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post #31 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

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Not a serious cook, but I am down on the two-burner tip.
Dock Six Chronicles: Two-Burner Tastiness: The Recipes
Damn - though I was hungry earlier! Thanks, some good ideas there.
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post #32 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

:Where are the moderators when you need them?

WTF does this have to do with SAILING??????????????????????????????????????
or boats for that matter?

I know....party pooper!
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post #33 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

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:Where are the moderators when you need them?

WTF does this have to do with SAILING??????????????????????????????????????
or boats for that matter?

I know....party pooper!
Everything always tastes better after a day on the water.
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post #34 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Well BillyRuffn A starved crew is a unhappy crew, why not feed them well? So I think its relevant

One more ? is needed BTW, I think the norm is at least 40. LOL
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post #35 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

I too like to cook mine on a cast iron ribbed pan. My opinion, the best cut of meat is the ribeye. Tender, but not mushy like a tenderloin/filet mignon.

The secret to the perfect steak is:
1) high heat (although cast iron you should turn down to medium after the steaks go on because it keeps getting hotter).
2) dry your steaks with a cloth or paper towel or they will boil in their juices
3) rub lightly with olive or canola oil
4) season before grilling. It's a great debate, but I think light salt is okay
5) let steaks sit for five minutes to redistribute juices inside
6) I prefer dry spices to marinades, but if you use a marinade, you still need to dry it first
7) steaks typically take the least amount of time. It should be the last part of the meal that you cook.
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post #36 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

If Denise wants to talk about steaks, let the lady talk about steaks! She obviously is talking about the proper way to cook on a reach.
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post #37 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Interestingly enough, I've been using many similar recipes for venison steaks for the past 50 years. When I was very young, 20s, I moved to Spokane, Washington, which I consider one of the most beautiful cities in the nation. We pretty much lived on wild game, venison, elk, moose, antelope, pheasant, quail, grouse and waterfowl. All of the big game animals have very little fat, and what little fat they did have is very tallowy, not fit to eat, so it's trimmed from the meat.

The steaks, most of which are cut about an inch thick, were never defrosted prior to cooking. A couple strips of bacon were fried in a 12-inch cast iron skillet, thus providing a bit of flavor and fat for searing the steaks. The steaks were seared with high heat on both sides, seasonings added, a couple pats of butter on each steak, then the pan was covered with a metal lid, and the fire turned off. After about 10 minutes the steaks were cooked thoroughly, the flavor was incredible, and you could cut the steaks with a fork. Now, I don't believe this method would work on a very thick steak, but to be honest, I haven't tried it.

Great thread,

Gary
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post #38 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

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Originally Posted by deniseO30 View Post
Got steak? Got a cast iron pan? Try it!
It's been a while since I ate a good steak. Lately, I've been eating a lot more fish and chicken. I just happen to have a cast iron pan that I bought for trying a blueberry cobbler, just haven't tried that yet. Looks like I might give this pan seared steak a try.

Thanks.
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post #39 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Different cuts f meat serve different purposes.

All these can be grilled/ skillet seared.

Good tenderloin is not livery ( mushy) but often needs an accompanying sauce
Strip Stil tender with good marbling, outside at cap for flavor
Rib eye more fat
Sirloin a litte tougher
Tri tip great taste
Skirt slicing correctly important

A porterhouse is caled the " king of steak" for a reason. Part filet and part NY strip. At the other end its caled a T Bone with less filet.

Any good steak can be ruined or accentuated with proper cooking methods.

I like dry rubs also and save m,arinades fr tougher cuts of meat. Top round, bottom round , etc



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Originally Posted by dvuyxx View Post
I too like to cook mine on a cast iron ribbed pan. My opinion, the best cut of meat is the ribeye. Tender, but not mushy like a tenderloin/filet mignon.

The secret to the perfect steak is:
1) high heat (although cast iron you should turn down to medium after the steaks go on because it keeps getting hotter).
2) dry your steaks with a cloth or paper towel or they will boil in their juices
3) rub lightly with olive or canola oil
4) season before grilling. It's a great debate, but I think light salt is okay
5) let steaks sit for five minutes to redistribute juices inside
6) I prefer dry spices to marinades, but if you use a marinade, you still need to dry it first
7) steaks typically take the least amount of time. It should be the last part of the meal that you cook.
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post #40 of 74 Old 05-16-2013 Thread Starter
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Re: Steak, OMG! pan seared!

Billy, I'm going to put the drippings from all these steaks in your diesel tank! LOL
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