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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)

What you got?
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Old 08-10-2014, 05:55 PM   #106
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Buzz View Post
I picked up some sirloin steaks yesterday at Hy-Vee $3.99 a pound and I'm going to cook them in the cast iron skillet. Normally I would put these on the grill and cook for about a minute, flip once each side and they come out medium rare. Never cooked steaks on the cast iron before, recommendations?

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Old 08-10-2014, 05:59 PM   #107
Baby Lee Baby Lee is offline
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Quote:
Originally Posted by Buzz View Post
I picked up some sirloin steaks yesterday at Hy-Vee $3.99 a pound and I'm going to cook them in the cast iron skillet. Normally I would put these on the grill and cook for about a minute, flip once each side and they come out medium rare. Never cooked steaks on the cast iron before, recommendations?
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.
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Old 08-10-2014, 06:00 PM   #108
Buzz Buzz is offline
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Originally Posted by Fried Meat Ball! View Post

asshole
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Old 08-10-2014, 06:06 PM   #109
Buzz Buzz is offline
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Quote:
Originally Posted by Baby Lee View Post
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.
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Old 08-10-2014, 06:25 PM   #110
Baby Lee Baby Lee is offline
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Quote:
Originally Posted by Buzz View Post
Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.
For me, given those parameters, I'd give a good forking to it and a splash/douse of liquid smoke, sit 1/2 hour with salt on surface, go ahead and make that freezer time [again open on parchment, don't want condensation on surface when it goes in the oil]. same oil setup, but go straight from skillet to rest, no oven. Skillet time determined by observed char. But I'm a rare-->medium rare guy.

Last edited by Baby Lee; 08-10-2014 at 06:36 PM..
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Old 08-10-2014, 06:39 PM   #111
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Baby Lee View Post
Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.

The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.

I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.
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Old 08-10-2014, 06:41 PM   #112
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Inmem58 View Post
DID WE JUST BECOME BEST FRIENDS!!!!!!!!?????!!!!!!

God, I think so.

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Old 08-10-2014, 06:42 PM   #113
vailpass vailpass is offline
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Old 08-10-2014, 06:44 PM   #114
Buzz Buzz is offline
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Never would have thought liquid smoke, steaks are in the freezer, thinking 2.5 minutes each side? I tend to be a timer guy, don't quite understand the palm / firmness test for doneness.
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Old 08-10-2014, 06:47 PM   #115
SAUTO SAUTO is offline
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Give it a good forking
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Old 08-10-2014, 06:48 PM   #116
Baby Lee Baby Lee is offline
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Originally Posted by Fried Meat Ball! View Post
I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.

The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.

I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.
First off, I should clarify that I crust steaks in a dutch oven, not a shallow skillet. My use of 'skillet' was an imprecise continuation of the conversation.

That makes the oil decision one of heat capacity and not having to char the sides of the steak separately.
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Old 08-10-2014, 06:50 PM   #117
BigMeatballDave BigMeatballDave is offline
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I've been eating hospital food.

I win!
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Old 08-10-2014, 06:51 PM   #118
lewdog lewdog is offline
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I've been eating hospital food.

I win!
You **** that C in the ass Dave. Just **** him into submission!
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Old 08-10-2014, 06:53 PM   #119
Buzz Buzz is offline
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Originally Posted by JASONSAUTO View Post
Give it a good forking
Posted via Mobile Device
Oh, they got forked alright and liked it!
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Old 08-10-2014, 06:55 PM   #120
Simply Red Simply Red is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
Flat iron steaks with grilled corn (with a fresh oregano butter).



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