You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Finishing steak in the oven
- Thread starter pam
- Start date
You put a hard sear with a screaming hot cast iron pan. Then in the oven--I
do this with pork tenderloins at 425* for 15 minutes and then a rest.
If doing a steak, it needs to be a bit thick.
You can definitely overcook if you sear too long and put in the oven too long.
Added-you need to check the temp--We like 125* and a rest for rare to medium rare.
do this with pork tenderloins at 425* for 15 minutes and then a rest.
If doing a steak, it needs to be a bit thick.
You can definitely overcook if you sear too long and put in the oven too long.
Added-you need to check the temp--We like 125* and a rest for rare to medium rare.
Pam, we followed a method in Men's Health magazine. This is the data:
2" thick (that's as long as my thumb) steak, brought to room temperature, dried and rubbed with peanut oil. We used to let the steak air-dry in the refrigerator for a day.
cast iron skillet
Turn oven to 450-500 degrees (not broil).
Put skillet (no oil) in hot oven
After 5 minutes, pull skillet out and add steak.
Have stove-top burner on HIGH. Sear for 3-5 minutes.
FLIP steak, return pan + steak to oven for 5-10 minutes.
Remove from oven, remove from pan and rest for a few minutes.
Smear a dab of soft butter on top
Season liberally with salt and pepper.
Using the shorter times, you end up with a 1/4" sear on each side and a medium-rare steak. Longer times will increase the sear and cook the interior further. You have to make those decisions based on how you like your steak.
2" thick (that's as long as my thumb) steak, brought to room temperature, dried and rubbed with peanut oil. We used to let the steak air-dry in the refrigerator for a day.
cast iron skillet
Turn oven to 450-500 degrees (not broil).
Put skillet (no oil) in hot oven
After 5 minutes, pull skillet out and add steak.
Have stove-top burner on HIGH. Sear for 3-5 minutes.
FLIP steak, return pan + steak to oven for 5-10 minutes.
Remove from oven, remove from pan and rest for a few minutes.
Smear a dab of soft butter on top
Season liberally with salt and pepper.
Using the shorter times, you end up with a 1/4" sear on each side and a medium-rare steak. Longer times will increase the sear and cook the interior further. You have to make those decisions based on how you like your steak.
Bugger...can anyone find that post where several users cleaned black off their pan? I thought
they used Barkeeper's Friend but I'm not finding it.
I remember CathyZ responding that it worked for her and I didn't think the posting was that long ago. But then, I'm newly on blood pressure pills and have been quite spacey to date.
they used Barkeeper's Friend but I'm not finding it.
I remember CathyZ responding that it worked for her and I didn't think the posting was that long ago. But then, I'm newly on blood pressure pills and have been quite spacey to date.
could this be it.....
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=269487
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=269487
I used the site included in the link attached
to make the steaks. I couldn't bring myself to cook them quite as hot as it suggested - I was afraid of the house filling up with smoke. They were a success though and I highly recommend making the garlic butter.
Betty
https://kitchenswagger.com/pan-seared-filet-mignon-herb-butter-recipe/
to make the steaks. I couldn't bring myself to cook them quite as hot as it suggested - I was afraid of the house filling up with smoke. They were a success though and I highly recommend making the garlic butter.
Betty
https://kitchenswagger.com/pan-seared-filet-mignon-herb-butter-recipe/
Betty, I read through that article and it's spot on. The only thing I would recommend--and this is
important--is to use clarified butter during the searing/oven stage. (Personally I use peanut oil to avoid the smoke issue). By clarifying the butter, you remove the whey and bi-products and are left with a pure fat that can take a much higher heat. Indians use clarified butter in many of their dishes...you can raise the heat higher. It would avoid the smoke problem.
To clarify: Start with at least a stick of butter because less is too difficult to manage. Warm over low heat until the butter has stopped spitting and bubbling, scrap foam from the top and then pour off the clear, golden liquid, leaving behind the solids at the bottom of the pan.
I usually do a pound of butter at a time. It lasts for a long time.
important--is to use clarified butter during the searing/oven stage. (Personally I use peanut oil to avoid the smoke issue). By clarifying the butter, you remove the whey and bi-products and are left with a pure fat that can take a much higher heat. Indians use clarified butter in many of their dishes...you can raise the heat higher. It would avoid the smoke problem.
To clarify: Start with at least a stick of butter because less is too difficult to manage. Warm over low heat until the butter has stopped spitting and bubbling, scrap foam from the top and then pour off the clear, golden liquid, leaving behind the solids at the bottom of the pan.
I usually do a pound of butter at a time. It lasts for a long time.
If the discoloration is the bluish sort of iridescence, vinegar will remove it.
Recently saw advice to boil three parts water to one part vinegar in any new stainless steel pan before using to remove residue left from manufacturing that might cause discoloring when it was used.
Recently saw advice to boil three parts water to one part vinegar in any new stainless steel pan before using to remove residue left from manufacturing that might cause discoloring when it was used.