How to do a steak up right - deglaze the fond, bitch!

[assgasorgrass]

turn oven to 500 degrees. when temp is reached insert cast iron skillet. Heat skillet for 5-7 minutes, smokin' good. add steak. 1 minute 30 seconds turn steak. 1 minute 30 seconds remove from oven. do aluminium tent. deglaze.

[berko]

FWIW, the very very best way to season a cast iron skillet is to fry a batch of chicken in it.

That way, your pan is well seasoned and you have fried chicken, which is nice.

[schindlerpiste]

The other night my wife made a grilled steak that knocked my socks off. 4" thick (filet mignon). Marinated with dijon mustard. Au Poive with freshly ground peppercorns. A pocket sliced into the middle stuffed with oysters. The steak was rare, and the oysters were cooked, but tender. Everything melted im my mouth. She certainly deserved the desert....

[grrrr]

A few pointers:

First, a good quality saute skillet is better than an iron skillet- it allows better control during deglazing.

Second, lose the chicken stock and try some homemade reduced veal or beef stock, perhaps with a mirepoix - or a demi-glace and wine.

Third, whisk in the butter as you are reducing it to emulsify the sauce, rather than simply tossing it in the fond brun.

As mentioned, some coarse salt and pepper before sauteeing is very good.

[Dirty Hoar]

Well, I just fried up my first cast iron skillet steak. It was a ribeye seasoned as I would on the grill. Didn't have all the ingredients as suggested so I just made an impromptu sauce with some Borsen garlic cheese spread and such.

Actually turned out pretty good but was expecting more of a "crust" on the steak. Set the temperature on MedHi to preheat the skillet and then lowered it to Medium. Next time will leave it at MedHi. Overall I would say it was comparable to grilling, but was just missing that distinct grill flavor.

My usual is:
ribeye - roasted pepper flavored olive oil, salt, pepper, Cavenders Greek Seasoning, and a little bit of worcestershire sauce - Grill at high temperature to get a good crust, flames are good - cook to medium-rare

Saute up some mushrooms in a butter sauce - mushrooms, butter, red wine vinegar, salt pepper

Garlic bread

Steamed asparugus

Another excellent meal is grill up a salmon filet and after you flip it, spread Borsen's garlic cheese spread on abundantly. Rice Pilaf, asparagus, and french bread with butter.

[Dside11-11]

Well, I just fried up my first cast iron skillet steak. It was a ribeye seasoned as I would on the grill. Didn't have all the ingredients as suggested so I just made an impromptu sauce with some Borsen garlic cheese spread and such.

Actually turned out pretty good but was expecting more of a "crust" on the steak. Set the temperature on MedHi to preheat the skillet and then lowered it to Medium. Next time will leave it at MedHi. Overall I would say it was comparable to grilling, but was just missing that distinct grill flavor.

My usual is:
ribeye - roasted pepper flavored olive oil, salt, pepper, Cavenders Greek Seasoning, and a little bit of worcestershire sauce - Grill at high temperature to get a good crust, flames are good - cook to medium-rare

Saute up some mushrooms in a butter sauce - mushrooms, butter, red wine vinegar, salt pepper

Garlic bread

Steamed asparugus

Another excellent meal is grill up a salmon filet and after you flip it, spread Borsen's garlic cheese spread on abundantly. Rice Pilaf, asparagus, and french bread with butter.

Did you season the pan? If it is properly seasoned, and you heat the shit out of it before you throw down the steak - should get the crust. Leave the salmon off of the iron - fish taste never goes away. Keep that on the stainless ware.

[Dirty Hoar]

Did you season the pan? If it is properly seasoned, and you heat the shit out of it before you throw down the steak - should get the crust. Leave the salmon off of the iron - fish taste never goes away. Keep that on the stainless ware.

My skillet has been well seasoned and well taken care of for over 10 years. It was somewhat crusty, just not as much as I expected. Next time I will just bump the heat up a notch. It definitely sizzled up good when I plopped it down though.

