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Help with pan searing steaks
Topic Started: Dec 15 2011, 03:03 AM (528 Views)
jon-nyc
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Cheers
I have never cooked steak indoors. I think I remember George and others talking about pan searing them.

I will be using a NY strip steak, I think.


Directions? Advice? Any particular recipe?
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The 89th Key
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I smell a tasty "What's for Dinner" thread later!
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apple
one of the angels
pan searing is best in a pinch.. one thing you can do to greatly speed the cooking process is soak the steak in a warm gentle stock (or water) to bring it's temp to warm. you'll want to dry it completely as practical.

I don't like to use oil.. an iron skillet sprinkled with salt and preheated VERY MUCH.. flip the steak on (don't move it) the fat in the meat will allow it to be released from the pan.. at first it will stick. then flip.

It's very acceptable to 'finish' them off in the oven. you have to be familiar with how a steak feels to the touch when it is a certain doneness. There are many poke the hand and compare suggestions but they are unreliable. rare meat is soft and well done is hard.

Here is your opportunity to deglaze and make a delish sauce with some alchohol.
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George K
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Finally
What apple said.

The two most important things are to get the steak to room temp before cooking and to preheat the skillet (*must* be cast iron). I preheat the skillet in a 450 degree oven.

I follow the rule of 2's. Steak on skillet for 2 min, then flip for 2 min. (as apple says - finish in oven) Skillet into oven for 2 min, then flip for 2 min. Remove skillet from oven and let stand (covered with foil) for 2 min. I *do* put a bit of oil on the steak before putting in the oven, and I season with whatever rub I have.

With a 1 inch thick strip steak that will be medium rare to medium. If you want more well done, cook in oven longer. My wife likes hers well done, so I do about 3 1/2 min a side in the oven. Since they're well seared, they will remain juicy, even if well done.

This method also works great for pork chops.

I'm making this tonite for daughter #4 who is staying with us, recuperating from (minor) surgery. I'm going to try some blue cheese on the steaks tonite. Any suggestions on the best way to do that?
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apple
one of the angels
i'd simply just crumble a little bit.. it melts so fast. I made a sauce once by simply melting the BLEU cheese in milk.. it was actually pretty good. If you were to deglaze the pan with something awesome (my chef friend who owns a restaurant uses Missouri bourbon (this is Jack Daniel's country round here).. adds a few mushrooms and onions.. you could sprinkle the cheese in that. it's pretty flavorful.. i don't think you'd need much.

The bourbon was actually wondrously awesome. I'll have to tell you about my 2nd little trip to his restaurant. he is such a genius for a chef.
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Improviso
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HOLY CARP!!!
Over the last year, I've cooked steaks in a pan more than on the grill.

First thing I do is coat both sides of the steaks (unfrozen) with Montreal Steak Seasoning. I like more on mine than Plays does. Pat the seasoning into the meat.

Next I melt a quarter stick of butter in the pan on medium high heat. Once the butter is melted, in go the steaks. First side I do for about 4 minutes. Then flip them and cook for another 3 to 4 minutes, depending on how you like them cooked. Both Plays and I like ours medium rare.

I started doing this one night when it was cold and rainy and didn't want to cook outside. Once Plays tried it, she now asks me to cook them this way instead of on the grill. Plus the house smells great during cooking.
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Michael Scott
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apple
Dec 15 2011, 04:04 AM
rare meat is soft and well done is hard.

That's what SHE said!!!!!!!!!!!!!!
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VPG
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Pisa-Carp
What everyone else said.
Sear all sides, then put in a 400 oven for 8 or 10 minutes.
I'd like to suggest a variation you may like.
In a sealable plastic bag put a large handful of pepper seeds.
Lay it on a cutting board and crush it with a cooking mallet.
Then paint the steak with olive oil and put it in the pepper and toss, making sure it even sticks to the edges. Now start the searing.
By the way this works just as well for a thick Tuna steak. Just lower the cooking time drastically.
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Mikhailoh
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If you want trouble, find yourself a redhead
500 degree oven

cast iron skillet heated to medium high heat for about a minute - hot, not smoking. You can get it too hot, especially if you are using a little oil.

1.5" strip steak at room temp. I recommend seasoning lightly before table. I usually oil the meat, not the pan. Apple's suggestion on the salt sounds interesting but maybe not for a cast iron pan?.

2 minutes per side in pan, flip again before oven, 6 minutes in oven for medium rare. Let it rest a few minutes.
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Riley
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HOLY CARP!!!
George K
Dec 15 2011, 04:26 AM
What apple said.

The two most important things are to get the steak to room temp before cooking and to preheat the skillet (*must* be cast iron). I preheat the skillet in a 450 degree oven.

