I may never grill steak again.

[specsaregood]

Does the peanut oil leave any of that peanut taste? That'd be my only concern.

Nope. You've never had fries done in peanut oil?

[Anti Federalist]

Ohhhh yeahhhhh...Copeland's in NOLA, extra rare filet, they skillet cook the steaks.

Damn, that is tasty...

Have to try that at home. Thanks for posting!

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.

[Cleaner44]

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.

Without a doubt, cast iron is the way to go. Do a nice Ribeye next, 2 minutes each side and into the oven for a few minutes. Medium rare is the way to go and a digital themometer can help.

Always let the meat rest!

Do NOT cut into it until it has sat on a plate for 5 minutes. It's all about the redistribution of juice.

[specsaregood]

//

[osan]

Excellent link!

Also, you don't need to spend a fortune on a cast iron skillet. Mine is 100+ years old and it works just fine.

It is all we use. We have a large collection. Just picked up a large 14" round, red-enameled cast iron grill with weight for $5 at the local flea market. I looked up the price and it was $107. This one looked to have been unused... at least up to the point we got our manky hands on it.

Flea markets are miraculous places at times.

[Justinjj1]

I tried this verbatim. It was definitely not as good as grilling a steak. It was a pretty juicy and cooked medium rare just right, but it did not have that awesome flavor that you get from grilling over charcoals and wood smoke. But it did smoke up my house something fierce. Will not try this again.

[osan]

I live in NYC and get to eat top flight steaks from time to time,

Ever eat at Gallaghers?

[amy31416]

Nope. You've never had fries done in peanut oil?

Peanut oil has a very high smoke point and leaves no flavor behind, as you must know. That's why so many (real) Chinese cooks use the stuff.

Ohhhh yeahhhhh...Copeland's in NOLA, extra rare filet, they skillet cook the steaks.

Damn, that is tasty...

Have to try that at home. Thanks for posting!

Oooh...with a scoop of mashed potatoes to soak up the juices. Yum.

[heavenlyboy34]

That is WAY too rare for my tastes, but whatever floats your boat.

[pacelli]

This guy really takes details to the next level. An excellent article, with pictures and a video. I mean, he goes into the specific type of spatula to use with them. And you know what, he's got a point!!!!

http://www.richsoil.com/cast-iron.jsp

[Anti Federalist]

That is WAY too rare for my tastes, but whatever floats your boat.

Cool, purple center...heaven with a little salt and plain black pepper.

I hate rubs that contain powdered garlic.

I used to hate garlic, until I learned, years ago from the Frugal Gourmet (anybody remember that show?) that fresh garlic will not "come back" on you, only dried garlic powder will do that.

I tried a forty garlic clove chicken recipe of his one time and loved it, and have been a dedicated fresh garlic fan ever since.

But my steak? Rare and minimally seasoned, with just the taste of the meat.

[dannno]

That is WAY too rare for my tastes, but whatever floats your boat.

If it's done properly, then cooking it any longer then that just makes it worse. Anybody who eats steak or Prime Rib cooked more than medium rare is really just doing it wrong.

[specsaregood]

I tried a forty garlic clove chicken recipe of his one time and loved it, and have been a dedicated fresh garlic fan ever since.

you should try the garlic spread recipe (my wifes) that i posted. yum.
http://www.ronpaulforums.com/showthr...=1#post3517906
we go through a lot of garlic around here

[Anti Federalist]

you should try the garlic spread recipe (my wifes) that i posted. yum.
http://www.ronpaulforums.com/showthr...=1#post3517906
we go through a lot of garlic around here

That just made my mouth water, literally.

Gooooood stuff. I'll have to try that some time.

[TexMac]

Ever eat at Gallaghers?

Mmmm, Gallagher's! I like their meat window, too.

[heavenlyboy34]

If it's done properly, then cooking it any longer then that just makes it worse. Anybody who eats steak or Prime Rib cooked more than medium rare is really just doing it wrong.

Medium done FTW!

[moostraks]

Excellent link!

Also, you don't need to spend a fortune on a cast iron skillet. Mine is 100+ years old and it works just fine.

The older the cast iron skillet the better they are if you are a genuine cook. People who know cast iron cookware live for the family heirlooms to be passed down providing it has been cared for properly. Biggest mistake is washing with soap-never ever ever use soap on cast iron. I own quite a bit of cast iron cookware and find some really neat deals in the junk shops where they are discarded by ignorant family members who think a seasoned pan is junk...

[moostraks]

I use cast iron to cook almost everything - eggs are one thing that I find do not cook well with cast iron. They last forever and will actually be better after 10 or 20 years use. Get Lodge brand and you can't go wrong.

In antiques Griswold and Wagner are premium finds...

[Carson]

Awesome! We go in with 2 other families on a side of beef. And I have a huge cast iron skillet that I use to make pineapple upside down cake. I will definitely try this recipe. I love being adventerous!

That is one of my favorites.

An old friend of my Mom's used to visit and she brought pineapple upside down cake pretty regular.

[moostraks]

Honestly, I'm surprised you just found this technique which is so profound, especially with southern people.

