% of the time.

Why, because the others cover up the beef flavor like a steak sauce or ketchup, but on a more sophisticated level. The addition of some mild flavors can enhance a steak, or overwhelm the beef flavor. An overcooked steak needs some overwhelming.

The above post is for steak lovers.

Hilditch

If they are all on the menu with a grilled prime steak, the grilled prime steak lover will order the grilled steak 98% of the time.

A steak lover does not necessarily mean a steak purist. A steak purist demands a steak, maybe with a little salt and pepper, and maybe some butter and herbs.

A steak lover loves steak, all steak, not just grilled steak, but also all the steaks with complex sauces that enhance the flavor.

Beef Wellington is not steak, it is more of a roast. It is an entire primal cut (the whole muscle) cooked in an oven in one piece, and then cut to be served. Just as Prime Rib is not a steak, but a Ribeye cut from the exact same primal is a steak. A steak is always cut to serving thickness before being cooked.

W. Hilditch 08-06-2015 03:16 PM

Re: Steak Lover's Cookin'
 
Letís see. My dad & his dad had grilled beef steak multiple times a week, as did I growing up. If it was not red, it was pork. I grind fresh choice top round for my ground beef. One of the highlights of my life was finding I could buy real Prime beef from Certified Steak and Seafood. Never did buy the select or choice from Omaha. It hurts to put a sauce on a steak but I still enjoy a yearly pot roast or stew.

I might be considered a purist. However, if one does not LOVE a steak cooked like the above, they are not a steak lover in my book, they just claim to be one.

Hilditch

KevinE 08-08-2015 01:11 PM

Re: Steak Lover's Cookin'
 
Y'all can have your pan fried/baked steaks. I'll take mine like this:

http://i1159.photobucket.com/albums/...psy9kykzvx.jpg

http://i1159.photobucket.com/albums/...ps8db9e678.jpg

W. Hilditch 08-08-2015 08:31 PM

Re: Steak Lover's Cookin'
 
You didn't say 'all y'all', so I guess you were addressing me. There is nothing bad about grilled steak. I did a his & hers tonight that came out fine.

http://i866.photobucket.com/albums/a...n/DSCN7138.jpg

If you happen to have a couple of 2" steaks ready for eating and it's a cold, rainy, windy evening you might want to try the above. I think you will like the results.

Hilditch

KevinE 08-08-2015 11:47 PM

Re: Steak Lover's Cookin'
 
Well, I wasn't addressing anyone specifically and was instead voicing my opinion on how I like to cook my steaks, but if it's cold, rainy, and windy, I'll cook my steaks here on the gas grill or the small charcoal Webber.

http://i1159.photobucket.com/albums/...ps3ef8e63e.jpg

And if that's just too much to deal with, I'll grill it on the gas cook top in the kitchen on this.


http://i1159.photobucket.com/albums/...ps1vqo4nf2.jpg

JLWilson 08-11-2015 09:30 PM

Re: Steak Lover's Cookin'
 
It turned out perfect...


Quote:

Originally Posted by W. Hilditch (Post 13173)
This is the high-end steak house way. Your favorite beef steak. Prime is best, but choice will do. Two inches thick. Not 1 3/4 or 1 1/2". Start oven at 425į F and start pre-heating a CI skillet on low. Salt and pepper the steak and spray the skillet lightly with oil. When the skillet handle is hot turn the burner temp up to med-high and when the oil starts smoking add the steak.

For rare, sear for 5 minutes on the stove top, turn and put the skillet in the oven for 5 minutes. For medium-rare add 2 minutes to the oven time. More than medium-rare is is an insult to a good steak. Immediately plate the steak to let it rest for 5 minutes.

During the rest, add some butter, some water and a bit of salt to the skillet and whisk to pick up the flavor. Add some heat if necessary to boil down the water. Pour this over the steak, sprinkle on Fleur de Sel, plate any sides and serve. Enjoy your $70 steak with free sides. Did you remember to warm your plates?

Hilditch


Dan Farmer 09-15-2015 09:54 PM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by ShawnE (Post 13251)
I call BS. Steak Au Poivre is one of my favorites. It doesn't damage the beef flavor. Although a good bone in rib-eye seasoned with just salt and pepper is heavenly.

Gotta agree with you, ShawnE. I abhor "steak sauce", and detest marinades for a good steak. But Au Poivre, done correctly with freshly cracked black pepper (or a mix of black, green, and Schezuan!), cognac and cream is a perfect mate to a great steak. And I do eat a lot of very good steaks. My doctor will confirm that.

RobM 09-17-2015 11:39 AM

Re: Steak Lover's Cookin'
 
I like my steak plain to be honest, no spices, just slap it on the BBQ and cook it. Don't care what cut it is, cooked to medium. Grew up with everything being sauced, didn't know what grilled meat was supposed to taste like.

Old friend of mine loved cold blue rare, had a hard time bearing to watch him eat it. He'd put it in the fridge for a few hours, slap it on a hot BBQ, 20 seconds each side then plate it. Knock the horns and tail off and put it on a plate is what he'd say.

