(STOP) Cooking Steaks In A Cast Iron Skillet Like This!
Vložit
- čas přidán 6. 09. 2024
- Cooking steaks in a cast iron skillet is not hard to do. In this video, Mr. Cast Iron demonstrates how easy it is to cook any steak in a cast iron frying pan. We first start with a good porterhouse t bone steak, season it with salt and pepper, and sear it on both sides. Then we add some butter and baste it until it's ready to pull out and let it rest.
***To Share This Video: Cooking Steaks In A Cast Iron Skillet • (STOP) Cooking Steaks ...
***To Browse Through Our Store www.amazon.com...
***Get A FREE Book Of Your Choice! amzn.to/3KkKTw1
***To Help Support Our Channel Through Tips and Donations paypal.me/gree...
***Visit Our Website At www.MrCastIron...
**SUGGESTED CZcams VIDEO COURSES AND CHANNEL TOOLS**
***How To Successfully Grow A CZcams Channel The Right Way www.howtoyoutu...
***Design Like A Pro With Canva Graphics and Thumbnail Creator partner.canva.com/MrCastIron
***Download (TWO FREE) AudioBooks of Your Choice amzn.to/3nxmzhx
Streamyard Live Streaming Tool streamyard.com...
Morningfame (1ST MONTH FREE) invitation code morningfa.me/i...
Music by Epidemic Sound www.epidemicso...
** "As an Amazon Associate, this channel earns and benefits from qualifying purchases." Other brand affiliate links may be included, too.**
#mrcastiron #castironsteak #porterhouse #tbone #castironcooking #vrafam
That part of the steak was always the Kansas City strip (6:00). It goes back to the 1800s when the Texas cattle trails ran to Kansas City, a railroad hub where cattle were sent out east. Decades later Delmonico's restaurant in NYC stole it and renamed it the New York strip. It will forever be the Kansas City strip (despite what the thieves in NYC say).
--Love from Kansas City. ❤
Lol! That sounds good to me since I'm originally from down in the Bootheel of Missouri! Thanks for sharing this with us, my friend!!
Good video, Mike! I went through that hot oven method once many years ago and my house has never been scarier or more smoke-filled. Never again!
Lol, thanks, Stephanie! Yeah, I can relate to the smoked-up house! Friends don’t let friends smoke up the house, lol!!🤣🤣
Gotta love that butter basting, it's my favorite. Sometimes I add herbs if I'm feeling fancy😊
LOL! That's cool Bobbi! I rarely feel fancy in my over-all's LOL!!
That is a beautiful looking steak!
Thank you for this video, Mike 😊
I like my steak medium-rare so I will follow your tips and adjust the cooking time.
You’re welcome, Nancy, and thank you too, my friend! Yeah, the time for medium-rare should be about two minutes per side, and let her rest!!
I was a certified grill only until I made a Ribeye in my skillet. I dont think Ill grill another steak. I like adding fresh garlic with the butter.
Love taking your advice and tips!
You’re welcome my friend! I’m happy to hear you using cast iron! You are the steak-man!!
Great looking Steak Mike!! Butter basting 👌 thanks for the tips brother, much appreciated!! Have yourself a great one, you all stay safe!👍👊🍻🍳
You’re welcome, brother! Thanks for stopping by and checking it out, my friend!
I prefer avocado oil due to it higher smoke range. Cook at med/high for 4 mins per side and remove and rest for 5 mins and baste with butter!
I like to set a grill press on the steak to get a real nice contact patch and it sears it beautifully. Butter basted with rosemary, thyme and garlic 🤤 Hooo boy nothing better!
Man!! I know you’re right!! I wish I had one right now, don’t you? Lol!!
I know somebody that used the hot method, well, on EVERYTHING!!!
And to make matters worse, used the Smoke Alarm as a timer. 😱
When the kids and I heard it, we know supper was well and truly DONE!
I don't miss her. lol
Nice cook my friend 👍👍👍👍👍
Mark n Rosa
LOL! Thanks for sharing this Mark! I sure needed the laugh this morning my friend!
