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Borla · 04-29-2008, 09:36 PM

Get a cast iron skillet (if you buy a new one, be sure to season it properly), preferably one with a lid. Heat it up, empty, with the lid on, in your oven at whatever the hottest setting below broil is. Heat it a good 20 minutes or so.

For your steak, MAKE SURE YOU TAKE IT OUT LONG ENOUGH AHEAD OF TIME THAT IT IS ROOM TEMPERATURE!!! I can't stress this enough. You will have much better success if you are cooking a piece of meat that is 60-70* rather than one that was just taken out of the fridge. Season the steak simply. I usually just use a little sea salt, fresh ground pepper, and maybe some garlic powder or onion powder.

Take your hot skillet out of the oven. Place a small amount of olive oil in the skillet (it WILL smoke.....probably a lot....I suggest open windows or a fan on), then throw the steak in there, closing the lid. Depending on the thickness of the steak, cook it for a few minutes on each side, turning only once. For a 3/4" ribeye, I would say 2-3 minutes on the first side and maybe 2 minutes on the second side will give you a medium to medium rare steak.

I am a steak freak. I have a reputation amongst my friends and family of being a bit of a steak snob, and also being the best man there is to have at a grill/BBQ or cooking a piece of red meat. Next to grilling a steak (and sometimes even better than that), this procedure with a cast iron skillet is the best steak you'll get. It is basically how all of the finest steakhouses around (Morton's, Ruth's Chris, etc.) prepare most steaks.

If you don't have a cast iron skillet, they are cheap, and well worth the investment. Just make sure you research how to season it first before you cook a good steak in it. Usually just cooking regular hamburger in it a few times without washing it (wipe it out with a paper towel, no soap) will do the trick.

04-29-2008, 09:36 PM	#14 (permalink)
Borla Junkie	Get a cast iron skillet (if you buy a new one, be sure to season it properly), preferably one with a lid. Heat it up, empty, with the lid on, in your oven at whatever the hottest setting below broil is. Heat it a good 20 minutes or so. For your steak, MAKE SURE YOU TAKE IT OUT LONG ENOUGH AHEAD OF TIME THAT IT IS ROOM TEMPERATURE!!! I can't stress this enough. You will have much better success if you are cooking a piece of meat that is 60-70* rather than one that was just taken out of the fridge. Season the steak simply. I usually just use a little sea salt, fresh ground pepper, and maybe some garlic powder or onion powder. Take your hot skillet out of the oven. Place a small amount of olive oil in the skillet (it WILL smoke.....probably a lot....I suggest open windows or a fan on), then throw the steak in there, closing the lid. Depending on the thickness of the steak, cook it for a few minutes on each side, turning only once. For a 3/4" ribeye, I would say 2-3 minutes on the first side and maybe 2 minutes on the second side will give you a medium to medium rare steak. I am a steak freak. I have a reputation amongst my friends and family of being a bit of a steak snob, and also being the best man there is to have at a grill/BBQ or cooking a piece of red meat. Next to grilling a steak (and sometimes even better than that), this procedure with a cast iron skillet is the best steak you'll get. It is basically how all of the finest steakhouses around (Morton's, Ruth's Chris, etc.) prepare most steaks. If you don't have a cast iron skillet, they are cheap, and well worth the investment. Just make sure you research how to season it first before you cook a good steak in it. Usually just cooking regular hamburger in it a few times without washing it (wipe it out with a paper towel, no soap) will do the trick. __________________ Coimhéad fearg fhear na foighde!!!!