Steven J 01-19-2016 01:24 PM

Re: Steak Lover's Cookin'
 
Hey Kevin E...does that grill have any vents on it? Looks like my idea of grilling heaven! I should print that picture, frame it, and hang it in our kitchen!

Tony Gilliam 01-25-2016 04:42 AM

Re: Steak Lover's Cookin'
 
I order mine "Burnt beyond all recognition". I'm not much of a steak eater.
Tony

W. Hilditch 02-01-2016 12:56 AM

Re: Steak Lover's Cookin'
 
I never did post a pic at the beginning of this thread of what to expect but I feel the urge to balance out Tonyís post. I hope Tony never orders a steak like that in a high end steakhouse. The server will go into the kitchen and call 911.

This piece of prime tenderloin came out of the skillet more red and juicy than when it went into the skillet. A rare steak lovers dream come true.

http://i866.photobucket.com/albums/a...n/DSCN7488.jpg

Hilditch

KevinE 02-01-2016 09:51 AM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by Steven J (Post 19217)
Hey Kevin E...does that grill have any vents on it? Looks like my idea of grilling heaven! I should print that picture, frame it, and hang it in our kitchen!

No vents. I think what you're asking about are the handles. That's the lid to a BSR deep fish fryer. It's a griddle on one side and a grill on the other. My dad bought it in the early 70s. Lots of fish and hush puppies have been fried in that thing.

http://i1159.photobucket.com/albums/...psy4qqagpu.jpg

As an aside---Hilditch, don't you know you're gonna get ptomaine poisoning from eating raw meat from that bacteria incubating wooden plate? :glutton:

W. Hilditch 02-01-2016 11:56 AM

Re: Steak Lover's Cookin'
 
It is so worth it!

Hilditch

Sharon Shuman 02-02-2016 08:59 AM

Re: Steak Lover's Cookin'
 
Aside: Hilditch, you may never write a cookbook, but you could provide great illustrations for one!:grin: Darn, now I want a steak, and it's only 9:00 AM!

KevinE 02-09-2016 08:58 PM

Re: Steak Lover's Cookin'
 
Last night. Too freakin' cold and windy to be out there cooking tonight.

http://i1159.photobucket.com/albums/...psmt0zvujj.jpg

http://i1159.photobucket.com/albums/...psewqy6l4x.jpg

JMoss 02-09-2016 10:00 PM

Re: Steak Lover's Cookin'
 
Kevin E
What is that big eared pan you are using?

(and it all looks delicious)

Jack

KevinE 02-09-2016 10:37 PM

Re: Steak Lover's Cookin'
 
This Wagner #10. My favorite user.

http://i1159.photobucket.com/albums/...ps798882e2.jpg

JMoss 02-10-2016 08:09 AM

Re: Steak Lover's Cookin'
 
KevinE
I have one of those but it is so badly pitted that you can only make out the "R" in Wagner. Very good cooking surface but I have been reluctant to use it.

Jack

KevinE 02-10-2016 10:03 AM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by JMoss (Post 20161)
KevinE
I have one of those but it is so badly pitted that you can only make out the "R" in Wagner. Very good cooking surface but I have been reluctant to use it.

Jack

Why the reluctance to use it? I have a shallow skillet that is so badly pitted I'm not certain it is Wagner, but the cooking surface is excellent and I've used it quite a bit. It certainly has no collector value.

http://i1159.photobucket.com/albums/...psqebnhozj.jpg

http://i1159.photobucket.com/albums/...pszdecud9o.jpg

JMoss 02-10-2016 01:45 PM

Re: Steak Lover's Cookin'
 
Kevin E
The pitting is bad enough that I would expect hot spots and I have other 10s'. This one is going to the resale shop - cheap.

Jack

W. Hilditch 03-05-2016 02:23 AM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by Sharon Shuman (Post 19809)
Aside: Hilditch, you may never write a cookbook, but you could provide great illustrations for one!:grin: Darn, now I want a steak, and it's only 9:00 AM!

Sharon, I didnít thank you for the compliment. Fortunately it is now easy to take a few pics and chose the best. It isnít like the old days with a 35 and having to have them processed. Iím glad you enjoy the pics. Thanks.

Hilditch

Steven C 03-05-2016 03:24 PM

Re: Steak Lover's Cookin'
 
Kevin,

I do like that 110, that or a 109 is on my list. The weather is starting to get nice here I'll have to get more and see if I can dig one up for my price range.

Nancy F 03-30-2016 06:53 PM

Re: Steak Lover's Cookin'
 
Quote:

Originally Posted by KevinE (Post 13280)
Y'all can have your pan fried/baked steaks. I'll take mine like this:

http://i1159.photobucket.com/albums/...psy9kykzvx.jpg

http://i1159.photobucket.com/albums/...ps8db9e678.jpg

Now that's a little piece of heaven. Does that ever look good. Perfectly rare and good to eat. That's how I like my steaks also when we're out camping.


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