I like my steaks very seared on the outside but almost raw on the inside. Cooking just enough that the fat becomes soft and thats it.
I always put the seasoning and stuff on the steak ahead of time. About 30 minutes before I cook it i just open it up out of the package and rub the seasoning on both sides and let it sit out on the counter for 30 mins.
so typically before I had a cast iron skillet in a normal non-stick aluminum pan id put about a spoon full of coconut oil in the pan, and set it to high. once the oil is hot I'd put a nice thick steak (ribeye or new york strip typically) in and flip it every 30 seconds with a timer counting up.
once the timer hits 1:30, i put about 1/2 tbsp butter on the top so that the butter ends up under the steak when i flip it at 2 min mark. id put another1/2 tbsp butter on top of the steak after the first butter just got flipped to the botton, so that both butters have touched the pan when i flip it again at 2:30. the steaks are just about always done to the perfect amount for me at 4 minutes, although people who are afraid of red/pink might need to keep flipping it until 5 or 6 minutes (i dont know how people can like steak that is cooked more than medium rare but thats their taste i guess).
I bought my first cast iron skillet yesterday and cooked 2 steaks on it today. I noticed that when trying my usual method the oil started to smoke a lot more and way earlier during the first steak, i ended up taking it off at 3 minutes instead of 4 and it was more cooked than i expected. So with the second steak I turned the heat down to 6 (pan was still hot from last one anyway) and cooked it for just 3 minutes as well and it came out perfect for me. I heard that these skillets retain heat much better than other ones but this left me confused - is it actually getting as hot as the other pan at half the temperature? or was the pan just still hot from when I initially heated it up to high?
guess ill have to experiment a bit but man did these steaks taste really nice out of this skillet instead of my normal pan.
Wow! Congratulations on getting into cast iron cooking! You will have to experiment with times, temperatures, and oils to get it how you like it. In my experience, avocado oil gives me a perfect searing crust, and at a higher temperature, it doesn’t smoke as much! Thanks for sharing your thoughts and experiences with us, my friend!!
I like mine on my Akorn but I do also like the skillet method. I do see a lot of chefs I guess recommend using the oven along with the stovetop but I always remember what at least 2 of them told me is that you should use a higher smoke oil as Olive Oils burns after like 350 I think so I either use Grapeseed oil or Avocado oil as they have high smoke points and no issues with smoke or burning.
Yes, avocado and grapeseed oil are good oil to season with as well as cook with. Thanks for sharing your thoughts and experiences with us, my friend!
I like my steak medium, I cook all my steaks in the cast iron with butter and baste it like you did , I find the the BBQ just dries them out , good job Mike that steak looked so good take it easy buddy.
Thanks, Henry! I like a good grilled steak, but if you are not careful, it can dry it out. Have a great day, bud!
I strongly favor a chuck roast for it's fat content, beef flavor, and low cost. I prep the meat with sea salt, pepper, and garlic powder, and use beef tallow in the pan; sear to a dark brown crust all the way around. Then I finish it in the oven at 375 degrees for 5-10 minutes, depending upon how thick it is. Three inches is the optimal thickness.
I plate the steak and let it rest on a plate, then make a sauce in the pan from the tallow and brown bits, adding butter sometimes, a dash of browning and water or tawny port to deglaze the pan, stir with the back of a fork until it thickens to my taste. Any juice that comes out of the steak during this time goes into the skillet. I do not use any thickener. This sauce acts similar to a gravy, but without the wheat. Sometimes, I will cook up a red onion in this sauce to load on top of the roast. Oh, boy.
I have experimented with high heat to sear steak, but it just fills the house with smoke and makes a mess, utterly overwhelming the capabilities of my stove hood. There is no way to really replicate the efficiency and results of a commercial salamander in a normal home kitchen. You can do so in the back yard with the Otto Wilde grill, if you have the bank.
Interesting! I love a good poor man’s ribeye, and the gravy sounds like it would be very tasty! Thanks for sharing this with us!
Oh basting with butter is always a good idea! Gorgeous steak Mike!
Yes it is! Thanks Melissa!
