A cast iron frying pan is key to cooking the best steak you'll ever taste.
Juicy and tender, your family will thank you for a delicious meal.
What I was told by the owner/chef at a family owned club, steak house many years ago, (The Oregon Club) was to freeze the steak, good and solid.
Get your cast iron pan hot and sprinkle with kosher salt (you can use sea salt too). No oil, or anything else.
Then, put the steak in the pan, a timer on for eight minutes (could be more if you have really thick steaks). Let it sear completely. The house might seem smoky for awhile, but if you have an exhaust fan on your stovetop, put it on. You can also open the door to ajar a bit. It doesn't last long, because you will turn the heat down.
Then, turn the steak over and your heat down. This might take some practice until you get used to it, but could be medium low or even low. Set timer for twenty minutes. I use short cuts or NY strip steaks, not sure what cuts are called in other parts of the country.
Keep watching it, as it takes some getting to know. I've done this for about 30+ years now and the steaks come out evenly cooked and tender. The juices are contained inside and just explode. This is for medium rare, so you can adjust accordingly, but steaks are even all the way through and from end to end. There's nothing better. Hope this helps.
Great with tossed salad and rice pilaf, wine or beverage of your choice.
Juicy and tender, your family will thank you for a delicious meal.
What I was told by the owner/chef at a family owned club, steak house many years ago, (The Oregon Club) was to freeze the steak, good and solid.
Get your cast iron pan hot and sprinkle with kosher salt (you can use sea salt too). No oil, or anything else.
Then, put the steak in the pan, a timer on for eight minutes (could be more if you have really thick steaks). Let it sear completely. The house might seem smoky for awhile, but if you have an exhaust fan on your stovetop, put it on. You can also open the door to ajar a bit. It doesn't last long, because you will turn the heat down.
Then, turn the steak over and your heat down. This might take some practice until you get used to it, but could be medium low or even low. Set timer for twenty minutes. I use short cuts or NY strip steaks, not sure what cuts are called in other parts of the country.
Keep watching it, as it takes some getting to know. I've done this for about 30+ years now and the steaks come out evenly cooked and tender. The juices are contained inside and just explode. This is for medium rare, so you can adjust accordingly, but steaks are even all the way through and from end to end. There's nothing better. Hope this helps.
Great with tossed salad and rice pilaf, wine or beverage of your choice.
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