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Posted: 7/22/2014 3:17:22 PM EDT
[#1]
Quote HistoryQuoted:
Yes to all of the above. Quote HistoryQuoted:
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Did you use cast iron? Did you pre-heat it to 500 degrees in the oven? Did you let the steak come to room temperature first? It looks good, but doing those things are essential to the AB method. Yes to all of the above. Then I might sear a bit longer next time, but it's your steak. 
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Posted: 7/22/2014 3:20:20 PM EDT
[#2]
Is Alton on here?
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Posted: 7/22/2014 3:33:14 PM EDT
[#3]
In before Dinnertime
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Posted: 7/22/2014 3:34:18 PM EDT
[#4]
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Alton Brown is one of us... I think I know his screen name. |
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Posted: 7/22/2014 3:40:33 PM EDT
[#5]
You people are going to make me go buy a cast iron skillet. I saw the link to Alton's method in team earlier, and this just seals the deal. I have been hungry for steak since 8:30am
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Posted: 7/22/2014 3:41:01 PM EDT
[#6]
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Cooking time depends on thickness, and olive oil is okay, but there are cooking oils with higher smoke points. Quote HistoryQuoted:
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Pull steaks out of fridge for 25 to 30 mins. before cooking. Salt pepper and get some olive oil on them. Put cast iron skillet in oven and preheat oven to 425 to 450. When oven gets to temp turn on stove top to near high. Put cast iron on top place steak in for 2 mins., then turn for another 2 mins. Place in oven for 2 more mins. Pull out, plate steak, and let rest for 5 mins. Enjoy. Cooking time depends on thickness, and olive oil is okay, but there are cooking oils with higher smoke points. Even with olive oil, there are different smoke points for different grades... extra virgin has a lower smoke point than virgin and extra light I know the AB pan sear method calls for Canola oil |
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Posted: 7/22/2014 4:35:24 PM EDT
[#7]
Quote HistoryQuoted:
Cooking time depends on thickness, and olive oil is okay, but there are cooking oils with higher smoke points. Quote HistoryQuoted:
Quoted:
Pull steaks out of fridge for 25 to 30 mins. before cooking. Salt pepper and get some olive oil on them. Put cast iron skillet in oven and preheat oven to 425 to 450. When oven gets to temp turn on stove top to near high. Put cast iron on top place steak in for 2 mins., then turn for another 2 mins. Place in oven for 2 more mins. Pull out, plate steak, and let rest for 5 mins. Enjoy. Cooking time depends on thickness, and olive oil is okay, but there are cooking oils with higher smoke points. You are correct. I have been using peanut oil the last few times. |
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Posted: 7/22/2014 4:41:54 PM EDT
[#8]
Another thing, besides proper high heat to achieve a good sear is; A) Let your meat come up to temp before cooking(time varies) and B)Season early enough with salt that it has a chance to 'sweat' and flow back into the meat(at least an hour)
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Posted: 7/22/2014 4:43:40 PM EDT
[#9]
Quote HistoryQuoted:
Even with olive oil, there are different smoke points for different grades... extra virgin has a lower smoke point than virgin and extra light I know the AB pan sear method calls for Canola oil Quote HistoryQuoted:
Quoted:
Quoted:
Pull steaks out of fridge for 25 to 30 mins. before cooking. Salt pepper and get some olive oil on them. Put cast iron skillet in oven and preheat oven to 425 to 450. When oven gets to temp turn on stove top to near high. Put cast iron on top place steak in for 2 mins., then turn for another 2 mins. Place in oven for 2 more mins. Pull out, plate steak, and let rest for 5 mins. Enjoy. Cooking time depends on thickness, and olive oil is okay, but there are cooking oils with higher smoke points. Even with olive oil, there are different smoke points for different grades... extra virgin has a lower smoke point than virgin and extra light I know the AB pan sear method calls for Canola oil That's because it's HIS way, not the only way. |
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Posted: 7/22/2014 4:46:21 PM EDT
[#10]
10/10 but must see a picture of your fishing boat before I buy a ring.
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Posted: 7/22/2014 4:49:12 PM EDT
[#11]
I don't if it's your camera or your cooking but that looks awful.