I like to cut some fat off the steak and render it down in the skillet for my oil, and love a peppercorn sauce on the side!
Recently gone back to cast iron thanks to your videos of how to season and clean em👍
You’re welcome my friend and thank you too for sharing your techniques with us! You made me hungry lol!🤣
Mike I do 3 min each side ad after the first turn I throw in a couple of cloves of garlic and butter to baste the steak. My pan I kind of burnt has come back for me by using steel wool like you said. Sorry took so long to get back to you but my wife fell and fractured her hip. She had a full replacement two Mondays ago. She is doing pretty good with a walker and physical therapy twice a week.
Garlic and butter sound real good, Larry! I’m glad the steel wool got you fixed up, but I sure hate to hear about your wife, buddy. We’ll sure say some prayers for her and you too as you take good care of her!
@@MrCastIron thanks my friend.
You’re welcome buddy.
Didn’t know people search for steak on cast iron that much, interesting. It’s easy and always works for a great crust. Porterhouse is a really good one, some butter, garlic and rosemary, good to go. Flat iron is lesser known but fantastic. Cheers!
Thanks, Charley! Yes, many people search for how to cook a steak in cast iron among other things! I haven’t seen flat iron steaks lately, but I would eat one right now, wouldn’t you!? Lol 😂
I used to love chuck steak in my youth but it seems to have been removed from the cuts, probably due to specializing cuts and renaming. But I am older and sure miss the flavor of real beef without antibiotics etc. That said, beef is much more tender nowadays, lol.
@@tallcedars2310 you may ask your butcher for it because we can get it here.
Awesome looking steak. I used to do med. But now i do med. Rare. My dad was a past well done guy. Its been a minute since ive done one in a butter baste. I normally do mine on the weber indirect smoked to 110. Then sear to med rare.
Thanks, Bones! Yes, my wife likes them past done too, lol! I’d love to have you grill me one up someday, my friend!
Looks good to me. I picked up a strip loin roast today to cut into steaks the thickness I want. Maybe a bit of cheese steak meat as well. Thank you for the cooking lesson, Mike. Stay safe and stay cool
You’re welcome, Sean, and thank you too, my friend! Cheesesteak sound pretty good to me!
I like my steaks at medium. Thinking of buying a cast iron by watching your videos thanks
You’re welcome, and thank you too, Robert. Cast iron is the only way to go, in my opinion. I think you will like how your steaks turn out!
Thank you. Just ordered my cast iron skillet and still trying to figure out how to use this thing. But this is my first go to I want to make! This looks absolutely wonderful thank you
You’re welcome, and thank you too! Steaks are the best when cooked in cast iron! You will love it!
I like carbon steel pans more than the cast iron skillets . The way I sear a steak is the same as You do . I found that plain old veg. oil gets the best sear
for Me . Think I'll have steak & eggs for breakfast
tomorrow !
Steak and eggs sound good to me!! Thanks for sharing your thoughts with us, my friend!
John, I also prefer my steel pan to cast iron for searing. I covet beef tallow for searing steak and roasts. Tallow heightens the beef flavor of the steak, and has a very high smoke point.
My mother taught me to cook the steak on medium to high heat, sear both sides until desired doneness. I like mine medium rare cooked in pork fat and slathered with butter like you Mike, can't beat that for health! T-bone steak is my favorite:)
Lol! That’s the only way to go right there! Ribeye is my favorite!
Reverse sear and medium rare, please. I get a 1" thick steak. Bake on a rack at 350 until about 15-20 degrees short of doneness. While that's happening, heat the skillet to about 450. When the steak is ready, oil the skillet with olive or grapeseed. Sear 1 min and flip. Pour 1 tbsp melted butter over the steak. After another minute, flip again and pour another tbsp butter over it. Count 10 mississippies and then plate the steak, and pour seared juices & butter over the steak and serve it!
Lol! Yessir! Let’s do it my friend! Sounds so good to me! I need one of those in my life right now, don’t you!?
Now I have to go get Porterhouse !!!! THANKS MIKE !!! LOL 😆😆😆 GREAT VIDEO SIR....
