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Joined: Tue January 01, 2013 2:04 pm Posts: 37156 Location: September 2020 Poster of the Month
wease wrote:
LoathedVermin72 wrote:
I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.
Here's what I do:
Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:
I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.
Here's what I do:
Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Wease, I think you're getting your pan too hot for your butter. It's good for a sear, or as you stated, an oil (I'd avoid olive oil) and you could even add butter at the end of your oil cook for a quick coating of flavor. But I'm team chud on this one...
LV, I'll here's an alternate simple recipe that I'd bet my cooking rep on:
1. Get a cast iron pan
2. Pick a fresh cut of hanger steak, flat-iron steak, or flank steak. Look for one with good marbling -- the distribution of the fat throughout the cut should look relatively even.
3. Get some butter, salt, pepper, and a couple sprigs of fresh rosemary.
4. Get your cast iron pan heated to about a 6.5 on the dial for your burner. Wait for it to heat up.
5. While the pan is heating, pat your steaks very dry with paper towels. Once dry, season both sides liberally with salt and fresh-cracked pepper.
6. Once your pan's hot, add the butter, the steaks, and the rosemary sprigs to the pan. Let the steaks cook for five mins, while you continually spread the herb-butter mixture over the top. RESIST THE URGE TO MOVE THE STEAKS WHILE THEY COOK. After five mins, flip them for another four mins. Continue basting.
7. Pull the steaks off the pan, set them on a cutting board or plate. Build a little tinfoil tent over them (not actually touching the steaks) that will allow them to cool for ten mins, but leave the tent open a little bit to provide some circulation (this will take steam out).
8. After they've cooled for ten mins, slice cross-wise and serve.
Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
It's good for any meat you want to sear. If you don't remove the excess moisture, it just creates steam which prevents good browning to the flesh. Read a little about the Maillard reaction: https://en.wikipedia.org/wiki/Maillard_reaction
Joined: Sat January 05, 2013 1:57 pm Posts: 32433 Location: Where everybody knows your name
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:
I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.
Here's what I do:
Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Hmmm. How hot do you get your pan? My butter always ended up burning.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Joined: Tue January 01, 2013 2:04 pm Posts: 37156 Location: September 2020 Poster of the Month
wease wrote:
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:
I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.
Here's what I do:
Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Hmmm. How hot do you get your pan? My butter always ended up burning.
I melt it on a high heat. Once the butter is all melted and bubbling, but hasn't burnt yet, I throw the steaks on.
Joined: Sat January 05, 2013 1:57 pm Posts: 32433 Location: Where everybody knows your name
tragabigzanda wrote:
cutuphalfdead wrote:
wease wrote:
LoathedVermin72 wrote:
I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.
To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.
Here's what I do:
Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.
I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.
Wease, I think you're getting your pan too hot for your butter. It's good for a sear, or as you stated, an oil (I'd avoid olive oil) and you could even add butter at the end of your oil cook for a quick coating of flavor. But I'm team chud on this one...
5. While the pan is heating, pat your steaks very dry with paper towels. Once dry, season both sides liberally with salt and fresh-cracked pepper.
This is a SUPER important step. Good catch Trag.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
Get a second pan (doesn't have to be cast-iron). Set that one to much lower, maybe about a 4-5 on your dial. Prepare your wife's steak as instructed above, then when it's done, move it over to the lower pan (add more butter first) and hold it there while you then cook your own steak. Let me know how this works out.
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Wease, I think you're getting your pan too hot for your butter. It's good for a sear, or as you stated, an oil (I'd avoid olive oil) and you could even add butter at the end of your oil cook for a quick coating of flavor. But I'm team chud on this one...