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Posts: 10000
April 6, 2009 1:07 PM
Loudmouth Bastard "Cold pizza is for assholes. If the delivery guy brought it cold, you'd kick him in the fucking nuts."
Although I do love a good grilled steak and grill them often to avoid the mess and the 3 days of steakhouse smell in the house, the best filet mignon is done with the stove and oven method discussed above. Here is the one that works the best for me. Pre-heat oven to 400. Olive oil and minced garlic in a cast iron skillet, heat on the stove on high until it's smoking a bit. Once the pan is hot, apply to the room temperature meat a light rubbing of olive oil, minced garlic, sea salt and freshly cracked pepper (or Montreal Steak if you must) Sear the filets on one side for 3 minutes. Flip, sear the other side for 3 minutes. Then, move the pan directly into the 400 degree oven. 4 minutes for rare, 6 minutes for medium rare. If you're going beyond medium rare, order pizza instead. If you really want to rock it, move the steaks to a plate and tent with foil. Then, put the pan back over medium heat on the stove and deglaze with a cup of red wine, scrub the pan with a spatula to loosen the goodness, then add sliced portabello caps and saute until they start to shrink. Toss in a tablespoon of butter and simmer until the wine reduces by about half. Plate the steaks and pour the sauce and shrooms over them. If you don't want to do the red wine pan sauce, you can pull the steakhouse cheat and melt a pat of butter over it to make it look all oily and juicy. Use your discretion. Another recommendation: I know our mothers wrapped bakers in foil and called it a baked potato. That is actually steaming a potato in its own moisture, and that is why it isn't as good as the ones from the steakhouse. Poke a few holes in the skin to prevent the explosion, brush the skins with olive oil, season with sea salt, and place them directly on the rack of a 400 degree over for about an hour.
Posts: 10452
April 6, 2009 1:12 PM
Shout, shout - let it all out. These are the things I can do without.
Posts: 2147
April 6, 2009 1:28 PM
Rug Pee-er
April 6, 2009 1:35 PM
Posts: 5616
April 6, 2009 1:55 PM
jrreiser wrote: Lately the wife and I have toyed more with the method of cooking than with seasoning. The trick is to have the steaks at room temp, sear them in an oven safe pan, then finish in a very hot oven. This is how Smokey's Club does it I'm told. The pan needs to be just short of smoking hot prior to searing; the oven should be pre-heated to 475 to 500 degrees. After searing both sides of the steaks, put the pan in the oven cooking to just shy of desired doneness. Remember the steaks will "rest" in the pan once removed, cooking for a few minutes. You serve them still sizzling, A cast iron pan works real well. My wife uses Le Cruset cookware, and for this process we use their grilling pan. It leaves the same grill marks an outdoor cooker creates.
April 6, 2009 2:53 PM
Badger inohiovalley wrote: jrreiser wrote: Lately the wife and I have toyed more with the method of cooking than with seasoning. The trick is to have the steaks at room temp, sear them in an oven safe pan, then finish in a very hot oven. This is how Smokey's Club does it I'm told. The pan needs to be just short of smoking hot prior to searing; the oven should be pre-heated to 475 to 500 degrees. After searing both sides of the steaks, put the pan in the oven cooking to just shy of desired doneness. Remember the steaks will "rest" in the pan once removed, cooking for a few minutes. You serve them still sizzling, A cast iron pan works real well. My wife uses Le Cruset cookware, and for this process we use their grilling pan. It leaves the same grill marks an outdoor cooker creates. JR, can you give me some time estimates on this method? I'd like to try it out.
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate
Posts: 12746
April 6, 2009 5:29 PM
Badger inohiovalley wrote: Just curious if others have any good ways to marinate or season your steaks for grilling? I have a good one going right now, but would like to do others. Here is mine.... My local grocery store sells a "Flat Iron Steak" - I think it is like a flank steak. I do two simple things to it.....season with garlic powder, then add soy sauce (not covered, but up to the half point, and I flip the steaks at half time). I marinate for a minimum of four hours, but double that would be better. Then I grill it on a charcoal weber. They come out really tender and flavorful. Who's got other things I can try?
Posts: 5998
April 6, 2009 6:09 PM
Posts: 4592
April 6, 2009 6:22 PM
NumenLumen wrote: This recipe, which I got here or from a predecessor borad, has time estimates. I've used it and it works out o.k., although it doesn't touch grilling, IMO. Another trick to this is heating the pan while you preheat the oven: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html Ingredients 1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper Directions Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate
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