schmellba99 said:

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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.

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Takes too long to cook the fat if you like it on the rare side and a nice, thick ribeye. I guess a thin ribeye would be fine. If you don't cook the fat, what's the point in buying that type of steak? To each his own.

If the oil is starting to smoke it's way too hot, it may work out but you risk going beyond a good crust to charred and/or or burnt oil. I've tried it every which way and get much more consistently perfect results when keeping thr pan not much over 350 and flipping more.
Otherwise, the sear time, oven, etc I agree with and that will work fine also, I just prefer the reverse sear for consistency.

Rattler12 said:

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, 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

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Line from outdoor musical drama TEXAS! Character named "Uncle Henry" is asked how he wanted his steak.

"Just wound him and run him by the fire."


And I don't recall where I heard it, but my go-to line for an overly rare steak:

"I think a good vet could have saved him."

trip98 said:

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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

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When someone says they want their steak well done, the proper response is "You're hamburger will be ready with soon".

Trump biggest offense prior to 2020 was saying he liked his steaks will done with catsup. He should have been impeached for that alone.

HUEY04 said:

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If the oil is starting to smoke it's way too hot, it may work out but you risk going beyond a good crust to charred and/or or burnt oil. I've tried it every which way and get much more consistently perfect results when keeping thr pan not much over 350 and flipping more.
Otherwise, the sear time, oven, etc I agree with and that will work fine also, I just prefer the reverse sear for consistency.

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I've never had an issue with it, it works just fine.

Lots of different ways to do it I guess.

cheeky said:

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schmellba99 said:

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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.

---

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

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Takes too long to cook the fat if you like it on the rare side and a nice, thick ribeye. I guess a thin ribeye would be fine. If you don't cook the fat, what's the point in buying that type of steak? To each his own.

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If you are eating it rare....you aren't cooking the fat outside of the very outer portions. Point of a ribeye is that you don't have to cook the fat all the way for it to still be tender and have a lot of great flavor.

Thin ribeyes don't even make it in the oven, that's not worth the time because by the time you get a good sear on them, it's already time to remove them from the heat as it is. A good thick ribeye benefits from finishing in the oven immensely.

schmellba99 said:

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cheeky said:

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schmellba99 said:

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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.

---

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

---

Takes too long to cook the fat if you like it on the rare side and a nice, thick ribeye. I guess a thin ribeye would be fine. If you don't cook the fat, what's the point in buying that type of steak? To each his own.

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If you are eating it rare....you aren't cooking the fat outside of the very outer portions. Point of a ribeye is that you don't have to cook the fat all the way for it to still be tender and have a lot of great flavor.

Thin ribeyes don't even make it in the oven, that's not worth the time because by the time you get a good sear on them, it's already time to remove them from the heat as it is. A good thick ribeye benefits from finishing in the oven immensely.

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Better on the grill at higher temps. Argue if you wish but you will not change my mind.

Reverse sear it and you can have rendered fat and a rare steak.

Into a 550 deg oven

I have a Weber Summit grill with the searing section. I threw the cast iron on top of the searing section, but I did not feel like it got as hot as when I put it on my stove top, but maybe that's just my setup.

RightWingConspirator said:

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I have a Weber Summit grill with the searing section. I threw the cast iron on top of the searing section, but I did not feel like it got as hot as when I put it on my stove top, but maybe that's just my setup.

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Now my curiosity is up…….my Weber Spirit will hit over 600. I figure if I put that pan in there for 30 minutes of so, that should do the trick before chunking the steaks on.

Ducks4brkfast said:

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Into a 550 deg oven

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Too much well done on the edges. Lower your oven temp to about 250 and let it come up slower

It probably will. My Summit will get close to 700 degrees, but perhaps I did not throw it on long enough, or the pan was straddling the sear station to the point that only the middle was getting super hot. When I throw it on the stove top, the burner is sized right to where the entire pan gets super hot. I'd give it a try on your grill. In theory it should work, but my experience leads me to just want to use the stove top with the fan on.

This is my steak/time/money hack:

1. Sam's Club or grocery - find marked down meat about to expire
2. First thing at home separate and vacuum seal individual steaks
3. Freeze 'til you want to eat them.
4. When I know I'll want a few steaks later that week, sous vide several steaks at 130 degrees. No need to thaw with sous vide.
5. When done - refrigerate what I don't eat still sealed n the bag.
6. Come home from work, hot skillet sear for 1 min per side and edges.

Steak the way I like it whenever I want, no matter the thickness < 5 minutes.