food STEAK!!

Lodge still makes a cast iron deep skillet with the grill inside. I have a few older ones and I'm a CI user/collector. CI is by far the best way to sear and cook a good steak like a ribeye, new york or filet. What I do is heat my over to 550* and place my skillet in the oven for 15 minutes. Steaks must be at room temperature before cooking. Season your steaks to your liking. I use fresh coarse ground cracked pepper and Mediterranean sea salt ground coarse as well. I use allot of pepper on my steaks and let it sit on them for a couple of hours before cooking. I have my stove top on the highest setting and take my CI skillet out of the oven and put my steaks in them. 3 minutes per side and then I pat them with butter and place them in the oven at 550* for another 5-6 minutes and you have a perfect med rare steak just as good as Mortons or Ruth Chris. Once they are taken out of the oven place them in a pan and cover with foil for 5-10 minutes before serving.  I talked with s Mortons chef and this what he recommended for home cooking a nice steak. This is the only way I make my ribeyes now.
 
The best steaks I made were when my grill was burning crazy hot like 800F.  (Something was wrong with it and it only lasted a summer that way before it was done.)  I could sear the crap out of it and have it perfectly rare inside in about two minutes.  SR I have definitely heard of that method being the go to for many restaurants, and it is basically how I do mine at home also.
 
I've always said you make the best steaks, and fish n chips. This has not changed.
 
JayT said:
The best steaks I made were when my grill was burning crazy hot like 800F.  (Something was wrong with it and it only lasted a summer that way before it was done.)  I could sear the crap out of it and have it perfectly rare inside in about two minutes.  SR I have definitely heard of that method being the go to for many restaurants, and it is basically how I do mine at home also.
Click to expand...
Indeed. I think this summer I'm going to purchase a komado ceramic grill so that I can slow cook for hours on end at 200* or at 800-1000* for steaks and pizza. 
 
Alright I gotta get in on this beefy goodness!  I personally enjoy nothing more than cow!!!!  The store was out of Ribeyes yesterday so I decided to try a Chuckeye.  Man,  I am sooooooo glad I did.  These taste nearly identical at about 1/3 the price.  Can't beat that with a stick.  These things just melted in my mouth.  
 

 
Baked beans,  corn,  and baked potato dusted with smoked Chocolate Scorpion powder!  Washed down with a Red Stripe of course.

 
Buzz said:
14089227051_bc8302af66_h.jpg

 
14089225201_8c9f40edb7_h.jpg
Click to expand...
 
BACON-WRAPPED ONION RINGS!!!!!!!  You Sir, are a genius!  Tonight I am making this.  With my Angus rib-eyes!  Oh lawdy, Friday just got better!
 
I have a Cast Iron plate for my grill.  Its a standard Gas grill but one side has a cast Iron plate instead of the wire rack, grill is old as dirt but I love the the CI side.  I am worried if I buy a new grill the CI plate wont fit new grill. 
 
Its my steak searing station!  
 
You must log in or register to reply here.
Back
Top