Originally posted by Catullus16
any oil with a higher smoke point?
Canabis oil.
any oil with a higher smoke point?
Canabis oil.
Forum > General Discussion > Pan fried steak
Cast iron is my preferred method of cooking a steak. I only crave grilled every once in a while now. Cast iron gives you a better steak flavor imo.
I use regular vegetable oil myself, i don't like olive oil steaks. The key is to barely put any oil in the pan, you will get a much better sear that way. After both sides have a good crust, then throw a half stick of butter in the pan and baste it over and over and over and over until desired doneness.
I use regular vegetable oil myself, i don't like olive oil steaks. The key is to barely put any oil in the pan, you will get a much better sear that way. After both sides have a good crust, then throw a half stick of butter in the pan and baste it over and over and over and over until desired doneness.
Venkman
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got an electric smoker for xmas...been reading about reverse sear smoking for thick steaks....partially cook in the smoker, then slap it onto a hot grill to get a good crust to finish it. definitely trying that once my grill is no longer under a few feet of snow.
Originally posted by Venkman
got an electric smoker for xmas...been reading about reverse sear smoking for thick steaks....partially cook in the smoker, then slap it onto a hot grill to get a good crust to finish it. definitely trying that once my grill is no longer under a few feet of snow.
I real grillmaster would find a way .....
got an electric smoker for xmas...been reading about reverse sear smoking for thick steaks....partially cook in the smoker, then slap it onto a hot grill to get a good crust to finish it. definitely trying that once my grill is no longer under a few feet of snow.
I real grillmaster would find a way .....
Roughneck
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Finely chop up cilantro and mix with the oil.. its a great, fresh aroma, very popular in Colombia, my personal fave for thin steaks seared fast. Make a 'brush' by slicing kale (Im pretty sure it was kale) stalks lengthwise an inch from the end to apply the cilantro oil or youll melt a regular plasticish brush.
Edited by Roughneck on Jan 11, 2018 16:53:54
Pithy Radish
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Originally posted by foshizzel17
Cast iron is my preferred method of cooking a steak. I only crave grilled every once in a while now. Cast iron gives you a better steak flavor imo.
I use regular vegetable oil myself, i don't like olive oil steaks. The key is to barely put any oil in the pan, you will get a much better sear that way. After both sides have a good crust, then throw a half stick of butter in the pan and baste it over and over and over and over until desired doneness.
https://www.youtube.com/watch?v=AmC9SmCBUj4
Gordon Ramsey method, this is how I do it, and it is delicious.
Cast iron is my preferred method of cooking a steak. I only crave grilled every once in a while now. Cast iron gives you a better steak flavor imo.
I use regular vegetable oil myself, i don't like olive oil steaks. The key is to barely put any oil in the pan, you will get a much better sear that way. After both sides have a good crust, then throw a half stick of butter in the pan and baste it over and over and over and over until desired doneness.
https://www.youtube.com/watch?v=AmC9SmCBUj4
Gordon Ramsey method, this is how I do it, and it is delicious.
As someone who once never went in the kitchen except to eat, this is the first way I learned to cook a steak & I haven't bothered to find another. Works great every time.
Sapper06
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I cook pork chops in cast iron like this too. So good. Season with Lawry's and Rosemary, let sit for an hour or so, then put about an 1/8 inch of oil in the bottom of the pan, heat medium/hot. Toss a tablespoon of butter in the pan, then the chops, 5 minutes per side.
Nice and crusty pork chops.
Let them rest in a warm oven, then use the leftover grease to cook home fries, 4-5 potatoes quartered and sliced into 1- 2 inch chunks. Those just need a little salt and pepper when in the pan.
Now I'm hungry.
Nice and crusty pork chops.
Let them rest in a warm oven, then use the leftover grease to cook home fries, 4-5 potatoes quartered and sliced into 1- 2 inch chunks. Those just need a little salt and pepper when in the pan.
Now I'm hungry.
Cowpoker
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Originally posted by Sapper06
I cook pork chops in cast iron like this too. So good. Season with Lawry's and Rosemary, let sit for an hour or so, then put about an 1/8 inch of oil in the bottom of the pan, heat medium/hot. Toss a tablespoon of butter in the pan, then the chops, 5 minutes per side.
Nice and crusty pork chops.
Let them rest in a warm oven, then use the leftover grease to cook home fries, 4-5 potatoes quartered and sliced into 1- 2 inch chunks. Those just need a little salt and pepper when in the pan.
Now I'm hungry.
That sounds good, for pork. I usually lean towards a smoked pork chop, a little less chewy.
I cook pork chops in cast iron like this too. So good. Season with Lawry's and Rosemary, let sit for an hour or so, then put about an 1/8 inch of oil in the bottom of the pan, heat medium/hot. Toss a tablespoon of butter in the pan, then the chops, 5 minutes per side.
Nice and crusty pork chops.
Let them rest in a warm oven, then use the leftover grease to cook home fries, 4-5 potatoes quartered and sliced into 1- 2 inch chunks. Those just need a little salt and pepper when in the pan.
Now I'm hungry.
That sounds good, for pork. I usually lean towards a smoked pork chop, a little less chewy.
BigMex73
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You guys ever do a 80% beef/ 20% bacon burger.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
Originally posted by BigMex73
You guys ever do a 80% beef/ 20% bacon burger.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
Ive taken bacon and put it in a food processor with some water to make a paste, and then marinate boneless chicken thighs with it. The bacon melds to it, so when you throw it on the smoker it creates a crispy bacon coating on it.....
You guys ever do a 80% beef/ 20% bacon burger.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
Ive taken bacon and put it in a food processor with some water to make a paste, and then marinate boneless chicken thighs with it. The bacon melds to it, so when you throw it on the smoker it creates a crispy bacon coating on it.....
Originally posted by BigMex73
You guys ever do a 80% beef/ 20% bacon burger.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
as for the 20% bacon burgers, ive tried it with raw bacon and cooked bacon, and i find that cooked bacon folded into raw beef is the best way. That way you dont have to overcook the burgers
You guys ever do a 80% beef/ 20% bacon burger.
Around here we can get 60/40, 40% chorizo burgers. They are so good.
as for the 20% bacon burgers, ive tried it with raw bacon and cooked bacon, and i find that cooked bacon folded into raw beef is the best way. That way you dont have to overcook the burgers
F00tballJunkie
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Originally posted by foshizzel17
Ive taken bacon and put it in a food processor with some water to make a paste, and then marinate boneless chicken thighs with it. The bacon melds to it, so when you throw it on the smoker it creates a crispy bacon coating on it.....
YUM!
Ive taken bacon and put it in a food processor with some water to make a paste, and then marinate boneless chicken thighs with it. The bacon melds to it, so when you throw it on the smoker it creates a crispy bacon coating on it.....
YUM!
Sapper06
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Originally posted by Cowpoker
That sounds good, for pork. I usually lean towards a smoked pork chop, a little less chewy.
cooked like this a normal thickness pork chop has ribeye texture.
That sounds good, for pork. I usually lean towards a smoked pork chop, a little less chewy.
cooked like this a normal thickness pork chop has ribeye texture.
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