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searing steaks in cast iron pans

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popmartin Apr 5, 2012 05:10 PM

best way to cook steaks on cast iron pans

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  1. Chemicalkinetics RE: popmartin Apr 5, 2012 05:24 PM

    Is this a question or a statement? Just wondering.

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      nosh RE: popmartin Apr 5, 2012 05:31 PM

      Season steaks with salt, garlic salt, and a great deal of freshly ground pepper. Preheat oven to 350. Heat cast iron skillet very hot, then place steak in skillet. Cook on very high heat for 3-4 minutes, depending on thickness of steak. Turn over -- a very nice crust should have formed. Heat on second side for 1 minute. Then take pan and place on lower rack of oven and turn heat up to 450. Wait 5-8 minutes, depending on thickness.. Steak should now be a good medium-rare.

      1. SanityRemoved RE: popmartin Apr 6, 2012 01:07 PM

        I've found there is an inverse relationship between doneness and heat of the pan. Remember that you are searing the steak, the faster it sears the faster you can flip it over. So the rarer you want the steak the hotter the pan should be.

        Some people prefer to use separate cast iron pans for the very hot tasks as it can destroy the seasoning, not the pan, just the seasoning.

        If you don't have a good exhaust system then open the windows before you begin cooking.

        6 Replies
        1. re: SanityRemoved
          Chemicalkinetics RE: SanityRemoved Apr 6, 2012 01:35 PM

          " So the rarer you want the steak the hotter the pan should be."

          I agree.

          1. re: Chemicalkinetics
            MikeB3542 RE: Chemicalkinetics Apr 6, 2012 03:11 PM

            A good approach is to get the pan smoking hot in the oven, turn the oven OFF, get a good sear on both sides on the stovetop, then return the steak in the pan to the warm oven until you get the desired level of doneness. Works especially well with a grill pan.

            1. re: MikeB3542
              s
              seattle_lee RE: MikeB3542 Apr 6, 2012 05:59 PM

              Seconded. Another option is to finish the seared steak out over charcoal. I know this seems wrong, but it works really well.

              1. re: seattle_lee
                petek RE: seattle_lee Apr 6, 2012 06:51 PM

                This

                http://www.esquire.com/blogs/food-for...

                1. re: petek
                  SanityRemoved RE: petek Apr 6, 2012 07:36 PM

                  Interesting but not so sure I agree with the plenty of oil part.

                  1. re: SanityRemoved
                    petek RE: SanityRemoved Apr 6, 2012 07:41 PM

                    The guy's a rocket scientist..why would he lie to us?? :D

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