Never have cooked steak in skillet.
Most common method I see is to season, sear in very hot skillet 2 minutes on each side, the put in 400 degree oven until 130 temp.
Does that sound right? Any other recommendations?
Thanks.

etexDVM said:

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Never have cooked steak in skillet.
Most common method I see is to season, sear in very hot skillet 2 minutes on each side, the put in 400 degree oven until 130 temp.
Does that sound right? Any other recommendations?
Thanks.

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Open your windows…..

Search is your friend

Go for it. It's a great way to cook a steak. Use a high smoke point oil like avocado. But it will still smoke a lot. Get the skillet super hot before you drop the steaks in.

I like to reverse sear

Smoke steaks on 225 until internal temp is 120
Then sear them in a screaming hot cast iron to desired temp (130-145)
Finish with a pad of butter on top

Dang it. Now I want steaks.

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

Boiled steak for 3 hours at 120 and seared at the end for 2 mins per side in a red hot skillet.

i love doing them this way...

We cook steaks this way a lot especially when you have some crazies who want it well done
Cook on cast iron outside then finish in oven at 350
Kosher salt for hours before in fridge
Let come to room temp and season however you like
Sear on skillet and use lots of butter plus some rosemary and thyme. Spoon melted butter over steak generously
Get a good crust then pull... put the ones that want more cooked in oven for 8 minutes
Let rest for at least 10 minutes and enjoy

Reverse sear is definitely great. Unless really thick, I start the sear around 110 tho otherwise they end up medium. Use thermapen to dial in.

I cooked some Strips just a couple nights ago. You don't need your skillet ripping hot, medium heat is fine. If you get it too hot, all that's gonna happen is smoke out your house, especially if you don't have the right oil. Let the skillet warm up, sear the steaks and flip them once, and you can throw some butter and garlic in at the very end if you want. They were great.

Skillet doesn't need to be above about 350-375, flip often every 30 seconds or so, reverse sear to within a few degrees of desired temp with a rest before going in the skillet is best. Don't fall for the "you need a raging hot skillet" line, what you need is a very dry steak so it isn't just boiling the surface, and frequent flipping to get a nice, even Maillard reaction.

I throw steaks in the oven to about 110. I then throw it on to a cast iron skillet scorching hot with about 1/2 stick of butter and i sear it ladling butter on top. It's fantastic.



This was a tenderloin I did over Christmas.

I do my backstraps this way since they are so lean. Sous vide 4 hours to 120. Fast sear to 130 (about 2 min). They are amazing. We make a red wine, butter, and shallot sauce to go with them.

No better way to cook venison. I rendered tallow out of the trimmings from a couple of briskets so I've been throwing that in the skillet instead of butter. I've also got a few jars of duck fat that also delivers delicious results.

We use only filet cuts for the cast iron treatment. The better marbled steaks don't do as well in a conventional oven finish.

Living in an apartment I have tried to perfect my skillet steak recipe. Here is as good as I have got it so far.

Dry steak off, cover in S&P, put in fridge uncovered for 24-36hours
Let it come to room temperature for 30mins prior to cooking
Heat oil in cast iron to medium high heat, til water spits in the oil
Cook 2.5mins, flip, 2.5mins, flip, 2mins
Let rest loosely tented in foil for 10mins
Slice and serve

Steak pictured is a Denver steak, really like these and have been cooking them a lot since I tried them.

A couple of tablespoons of butter in the skillet heated until brown, ribeye seasoned with garlic salt, pepper and Fiesta Uncle Chris steak seasoning about an hour before "cooking", put in skillet, count to 30, turn it over, count to 30, remove, eat........yeah I like my steaks extra rare........and eat seasoned raw beef also.....including hamburger. Been eating it since I was a yonker of about 8. Daughter does it. Youngest GD too....... sometimes I'm in a hurry and only count to 20.

Rattler12 said:

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A couple of tablespoons of butter in the skillet heated until brown, ribeye seasoned with garlic salt, pepper and Fiesta Uncle Chris steak seasoning about an hour before "cooking", put in skillet, count to 30, turn it over, count to 30, remove, eat........yeah I like my steaks extra rare........and eat seasoned raw beef also.....including hamburger. Been eating it since I was a yonker of about 8. Daughter does it. Youngest GD too....... sometimes I'm in a hurry and only count to 20.

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You're so bold. How many tapeworms do you have?

Bragging about eating raw meat is such a weird flex.

Thisguy1 said:

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Bragging about eating raw meat is such a weird flex.

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"Well, just knock its horns off, wipe its nasty ole ass and chuck it right down on a plate!"

