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| Steak ... on the stove?! https://gladerebooted.net/viewtopic.php?f=26&t=5972 |
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| Author: | Rafael [ Tue Apr 12, 2011 10:00 pm ] |
| Post subject: | Steak ... on the stove?! |
So I gave this preparation method a shot. I have some 16oz about 3/4" thick sirloins cuts, each with a small but generous top sirloin medallion (about 4oz). Of course, growing up in Kansas had led me to believe that the only way to cook a steak is over open flame at hellish temperatures. However, given that these cuts were a bit thinner than say a porterhouse t-bone and I figured would char to curled up black nothing under such heat, I decided to give this method a try. I seasoned both sides with a generous amount of cracked black pepper and a bit of salt. That's it. I then placed a few small dollups (like the tip of a tablespoon worth) of butter on the first side to be cooked and then gently placed it in a pan with a very thin virgin olive oil coating with medium heat. I added a two minced garlic cloves to the pan and added dollups of butter to the upright side. After the steak finished on that side, I simply flipped it and basted it a bit with the melted contents of the pan. I kept the temperature low enough to be sure to prevent carbonization of the basting, which seems to be the right temperature. I cooked it slightly rare of medium, not pink, but red but still a bit warmer than medium rare. The steak turned out with a beautiful dark stained oak crust and the tenderness was out of this world. The little medallion hanging off the end was absolutely delicious. No overpowering flavors, the steak taste came through brilliantly especially once I figured out how to get it to the right doneness. I may never eat a steak cooked over open flame again. |
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| Author: | Micheal [ Tue Apr 12, 2011 10:02 pm ] |
| Post subject: | |
You will, and that is a classic pan-frying technique. |
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| Author: | Midgen [ Tue Apr 12, 2011 10:31 pm ] |
| Post subject: | |
The only way my Father would eat a steak was if it was cooked (seared) in a hot cast iron skillet. Seared on both sides, rare in the center. Only salt and pepper for seasoning. |
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| Author: | NephyrS [ Tue Apr 12, 2011 11:26 pm ] |
| Post subject: | |
A good cast iron pot/pan is essential to doing this well. I do it more now that I live in the city and don't have a good spot to grill, but we also used to do it a LOT camping- get a big dutch oven sized cast iron pot, heat it up in the flames, and use it to cook steak, with potatoes going in the coals alongside it. I'll also add that in my opinion, this is the only way to cook a good pot roast: Cast iron dutch oven- get it really hot, and then use it to brown the roast nicely on all sides... Remove roast, saute carrots/onions in the same pot... Add a bit of water and scrub the bottom to make a nice gravy, then pile everything back in along with a few sprigs of fresh rosemary and a bunch of halved new potatoes, and cook for a few hours in the oven (or on the stove). |
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| Author: | Hopwin [ Thu Apr 14, 2011 11:21 am ] |
| Post subject: | |
Funny Raf, we are polar opposites on this, I personally cannot stand skillet-steak prepared inon a frying pan, flat-iron or anything outside of a broiler/grill grate. I also think George Foreman grill's destroy every piece of food that touches them though so YMMV. |
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| Author: | Vindicarre [ Thu Apr 14, 2011 1:28 pm ] |
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If you ever get a chance, Hop, eat a steak at Caniglia's in Omaha NE. They may just change your mind; they changed mine. |
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| Author: | Kirra [ Thu Apr 14, 2011 1:55 pm ] |
| Post subject: | |
I can't eat steak unless it's well done...any hint of pink is yucky to me |
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| Author: | Vindicarre [ Thu Apr 14, 2011 1:57 pm ] |
| Post subject: | |
You're dead to me.
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| Author: | Kirra [ Thu Apr 14, 2011 2:06 pm ] |
| Post subject: | |
Lol Vindi, just make sure my steak is like shoe leather 
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| Author: | Vindicarre [ Thu Apr 14, 2011 2:08 pm ] |
| Post subject: | |
Why waste the steak? I've got old shoes...