I always cook salmon on the grill. I try not to cook seafood in the house. I learned that years ago when I boiled up some crab legs in my apartment. God, it took weeks to get that smell out. I actually purchased the skillet years ago to cook up some blackened roughie. I will keep that in mind.

[snowsprite]

Everybody loves it when I grill steak. All I do it salt the hell out of it. Then I add some Montreal seasoning or HOT Montreal seasoning. It has a bunch of coarsely ground peppers, dried garlic chunks, and more coarsly ground salt.

And certainly, I never cook it all the way thru (on purpose). People fight over it like animals... it is awesome.

Sprite

[Droopy]

I hate to say it, But this thread is worthless without pictures.


I want to see what this sauce looks like. Blue cheese and mustard dont sound good.

[FreshPow]

Simply the use of deglaze and fond by a guy has me slightly aroused.

[Dirty Hoar]

Simply the use of deglaze and fond by a guy has me slightly aroused.

What if I threw in some Albondigas with the fond and deglaze?

[FreshPow]

What if I threw in some Albondigas with the fond and deglaze?

I think that you could use any sort of broth to deglaze the fond and it would taste good. I believe my pants are too tight.

[Beaver]

The problem with that recipie is that nothing sticks to my cast iron pans.

[Dirty Hoar]

I think that you could use any sort of broth to deglaze the fond and it would taste good. I believe my pants are too tight.

To properly deglaze the fond there must be room to prepare. Lose the pants!!! post pics

[Patches]

... 'cause the steak I just cooked was the best I've ever had. Used this recipe but added a bunch of portabellas.

<Burp>

Any more recipes for culinary JONGs?

[Yeti]

New recipe I sampled and then performed, written up with the level of precision I recognize in the kitchen:

Argentine something-or-other

Dry rub steak with seasonings of choice (me: 3-pepper blend). Grill.
Combine cilantro, garlic, sea salt, fresh lemon juice, and olive oil; whip until emulsified.
Pour over steak, then wrap in foil to sit a few minutes.

The $6.99/lb Porterhouse is killing me.

[Arty50]

Combine cilantro, garlic, sea salt, fresh lemon juice, and olive oil; whip until emulsified.

That sounds a bit like chimichurri. I really, really regret not being able to go to La Cima my last day in Las Lenas. One of the waiters was going to show me how to make their chimichurri.

[irul&ublo]

Instead of using butter to cook the steak, use a mix of butter and oil, or all oil. This will allow a higher cooking temp w/o smoking. Peanut oil or oilve oil (regualr, not EVO), have nice high smoke temps. Or, use clarified butter.


Try this:

T-Bone or Porterhouse, 1 1/2-1 3/4" thick, as many as needed.
Season.
Cook in well oiled pan pan, not non stick, over high heat to desired doneness. Keep warm in oven for 10 min to allow juices to consolidate.
While steak is resting, pour off fat from pan. Degalze red wine. Add chopped fresh rosemary to taste. Cook down to desired consistency. Taste liquid, adjust seasoning.
Slice meat onto platter. Pour pan sauce and any juices accumulated from meat restitng over meat. Drizzle w/ good quality EVO. Squeeze lemon over. Sprinkle w/ chopped fresh Italian parsley.

Open a good Zin and enjoy.

[Grange]

The best steaks I've ever had were all made on a hot charcoal grill, turned only once and with salt, pepper, and butter as the only dressing.Rubs, sauces, and dips seam to take away from the flavor of the steak.

[truth]

The pan should be used only to sear the ouside of the meat. Then place the pan (with the steak still in it) in the broiler and cook to taste (though anything beyond medium has no taste).

[The Dad]

Instead of using butter to cook the steak, use a mix of butter and oil, or all oil. This will allow a higher cooking temp w/o smoking. Peanut oil or oilve oil (regualr, not EVO), have nice high smoke temps. Or, use clarified butter.

