ADVERTISEMENT

Cast iron

sami

sami

All World
Jun 1, 2001
10,212
12,715
113
No reason life off the ship has to be so damn political.

I can’t believe I held out so long buying some good cast iron cookware.

Big fat bone in rib steak, rubbed with course ground salt, fresh ground black pepper and herbs de Provence. Seared on high heat 2.5 minutes per side with a pat of unsalted butter on top. Dumped to the oven to finish 3 min to a rare/med rare. Roasted potatoes, roasted Brussels sprouts, Cabernet Sauvignon/Malbec blend...

I can die now.
 
  • Like
Reactions: Section112 and Seton75
Reverse sear is the only way to cook a steak you heathen!

Jk...I do love cast iron though, enjoy the pan!
 
  • Like
Reactions: Pirata
Merge said:
Reverse sear is the only way to cook a steak you heathen!

Jk...I do love cast iron though, enjoy the pan!
Click to expand...
I have an Solaris infrared grill built into my outdoor kitchen. 1200° sear, that’s generally how I do my steaks. But it’s cold outside and I’ve been perfecting my cast iron technique.
 
  • Like
Reactions: cernjSHU and Merge
sami said:
No reason life off the ship has to be so damn political.

I can’t believe I held out so long buying some good cast iron cookware.

Big fat bone in rib steak, rubbed with course ground salt, fresh ground black pepper and herbs de Provence. Seared on high heat 2.5 minutes per side with a pat of unsalted butter on top. Dumped to the oven to finish 3 min to a rare/med rare. Roasted potatoes, roasted Brussels sprouts, Cabernet Sauvignon/Malbec blend...

I can die now.
Click to expand...
I tried this with the car question the other day

Good luck

I buy two 2 inch thick porterhouses ever week now that I don’t get to Wolfgang’s on Park anymore

Cast iron and finish in the oven is as close as you can get and I have used some really good grills and searers
 
Merge said:
Reverse sear is the only way to cook a steak you heathen!

Jk...I do love cast iron though, enjoy the pan!
Click to expand...

We bought a Traeger pellet grill this year and my wife has been reverse searing steaks.

Life is good.
 
  • Like
Reactions: Merge
So funny made my first homemade pizza on a cast iron flat pan tonight. 500 degrees nice crispy crust amazing. I think steak taste as good if not better on cast iron than the grill. Hey we agree on something outside of Seton Hall BB.
 
  • Like
Reactions: Seton75 and Merge
sami said:
No reason life off the ship has to be so damn political.

I can’t believe I held out so long buying some good cast iron cookware.

Big fat bone in rib steak, rubbed with course ground salt, fresh ground black pepper and herbs de Provence. Seared on high heat 2.5 minutes per side with a pat of unsalted butter on top. Dumped to the oven to finish 3 min to a rare/med rare. Roasted potatoes, roasted Brussels sprouts, Cabernet Sauvignon/Malbec blend...

I can die now.
Click to expand...

An invite would be nice.
 
SPK145 said:
An invite would be nice.
Click to expand...
Any time my friend. You’ve been sticking me of late but I’d still have you for a steak and wine. Lol

Been a long time since we got together with Norm.
 
sami said:
No reason life off the ship has to be so damn political.

I can’t believe I held out so long buying some good cast iron cookware.

Big fat bone in rib steak, rubbed with course ground salt, fresh ground black pepper and herbs de Provence. Seared on high heat 2.5 minutes per side with a pat of unsalted butter on top. Dumped to the oven to finish 3 min to a rare/med rare. Roasted potatoes, roasted Brussels sprouts, Cabernet Sauvignon/Malbec blend...

I can die now.
Click to expand...
Good stuff. I have always loved grilling steaks, but the cast iron route makes more sense especially in the winter. I like your choices of accompaniments. :)

What's almost just as important is the source. We were lucky to have a butcher move into town 7-8 years ago and he is a very traditional Irish butcher who enjoys spending time to educate on the various cuts, ways to cook, etc.
 
  • Like
Reactions: Hallsome
sami said:
No reason life off the ship has to be so damn political.

I can’t believe I held out so long buying some good cast iron cookware.

Big fat bone in rib steak, rubbed with course ground salt, fresh ground black pepper and herbs de Provence. Seared on high heat 2.5 minutes per side with a pat of unsalted butter on top. Dumped to the oven to finish 3 min to a rare/med rare. Roasted potatoes, roasted Brussels sprouts, Cabernet Sauvignon/Malbec blend...

I can die now.
Click to expand...
I bought mine around 91. Have a beautiful NY strip ready for tonight.
 
Cast iron is awesome. Have been using my pan for about 15 years and the key is to season it after you use it. It will get better with age too if you take care of it. Carbon steel is the new hot pan with the ads saying it is as good as cast iron and also can replace your nonstick pans too and lighter weight. Haven't taken the plunge yet but yes cast iron is bitchin.
 