/Pepper Lewis

Honest question: Why not use the gas grill outside to do the smoky work with the cast iron pan? Mine sure does 600 degrees…..

As someone else said you don't need a ripping hot pan to sear a steak. Medium heat in stainless will do the trick. The key is making sure the outside is dry. Medium heat also significantly reduces any smoke in your kitchen. I will say it's very hard to do this with electric. I use induction an an all clad stainless pan and it can sear all I need in about 60 seconds each side after pulling from the oven.

I think it's 2 fold:
1.) Grill doesn't get the same crust as a cast iron, if that's what you like. I do.
2.) Not everyone has a grill.

CowtownAg06 said:

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I think it's 2 fold:
1.) Grill doesn't get the same crust as a cast iron, if that's what you like. I do.
2.) Not everyone has a grill.

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I'm talking about cast iron IN the grill as opposed to an indoor oven.

Quote:

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I'm talking about cast iron IN the grill as opposed to an indoor oven.

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That's what I do.

rather be fishing said:

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Rattler12 said:

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A couple of tablespoons of butter in the skillet heated until brown, ribeye seasoned with garlic salt, pepper and Fiesta Uncle Chris steak seasoning about an hour before "cooking", put in skillet, count to 30, turn it over, count to 30, remove, eat........yeah I like my steaks extra rare........and eat seasoned raw beef also.....including hamburger. Been eating it since I was a yonker of about 8. Daughter does it. Youngest GD too....... sometimes I'm in a hurry and only count to 20.

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You're so bold. How many tapeworms do you have?

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Try it....you might like it.

MAS444 said:

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Quote:

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I'm talking about cast iron IN the grill as opposed to an indoor oven.

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That's what I do.

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Me too. I like to get it roaring hot and move it out to the grill. I don't think the grill gets the skillet hot enough even on high.

I also started putting the cast iron over the heat on the pellet grill and turning it up to 500. That thing is a freaking blow torch at that temp.

etexDVM said:

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Never have cooked steak in skillet.
Most common method I see is to season, sear in very hot skillet 2 minutes on each side, top with a healthy dollip of real butter, the put in 400 degree oven until 130 temp.
Does that sound right? Any other recommendations?
Thanks.

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FIFY

You can pretty much go on time though, I've foundt hat for a 1" thick steak, 1:30 on each side then 4 mins @ 400 comes out exactly how it should.

B-1 83 said:

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Honest question: Why not use the gas grill outside to do the smoky work with the cast iron pan? Mine sure does 600 degrees…..

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It's easier to do inside, and honestly I don't have a problem with this huge amoutn of smoke everybody talks about. Some when I open the oven to take it out to rest, but not an excessive amount.

cheeky said:

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We use only filet cuts for the cast iron treatment. The better marbled steaks don't do as well in a conventional oven finish.

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Yeah....going to need to hear your theory on this one.

HUEY04 said:

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Skillet doesn't need to be above about 350-375, flip often every 30 seconds or so, reverse sear to within a few degrees of desired temp with a rest before going in the skillet is best. Don't fall for the "you need a raging hot skillet" line, what you need is a very dry steak so it isn't just boiling the surface, and frequent flipping to get a nice, even Maillard reaction.

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Disagree, but to each his own.

HOT skillet
Oil just starting to release smoke (avacodo or grape seed)
Dry steak, seasoned to however you like it, placed in the skillet
1:30, flip and another 1:30 (for a 1" steak)
Dollip of butter (and thyme or rosemary if you want), into a pre-heated 400 degree oven for 4 mins
Pull out of oven, remove from CI pan and rest covered for 10 mins

Perfect, every single time. Good Pittsburgh style with a wonderful crust and sear on the outside, perfect rare/med rare inside.

Pittsburgh style?

Not familiar with that term.

cheeky said:

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We use only filet cuts for the cast iron treatment. The better marbled steaks don't do as well in a conventional oven finish.

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Rattler12 said:

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rather be fishing said:

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Rattler12 said:

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A couple of tablespoons of butter in the skillet heated until brown, ribeye seasoned with garlic salt, pepper and Fiesta Uncle Chris steak seasoning about an hour before "cooking", put in skillet, count to 30, turn it over, count to 30, remove, eat........yeah I like my steaks extra rare........and eat seasoned raw beef also.....including hamburger. Been eating it since I was a yonker of about 8. Daughter does it. Youngest GD too....... sometimes I'm in a hurry and only count to 20.

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You're so bold. How many tapeworms do you have?

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Try it....you might like it.

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I have. I'm not a fan of raw marbling in the middle of a steak. But if you like it, keep doing it.