Grapeseed oil similarly has a high smoke temp, and I find the flavor nearly indistinguishable from butter (especially if you blend with).

[Joey Joe Joe Junior Shabadoo]

My girlfriends mom turned me onto what has become my favorite recipe for flank steak. Take a flank steak, marinate 12 to 24 hours,(longer the better) in a mixture of red wine, soy sauce, oil, lemon juice, green onions, celery salt, garlic and salt/pepper(i dont remember the exact amounts but I can post if people are really interested). Then grill it to desired doneness and wait for your mouth to water. When we do it we slice the steak pre-marinade into 3/4in-1in strips so the marinde really gets in there and you can eat it with your hands. Flank steak is tough and needs to be marinated a while, and it doesn't have much good steak taste so don't worry about losing some meaty taste. If you marinate for the full 24 hours when you are done grilling it will be juicy and tender. I also have a flank steak marinade recipe with brown sugar and bourbon that is good, but over powering if left in the marinade too long.

[MassLiberal]

My girlfriends mom turned me onto what has become my favorite recipe for flank steak. Take a flank steak, marinate 12 to 24 hours,(longer the better) in a mixture of red wine, soy sauce, oil, lemon juice, green onions, celery salt, garlic and salt/pepper(i dont remember the exact amounts but I can post if people are really interested). Then grill it to desired doneness and wait for your mouth to water. When we do it we slice the steak pre-marinade into 3/4in-1in strips so the marinde really gets in there and you can eat it with your hands. Flank steak is tough and needs to be marinated a while, and it doesn't have much good steak taste so don't worry about losing some meaty taste. If you marinate for the full 24 hours when you are done grilling it will be juicy and tender. I also have a flank steak marinade recipe with brown sugar and bourbon that is good, but over powering if left in the marinade too long.

That recipe is also good to marinate steak tips with. But be careful, the high acidity of the lemon juice "cooks" the meat and will make it a little mealy if you are not careful.

You can also circumvent the toughness of flank steak by cutting it differently. Against the grain. A lot of restaurants will cut on the diagonal, but that only makes the meat chewier. Slice thin (1/2 inch) and against the grain and marinade a little less time and the steak will retain a little more cow flavor.

by the way, I'm not trying to poo poo the recipe, it's a good one!

[pechelman]

and on the lemon juice, you can substitute for a differnt fruit juice with lower acidity, ie pear juice.
I know it sounds weird, but pear juice is used in a lot of korean stuff, mainly kalby (sp?) and short ribs. (aka korean bbq)

[fez]

My girlfriends mom turned me onto what has become my favorite recipe for flank steak. Take a flank steak, marinate 12 to 24 hours,(longer the better) in a mixture of red wine, soy sauce, oil, lemon juice, green onions, celery salt, garlic and salt/pepper(i dont remember the exact amounts but I can post if people are really interested). Then grill it to desired doneness and wait for your mouth to water. When we do it we slice the steak pre-marinade into 3/4in-1in strips so the marinde really gets in there and you can eat it with your hands. Flank steak is tough and needs to be marinated a while, and it doesn't have much good steak taste so don't worry about losing some meaty taste. If you marinate for the full 24 hours when you are done grilling it will be juicy and tender. I also have a flank steak marinade recipe with brown sugar and bourbon that is good, but over powering if left in the marinade too long.

I think flank steak has terrific flavor. It does need special handling though. my marinade for it is simply a little red wine, cracked black pepper, fresh rosemary, and (mostly) olive oil. I try not to get much acid in the marinade so it doesnt cook the meat at all.

marinade overnight, take the steak from the marinade and blot to remove excess oil. grill over high heat til barely rare. Let the steak rest for a few minutes, this will let the juices settle and any carry over cooking run it's course. If you slice too soon all your tasty juces will run out over the cutting board. then get the sharpest knife you can get your hands on (serrated blades need not apply!) and cut very thin against the grain of the meat. sorry massLiberal, 1/2" is way too thick, 1/8" is probably about how i slice it.