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So I have a steak problem, sort of. I tried cooking some steaks (two) in my cast iron skillet tonight. First time trying a skillet. Used a little vegetable oil, salt, pepper, and let my skillet get nice and hot. The moment I put the steaks on, it smoked up to insane levels. I'm talking plumes of smoke that filled our house. I handled it well, and the steaks turned out fine, but what could I do to prevent this? I used vegetable oil as I thought it had a higher smoke point than olive oil and butter. The steaks were a little lean, so they needed more than their own fat to cook in. What'd I do wrong?
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May 10, 2014 05:21
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| # ¿ May 15, 2024 23:35 |
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I'm renting, so adding a new fan isn't an option. I'll just stick to a lower temperature (or grilling) then. I just do not want to deal with that much smoke at all. Glad to know that I didn't do anything wrong, though! 
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May 11, 2014 03:21
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What temp should I pull the steaks to have them coast up to medium rare? Also, I've got leftover bacon fat I'd like to use in place of oil. Good idea or bad idea? What's the smoke point? We are frozen in here, so I'm thinking of trying the reverse sear method to cut down on smoke since I can't air the house out.
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Feb 18, 2015 00:34
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Pulled at 122 and ended up rare, and there's nothing wrong with that. Ended up being tasty as hell. Reverse sear did the trick, too. I didn't have the pan hot enough to get a good crust though. Something to fix for next time.
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Feb 18, 2015 04:47
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