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Go Back   SailNet Community > General Interest > General Discussion (sailing related) > Steak, OMG! pan seared!
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Thread: Steak, OMG! pan seared! Reply to Thread
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Topic Review (Newest First)
05-20-2013 09:58 PM
CalebD
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!
05-20-2013 11:54 AM
deniseO30
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"
05-20-2013 11:12 AM
Cruisingdad
Re: Steak, OMG! pan seared!

Quote:
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
05-20-2013 12:50 AM
chef2sail
Re: Steak, OMG! pan seared!

Quote:
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
05-19-2013 06:24 PM
Cruisingdad
Re: Steak, OMG! pan seared!

Quote:
Originally Posted by T37Chef View Post
cheers

great story, I too prefer a cast iron over the grill.
What tha!!!???

Thats a ban-able offense. You are on very thin ice, shawn. Very thin!!
05-19-2013 06:21 PM
Cruisingdad
Re: Steak, OMG! pan seared!

Quote:
Originally Posted by JimMcGee View Post
We took a "best of both worlds" approach on our boat.

A Magma nesting non-stick set for normal cooking duties - cleans up easy, cooks well and stores in a small space - and a high quality All-Clad pan for dishes where you want to use high heat.

It doesn't have to be one or the other.
Yep. Same here (almost). We use stainless nesting and caphalon non stck skillets. Nothing beats an old cast iron skillet though.
05-19-2013 01:44 PM
dvuyxx
Re: Steak, OMG! pan seared!

Quote:
Originally Posted by hellosailor View Post
... green "ceramic" non-stick skillets are wonderful for this. No oil needed, nothing sticks, they're really miraculous. And maybe it is all in the head but I think an old experienced cast-iron skillet still has some magic for pan searing, maybe the flavor in the seasoning that's on the pan, maybe the way it holds so much heat and cooks so evenly, so it doesn't cool down when the steak hits (G)
I second the ceramic non stick pans. I've phased out all Teflon at home and on the boat. As the Teflon wears off, you are certainly ingesting some of that.
05-19-2013 01:27 PM
JimMcGee
Re: Steak, OMG! pan seared!

We took a "best of both worlds" approach on our boat.

A Magma nesting non-stick set for normal cooking duties - cleans up easy, cooks well and stores in a small space - and a high quality All-Clad pan for dishes where you want to use high heat.

It doesn't have to be one or the other.
05-19-2013 01:15 PM
hellosailor
Re: Steak, OMG! pan seared!

Caleb, the effects of teflon vapors on birds are pretty well documented. And I'd agree, if it kills the canary I don't want to breath it either.

But when it comes to eating the coating, whatever flakes off, that's "just" teflon and that passes through the body totally inert. Not at all the same as the toxins from combustion gasses.

So as long as you're cooking eggs and not searing in them, the risk should be minimal.
05-19-2013 10:03 AM
aeventyr60
Re: Steak, OMG! pan seared!

A small steak bought trail side in the Himalaya. We pan fried in Ghee with a little fresh garlic and onions. Missed the red wine.
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