Just picked up 2 10" cast iron flat pans so I could sear up some thick ribeyes and finish them off in the oven. Getting too old to be standing in front of the grill when its 25 degrees out and these things put the perfect crust on steaks.
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bug03
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Originally posted by CableJelly
Just picked up 2 10" cast iron flat pans so I could sear up some thick ribeyes and finish them off in the oven. Getting too old to be standing in front of the grill when its 25 degrees out and these things put the perfect crust on steaks.
make sure you do it at high heat and use butter not oil for the searing.
Just picked up 2 10" cast iron flat pans so I could sear up some thick ribeyes and finish them off in the oven. Getting too old to be standing in front of the grill when its 25 degrees out and these things put the perfect crust on steaks.
make sure you do it at high heat and use butter not oil for the searing.
HOODjelly
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Originally posted by JuniorMcSpiffy
What seasoning do you use?
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
What seasoning do you use?
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
ImTheScientist
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Originally posted by CableJelly
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
cool story guy fieri
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
cool story guy fieri
Rulabula
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Originally posted by MadCow DTD
stupid addict, cant be pro4life if im already here again. You opinion is jack shit for the simple reason you think the hedgehogs are one of the best teams in GLB, talk about a team of chumps who has never been average enough to last in the world league more than 1 season. You are excused now
fyp
stupid addict, cant be pro4life if im already here again. You opinion is jack shit for the simple reason you think the hedgehogs are one of the best teams in GLB, talk about a team of chumps who has never been average enough to last in the world league more than 1 season. You are excused now
fyp
bug03
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Originally posted by CableJelly
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
cayenne, black pepper, garlic powder and sea salt ftw
just kosher salt, mild pepper. salt it up, let it sit @ room temp for 20-25 minutes, get some butter on the skillet, and sear away. the salt will drag the "juices" to the surface which are laden with protein. the protein is what "caramelizes" to form the crust. Some people cover the steak with salt then rinse before cooking... that defeats the purpose imo.
and bug's right, highest heat possible. you're not looking to cook the steak, just crust it up before finishing in the oven
cayenne, black pepper, garlic powder and sea salt ftw
Snaza
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Originally posted by Primate
madcow has a team?
He bribed me for the team with his truck.
He drives a clown car now.
madcow has a team?
He bribed me for the team with his truck.
He drives a clown car now.
HOODjelly
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Originally posted by ImTheScientist
cool story guy fieri
gawd, I try to like you, I really do....
cool story guy fieri
gawd, I try to like you, I really do....
JuniorMcSpiffy
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Originally posted by CableJelly
gawd, I try to like you, I really do....
But he's not into guys?
gawd, I try to like you, I really do....
But he's not into guys?
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