One of my favorite things to do with a cast iron is to preheat it on the stove and also preheat the oven, sear a steak on one side, then flip the steak and put the pan into the oven.
Easier than butter basting, but not much of a step down in quality.
Yeah, oil the pan with a neutral, high smoke point oil. Salt the steak, but don’t use pepper unless you like the bitter, acrid taste of burnt pepper. I usually go medium to medium high on the stove, but set the oven lower, like 300F. Another nice thing about cast iron is that it can handle really high temps without much issue, and it can hold that heat. So you’re searing that second side at probably like 400-450 while the other 5 sides are getting a more gentle cook. And while that heat transfers from pan to steak, it gradually comes down to that 300ish to end up being pretty even.
As for timing, it really depends on the thickness of the steak and your preference for doneness. I like a thick, medium rare ribeye best. Probably like 60-90 seconds on the first side, then flip and throw in the oven for like 3-5 minutes? When in doubt, temp your food. But it will probably rest up like 10 degrees, so keep that in mind.
This is why I’m fine with pulling my chicken out of the oven in the 155-160 range since I know it’ll cross the 165 it needs to be safe while it rests. If you wait for 165 before pulling it, it’s gonna hit like 175-180 and start drying out.
The steak sounds great and chicken breast, but for dark chicken I like to cook longer to break down more of the internal tissues, the meat pulls apart and it’s still moist. At least for me I go longer, especially skin-on pieces, the meat pulls away from the ends when it’s ready, like ribs do, and it’s sizzling good!
Using a temp probe for some things is nice to see how fast the temp is increasing. You can see the slope of the line, rate of temp change/minute and estimate when it will reach the target temperature, and how much it rises while resting, depending on weight and other factors. I want to try the steak now!
I mean it depends on the cut abs the thickness. I usually do a reverse sear on mine. Smoker/oven @ 225-275F until 125F, then give it a quick sear (1-2 minutes a side) on high direct heat. If it’s in the oven, use the broiler. If it’s on the smoker, open all the vents fully and pray there isn’t wind). A tri-tip takes maybe an hour and a half at 225F.
One of my favorite things to do with a cast iron is to preheat it on the stove and also preheat the oven, sear a steak on one side, then flip the steak and put the pan into the oven.
Easier than butter basting, but not much of a step down in quality.
I assume you put some oil on the steak.
Also, times and temps?
Yeah, oil the pan with a neutral, high smoke point oil. Salt the steak, but don’t use pepper unless you like the bitter, acrid taste of burnt pepper. I usually go medium to medium high on the stove, but set the oven lower, like 300F. Another nice thing about cast iron is that it can handle really high temps without much issue, and it can hold that heat. So you’re searing that second side at probably like 400-450 while the other 5 sides are getting a more gentle cook. And while that heat transfers from pan to steak, it gradually comes down to that 300ish to end up being pretty even.
As for timing, it really depends on the thickness of the steak and your preference for doneness. I like a thick, medium rare ribeye best. Probably like 60-90 seconds on the first side, then flip and throw in the oven for like 3-5 minutes? When in doubt, temp your food. But it will probably rest up like 10 degrees, so keep that in mind.
This is why I’m fine with pulling my chicken out of the oven in the 155-160 range since I know it’ll cross the 165 it needs to be safe while it rests. If you wait for 165 before pulling it, it’s gonna hit like 175-180 and start drying out.
I’m usually aiming for around 140 internal.
With this method, you might try oiling the steak surface and not the pan. It lets you use less, and you didn’t have oil in the own getting super hot.
The steak sounds great and chicken breast, but for dark chicken I like to cook longer to break down more of the internal tissues, the meat pulls apart and it’s still moist. At least for me I go longer, especially skin-on pieces, the meat pulls away from the ends when it’s ready, like ribs do, and it’s sizzling good!
Using a temp probe for some things is nice to see how fast the temp is increasing. You can see the slope of the line, rate of temp change/minute and estimate when it will reach the target temperature, and how much it rises while resting, depending on weight and other factors. I want to try the steak now!
i promise i'm not [just] being an asshole, but cook it to internal meat temperature, not any specific time
I usually sous vide steaks. Amount for times and temps is a reflex.
I was mainly curious about the oven temp.
I mean it depends on the cut abs the thickness. I usually do a reverse sear on mine. Smoker/oven @ 225-275F until 125F, then give it a quick sear (1-2 minutes a side) on high direct heat. If it’s in the oven, use the broiler. If it’s on the smoker, open all the vents fully and pray there isn’t wind). A tri-tip takes maybe an hour and a half at 225F.