Pan Fry Your Steak?

Qball

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Anyone else like to pan fry your steak? I only pan fry thin boneless ribeye or butterflied tenderloin. Sorry, no pics but I cooked a couple of thin sliced boneless ribeyes in the frying pan on the stovetop yesterday evening and they were amazingly delicious.
 
Kinda. I have a deep cast iron "grill pan". It's basically a skillet with grill ridges on the bottom. I'll do it just on the stove top for a relatively thin cut. For the thicker cuts, I'll do a good sear on the stove top and then pop the cast iron pan in the oven to finish.
 
M
Kinda. I have a deep cast iron "grill pan". It's basically a skillet with grill ridges on the bottom. I'll do it just on the stove top for a relatively thin cut. For the thicker cuts, I'll do a good sear on the stove top and then pop the cast iron pan in the oven to finish.
Y daughter did that with some really thick bison steaks and they were delicious, then I had an allergic reation. It went down hill from there.
 
Shoot, I prefer mine cooked on a flat iron.
 
If im lazy to go outside, I've been known to use the cast iron grill pan on the stove.
 
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Me: get cast iron pan smoke hot, add drop of oil, drop ribeye. Flip when the steak releases itself and repeat for the other side. It gets crispy on the outside and medium rare inside.

...
 
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Kinda. I have a deep cast iron "grill pan". It's basically a skillet with grill ridges on the bottom. I'll do it just on the stove top for a relatively thin cut. For the thicker cuts, I'll do a good sear on the stove top and then pop the cast iron pan in the oven to finish.

This is good and smart.
 
Reverse sear is my new favorite method. I have a smoker that allows for a good smoke, and then a few seconds of searing. I'll smoke a fat steak for about 20 minutes, and then slap each side on a super hot grate for about a minute to just char it a little. This method gives you a subtle smoke flavor and a good sear. Thus a juicy, flavorable steak. This works best with big ass, fat steaks.
 
I like either using the constant flip method or searing and putting in the oven. Next time we have steaks, I'm going to do the reverse sear. A grill is great, but you can make a darn good steak in a cast iron skillet.
 
One of the best steaks, that I figured was gonna suck, was cooked like this.

My brother seasoned the steak, got the pan hottern chit, dropped it like a new album....flipped it, served it....dang! I wouldn't have thunk it. It was pushing 1.5" thick, too. Makes me want one now.

I fried this one for lunch a few weeks back. I didn't have any leftovers to eat and found this little fella hiding in the corner. I have a pic of it because my daughter was stuck at work eating microwaved whatever. I sent her the pic. She wasn't impressed. Lol...

View attachment 53148
Butter on steak is delicious.
 
Lol! I guess the majority opinion here is that steak is awesome....... no matter how it's cooked.:)
 
SousVide a nice steak, drop it in a hot pan with some butter, garlic cloves, couple of smashed peppercorns, fresh rosemary and thyme sprigs, spoon the butter over as you sear each sides... don't forget the edges.
Your welcome.

Now a nice thin bone in pork chop done in a cast iron skillet... that's where it is.
 
in the oven to finish.
I'll do a good sear on the stove top and then pop the cast iron pan in the oven to finish.[/QUOTE]
I tried this with cheeseburgers last Sunday. It worked surprisingly well, I made burgers with cheese, chopped fresh mushrooms, and seasoning mixed in. They were a little soft so I fried them in a pan to brown and firm them and put them in the oven at 375 F with the corn I had roasting to finish. They were juicy and flavorful without being over done. The mushrooms do help keep them from getting dry.
 
Best steak I make is fried. Inch thick Ribeye. Salt/pepper/olive oil on both sides. Copper skillet on HIGH. Set a timer 5 minutes per side and let sit to cool for 5 minutes. Key is to not poke it with a fork but use tongs to flip it.
 
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A steak you get at a nice restaurant is likely cooked that way. Just get that cast iron hotter than you know where, throw a slab of butter and your steak in the pan and let it rip. Finish it off in a nice warm oven to get a perfect medium rare.

I don’t do it often, but it’s good for days that it sucks to grill outside.
 
