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    Oven / cast iron steak

    Well rain put my mesquite out so I decided to give this a shot based on what read here.

    Seasoned and sat until room temp then into the oven @250 to an internal temp of 120 then to hot cast iron for 1-1/2 min per side then to rest tented for 10 min.

    Looked good but was over cooked and tough.

    I hope I never have to resort to this again.

    #2
    Wow, what cut of beef? I do rib eyes and they turn out perfect.

    I put in oven then let rest for 15 mins, then put in in a hot cast iron skillet. I also put a lil butter on after I pull it out of the skillet.

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      #3
      How thick?, the last ones I did for a minute a side since they were only 1"

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        #4
        Originally posted by Rotney View Post
        Wow, what cut of beef? I do rib eyes and they turn out perfect.

        I put in oven then let rest for 15 mins, then put in in a hot cast iron skillet. I also put a lil butter on after I pull it out of the skillet.


        Maybe the rest before sear is where I missed the mark.

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          #5
          Originally posted by bentstick View Post
          How thick?, the last ones I did for a minute a side since they were only 1"


          1-1/2" rib eyes & NY Strips

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            #6
            They were ready to eat at 120

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              #7
              Originally posted by bboswell View Post
              Maybe the rest before sear is where I missed the mark.
              Try it again.

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                #8
                The only thing I can think of is resting after the sear rather than before, or the steaks were bad quality which I doubt. I've cooked dozens of steaks in the oven and not a single issue with tenderness. I usually go to 120, rest for 20 minutes, then sear for ~1 minute per side.

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                  #9
                  Originally posted by BrandonH View Post
                  The only thing I can think of is resting after the sear rather than before, or the steaks were bad quality which I doubt. I've cooked dozens of steaks in the oven and not a single issue with tenderness. I usually go to 120, rest for 20 minutes, then sear for ~1 minute per side.


                  Again with the rest between oven & sear. This must be my mistake.

                  Next time a flood interrupts my grilling I will try that

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                    #10
                    I'm no good at doing good steaks this way. They always turn out fair at best. I just stick to the grill.

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                      #11
                      I just cook them on the cast iron and don't mess with the oven.

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                        #12
                        Originally posted by R.W.T View Post
                        They were ready to eat at 120
                        I think you overcooked them in the oven. I did some 1 1/2" ribeyes this way last week for Courtney's birthday and they turned out great. I never probed them, but it was 15-17 minutes in the oven, if I recall. Remember, they continue to cook when you pull them out of the oven.

                        While they were resting, I got the cast iron blazing hot under the broiler before I put the steaks on. After flipping once, I added a couple of tablespoons of butter to the pan and basted the steaks. Mine had a great, thin crust, was perfectly medium rare and was the best steak I've had anywhere in a long time. I can't remember the last time I grilled a steak.
                        My Flickr Photos

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                          #13
                          Oven needed to be hotter (I use the broil setting), cast iron should have been hot when you put the steak in it with butter and rest should have been un-tented.
                          Rest is to keep the juice inside, not to keep warm.

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                            #14
                            Originally posted by bboswell View Post
                            Again with the rest between oven & sear. This must be my mistake.

                            Next time a flood interrupts my grilling I will try that
                            Now that you mention it, I was "forced" to rest the steaks between oven/sear because we were waiting on the DBF. Mine rested at least 30 minutes.
                            My Flickr Photos

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                              #15
                              Cook steaks all the time like that.
                              Get Cast Iron very Hot.. Burner on high for about 5 minutes.
                              Season Steaks, then slap em in for 1 minute on both sides
                              Have had your oven preheated to 450
                              before you stick it in the oven put a pat of butter on top of each steak
                              leave in oven 6 minutes
                              Done deal, but I do prefer over mesquite

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