Pan fried steaks...

[littleitch1]

Man I love pan fried steaks t-bones, porterhouse, ribeye

Little olive oil
Sea salt/ ground black pepper maybe natures seasoning

Garlic , that’s about it

Just had a nice t-bone about 3/4-7/8” thick

Steamed broccoli and carrots some butta

And bam!

In 6 mins your chowing down on some sand Good eats

Any of you folks like pan cooked steak?

 

[RTM58]

Gotta have butter in the pan and a fiddle in the band.

I like this topper:
King's Butter - black truffles, garlic, honey, foie gras

 

[ggmike1992]

Get a cast iron skillet screaming hot then add some salt, and butter. Simple and easy peasy.

 

[Gonolz]

I've only tried pan fried twice. Both times the smoke was overwhelming. Is that just acceptable collateral damage or is there a trick to keeping the smoke down?

 

[Naught-Nole-Buc]

I've only tried pan fried twice. Both times the smoke was overwhelming. Is that just acceptable collateral damage or is there a trick to keeping the smoke down?

Same problem here. Too much smoke from the cast iron. Maybe someone has a trick for this... Tribe?

 

[ericram]

I've only tried pan fried twice. Both times the smoke was overwhelming. Is that just acceptable collateral damage or is there a trick to keeping the smoke down?

Yes grill it outside.

 

[littleitch1]

I cook mine slowly but the range hood is still on high speed!

Dark on outside pink-red in the middle

 

[BelemNole]

Wife got me a pizza oven insert for my smoker, gets the stone up over 850 degrees. I've been buying fat prime steaks from Costco and sous vide them to 130 degrees and then throwing them on the pizza stone for a minute on each side. Best steaks I've had in ages. Perfect med rare from one side to the other with a nice char. Fork tender.

 

[FSUTribe76]

Same problem here. Too much smoke from the cast iron. Maybe someone has a trick for this... Tribe?

Rather than using butter use beef fat instead. I get mine from making bone marrow and parsley salad on toast, but you could buy beef tallow instead. Not only is beef fat (especially marrow fat) tastier than butter, but it’s got a higher smoke point. Beef fat smokes at 400 which is usually the hottest electric ranges usually go while butter has a smoke point of 350 which is just slightly above medium. Don’t think that pork lard is a good substitute, it’s basically in between around 370 or so. EVO which I saw mentioned here is usually around 374 but can be lower if it’s a poorly filtered variety.

So if you do what I do, set the heat at slightly above medium high and use marrow fat or beef tallow in place of butter or EVO you’ll have no problem with smoke unless you end up burning raw garlic or some other spice.

 

[Oski Germany]

Wife got me a pizza oven insert for my smoker, gets the stone up over 850 degrees. I've been buying fat prime steaks from Costco and sous vide them to 130 degrees and then throwing them on the pizza stone for a minute on each side. Best steaks I've had in ages. Perfect med rare from one side to the other with a nice char. Fork tender.

I use my pizza oven on the weber kettle frequently may have to reconsider getting a sous vide.

 

[TexSkills]

Wife got me a pizza oven insert for my smoker, gets the stone up over 850 degrees. I've been buying fat prime steaks from Costco and sous vide them to 130 degrees and then throwing them on the pizza stone for a minute on each side. Best steaks I've had in ages. Perfect med rare from one side to the other with a nice char. Fork tender.

Is the pizza insert made by your pellet smoker manufacturer or is it after market? I have a Traeger and have thought about buying one.

 

[Phyrst1]

Is the steak tender? Do you marinate it first? I like Dales. Always been afraid to pan fry because I thought it would be tough.

 

[Dr. Nole]

Yes. That's how my wife does our steaks...in a hot skillet.

 

[HulaNole]

I use a cast iron skillet frequently for steaks and agree with Tribe on the temperature. If I have the skillet on high it will smoke the place but medium to medium high works great. Sometimes will cook it entirely on the stovetop or start it there while have the oven prewarmed to 400 since the outsides will have been cooking before placing the skillet in oven.

 

[ggmike1992]

Is the steak tender? Do you marinate it first? I like Dales. Always been afraid to pan fry because I thought it would be tough.

Mine is. I sear it on both sides for a nice crust then turn the heat down and baste it with the butter in the pan. It's always worked for me.

 

[SeaPA]

Is the steak tender? Do you marinate it first? I like Dales. Always been afraid to pan fry because I thought it would be tough.

