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#106 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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Posts: 35,253
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#107 | |
Supporter
Join Date: Aug 2000
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Quote:
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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Posts: 95,642
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#108 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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#109 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Quote:
Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick. |
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Posts: 5,383
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#110 |
Supporter
Join Date: Aug 2000
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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.. |
Posts: 95,642
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#111 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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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#112 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#113 |
Psycho Bag Of Squanch
Join Date: Sep 2001
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Posts: 69,591
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#114 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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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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#115 |
Shit
Join Date: Jun 2008
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Give it a good forking
Posted via Mobile Device |
Posts: 55,715
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#116 | |
Supporter
Join Date: Aug 2000
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Quote:
That makes the oil decision one of heat capacity and not having to char the sides of the steak separately. |
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Posts: 95,642
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#117 |
GBM 8-12-15
Join Date: Aug 2000
Location: Dayton, Oh.
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I've been eating hospital food.
I win! |
Posts: 59,997
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#118 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,745
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#119 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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#120 |
You Sweetie!
Join Date: Sep 2005
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Posts: 71,691
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