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Nostalgia4Dicks posted:I kind of get a high off that quick bacon splatter burn. Reminds me I'm alive y'know? I get that high from eating the thing that is splattering.
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May 5, 2015 22:05
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Drifter posted:Just use the second cast iron skillet to press down inside the larger one. The first answer is always bacon. The second answer is always more cast iron. Seriously though, heat both pans in the oven for awhile, and you can power-sear a steak on both sides simultaneously, in like ninety seconds. 
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May 5, 2015 22:32
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To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake?
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May 7, 2015 00:16
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? Bake then sear.
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May 7, 2015 00:47
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? Sous vide then sear.
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May 7, 2015 01:00
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toplitzin posted:Sous vide then sear. Do we have a pinkie-in-the-air emoticon? And can I come to your house for dinner?
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May 7, 2015 01:02
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? Sear then eat.. 
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May 7, 2015 01:04
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? If these are your only two methods, the reverse sear is the scientifically and practically superior method.
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May 7, 2015 01:26
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? I sear and then bake because I don't know what the gently caress "reverse searing" is.
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May 7, 2015 01:30
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Drifter posted:If these are your only two methods, the reverse sear is the scientifically and practically superior method. Steaks motivated me to get into the cast iron game, but I'm still a newbie. My limited research suggests that these 2 methods are the place to start. toplitzin posted:Sous vide then sear. Definitely had to google that. Seems cool though.
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May 7, 2015 01:54
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Lestion posted:Steaks motivated me to get into the cast iron game, but I'm still a newbie. My limited research suggests that these 2 methods are the place to start. A sous vide is a more precise (and better hydrated) version of putting it in a low temperatured oven. The reverse sear is fantastic, it's my preference, but you can always go for a very flipped sear and have it come out great. http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
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May 7, 2015 02:18
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Crazyeyes posted:I sear and then bake because I don't know what the gently caress "reverse searing" is. Same, and I've always been happy (thanks, Alton Brown book I checked out at the library). I'll check out the new method, though, because why not, but I bet it's about the same with my sloppy cooking ability.
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May 7, 2015 06:25
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doctorfrog posted:Same, and I've always been happy (thanks, Alton Brown book I checked out at the library). I'll check out the new method, though, because why not, but I bet it's about the same with my sloppy cooking ability. The thicker the steak, the better the reverse sear method is. With this method you wont end up with a rainbow of doneness through the steak. So if you have a relatively normal cut of meat, either way is fine, but once you start getting into the 2" thick cuts, reverse is the way to go.
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May 7, 2015 14:55
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atothesquiz posted:The thicker the steak, the better the reverse sear method is. With this method you wont end up with a rainbow of doneness through the steak. Or if you want to go really decadent, baste them with butter while they cook. Do not do this inside, you will set off every smoke detector in your house.
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May 8, 2015 04:39
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Fairly obvious that the prompting q was a troll q, imo. Everyone loves searing/cooking it in the pan. (is this not true?) Many folks love baking it and then searing it in a pan (mostly true). Some folks enjoy the sous-vide approach where they wait a few hours and then sear it (IN CAST IRON!! yay) --- Ultimately, uhm, yay cast iron. Paper With Lines fucked around with this message at 05:45 on May 8, 2015 |
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May 8, 2015 05:42
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Paper With Lines posted:Fairly obvious that the prompting q was a troll q, imo. A troll question? Dude was wondering the best/most popular way he should be cooking his steak. It's not a troll. People gently caress up steaks all the time.
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May 8, 2015 06:37
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I'm gonna stick with the method I'm most familiar with (sear-then-bake), because I don't eat steak that often, and it always has landed good meat on the plate. Also I tend to just grab whatever's in the meat case at the store, and that's rarely more than an inch thick. That, a potato to soak up some of the blood, some red wine, asparagus, this whole deal is still new to me and it tastes hella good as is. I've got an anniversary coming up, though, so maybe I'll splurge on something three decks of cards thick and bank-breaking at the Whole Foods...
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May 8, 2015 07:30
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Go for filet mignon, wrap the sides in bacon, and use the same sear-and-bake process as you would for a steak and revel in its delicious versatility.