I follow the rule of 2's. Steak on skillet for 2 min, then flip for 2 min. (as apple says - finish in oven) Skillet into oven for 2 min, then flip for 2 min. Remove skillet from oven and let stand (covered with foil) for 2 min. I *do* put a bit of oil on the steak before putting in the oven, and I season with whatever rub I have.

With a 1 inch thick strip steak that will be medium rare to medium. If you want more well done, cook in oven longer. My wife likes hers well done, so I do about 3 1/2 min a side in the oven. Since they're well seared, they will remain juicy, even if well done.

This method also works great for pork chops.

I'm making this tonite for daughter #4 who is staying with us, recuperating from (minor) surgery. I'm going to try some blue cheese on the steaks tonite. Any suggestions on the best way to do that?
I've only ever cooked steaks on a grill. I'll have to try this method. I like my steaks rare, so should I follow all the steps but for less than 2 minutes, or remove a couple steps?
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Kincaid
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HOLY CARP!!!
Somehow I'm guessing a pre-heated cast iron skillet should not be used on a glass cook top.
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Mikhailoh
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If you want trouble, find yourself a redhead
Riley, just knock two minutes off the oven time for really rare, one minute for pretty rare. This goes for a 1.5" strip steak or pork chop. Thinner or thicker steaks require a little adjustment.
Edited by Mikhailoh, Dec 15 2011, 01:36 PM.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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apple
one of the angels
you have to experiment with the meat by poking and prodding.. a smallish cut in the middle will reveal the degree of doneness..
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George K
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Finally
apple
Dec 15 2011, 03:13 PM
you have to experiment with the meat by poking and prodding.. a smallish cut in the middle will reveal the degree of doneness..
I use the "OK" method to determine doneness.
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
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Horace
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HOLY CARP!!!
VPG
Dec 15 2011, 05:29 AM
What everyone else said.
Sear all sides, then put in a 400 oven for 8 or 10 minutes.
I'd like to suggest a variation you may like.
In a sealable plastic bag put a large handful of pepper seeds.
Lay it on a cutting board and crush it with a cooking mallet.
Then paint the steak with olive oil and put it in the pepper and toss, making sure it even sticks to the edges. Now start the searing.
By the way this works just as well for a thick Tuna steak. Just lower the cooking time drastically.
Has anybody else tried olive oil on their steak?

I tried it once - won't try it again. I thought the olive oil taste clashed badly with the steak.

But I see it in steak recipes pretty often.
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Steve Miller
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Bull-Carp
How would you describe steaks cooked this way compared to ones cooked in the broiler?
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George K
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Finally
Steve Miller
Dec 15 2011, 06:32 PM
How would you describe steaks cooked this way compared to ones cooked in the broiler?
Less messy.
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
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Mikhailoh
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If you want trouble, find yourself a redhead
And far more exacting. It's a very consistent, repeatable process.
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George K
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Finally
Mikhailoh
Dec 15 2011, 07:10 PM
And far more exacting. It's a very consistent, repeatable process.
Yep. I made steaks tonight. 2-2-2-2. The strip steaks were about an inch thick, and they were perfect medium rare.
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
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Horace
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HOLY CARP!!!
I'm sure everybody knows this already but just in case, a fast way to bring a steak to room temp is to seal it in a plastic bag and immerse the bag in room temp water for 30 minutes or so. Ideally both sides of the steak should be in contact with the bag, so squeeze the air out as much as possible.
As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good?
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Riley
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HOLY CARP!!!
I'm craving a steak!
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Mikhailoh
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Horace
Dec 15 2011, 07:37 PM
I'm sure everybody knows this already but just in case, a fast way to bring a steak to room temp is to seal it in a plastic bag and immerse the bag in room temp water for 30 minutes or so. Ideally both sides of the steak should be in contact with the bag, so squeeze the air out as much as possible.
That's how I defrost.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Riley
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HOLY CARP!!!
I think it's time for a late night trip to the 24 hour supermarket. I worked late tonight and just got home and haven't had dinner yet.
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VPG
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Pisa-Carp
I do prefer steaks cooked the way were talking about.
But. every once in a while I'll cook one on the george Forman grill. They get done in half the time (cook both sides at once)
It's harder to control the doneness tho.

And as far as Olive Oil, painting a steak with oil is not like
deep frying. In my case it's basiclly to hold the pepper and spices to it. Besides I always use Olive oil..........keeps wrinkle's
away.
I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK!


"People say that we're in a time when there are no heroes, they just don't know where to look."
Ronald Reagan, Inaugural, 1971

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Riley
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HOLY CARP!!!
Riley
Dec 15 2011, 08:13 PM
I think it's time for a late night trip to the 24 hour supermarket. I worked late tonight and just got home and haven't had dinner yet.
Picked up a strip loin, but I'm starving so I'm just gonna grill it.
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