I was thinking the same thing about the fact this wasn't a common knowledge method. Of course I'm from the south so maybe that's why I accept it as such. Steaks are one of my favorite things to cook as they are so easy. I marinate at room temperature in worcestershire sauce with some grated black pepper for at least an hour. Get the pan super hot then cover the pan with seasoning salt let the salt get hot for about 20-30 seconds and drop the steak on top of it to coat the outside. Cook depending on the cut, but under cook because it continues to cook after you take it off the heat. Don't flip too many times as that disturbs the cooking and leads to tough meat...

[osan]

Mmmm, Gallagher's! I like their meat window, too.

I will take that as a yes.

Last time I was there was 97... back when I was, erm.. "successful". I had a filet @ $53. Ate it seated next to Paul Schaeffer (sp??).

That filet must be close to $100 now. But yeah, their meat locker is way cool.

You a native of NYC? I am. Aside not being able to afford it anymore, I am not sure I could live there. Too nutty anymore. Besides, I feel naked without la pistola.

[TexMac]

I will take that as a yes.

Last time I was there was 97... back when I was, erm.. "successful". I had a filet @ $53. Ate it seated next to Paul Schaeffer (sp??).

That filet must be close to $100 now. But yeah, their meat locker is way cool.

You a native of NYC? I am. Aside not being able to afford it anymore, I am not sure I could live there. Too nutty anymore. Besides, I feel naked without la pistola.

Originally from TX but lived in NYC last year and am in CT on the Metro North line (so still commutable) at the moment Believe it or not, you can still get a Gallagher's filet for around 50 bucks today. Pretty much all the midtown steakhouses are within a few dollars of $50, except Smith and Wollensky's and that's not because their steak is any better, really. I loved living in NYC. I'd go back in a heartbeat.

[Icymudpuppy]

$50 for a steak? Good lord.

Let's see, the farmer down the road gives me hanging weight whole cow at $1.45/lb. The butcher charges me another $1.10/lb to cut it any way I want. The hanging weight is usually around 600 lbs. for about $1530 altogether.

Once cut, the steaks, burger, etc weigh in at about 450lbs. That's about $3.40/lb finished for everything. Darn good natural grazed grass fed local organic lean beef.

[TexMac]

Yep, you definitely pay a premium for the privilege of eating it in NYC.

[donnay]

$50 for a steak? Good lord.

Let's see, the farmer down the road gives me hanging weight whole cow at $1.45/lb. The butcher charges me another $1.10/lb to cut it any way I want. The hanging weight is usually around 600 lbs. for about $1530 altogether.

Once cut, the steaks, burger, etc weigh in at about 450lbs. That's about $3.40/lb finished for everything. Darn good natural grazed grass fed local organic lean beef.

That is the best way to do it!

[osan]

Originally from TX but lived in NYC last year and am in CT on the Metro North line (so still commutable) at the moment Believe it or not, you can still get a Gallagher's filet for around 50 bucks today. Pretty much all the midtown steakhouses are within a few dollars of $50, except Smith and Wollensky's and that's not because their steak is any better, really. I loved living in NYC. I'd go back in a heartbeat.

I loved growing up there when it was broken and filthy and dangerous because it was a real place where the incalculably wealthy lived beside the poor, the freaks, the mishapen, the whores, the addicts, the dealers, artists, weirdos, and everyone else. Then in the late 80s they sold it all to McDonalds and Disney and it became a homogenized nonsense. Lost a lot of its character as the city in which I grew up. The nightclubs were great, the womyn fab. Not so much anymore. But I still miss it and all my friends and family. WV is a great state, but I moved here because I became po', primarily. That's life.

I used to love going to the Oak Room at the Algonquin on Fridays for a belt of good single barrel whiskey and a nice steak. Or we'd go have dinner at Minetta Tavern in the Village. Then there is Murphy's on Second Avenue @ 52nd. Big long copper topped bar. Used to sit there for hours taking in Guiness and Black and Tans (real one's... Guiness w/Bass Ale). Those were good days. I do miss it.

[dannno]

Medium done FTW!

May as well be eating flax seeds and tofu

[Anti Federalist]

I loved growing up there when it was broken and filthy and dangerous because it was a real place where the incalculably wealthy lived beside the poor, the freaks, the mishapen, the whores, the addicts, the dealers, artists, weirdos, and everyone else. Then in the late 80s they sold it all to McDonalds and Disney and it became a homogenized nonsense.

Pretty much what's become of every freaky, eclectic city or town in the nation over the last 30 years or so, from Key West to Austin to San Fran.

Nice and safe and homogenized just like you said, better for the masses roaming around, zoned out on Focusyn and Ignorital.

And where did all the blue collar gin mills go?

At any rate...

[heavenlyboy34]

May as well be eating flax seeds and tofu

WTF? So, is it bloody rare or crispy done that you prefer?

[dannno]

WTF? So, is it bloody rare or crispy done that you prefer?

I prefer medium rare usually, but if it's some really high quality fresh meat I could be talked into going rare by the cook.

Anything more than medium rare is a crime against good steak..