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

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 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


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 Tony’s 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


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