I’ve been wanting to try my hand at cooking a pan fried steak and it’ll be my first time cooking a steak in my life. I’ve heard there’s good pans I can use, both cast iron and not but I just need help. Any help would be greatly appreciated!
by PhoenixFlames1992
20 Comments
You’re in your 30’s and never cooked a steak in your life?
Yes
Yes. Also people will tell you get it hot as possible, that’s not true. I like mine to be at 450-500 degrees, and that’s only like a 6 on my electric stovetop.
Don’t over think it bro, if the pan is SMOKING hot, then you good to grill! Don’t listen to hate, never too old to learn to cook. Gd luck
Agreed weird
I hate electric stoves
If your using cast iron Just be mindful of how much you slide the pan around and don’t set it down too hard, I use mine on a glass top all the time.
I have a glass top stove and use my cast iron pan on it for steak. Im just careful putting it on the stove top.
You are good to go!!👍
I have that stove too! I cooked a flat iron and a top sirloin on that, and they both came out great. On a regular, copper bottom skillet. I really preferred the flat iron cut, tho.
Yes, I’ve done it on mine. Got to talk to a nice guy in our local fire dept because it got so hot it exceeded the smoke point of my oil and set off the smoke detector. Good sear though!! 😁
So if this is your first steak. Go ahead and do yourself a favor and reverse sear it. It “seems” more complicated but it’s much easier and far less likely you ruin your steak.
Throw the steak in the oven on your cast iron at 250. Let it bake until it’s ~10-15° from your desired temp. Pull it out, set it on a cutting board with some foil over it. Set the cast iron on your stove top (you can for sure use cast iron on electric) carefully wipe out the excess grease with a paper towel. Doesn’t need to be dry just don’t want a fuck ton in there. Turn the heat up to probably a 7, most electric stoves get hot as fuck and you don’t need it THAT hot. After 2 min or so the pan should be plenty hot. Throw in a little high smoke point oil like avocado oil and then set your steak in to sear it. Do :30-1 minute and then flip it for the another :30-1 depending on how much sear you got on the first side. If you really wanna make a bad ass steak when you flip it, throw 2 table spoons of butter, a clove or two of garlic, and a sprig of thyme. Turn the heat up a little more, tilt the pan towards you and use a spoon to baste the steak with the melted butter. If you do this do your :30-1min sear. Flip and immediately throw the butter, garlic, thyme in. You can baste in the butter while the other side sears for 1-2min depending on how much the pan cools for the butter and being tilted off the burner some. Rest on the cutting board with the tin foil from earlier over top for 8-10 min, cut and enjoy your steak that will ruin ever having one at a restaurant again.
Edit: I say it’s easier because if you just cook it in a cast iron on the stove top chances are you either burn the ever living shit out of the outside trying to get it up to temp or you under cook the inside trying not to burn the outside and you have a super raw steak. The thicker the steak the worse this problem is.
It adds an extra step but I sous vide and sear in a cast iron on a stove almost exactly like this one. Steaks and pork chops turns out perfectly.
yes
Yes, anyone who says no is talkin out their ass.
I’ve got a stove/oven like this and I reverse sear a steak every week for Steak and Whiskey Wednesday in a cast iron skillet. Works just fine.
When was this filthy stove cleaned?
If hot = yes.
If this is an induction stove, I would be careful using a cast iron pan on it. You need to slowly heat and monitor its temperature; otherwise, in some cases, it might crack and break in half. Try googling ‘cast iron induction crack’ for more information.
Glass ceramic….I switched to induction. Very very efficient.
Ab-so-fuggin-looooooooooootley 😎😁 that’s the only way I do my steaks (with a generous scoop of grass fed ghee) you’ll learn it…. You’ll master it…. They’ll love you for it 🔥👊🤘👍