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May 8, 2015 07:49
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I just reseasoned the family skillet. My sister took it all off with a wire brush and super heavy duty detergent because it was "dirty" 
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May 8, 2015 13:24
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Missing Name posted:I just reseasoned the family skillet. Tell her if she does it again, you're going to use the wire brush on her until she's clean too.
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May 8, 2015 13:33
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MrYenko posted:Tell her if she does it again, you're going to use the wire brush on her until she's clean too. 
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May 8, 2015 22:13
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Yo, for anyone in doubt, that serious eats tortilla pizza is fantastic and quick. Bonus info: pineapple, ham , and carmelized onions on a pie is effin good so try it. I was apprehensive, but glad i nutted up.
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May 13, 2015 02:37
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Bob Saget IRL posted:Yo, for anyone in doubt, that serious eats tortilla pizza is fantastic and quick. Now just toss on a bunch of jalapenos and some hot sauce and take it into another dimension of amazing
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May 13, 2015 13:16
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Kroger, a grocery store, had 10 inch Lodge skillets for 11 bucks, and 13(?) inchers for 15. I am having a hard time not going back and getting one of each. I already have two 10 inch skillets, but that is a really good price....
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May 15, 2015 01:39
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QuarkMartial posted:Kroger, a grocery store, had 10 inch Lodge skillets for 11 bucks, and 13(?) inchers for 15. I am having a hard time not going back and getting one of each. I already have two 10 inch skillets, but that is a really good price.... That is a really good price. Also the 13-1/4" pan is a very odd sized one. I must admit I don't understand, but would buy one in a heartbeat.
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May 15, 2015 02:03
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QuarkMartial posted:Kroger, a grocery store,... Proceed immediately to this location and purchase them
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May 15, 2015 04:32
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You can always sell them on again.
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May 15, 2015 10:52
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Buy me one too please. Thanks. The 13 incher.
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May 15, 2015 11:55
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Started pre heating a cast iron, walked away and started reading SA. Got to this thread and remembered about that. Twenty minutes later.
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May 15, 2015 13:56
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eh it's fine
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May 15, 2015 14:17
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spankmeister posted:eh it's fine Yep, just glad it was the cast iron and not an aluminum pan - I've seen those melt to the burner.
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May 15, 2015 14:22
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Is it bad that I want to go get one of those skillets, chop the handle off, and use it full time on my grill?
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May 15, 2015 16:43
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QuarkMartial posted:Is it bad that I want to go get one of those skillets, chop the handle off, and use it full time on my grill? Just get one of the larger models that has the small handles on either side, that way you can probably get away with not having to cut anything.
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May 15, 2015 18:25
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Incidentally, if you have a problem with steak or chops curling when they cook, don't use a press, just score the fat band vertically in several places before you cook them.
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May 15, 2015 20:58
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Flash Gordon Ramsay posted:Incidentally, if you have a problem with steak or chops curling when they cook, don't use a press, just score the fat band vertically in several places before you cook them. Son of a bitch
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May 16, 2015 03:17
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Flash Gordon Ramsay posted:Incidentally, if you have a problem with steak or chops curling when they cook, don't use a press, just score the fat band vertically in several places before you cook them. 
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May 16, 2015 04:01
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Huh, I always did that last, never thought to try doing it first. Does it make that much of a difference?
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May 16, 2015 07:01
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Definitely. When the fat band shrinks due to the heat, the meat cups/curls and parts of it lose contact with the pan. You end up with uneven cooking and a poor sear (often just a spot in the center). Scoring the fat just down to the meat eliminates that and gives you a superior finished product. More evenly cooked, better crust.
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May 16, 2015 11:39
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Look what I found today, cast iron...fish? Who cares, they were in ratty shape, but a little tlc and I am going to...do, well something with them. They have to be old as all get out, the handles are cast and attached, bought them at antique store for 12 bucks.
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May 22, 2015 18:54
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Nhilist posted:Look what I found today, cast iron...fish? Who cares, they were in ratty shape, but a little tlc and I am going to...do, well something with them. They have to be old as all get out, the handles are cast and attached, bought them at antique store for 12 bucks. Those look really impractical for cooking, but are cool as gently caress. I recommend doing several rounds of seasoning over the entirety of both pieces so they have a nice shine to them, and hanging them on the wall.
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May 22, 2015 19:18
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