Lol! Sorry Thomas!
@@MrCastIron one of my favorite speakers next to NY STRIP..
I like a strip too, but ribeyes are my favorite!
Hi Mike, A really great video. I like mine well done. How can you tell if the steak is well done before you cut into it? Thanks for sharing your videos and knowledge. Stay well & safe my friend.
Thanks, Thomas! The easiest way to check for doneness is to watch the juices floating to the top. If it stops, it's probably well done. Then again, you could use an instant-read thermometer too!
BRA-VO!! Great video Mike, can I have extra helpings of those skillet potatoes n onions please?😋
Thanks, Rick! Yes, you can have all the potatoes you want, but you might have to keep Teresa away from them first, lol!
I haven’t tried steak yet in my cast iron but I will try this way and hopefully will turn out good. Looks easy enough! I am new to your channel. 🙂
Welcome to our channel, my friend! Don’t be afraid to cook your steak! I have faith in you that it will turn out amazing! A small amount of oil and medium heat for a couple of minutes per side, and you’ll be good to go!
@@MrCastIron sounds easy enough! Thank you!
You’re welcome!
Fine looking meal Sir
Thank you, my friend!
Love this channel you kind of sound like hank hill
Lol! You don’t know how many times I’ve been told this!!
Steak looked great Mike. Another great Cast Iron video! Stay Safe 👍🇬🇧🇺🇦
Thanks, Steve! Have a great week, buddy!
Mike that's one good looking steak. I like to cook some in the cast iron as well. Sometimes I will finish it off in the oven depending on how thick it is though
Thanks Brandon! I do that sometimes too. How do you like yours cooked?
@@MrCastIron medium all the way
Boom! 🔥🔥
I'm old as God and I cook my steak only on cast iron. I do like mine seared on the outside but very rare so I let the pan heat up on medium heat using a little bit of avocado oil. Once it's hot, I add ghee and then put my steak in with garlic powder, salt and pepper. It sears beautifully and yet stays rare.
That sure sounds good to me!! I wish I had one of your steaks right about now, lol!!
Delicious
Thank you, and thanks for stopping by and checking it out, my friend!
I was in my late teens before I found out there was a different way to cook steak other than; beaten with a hammer, floured with salt & pepper, fried in a cast iron skillet and steamed in the skillet after that. I spent a few years searing in cast iron with butter and finishing in a 350 oven but, now I'm back to liking just about all of my meat; hammered, floured, fried and steamed.
Great job! I like this video a lot. I’m also going to make one myself soon as well hopefully I remember to give you a shout out lol.
Awesome! Thank you, Hobie!
I would love to know how to make fried potatoes that are crispy without them sticking to the pan!
Check this out FRIED Potatoes And Onions In A Cast Iron Skillet
czcams.com/video/NMj9bL_sxKE/video.html
Never heard to doing it the super hot way!
Yeah, it was not good, lol! I don’t recommend it!
I always use a stovetop/oven method for my steaks. I set the oven at 375. I heat the pan on the stovetop (medium heat). After the pan is hot, add oil, heat it, and then add my steak. I sear it on the stove for 2 or 3 minutes. When I flip the steak, that's when I shove the whole pan into the oven for 10 to 12 minutes for medium rare. Works well for me.
That sounds real good to me!! 😁😎 Thanks for sharing this with us, my friend!
RD M, This is how I prepare steak as well. My preferred oil is beef tallow. I do not cook above a simmer with olive oil. I have been out of olive oil in my cupboard for a couple of years now.
Fancy steak houses use a salamander to sear the surface of their steaks, after that they go into an oven at 375 until they are at an internal temperature appropriate for the customer's preference. I don't have a salamander, although someday I may acquire an Otto Wild grill. For normal kitchens, the technique you have outlined is the best I have tried. It is 100% consistent.
I like this. Keep em coming please.
You’re welcome, Jason, and thank you! We plan to keep them coming, my friend!
@@MrCastIron You're awesome! 😀
You’re too kind, but thanks, Jason!
