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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 425° 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 425° 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'
 
Let’s 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


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