Inmate Central

• No, I sear it outside. Couldn't take the smoke if I did it inside - David S. 09:37:41 10/30/14 (3)
  In Reply to: RE: I don't think that you can kill a cast iron skillet. (- I've cracked one and shattered another. posted by Inmate51 on October 29, 2014 at 17:15:33

  Plus? I don't have a burner with enough BTUs to get a cast iron skillet white hot indoors.
  
  My grill only goes to a bit over 800 degrees.
  
  Red hot cast iron is approx 1000 degrees F.
  
  WHITE hot is more than double that (2500 to 2550 degrees F.)
  
  THAT will put a better sear on a steak than just about anything. :)
  
  

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  • RE: No, I sear it outside. Couldn't take the smoke if I did it inside - Inmate51 10:04:33 10/30/14 (2)
    In Reply to: RE: No, I sear it outside. Couldn't take the smoke if I did it inside posted by David S. on October 30, 2014 at 09:37:41

    You're working too hard. A good charcoal fire, some soaked hickory chips, and five minutes per side for a 1-1/2" steak is all you need. Leave the skillet in the kitchen cabinet, for making shrimp in a Cajun tomato sauce the next night.
    
    :)
    
    

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    • RE:5 minutes per side??? There's my "beef" with your method! - David S. 14:42:27 11/02/14 (1)
      In Reply to: RE: No, I sear it outside. Couldn't take the smoke if I did it inside posted by Inmate51 on October 30, 2014 at 11:04:33

      My 1.5 to 2 inch NY Strip gets no more than 45 seconds to a minute on any side/edge.
      
      Black & blue, baby!
      
      

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      • RE:5 minutes per side??? There's my "beef" with your method! - Inmate51 08:10:16 11/21/14 (0)
        In Reply to: RE:5 minutes per side??? There's my "beef" with your method! posted by David S. on November 02, 2014 at 14:42:27

        Hey David S., I got to thinking about your skillet steak. I'm a grill guy, and the thought of putting a steak in a skillet seemed like heresy, but sometimes I just don't feel like going through the whole grill setup process. So, a couple weeks ago, I took a page from your book, modified it, and made a couple of 3/4" tenderloin steaks in a cast iron skillet - on the stove. They were so tasty (minus the charcoal and hickory chip flavor) that I did it again last night. A little powdered garlic, sea salt and black pepper on both sides. Extra light olive oil in the skillet. When the olive oil starts to smoke, put the steaks in.
        
        Perfectly done medium rare - just the way, uh huh, uh huh, we like it. At the heat setting I used, which basically replicated the heat of my grill fire, it was about 2 minutes per side. (We don't care for "blackened" steak, but do like some good caramelization.)
        
        And here's a shout out to Road Warrior: Ha! We did baked potatoes last night, too, and I nuked 'em in a pre-heated microwave for 8 minutes on power level 6, and then finished them in a large toaster oven at 375.
        
        Then we watched "Bones" while we chowed down and drank cheap Pinot Noir (Woodbridge 2012 - $9).
        
        All in all, a pretty nice meal for a Thursday night without being extravagant.
        
        :)
        
        

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