I’m just starting to cook with cast iron. Enjoy your channel. Learning a lot. I’ve got a smaller Lodge griddle pan. Would it be ok to cook a steak on that to get the stripping from a outdoor grill?
Thank you! Yes absolutely cook steak in them!! I made a video doing that. Cast Iron Grill Pan Steak
czcams.com/video/EW_HOyWAhWw/video.html
Popeye will be upset your using Olive Oyl :-) Cast Iron Skillet in the oven at 500', that's crazy :-) Hey Mike that steak looks delicious, and with potatoes, WOW!!!!!!! A "BIG" thumbs up :-) ROCK ON!!!!!!!
Yeah, he probably would be, but it’s too late! I’ve done got my olive oil hot, lol!! Thanks, Fred!! Rock On, bro!!
😂😂😂 Mr. Cast Iron you killing me. Fire Department being called. Ye, all those other instructions are a bit much. We'd be done did everything but killed da cow huh?😂😂😂 Nice looking steak. Tell Mrs. Cast Iron she needs to promote your shirt with da stop sign & wording u used previously,,,, 🛑 STOP THE LIES. 🤣🤣🤣🤣🤣🤣 You crack me UP!
Lol! Thanks, Cynthia! Yeah, it was terrible advice, but we made it thru! I’ve been trying to get Mrs. CI to make me some merch, but nothing yet. Maybe I can get you to help a brother out, lol!?
Heating that oven 1st IZZZZZ a horrible idea. It's hott in Louisiana. Stove top it & that's da advice I'm taking. Tkx & luv y'alls channel. Oh, Mrs. Cast Iron, pleeease help him get him some merch. We'll support. Everywhere I go they hate to see me coming lol. I holla, STOP THE LIES. They be like,,,, SHE'S BEEN WATCHING UTUBE AGAIN.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Lol, girl, you crack me up! Up in here!
I like to rub my T-bones with avocado oil...season with salt & pepper... then sear it in the hot cast iron for two minutes a side... get that good crust on it... take it off the heat... and let it rest while the residual heat cooks it to medium.
Oh yes! That sounds delicious, my friend!! Will you cook one for me!!??
I cook mine just like you do, except I put in quite a bit of garlic. Then I make gravy in the pan.
Yeah that sounds good to me!
Up here in Montana where we raise world class Beef, we have a saying....knock his horns off, wipe his rear end, and get him on the plate! Seriously, I like my steaks rare to medium rare. I like your easy to understand videos Sir!
I love a center cut steak and always cooked steak in the oven. Spread 2 tablespoons of Gravy Master over the steak. Then season with Mrs Dash Onion and Herbs and a little pepper. Into a pre-heated 350° oven. For medium rare steak, half an hour should be sufficient. I like my steak well done (45 minutes). I've made steak like this for years.
Thanks for sharing this with us, Pat! I like the sound of this recipe and may try this one sometime soon!
@@MrCastIron It's delicious 😋
I’m definitely going to try it!
@@MrCastIron Please do I would love to hear what you think. I made this steak only once using a cast iron griddle (normally I use a stainless steel 9x13 pan). Anyway I forgot to coat the cast iron griddle with oil first. The steak came out great but I messed up the seasoning of my cast iron griddle.😒
I heard that. That’s another good thing about cast iron. You can always fix it!
That's one deicious looking T-Bone Mike and along with those taters and onions YUMMO I Love it!!
It wasn't the standard baked potato, but I wanted fried taters and a steak! Thanks for checking it out, my down-under brother from another mother!
Hi Mike.
Hey Larry!!
The example of broiling the skillet 500 is used at some porter houses. So I guess that’s a fancy way to cook a steak🤷🏾♂️
I guess lol! 🤷♂️
I do mine exactly as you did. 3 or 4 on each side rest for about 4 minutes and eat.
Thanks Larry! It works pretty good. It makes me want another steak now, lol!
@@MrCastIron for sure
You need a little bit more of heat under your CI skillet so the meat can caramelize under and over.
Yeah, you’re right! That one didn’t turn out quite as I wanted it to, but it sure tasted good, lol!