I'm not crazy about Dales on steak, but it is phenomenal as a marinade for grilled pork chops.

As for pan-cooked steak, if done right it is excellent. Personally, I prefer to sear both sides on the stovetop, to the point of a nice crust - then finish in a preheated oven. Great way to do a nice ribeye.

 

[ericram]

just to add to this thread, I Sous Vide my steaks/lamb chops then sear on high on the grill. Amazing!!

 

[OrlandNole]

 

[BelemNole]

Is the pizza insert made by your pellet smoker manufacturer or is it after market? I have a Traeger and have thought about buying one.

Yeah, it's the one made by Green Mountain Grills for their units.

 

[DFSNOLE]

If you want both the butter taste and a higher smoke point, you can try a product like this. I used to have to get it from a restaurant supply house but you can get it on Amazon now.

 

[DFSNOLE]

Is the steak tender? Do you marinate it first? I like Dales. Always been afraid to pan fry because I thought it would be tough.

You need to buy better quality steaks.

 

[Formerly Rockymtnole]

I sous vide my steaks in a pot full of tears from fifty virgins, then sauté them in unicorn marrow.

 

[PoopandBoogers]

I prefer cooking over coals, but a reverse sear steak in a cast iron skillet is pretty good alternative.

Cook in oven at 250 until 118-120 internal. Let rest for 10-15. Get cast iron skillet hot as possible, sear on all 4 sides for approx 1.5 mins each side until crust forms. Baste with at end. I put the cast iron skillet on the grill outside to cut down on smoke inside, have also seen people put the skillet on a coal chimney for max heat.

 

[NoleFan2U]

Anybody else hungry now? Glad I am headed to Capitol Grill tonight for a nice steak.

 

[SoddyNole]

Why does this makes one hungry

and this doesn't?

 

[cmanole]

I'm not crazy about Dales on steak, but it is phenomenal as a marinade for grilled pork chops.

As for pan-cooked steak, if done right it is excellent. Personally, I prefer to sear both sides on the stovetop, to the point of a nice crust - then finish in a preheated oven. Great way to do a nice ribeye.

Dales on porkchops is fantastic. Try soaking some thick cut bacon in Dales, just for a short while, then grilling it on high heat. Unreal. For some reason the Dales seems to caramalize on pork fat better than beef. I'll get a pound or two of the thick cut from the local butcher shop when it's on sale. Don't use the packaged kind, it absorbs too much and the Dales flavor is too much...

 

[SeaPA]

Dales on porkchops is fantastic. Try soaking some thick cut bacon in Dales, just for a short while, then grilling it on high heat. Unreal. For some reason the Dales seems to caramalize on pork fat better than beef. I'll get a pound or two of the thick cut from the local butcher shop when it's on sale. Don't use the packaged kind, it absorbs too much and the Dales flavor is too much...

I'll have to give that a try. I'd never had Dales until a few summers ago; a guy opened a store with a very good meat market near my lakehouse, and I started buying stuff to grill from him. He suggested the Dales with the pork chops. It's probably become my favorite thing to grill. It's exceedingly simple, very fast, and absolutely delicious.

 

[ggmike1992]

I sous vide my steaks in a pot full of tears from fifty virgins, then sauté them in unicorn marrow.

Rookie.

 

[dero316]

Been doing NY strips this way lately, always comes out great!

 

[FSU_UCLA]

I made a couple of tenderloin fillets on Friday in my cast iron skillet. They were pre-marinated from Trader Joe’s, so they went straight into a rocket hot skillet for a couple of minutes on all sides. Once they got crusty, I dusted with kosher salt and black pepper (a lot of black pepper) and let them rest for about ten minutes. They were rare and delicious.

 

[DanC78]

I made a couple filets this weekend as well.

Seared them in a cast iron pan with butter and garlic. Had marinated them with granulated salt and then pepper an hour beforehand.

After seared, which took all of 2-3 minutes to complete; I popped them on a pan with a grate on top so that the heat could circulate around the steak, and put in the oven on high heat. My oven gets up to 550. Let them cook until the inside reaches 130 (took 8 minutes).

They were absolutely perfect.

The only issue with doing this way is that my smoke alarms always go off. I had all doors open and giant fan in the door way of our kitchen sucking the smoke out. But without fail the alarms went off, was annoying.

