@ajsylvester. Yeah your fire alarms may go off with this method. I always get smoke. Just an FYI for everyone this is how I have changed up this method a bit. 1. I use cast iron. 2. I preheat oven to 500. Put the cast iron in the oven while it is preheating. When it is done preheating take cast iron out and put it on the stove top. 3. Switch oven to broil. 4. Sear the steak in the super hot cast iron on both sides to lock in juices. Typically about 90 seconds on both sides. 5. Broil them in the cast iron under the broiler in the stove to desired temp.
@tico1998 @ajsylvester - I tried this last night, and it definitely pumped out a lot of smoke. I like @tico1998's suggestion to only sear 90 seconds on each side. I cooked the whole thing in the cast iron skillet and it definitely got kind "charry" on the outside.
Also: make sure to use really coarse salt. I don't think mine was coarse enough, and after even rinsing the meat it still was a tad on the salty side. Lesson learned.
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ajsylvester 10 years, 12 months ago
I've wanted to prepare a steak like this for a while but worry about the smoke produced by the high temps and fat burning...
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tico1998 10 years, 12 months ago
@ajsylvester. Yeah your fire alarms may go off with this method. I always get smoke.
Just an FYI for everyone this is how I have changed up this method a bit.
1. I use cast iron.
2. I preheat oven to 500. Put the cast iron in the oven while it is preheating.
When it is done preheating take cast iron out and put it on the stove top.
3. Switch oven to broil.
4. Sear the steak in the super hot cast iron on both sides to lock in juices. Typically about 90 seconds on both sides.
5. Broil them in the cast iron under the broiler in the stove to desired temp.
This method works really well also.
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glen 10 years, 12 months ago
@tico1998 @ajsylvester - I tried this last night, and it definitely pumped out a lot of smoke. I like @tico1998's suggestion to only sear 90 seconds on each side. I cooked the whole thing in the cast iron skillet and it definitely got kind "charry" on the outside.
Also: make sure to use really coarse salt. I don't think mine was coarse enough, and after even rinsing the meat it still was a tad on the salty side. Lesson learned.
Overall, still a great method.
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