  • Like
Reactions: Merge
Section112 said:
Cast iron is awesome. Have been using my pan for about 15 years and the key is to season it after you use it. It will get better with age too if you take care of it. Carbon steel is the new hot pan with the ads saying it is as good as cast iron and also can replace your nonstick pans too and lighter weight. Haven't taken the plunge yet but yes cast iron is bitchin.
Click to expand...

Ha, yep! I've been seeing ads for this one all over the place.

madeincookware.com

3-Piece Carbon Steel Frying Pan Set

Durable enough for your grill, stove, or campfire, our 3-Piece Seasoned Carbon Steel Frying Pan Set has every size you need for searing, grilling, and more.
madeincookware.com madeincookware.com
 
  • Like
Reactions: Section112
Merge said:
If I were cooking for a group, I would probably go that route but I love to cook and feel like that takes part of the fun out of it.
Click to expand...
yea its weird and scientific. takes the handmade craft out of it. i actually dont eat steak too much but when i do its cast iron sear 2 min and in the oven for 3. relatively same results. my main thing is experiment with potatos. air fryer, mandolins, julien. wish there was more time in the day
 
  • Like
Reactions: Section112 and Merge
Merge said:
Ha.. I've watched that vid!
Actually bought a beef share of grass fed/finished from a farm a couple years ago. The beef was good for burgers / stews and longer cooks but for steak, grain fed is so much better in my opinion.
Click to expand...
"healthier" steak is crazy. if youre going to eat steak go for taste.

and funny in that vid he compares grass vs grain to cooking with olive oil vs butter. besides steak i almost exclusively cook with olive oil.
 
SHUSA said:
yea its weird and scientific. takes the handmade craft out of it. i actually dont eat steak too much but when i do its cast iron sear 2 min and in the oven for 3. relatively same results. my main thing is experiment with potatos. air fryer, mandolins, julien. wish there was more time in the day
Click to expand...
I love steak on my grill and will do it all year round. Cast iron to me is a pain in the ass. I have been looking at the Carbon Steel pans. I have heard great things about the sous vide but how do you make steaks for 4 with it?
 
cernjSHU said:
I love steak on my grill and will do it all year round. Cast iron to me is a pain in the ass. I have been looking at the Carbon Steel pans. I have heard great things about the sous vide but how do you make steaks for 4 with it?
Click to expand...
you get a big tub lol. the carbon steel pan intrigues me but we already have cast irons. i also have a grill but living in a city i have to make sure i clean it thoroughly after every use to avoid pests. plus my stove has one of those super big long burners i might look into getting a long grill pan for it.

any tips on cooking steaks outside? im clueless with steaks on a grill.
 
SHUSA said:
you get a big tub lol. the carbon steel pan intrigues me but we already have cast irons. i also have a grill but living in a city i have to make sure i clean it thoroughly after every use to avoid pests. plus my stove has one of those super big long burners i might look into getting a long grill pan for it.

any tips on cooking steaks outside? im clueless with steaks on a grill.
Click to expand...
Get the grill hot and know your grill
 
SHUSA said:
you get a big tub lol. the carbon steel pan intrigues me but we already have cast irons. i also have a grill but living in a city i have to make sure i clean it thoroughly after every use to avoid pests. plus my stove has one of those super big long burners i might look into getting a long grill pan for it.

any tips on cooking steaks outside? im clueless with steaks on a grill.
Click to expand...
Depends all on thickness and type of steak. You can do it by timing, or by feel by touching the steak or get a wireless thermometer. The wireless thermometers have come a long way and probably the most reliable like the iGrill or the Meater which is pretty pricey. For years, I did it by timing and touch. But lately I have been using the thermometers and it takes all guess work out of it.
 
  • Like
Reactions: SHUSA
Hallsome said:
Get the grill hot and know your grill
Click to expand...
Two excellent bits of advice. The first time I cooked on my infrared I just didn’t get the difference and killed some food. 1200° at the surface.

Can do a 1.5” steak on high, 2 minutes per side for a sear and then drop the heat and the lid for a couple more. I was shocked that I could cook a fat steak in 6-7 minutes on a grill.
 
cernjSHU said:
Depends all on thickness and type of steak. You can do it by timing, or by feel by touching the steak or get a wireless thermometer. The wireless thermometers have come a long way and probably the most reliable like the iGrill or the Meater which is pretty pricey. For years, I did it by timing and touch. But lately I have been using the thermometers and it takes all guess work out of it.
Click to expand...
You can use a hand, the area below the thumb open hand and feel it its raw like the steak, thumb and pinky together is well done, thumb and ring is medium, thumb and middle is medium rare and thumb and pointer is rare
 
  • Like
Reactions: cernjSHU
sami said:
Two excellent bits of advice. The first time I cooked on my infrared I just didn’t get the difference and killed some food. 1200° at the surface.

Can do a 1.5” steak on high, 2 minutes per side for a sear and then drop the heat and the lid for a couple more. I was shocked that I could cook a fat steak in 6-7 minutes on a grill.
Click to expand...
Yes, that’s the general rule I follow but I try to use a thermometer after I flip
 
You must log in or register to reply here.
ADVERTISEMENT

Latest posts

ADVERTISEMENT
Top Bottom
Back