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I use Gordon’s method. Has been working for me.

 
Denver steaks fry up super nice in butter. Makes a cheap cut of meat taste great.

Denver steaks are one of the better kept secrets in the steak world anyway. Beautiful little cut of meat, marbled just like a NY Strip and much cheaper.
 
I do pan sear my steak on a hot cast iron skillet - but only after several hours @ 131F in the sous vide water bath. I have a London Broil in the sous vide right now - put it on at 5:30 am, I will pan sear it around 6pm tonight. As before, I expect this cheap piece of top round to be as tender as any perfectly cooked filet! If you have not tried sous vide - look it up. Its so easy and makes some of the best meat I have ever eaten! Lots of high-end resturants use this method. Ever had Del Frisco's pork belly appetizer - yup sous vide then seared!

Here is a boneless chuck roast done using this method. It was as good a prime rib!
IMG_20180409_184841_618.jpg IMG_20180409_184841_611.jpg
 
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I do pan sear my steak on a hot cast iron skillet - but only after several hours @ 131F in the sous vide water bath. I have a London Broil in the sous vide right now - put it on at 5:30 am, I will pan sear it around 6pm tonight. As before, I expect this cheap piece of top round to be as tender as any perfectly cooked filet! If you have not tried sous vide - look it up. Its so easy and makes some of the best meat I have ever eaten! Lots of high-end resturants use this method. Ever had Del Frisco's pork belly appetizer - yup sous vide then seared!

Here is a boneless chuck roast done using this method. It was as good a prime rib!
View attachment 53215 View attachment 53216

I simply refuse to do the sous vide Frenchy thing. If there aren't some sort of coals or cast iron involved in my meat cooking I am not interested. Maybe eating all that tender steak is what made Frenchy so soft and willing to wave the white flag! I'll stick with my 'Murican steak dammit. :p

On a side not I marinated some sirloin for shish-ka-bobs in Shed's Beef Marinade over the weekend and it was excellent. I don't marinade beef often, but for horrendously cheap sirloin it was a good plan. So if anybody needs a marinade try the Shed's. Good stuff.
 
This is how I cook a steak indoors. You have to get a steak that it 3/4" or larger it is better to used one that is 1" to 1.5 I salt and pepper the steak the night before I am going to cook it. The salt will change the structure of the outside of the meat and add flavor. The structure change will help you get a better sear. I always pre-salt and pepper my steaks if I have 4+ hours before cooking. If I am inside that window I salt right before I cook. Lots of people will take the steak out of the fridge and let it get to room temp before cooking but I have found that if I want a cool center I can get that by going straight from the fridge to the cast iron skillet.

I put the cast iron skillet under the broiler for 20 minutes. I leave it about 6" from the element. I then a drizzle a little olive oil over the steak and rub it in. This will help get a good sear. After 20 minutes I take the skillet out of the oven and put it on the largest burner I have on the highest heat setting I can get it to. I then sear the steak for 30-45 seconds per side depending on how thick it is. I then flip it and do the same on the other side. I then put it back into oven under the broiler for 1.5 to 2 minutes a side. You can also then crack some garlic, add herbs and butter to the pan and spoon it over the steak on the steak if you want to infuse some additional flavor. Just watch your internal temp so you don't over cook it. I then rest the steak on a rack before cutting it or plating it.

If done right with a good ribeye it is as close to prime rib as you can get with none of the work. IMHO
 
Pfft. I use a NuWave Oven for everything. Steaks, burgers, bird, taters, veggies... You name it; if I can fit it in there, I cook it in there.
 
Pfft. I use a NuWave Oven for everything. Steaks, burgers, bird, taters, veggies... You name it; if I can fit it in there, I cook it in there.

Who are you and what are you doing in our snobby cooking thread? The as seen on TV thread is not here. :p

But at least it ain't some fancy French thing.
 
The only time I "pan sear" is when I use blackening seasoning. It will set off the smoke alarm in the house so I do it on the grill instead. I only use cast as its tough enough to take the heat and drop the steak into a HOT oil and let her dance....flip...more smoke and spittin. Lets eat!

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