Warrior General Games

Had heard good things so I gave it a shot. Awesome!

Super hot cast iron pan with olive oil, sear both sides for 45 seconds and switch to another pan with a little melted butter on low/medium heat for a couple of minutes per side, wrap in tin foil and let sit for about 5-10 minutes.

One of the best steaks I have ever had and the rest of the family said it is better than grilled.

Used T-Bones and seperated the Strip steak from the loin, was afraid to go with the Ribeye the first time out but considering how awesome the strip was, Ribeye is going to be even better. Like I mentioned, olive oil, butter, a little salt and black pepper and it was amazing, steaks were only 3/4" thick, 1-1 1/4 would be better as they were slightly over cooked but still tender and juicy.

It is a bit messy but well worth it.

ive tried similar, but instead seared the steak like you did, then put it in the oven on low (like 250, maybe? I don't remember) in the same cast iron pan, for a while. was also pretty fantastic.

The olive oil smell still lingers, maybe have to cook it in the spring/fall where you can have windows open.

yeah but at that point just toss it on the grill

Olive oil and high heat ... rethink that one. Not the best for you or for flavor.

Originally posted by BigMex73
Olive oil and high heat ... rethink that one. Not the best for you or for flavor.

I don't know, it was pretty damn good

What would you suggest Mex?

Originally posted by Cowpoker
Had heard good things so I gave it a shot. Awesome!

Super hot cast iron pan with olive oil, sear both sides for 45 seconds and switch to another pan with a little melted butter on low/medium heat for a couple of minutes per side, wrap in tin foil and let sit for about 5-10 minutes.

One of the best steaks I have ever had and the rest of the family said it is better than grilled.

Used T-Bones and seperated the Strip steak from the loin, was afraid to go with the Ribeye the first time out but considering how awesome the strip was, Ribeye is going to be even better. Like I mentioned, olive oil, butter, a little salt and black pepper and it was amazing, steaks were only 3/4" thick, 1-1 1/4 would be better as they were slightly over cooked but still tender and juicy.

It is a bit messy but well worth it.


Make mine medium

Originally posted by Cowpoker
What would you suggest Mex?

http://d3cizcpymoenau.cloudfront.net/images/legacy/37570/CVR_SFS_grilled_beed_short_rib_mustard_glaze_CLR-15.jpg

My butcher usually doesnt have the thin rib ones, they are usually 1.75"-2.0" wide and i have him cut em as close as his insurance allows, which is like 3".

I do a pan fry on short rib, then same pan and bake. +/-25 min total cook time and it has so much flavor. Not the most tender like a pot roast style short rib, but the flavor is unreal. Pre-heat oven to 450 and turn on the overhead hood fan to high.

Hi heat, cast iron pan. Butter or lard or the real messican kind. http://farm3.static.flickr.com/2694/4099687474_b6ef6801b6.jpg

Salt, pepper, rosemary stem leaf and all. Crush garlic, like a shit ton, or I pre-make some roasted garlic with butter. If the crowd is more pepper then salt ... if ya know what I mean wink wink, Ill add crush red peppers or some jalapenos from the windowsill. Get it hot as shit and zizzle that for a few min. Usually some hungry fat guy comes in and wants to know what im doing. There is only 1 correct response. "I have no idea what Im doing, but you are about to be getting me a beer." 9 out of 10 times you will receive a beer.

Bone down, fill the pan. Additional rocksalt, pepper and rosemary on top. The top edge of the fat stripe will start to get some clarity, +/-3min flip that bitch. Start the timer. 2:30min

Flip back to bone down, **** Be careful **** light splash of water. Heavy splash and you will either be a burn victim, or you will be aware of how long it take the fire department to respond to a fire at your house. This is where the controversy begins. Add some sort of honey or sugar to caramelize or to leave it alone ... Ill keep my bias out of this convo.

Place in preheated oven. Now take the next 20 min to clean the fucking mess you made with all the fat splatter and smoke you generated creating short rib perfection.

Double up on the hot-mits, cast iron does not give a fuck about your feelings. Remove from oven, put on ceramic, not metal surface, scrape the goodness from the pan and use as plate juice or, make a gravy for the taters or carrots. Hopefully you have a self cleaning oven.

Garnish with a fresh sprig of rosemary, my preferred way of eating this is drunk with friends standing at the island in the kitchen from the setup plate, but if you are not animals, offer cloth and paper napkins, cause shit is about to get messy.

I would not try this with a ribeye.

Holy crap, I'm not Emril

I was looking for something closer to "replace olive oil with (insert goodness)".

I like eating and all but I wouldn't work that hard if I was planning on having sex with it.

Originally posted by donaldsowens
Make mine medium

Just need thicker cuts, by the time you sear the outside, the red is completely gone out of the middle when the cut is too thin. I'm with you, like to see a completely red center, probably closer to rare than medium, prefer a plate full of blood to act as gravy for the potatoes.

Originally posted by Cowpoker
I was looking for something closer to "replace olive oil with (insert goodness)".

I like eating and all but I wouldn't work that hard if I was planning on having sex with it.


Butter or lard or bacon fat. Finish with olive oil, like drizzle that shit all over at the end of cooking then let it setup.

Originally posted by BigMex73
Butter or lard or bacon fat. Finish with olive oil, like drizzle that shit all over at the end of cooking then let it setup.

Cool. I can handle frying bacon and searing the steaks in the bacon fat and switching over to the butter pan. 3-4 minutes of actual cooking time and 5-10 minutes of letting it sit in foil is well within patience level.

In my first attempt, I almost completely trimmed the steaks because I didn't know how violently the hot oil would react. I probably got away with it because of the high level of marbling but I think I could leave a little more on the next time.

It seems to me like the olive oil does add a different taste. Don't get me wrong, it was very good but I also really, really like the natural beef taste. I don't generally use any thing but a little salt and a little black pepper and I am very careful with the butter as well. I love butter but I can have that on the baked potato and don't want to adulterate the beef with it. I'm that way with burgers as well, beef patty and bun. Adding a bunch of stuff can be delicious as well but prefer the simpler taste.

Originally posted by Cowpoker
"replace olive oil with (insert goodness)".


any oil with a higher smoke point?