Jihad,

Scroll back a little. Cast iron care discussion just happened and bigdaddy posted a pan rescue trip report.

Here's an incredibly comprehensive walk-through:

https://youtu.be/j6Tz3HnnCFs

Open all your windows during the oven self cleaning. It is a significant emotional event.

Worth the time investment imo. While certainly some other things at play, I feel my reseasoned, smooth cast iron finish has improved my steak sears. Good luck!

Easy and DELICIOUS procedure:

Things you will need:

Cast Iron skillet (I use a Lodge square grill pan http://www.webstaurantstore.com/lodg...530L8SGP3.html)

1lb Rib-eye bone in (use a god quality steak, dont go cheap, if you live near Raleys or Belair thats where i usually go, about 13$/lb)

Canola Oil

Sea salt grinder

Pepper

This method works best on a gas stove, but electric works fine.

Place skillet in over.

Preheat oven to 500deg.

While oven preheats rub steak lightly with oil and lightly cover with salt and pepper to taste.

Once oven is preheated and skillet hot, turn on fire to High (if you are using an electric stove you should preheat that so its at MAX by the time the oven is done preheating) place skillet n stove and steak in skillet. Sear for 30 sec on each side then stick it straight into the oven.

For Med rare cook about 3mins on each side, flipping only once.

Pull steak out of the skillet and place in loose foil for about 5mins.

Last step, ENJOY!

Typically I make this with Cheesy Garlic Mashed Potatoes and Broccoli.

Good Luck!

FWF,

Thanks, that will probably help us a lot.

Christmas came early.

Quoting the OP in a 6 year old thread with 25K posts makes this grunch extra special. Feel free to scroll up and check out our work.

F,

I have a container of sea salt, but not a grinder. Will that still work?

The post that metsman has waited six and a half years for. Finally, mets, you're going to get to cook a steak.

:Thumb:

I assume Kenji method is gospel?

Yep, everyone swears by Kenji here. I'll be modifying it for my prime NY strip roast. Good luck!

Ben,

Yeah, though I (and rep and others) do it at 250 with great results.

I also often don't have my act together enough to buy it til day of, and it comes out fine salting a few hours.

But you should be fine to grab the roast Christmas Eve, season it overnight, then toss it in the oven say 8am for prime rib around 1 depending on size.

That guy owns 70 cast-iron skillets. Seems a little over the top, but different strokes and all of that.

Must be some combination of collecting and OCD, but I can vouch for the efficacy of his technique.

I do have to get some lint-free paper towels. I get slightly irritated when little tiny white lint particles appear on the otherwise beautiful glossy black surface of my cast-iron skillets.

Sheesh, did I just write that?

I notice the lint as well, but I haven't bothered to upgrade my paper towels for cast iron maintenance purposes. The lint basically burns off anyway.

I do not want my delicious ribeye steaks to be contaminated by even the tiniest speck of lint, either burned or not. It offends my delicate sensibilities.

Wood-fired flavor imo

God-damned Philistines ITT!

Flush,

Interesting and novel technique, can you please post some photos of steaks you have cooked in this thread? I'm especially interested to see how your grill pan grill marks came out!

I'm not really understanding these directions. Should I preheat the oven to 500 before I put the skillet in? Or should I put the skillet in and then turn the oven on?

Please show us some photos of how to do this with results! Otherwise I don't think I can follow these directions.

Anyone see that sweet special Omaha steaks is running?

I have a family member that keeps saying what a good deal it is. Imagine being gifted like 20 pounds of that junk.

Sent from my ZTE A2017U using Tapatalk

They play these commercials every 15 minutes on the local sports radio channel. I pray that I don't get these things every Christmas since most people know I love STEAK

Yep it happened to me.

What temp should I do short ribs at if I have 24 hours?

137.5