Resources and Recommendations www.amazon.com/shop/mr.castiron
That's pretty much how i do it😊
That's not exactly what I'd call a sear. The point of going with screaming hot cast iron is so you can get a good mayard reaction on the entire surface, fast. That way, you can get that amazing seared flavor in every bite, while still having a rare to medium rare center.
absolutely love this yes my friend steak in a cast iron yes please I like to get the oil smoking then slap that steak in there.. 👍🇬🇧🥩
Thank you! That sounds like a great steak to me!!
@@MrCastIron 🇬🇧🔥🥩
🔥🔥🥩🥩
I've also made the mistake of trying to cook it hot in the oven, flip it, then smoked out the entire house!
Lol! I’ve smoked the whole house up, too, and made the smoke alarm go off! 🤣🤣
@@MrCastIron I say those are the best cooks...those who set off smoke alarms. Because we learn what NOT to do
That’s my story lol! 🤣🤣
Nothing could be finer Than to be eating steak and fried taters cooked in cast iron.
You got that right, my friend!
Reverse Seared is the way to go
I do like that myself! Thanks for sharing this with us, my friend!
@@MrCastIron what is reversed seared? I am a naive cook:)
@Tall Cedars reverse-seared is baking it in the oven at low heat until the steak is at medium-rare and then pulling it out and searing it at high heat in the skillet to get the crust you want.
It's gotta be a thick rib-eye cooked rare to medium rare.
Oh Amanda! I like the way you think my friend!
Hi, Good Evening tell me how do it affect your weight cooking in all that fat how’s your cholesterol mate.
It must be good for you because my numbers are perfect!
Perfect , I am very interested examples please.
Lol
You poor thing. You've been listening to the government funded studies. Are you aware that "vegetable" oils were industrial lubricants that - when replaced by better oils - were pushed as cooking oil, so that they didn't have to go out of business? Did you know that every cell in your body is made of cholesterol? Did you know that the studies linking high LDLs with heart disease only formed correlations and never actually found causation? How about that high carb and sugar concentrations are the cause of cholesterol "sticking" and clogging arteries?
No, I'll bet you didn't.
Lol steak looks terrible…absolutely no crust…over cooked
Thanks for sharing your thoughts and feedback with us, my friend! I sure appreciate your honesty! If you don’t mind, please tell us how you like to cook yours!?
With all due respect this is worst looking steak on CZcams!!! No crust. Olive oil? That’s the worst oil to use when cooking a steak because of it low smoke point. After watching the video I almost thought it was a parody cooking page but it seems that it’s real…..unfortunately. Please do a couple of things sir: 1st-please read up on the maillard effect and how you aren’t creating it which is essential for a good steak. 2nd-using a high smoke point neutral oil or even better clarified butter is the way to cook and baste a steak. In all honesty…your steak reminds me of the disaster in Napoleon Dynamite when the uncle attempts to cook a steak. I don’t mean to be overly critical but if you want your channel to succeed you’ll need to put better quality content out there! Check out Guga as he combines sound science with great technique making him the steak master of CZcams.
Lol! Wow! Thanks for sharing your thoughts and feedback with us, my friend! Our tips and techniques may not be scientific, but at least my wife hasn’t ever complained about the way they taste. In all honesty, I wasn’t pleased with the amount is sear in this one, but I had already recorded it, so I just went with it! I don’t want you to think you have insulted me or hurt my feelings.
But on the contrary, I am so happy that you took the time to share this. I would love for you to cook me a good old fatty ribeye using your described techniques. Thanks again, my friend and I hope you consider subscribing to our channel because you are welcome here, and we certainly welcome your views and perspective! I hope you have a great day and weekend ahead, brother!
I never use oil. I coat the pan with salt once it is hot and put the steak in. Works really well.
Thanks for sharing your thoughts and techniques with us my friend! I’d love for you to make me one about now lol!!😂😂
I only cook steaks soaked in dales seasoning and only on the grill only wood never coals especially rib eyes
Thanks for sharing your thoughts and techniques with us my friend!