 

[FreeFlyNole]

If I'm going to go with a blistering hot pan I'd used grapeseed or walnut oil, very high smoke points.

I've gotten away from doing a ridiculously hot pan, I've found I can get the crust I want on a Sous Vide steak with about a 7.5 out of 10 on my induction burner.

If I were doing standard store cut steaks (1" or less) I'd skip the Sous Vide. I buy all my steaks when they are on sale, and I get them cut at at least 2". Or in the case of Filet I buy them whole and cut them myself.

 

[Bud Fox]

If I'm going to go with a blistering hot pan I'd used grapeseed or walnut oil, very high smoke points.

I've gotten away from doing a ridiculously hot pan, I've found I can get the crust I want on a Sous Vide steak with about a 7.5 out of 10 on my induction burner.

If I were doing standard store cut steaks (1" or less) I'd skip the Sous Vide. I buy all my steaks when they are on sale, and I get them cut at at least 2". Or in the case of Filet I buy them whole and cut them myself.

After sous vide to about 130 ish, what is the real life sear time after?.

 

[BelemNole]

If I'm going to go with a blistering hot pan I'd used grapeseed or walnut oil, very high smoke points.

I've gotten away from doing a ridiculously hot pan, I've found I can get the crust I want on a Sous Vide steak with about a 7.5 out of 10 on my induction burner.

If I were doing standard store cut steaks (1" or less) I'd skip the Sous Vide. I buy all my steaks when they are on sale, and I get them cut at at least 2". Or in the case of Filet I buy them whole and cut them myself.

Costco Prime steaks are about an inch and a half or thicker.

 

[Naught-Nole-Buc]

Been doing NY strips this way lately, always comes out great!

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I’ve been using this method too but still get too much damn smoke... maybe bc I’m using olive oil?

 

[FreeFlyNole]

After sous vide to about 130 ish, what is the real life sear time after?.

I still do about 1 min per side. Just for the crust. It cooks the same depth of about 1cm but the internal temp is consistent through the meat. I do mine at 129.

I do salt and pepper and butter in the bag, I use those drippings to make any pan sauce I'm in the mood for in a separate pan from the seer pan.

 

[FreeFlyNole]

Costco Prime steaks are about an inch and a half or thicker.

Costco does it right. I'll SV their steaks. I still mostly buy whole tenderloins there or small rib roasts and cut them myself.

My favorite steak right now is a ribeye (rib roast, prime rib, whatever you wanna call it) cut to a solid 2" done with salt, pepper and butter in the bag at 129 degrees for 2.5-3 hours, then dusted with Cavanders Greek and Lowrey's seasoned salt, pan seered then cross cut in about 3cm slices.

One of those is enough for 3/4 people depending on appetites.

 

[dero316]

I’ve been using this method too but still get too much damn smoke... maybe bc I’m using olive oil?

I use olive oil also, and you're not adding the oil until the pan is hot correct? That's something else I was doing wrong for a while, adding oil then heating the pan. Extra virgin olive oil also has a lower smoke point than reg virgin or light olive oil so that might be worth a try.

 

[FSUTribe76]

I tend to vary my dry rubs quite a bit to give the steaks a different flavor, sometimes it will be Moroccan inspired, sometimes Greek, sometimes Ethiopian, sometimes Creole, etc... But this I like the best and have done it over and over again, maybe every third time.

On one side, I take a slightly bigger than pea sized portion of Vegemite (the cheaper Marmite is NOT a good substitute when spreading it on something, it is when mixing it into a wet marinade) and rub it into the steak. Then a sprinkling of Herbe de Provence with some added dried savory and garlic powder. Then a topping of Montreal steak seasoning and a sprinkle of Cafe Bustello grounds. Then rub the dry spices into the steak.

Have the pan with either butter or preferably marrowfat going and place the steak seasoning side down into the pan. Then on the exposed unflavoured side, I sprinkle a little Zatarain’s Big and Zesty Creole Seasoning and a fair amount of Spice Hunter Spicy Garlic.

You’ll end up with a super savory, slightly herby steak with a great well rounded profile and a nice crust.

Since it’s a lot of ingredients, I’ll add some pics of the spices I use.

 

[TripTych]

Damn. How many times a week do you guys eat steak? I'll have one every few months, but more one a month seems a bit excessive to me. Or maybe I'm just a poor.