Steak, OMG! pan seared! - Page 8 - SailNet Community
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post #71 of 74 Old 05-20-2013
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Re: Steak, OMG! pan seared!

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Originally Posted by Cruisingdad View Post
What tha!!!???

Thats a ban-able offense. You are on very thin ice, shawn. Very thin!!
He's not telling you though he just bought a brand spanking new grill. Word has it he cooked dinner on it Saturday night vs the skillet as we smelled dinner wafting down the dock from his boat

I prefer the grill with rocks to a skillet and heating up the boat in 90 degree heat. Takes skill to cook many things on the grill without messing them up.

Dave


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post #72 of 74 Old 05-20-2013
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Re: Steak, OMG! pan seared!

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Originally Posted by chef2sail View Post
He's not telling you though he just bought a brand spanking new grill. Word has it he cooked dinner on it Saturday night vs the skillet as we smelled dinner wafting down the dock from his boat

I prefer the grill with rocks to a skillet and heating up the boat in 90 degree heat. Takes skill to cook many things on the grill without messing them up.

Dave
Me too, though I have a cast iron skillet that has a few uses I would not trust to anything else. One of them is blackening fish. I get that thing as hot as possible and sear the fish about 2 mins and it rocks. Other pans would not do well with that kind of heat. A well cared for cast iron skillet is the best skillet of anything in my opinion. Most people just dont know how or care to keep them properly seasoned. A well seasoned cast iron skillet will fry eggs or anything without sticking and manages it heats on all sides (versus just the bottom like many cheap stainless or nonstick skillets). Anyways, my opinons but you and shawn are the experts.

To cook a steak on the grill and get it as juicy as a pan seared, the trick is to get your grill really hot. Then sear both sides of the steak. It seals the meat. THEN, drop the temp down to where you want to cook your meat based upon internal temps.

This is easiest done on a grill with two burners (or more). Also, many grills on boats (and at houses) either cannot get hot enough or low enough. I use my upper rack on my grill extensively for cooking, and the bottom for searing. With the wind blowing it is always a bit of a challenge, but that is the fun of it.

I almost sound like I know what I am talking about. I don't. I just have fun with it and have learned a few tricks along the way.

Brian

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post #73 of 74 Old 05-20-2013 Thread Starter
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Re: Steak, OMG! pan seared!

Brian I want to say I like what you say but I have to say via text since the "like" button is missing!
"Like"

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post #74 of 74 Old 05-20-2013
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Re: Steak, OMG! pan seared!

Well, I'm now a convert to compound butter. Need to keep an eye out for Truffle oil though.
I followed this recipe for Filet Mignon: http://www.food.com/recipe/restauran...-mignon-487364
which actually gives you a simple recipe for a compound butter.
The wife was duly impressed! Got the fillet o'beef on sale for 6.99/# too! Cheapskates delight!

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