When I cook a nice steak that way the outside has a dark brown sear and the inside is red. |
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Posted: 7/22/2014 6:11:41 PM EDT
[#12]
-4 for missing the sear
-1 for ice water instead of a real nice beverage like beer or wine or even a virgin cocktail for the AA types -4 for metric FAL, everybody knows that ich SLR's beat FAL's. score of 1 just busting chops, I'd eat that steak. I don't let my steak get to room temp. I want my center on the raw side. My mother used to broil steaks that were still mostly frozen, they came out perfect, well browned, charred fat and very rare. The best of everything! |
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Posted: 7/22/2014 6:19:09 PM EDT
[#13]
You should seriously consider finding another place to live.
I mean if you have to cook a steak in a pan and oven instead of outside on a grill that is one thing. But if you need to have a handgun and a rifle while you are eating a pan fried steak, you live in a crappy place!!!!! |
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Posted: 7/22/2014 6:20:32 PM EDT
[#14]
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Alton Brown is one of us... Let me be the first to welcome our cast iron overlords. (And seriously... for those of you who say direct flame is better, I promise you have not tried this method) |
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Posted: 7/22/2014 6:29:51 PM EDT
[#15]
Looks pretty good, but something is up with the sear. I know I'm nitpicking, but I'm not seeing the brown goodness of a Maillard reaction going on.
Your skillet wasn't hot enough. Don't know why. Induction burners, perhaps? It's got to be something like that. |
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Posted: 7/22/2014 6:50:05 PM EDT
[#16]
Looks better then what I ate!
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Posted: 7/22/2014 7:04:31 PM EDT
[#17]
9/10 Looks good.
-1 No beer. Brilliant paint job on the rifle. I like it & hate it all at once. |
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Posted: 7/22/2014 7:05:16 PM EDT
[#18]
That is seared?
I would still devour it though.
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Posted: 7/22/2014 7:11:35 PM EDT
[#19]
Pan wasn't hot enough. |
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Posted: 7/22/2014 7:13:05 PM EDT
[#20]
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The real advantage to pan searing is that while the steaks finish in the oven, you can throw in a teaspoon of flour, stir to brown and coat, deglaze with red wine, add in sweated onions and garlic, add a little gravy master and Worchestershire, and pour it over your steak at taters. not gonna ruin my meat with that stuff.....taters maybe... |
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Posted: 7/22/2014 7:16:52 PM EDT
[#21]
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-1 for ice water instead of a real nice beverage like beer or wine or even a virgin cocktail for the AA types it's a virgin whisky n' water... 
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Posted: 7/22/2014 7:19:19 PM EDT
[#22]
Quote HistoryQuoted: Where is the sear marks? Microwaves don't leave sear marks. |
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Posted: 7/22/2014 7:27:47 PM EDT
[#23]
Taters look tasty!
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Posted: 7/22/2014 7:29:26 PM EDT
[#24]
Agree with the rest. It looks good and I'd eat it, but I don't see the sear/crust.
ETA: I've been using a probe thermometer and doing the "reserve sear". I find that the steak is a lot more evenly cooked and you get a nicer sear on the outside by searing it last. |
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Posted: 7/22/2014 7:36:07 PM EDT
[#25]
Quote HistoryQuoted:
Looks pretty good, but something is up with the sear. I know I'm nitpicking, but I'm not seeing the brown goodness of a Maillard reaction going on. Your skillet wasn't hot enough. Don't know why. Induction burners, perhaps? It's got to be something like that. Yes.
