My pit is on north side of house. Was thinking of doing steak in cast iron then finish in oven. Any advise. How long do you put in oven and at what temp. I know google will give me the answer, but I figured some of you guys have better info.

Sear in the skillet for 1:30 per side, top with a dollip of butter and put in the oven at 400 for 4 mins.

This is for a 1" to 1.5" thick cut.

Depends on the thickness. I do filets this way exclusively. Heat oven to 420, heat skillet to just smoking. Add a splash of olive oil. Sear 1st side 1 minute, flip for 45 seconds and move to oven for 6-8 minutes. Turns out great every time.

Eta my filets are generally 1.5" to 2"

My steaks are 1.5". So that sounds great

Pan seared steak with a great crust is the only way to go.

Reverse sear. Low temp oven first and then finish on cast iron. If thick enough.

Do a reverse sear. Cook in oven at 225 or less until your desired fineness. Then sear in cast iron with butter. Best way to cook steak

Colt98 said:

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My pit is on north side of house. Was thinking of doing steak in cast iron then finish in oven. Any advise. How long do you put in oven and at what temp. I know google will give me the answer, but I figured some of you guys have better info.

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What does your Pit have to do with anything? Steak on cast iron is the only way to go. I sear on side 1 for about 90 seconds on a ripping hot pan then flip and straight into a 450 oven for about 3-4 mins for a 1.5" Strip.

If you have a pizza stone put it in the oven before preheat. Preheat your oven as high as it will go, 500-550 for most ovens. Once oven is fully heated, heat your skillet on high until smoking. Add a couple spoonfuls of beef tallow, or vegetable oil if you are a heathen, and cook for 60 seconds. Move your steak to the oven, do not flip yet, for 2.5 minutes. After 3 minutes flip and cook for 3 more minutes. Take out and transfer to a warm plate. Let rest.

It will be perfectly medium rare every time for a 1 1/2- 1 3/4 inch steak. 2 inch and over adjust your cooking time up a bit for added thickness. Adjustment will vary depending on type of steak, a 3 inch filet will cook up just fine with 7-8 minutes in the oven, a 2.5 inch ribeye will take a few more minutes and might require less sear time to avoid overcooking the outside.

This guy reminded me of a less funny Sam Kinnison.

Here's a good thread on the topic.

https://texags.com/forums/34/topics/1013120

How long in the oven for reverse sear for medium? Kids and wife like it cooked that way.

Some of the best chefs think steak from cast iron is the best.

Cast Iron skillet very hot.

Good meat. Ribeye or NY Strip preferred

Garlic gloves - still in skin one good smash with your palm. Use as much or little as you like.

Fresh Rosemary or Thyme or both

2 to 4 tablespoons of butter.

Drop room temperature steaks into pan and sear for 1.5 minutes.

Flip and toss in butter, garlic and herbs

After about 1.5 minutes reduce heat slightly to not burn the butter and tilt the pan and spoon the butter over the steak. Set pan down. Wait a few seconds and do it again. Do this for a few minutes on each side and and the meat never goes in the oven.

Salt and fresh cracked pepper.

Excellent way to cook steak unless you're a weirdo and like your meat grey in the middle.

I'm going to try the reverse sear mentioned above for the two in my family that like meat well done.

Three of us like to hear the cow moo when stuck with a fork.

This is my plan for valentines dinner. Cooking steak on cast iron, carrots and potatoes with mushrooms on top. Can't wait for dinner.

I like mine medium rare to rare and the reverse sear method is great for that.

Place cast iron skillet in oven and heat to 500 degrees. Remove skillet and place on the range over high heat. Coat steak lightly with oil, salt/pepper.

Put steak on hot skillet for 30 seconds, turn over, and repeat on other side. Then put the pan straight into the oven for 2 minutes. Flip and cook other side for 2 minutes. (This is for medium-rare steak, if you prefer medium add a minute to both oven turns).

Remove steak, cover and rest for 2 minutes.

Fightin TX Aggie said:

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Some of the best chefs think steak from cast iron is the best.

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Cat on the island made me throw up in my mouth, couldn't watch anymore

Guys. Simple like tricks will make you some much better:

1. Use Ghee (clarified butter. Don't use butter or margarine. It will brown way too fast
2. Never ever use EVOO. Its for making dressings. It will scorch and taste bad. You need something with high smoke temp. Avocado oil is your best.
3. I prefer reverse sear over sear first. That way you can go straight from skillet to plate. You can prepare steaks for several people and have them all come off at the same time by staggering their start time.
3. Don't put weird steak (eg. Montreal or Nolan Ryan) seasoning on it. Salt/pepper/garlic powder in equal amounts is all you need.

Ok, what am I doing wrong? Every time Ive tried to sear a steak in the cast iron skillet, I fill the kitchen with smoke.

Wrong kind of oil maybe ?

RC_57 said:

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Ok, what am I doing wrong? Every time Ive tried to sear a steak in the cast iron skillet, I fill the kitchen with smoke.

Wrong kind of oil maybe ?

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Avocado or grapeseed oils are best due their higher smoke points.

That's what I was going to ask. We don't have a vent a hood and don't want to smoke up the whole house

Doesn't matter what kind of oil you use. I mean, yes, you need to use a higher smoke point oil or it will be even worse. But the fat in steak has a lower smoke point. So you will smoke out the kitchen if you cook your steak this way. But it's 100% worth it.

If you don't have a good oven vent, or even if you do, you can open doors/windows and set up fans to help.

Here's my method for ribeye and strip steak. Put the pan in my grill when cold, crank it to high, and preheat for 15 minutes with the lid closed. Season the steak to your liking. Put the steak in the pan and close the lid, cook for 2.5 - 3 minutes depending on thickness, flip and repeat. Let the steak rest for 10 minutes, perfect medium rare each time. This way the steak roasts while it sears, never have to move the pan, it's easily the best method I've found for cooking steak at home.

I air dry the steak in the fridge for 24 hours prior to cooking with some salt to draw out the surface moisture, helps get the best possible sear.

Feels like 9. Grill on the north side of the house. Wintery mix coming in.

We are grilling boys.

(No vent hood and was told not to smoke up the house)

Just got done grilling at 16 feels like 1 on the north side of my house as well. Suck it up *****es

Marauder Blue 6 said:

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RC_57 said:

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Ok, what am I doing wrong? Every time Ive tried to sear a steak in the cast iron skillet, I fill the kitchen with smoke.

Wrong kind of oil maybe ?

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Avocado or grapeseed oils are best due their higher smoke points.

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Where do you find good avocado oil? I've been reluctant to buy it after reading that 95% of it sold in the US is either rancid or isn't avocado oil.

Oven

Marking

I've done this.........one time. Great steak. My smoke alarms still haven't recovered.

Marauder Blue 6 said:

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RC_57 said:

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Ok, what am I doing wrong? Every time Ive tried to sear a steak in the cast iron skillet, I fill the kitchen with smoke.

Wrong kind of oil maybe ?

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Avocado or grapeseed oils are best due their higher smoke points.

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It's still possible to overheat it. Obviously it's getting too hot.

Fiesta

I cook in cast iron in the grill w/ butter. Love it.

Mas89 said:

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Oven

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Congrats? How did your oven cooked...uh...cock and balls taste?