If any of you out there are steak lovers, you must find a cast iron skillet, and try making your steaks with the directions below.
http://nolafoodie.com/2010/01/cookin...-iron-skillet/
I live in NYC and get to eat top flight steaks from time to time, but I just did an 8oz filet using those directions, and it was better than most restaurant filets I've had. Seriously. Redonkulously delicious.
If you try it, really try and follow the directions verbatim. Let the steak get up to room temp first. And when he says get the skillet up to 500, get it there. And he's right if you want medium rare, you'll want to leave it on the skillet when you throw it back in the oven for 5-6min (I tried one a few days ago taking it out at 4pm and it was cool-red (rare) in the middle...I like mine warm-red (medium rare).
The other thing is, after you pull them out and plate them, make sure to let them sit for 5-6 minutes. They won't get cold.
Oh yeah and don't go light on seasoning. First time I did I just did a little sprinkle, but be generous and it makes a super thin crust on the outside.
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