I miss having a gas stove. |
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Posted: 7/22/2014 7:42:33 PM EDT
[#26]
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You should seriously consider finding another place to live. I mean if you have to cook a steak in a pan and oven instead of outside on a grill that is one thing. But if you need to have a handgun and a rifle while you are eating a pan fried steak, you live in a crappy place!!!!! Join date: Check Post count: Check  : Check
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Posted: 7/22/2014 7:46:18 PM EDT
[#27]
Quote HistoryQuoted: Yes. I miss having a gas stove. Quote HistoryQuoted: Quoted: Looks pretty good, but something is up with the sear. I know I'm nitpicking, but I'm not seeing the brown goodness of a Maillard reaction going on. Your skillet wasn't hot enough. Don't know why. Induction burners, perhaps? It's got to be something like that. Yes. I miss having a gas stove. The timer on my oven takes 6 minutes to preheat; I let it go for 20 minutes or so. Ooooh induction. Bet the raised rib on the pan bottom doesn't help. |
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Posted: 7/22/2014 7:46:41 PM EDT
[#28]
Quote HistoryQuoted: In before Dinnertime The man is a maniacal genius |
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Posted: 7/22/2014 7:52:26 PM EDT
[#29]
Quote HistoryQuoted:
How long did you leave the pan in the oven before putting it on the stove? I don't think the stove burners help sear it as much as the latent heat from the oven does. The stove burner is basically to keep the pan from cooling off too much once the meat is added. The timer on my oven takes 6 minutes to preheat; I let it go for 20 minutes or so. Ooooh induction. Bet the raised rib on the pan bottom doesn't help. Quote HistoryQuoted:
Quoted:
Quoted:
Looks pretty good, but something is up with the sear. I know I'm nitpicking, but I'm not seeing the brown goodness of a Maillard reaction going on. Your skillet wasn't hot enough. Don't know why. Induction burners, perhaps? It's got to be something like that. Yes.
I miss having a gas stove. Ooooh induction. Bet the raised rib on the pan bottom doesn't help. Definitely don't pull the pan out as soon as the oven hits the right temp. I give it five minutes usually. Induction cook tops are great for cast iron, if you have a relatively flat bottom pan, and you don't trigger the automatic shutoff from overheating on the stove top... |
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Posted: 7/22/2014 8:02:06 PM EDT
[#30]
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Odd color? Carry on. Quote HistoryQuoted:
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Is that gun airsoft? 
Steak. I'd hit it. Wat. No, it's a DSA SA-58. Odd color? Carry on. Looks boiled but I would still eat it! |
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Posted: 7/22/2014 8:07:45 PM EDT
[#31]
Love the FAL
Sous vide in butter then quickly seared on top of a charcoal chimney for me |
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Posted: 7/22/2014 8:08:07 PM EDT
[#32]
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This. Get your cast iron skillet red hot next time. FWIW, I did my first sous vide ribeye last night. It was superb---prefectly medium rare throughout, with perfectly charred crust (blow torch). Sounds crazy, but it was excellent. Quote HistoryQuoted:
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Pan could be a little hotter IMO, but good work.. Mrs.InkyNwG started using this method a few years ago.. Now we don't order steaks when out, she cooks them better at home. This. Get your cast iron skillet red hot next time. FWIW, I did my first sous vide ribeye last night. It was superb---prefectly medium rare throughout, with perfectly charred crust (blow torch). Sounds crazy, but it was excellent. are you just torching one side and searing the other? |
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Posted: 7/22/2014 8:15:46 PM EDT
[#33]
I tried his cast iron pan sear, then into the oven. Made a good steak, but completely smoked me out of the house.
I am going to try his skirt steak directly on the coals method he described. Beef, along with most other food, is really damn high now. Doesn't hurt to be able to make the most of "somewhat" less expensive cuts. I give +5 for the Rhodesian camo on the FAL. |
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Posted: 7/22/2014 8:32:17 PM EDT
[#34]
I don't use the grill to cook steaks anymore. I only use cast iron skillets.
1. Let steaks get to room temperature. 2. Use high temp oil like peanut and canola. 3. Lightly rub oil on steaks then season with kosher salt and ground black pepper 4. Oven at 500 with skillet in it. Leave it in oven for awhile to ensure pan is heated. 5. Once pan is ready put stove top on like 8-9 on a 10 scale. 6. Put skillet on stove and let it get damn hot. 7. Ventilate house. Open windows and turn off smoke detectors. 8. Throw on steak and sear each side 30-45 seconds. 9. Finish in oven about 1:45-2:00 minutes each side. This varies though depending on thickness of steak. A really thick steak may require 3-4 mins a side. I became the steak master at work at the house we were renting for a project. |
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Posted: 7/22/2014 8:38:48 PM EDT
[#35]
This thread is 10/10.