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| Author: | Aethien [ Thu Apr 14, 2011 2:57 pm ] |
| Post subject: | |
Great, thanks, thinking of warm, pink meat with a touch of charred flesh on the outside literally made my mouth water. Might be time to fire up the grill this weekend ... or, maybe my cast iron griddle, since Raf swears by it. |
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| Author: | Kirra [ Thu Apr 14, 2011 3:36 pm ] |
| Post subject: | |
Can I have A-1 with your shoes, Vindi?
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| Author: | Khross [ Thu Apr 14, 2011 3:37 pm ] |
| Post subject: | Re: |
Kirra wrote: Can I have A-1 with your shoes, Vindi? ...We might to have lynch you, Woman ... |
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| Author: | Vindicarre [ Thu Apr 14, 2011 3:57 pm ] |
| Post subject: | |
As long as you bring your own bottle Kirra. |
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| Author: | Midgen [ Thu Apr 14, 2011 4:33 pm ] |
| Post subject: | |
She's a Red Wings fan.. I think that explains a lot... |
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| Author: | Kirra [ Thu Apr 14, 2011 4:48 pm ] |
| Post subject: | Re: Steak ... on the stove?! |
Hey, Vindi is a Wing nut too  I am just a cheaper date than he is 
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| Author: | Vindicarre [ Thu Apr 14, 2011 5:16 pm ] |
| Post subject: | |
Yeah, that's because you drink like a girl. (Oh no he di'int! Oh yes, he did.) |
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| Author: | Micheal [ Thu Apr 14, 2011 8:26 pm ] |
| Post subject: | |
Probably more fun too, I hear Vindi is hot at first, but burns out quickly. (yes, its another avatar joke.) |
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| Author: | Müs [ Fri Apr 15, 2011 9:11 pm ] |
| Post subject: | Re: |
Kirra wrote: Can I have A-1 with your shoes, Vindi? So Porterhouse for me, flank steak for you
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| Author: | Deeger [ Fri Apr 15, 2011 10:45 pm ] |
| Post subject: | |
Nothing wrong with cooking a steak on a cast-iron skillet. I like your choice of seasonings, too. Sounds delicious Rafael. The only people I know who like their steaks well-done are women. Is this a female thing? And A-1 sauce is for people who know they've ruined the steak and are trying to cover it up.
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| Author: | Taamar [ Sat Apr 16, 2011 12:41 am ] |
| Post subject: | |
Next time fry a couple of eggs in that seasoned butter and drippings while the steak rests, and serve it for breakfast. |
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| Author: | Midgen [ Sat Apr 16, 2011 12:47 am ] |
| Post subject: | Re: |
Taamar wrote: Next time fry a couple of eggs in that seasoned butter and drippings while the steak rests, and serve it for breakfast. omg... yummmmm! |
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| Author: | Taamar [ Sat Apr 16, 2011 12:51 am ] |
| Post subject: | Re: Re: |
Midgen wrote: Taamar wrote: Next time fry a couple of eggs in that seasoned butter and drippings while the steak rests, and serve it for breakfast. omg... yummmmm! Shel married me for a reason, and only part of it was indoor plumbing! |
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| Author: | Rafael [ Mon Apr 18, 2011 8:02 am ] |
| Post subject: | Re: Steak ... on the stove?! |
Taamar wrote: Next time fry a couple of eggs in that seasoned butter and drippings while the steak rests, and serve it for breakfast. omg... yummmmm! Shel married me for a reason, and only part of it was indoor plumbing! Damn, is that a double entendre or did he literally tire of pooping in outhouses? I will try the egg thing, but those eggs won't survive until breakfast. |
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| Author: | LadyKate [ Mon Apr 18, 2011 8:59 am ] |
| Post subject: | |
I think it's a double entendre. I like the idea of pan-frying a steak and I'd love to try it...I just don't have a cast iron skillet. It's on my list of kitchen equipment that I need, along with a blender, a beater, a sifter, and a bunch of other stuff that NF has not gotten for me yet.... Oh, and Kirra, I only eat my steak well-done too. Having any pink or blood in my meat makes me nauseous. Ugh. |
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