OP's dinner is 10/10. |
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Posted: 7/22/2014 8:42:35 PM EDT
[#36]
Quote HistoryQuoted:
I don't use the grill to cook steaks anymore. I only use cast iron skillets. 1. Let steaks get to room temperature. 2. Use high temp oil like peanut and canola. 3. Lightly rub oil on steaks then season with kosher salt and ground black pepper 4. Oven at 500 with skillet in it. Leave it in oven for awhile to ensure pan is heated. 5. Once pan is ready put stove top on like 8-9 on a 10 scale. 6. Put skillet on stove and let it get damn hot. 7. Ventilate house. Open windows and turn off smoke detectors. 8. Throw on steak and sear each side 30-45 seconds. 9. Finish in oven about 1:45-2:00 minutes each side. This varies though depending on thickness of steak. A really thick steak may require 3-4 mins a side. I became the steak master at work at the house we were renting for a project. Got it 100%... Including the smokey part.. Exactly how Mrs.InkyNwG does it and never looked back. |
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Posted: 7/22/2014 8:55:07 PM EDT
[#37]
I enjoy DinnerTime
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Posted: 7/22/2014 8:59:17 PM EDT
[#38]
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This... Good effort.  Quote HistoryQuoted:
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Pan was too cold. This... Good effort. Yes. Turn the heat up to 11 under that pan next time and give the pan time to get all the way hot. |
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Posted: 7/23/2014 5:36:04 AM EDT
[#39]
Plus one on not losing the grill completely, this time of year I am reluctant to heat up the house with the oven usage.
Great idea no the single burner plate outside thing. Simple genius at work. |
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Posted: 7/23/2014 5:51:30 AM EDT
[#40]
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Pan wasn't hot enough. X 1000. Make sure you get the pan to +500 and use the burner on HIGH for the searing... |
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Posted: 7/23/2014 5:51:53 AM EDT
[#41]
Who the fuck can afford Rib Eye these days?
I'm living on pork loin roasts, chicken breast and beef roasts I buy on sale, barbecue and slice up for tacos. The T-bone, Strip and Rib Eye days are over for me for now. |
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Posted: 7/23/2014 6:10:41 AM EDT
[#42]
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Who the fuck can afford Rib Eye these days? I'm living on pork loin roasts, chicken breast and beef roasts I buy on sale, barbecue and slice up for tacos. The T-bone, Strip and Rib Eye days are over for me for now. It was $8. Damn near broke me.
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Posted: 7/23/2014 6:14:14 AM EDT
[#43]
I'd eat it, 10+
One day I'll learn how to cook a steak |
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Posted: 7/23/2014 6:14:50 AM EDT
[#44]
My mom always told me that eating fruits and vegetables would make me grow up to be big and strong. She was full of shit. I do love me some dinnertime though.
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Posted: 7/23/2014 6:16:10 AM EDT
[#45]
Quoted:
That was probably the best steak I've ever cooked. Juicy and so tender. For me, no probably about it. The perfect method to cook a steak IMHO. Quoted:
I'd eat it, 10+ One day I'll learn how to cook a steak Chain, check out that Alton Brown video 'Steak your claim'. (ETA: Hmmmmm ....... why can't I find that vid now?) ETA try this My kitchen skillset is virtually non-existent. I went step by step with the vid and viola, the perfect steak. |
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Posted: 7/23/2014 6:23:11 AM EDT
[#46]
Your skillet should've been hotter, but looks delicious anyway.
When you preheated your skillet, did you leave it in the oven for at least 5 minutes once it hit 500? Just because your oven hits 500, doesn't mean that big hunk of metal pan does. |
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Posted: 7/23/2014 6:25:45 AM EDT
[#47]
Fuck all the nancy talk, looks good to me! 9/10
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Posted: 7/23/2014 6:28:14 AM EDT
[#48]
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That is seared? I would still devour it though. Nope, not seared ! |
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Posted: 7/23/2014 7:14:51 AM EDT
[#49]
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Alton Brown is one of us... Yup and I recommend his Guac recipe also
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Posted: 7/23/2014 7:24:20 AM EDT
[#50]
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Not possible without a grill. Correct, but God's gas, or charcoal? TXL |
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