Ribeyes in a cast iron pan .....

in food •  7 years ago 

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I have such a hard time getting my steaks to cook through all the way using this method. I'm letting the steaks rest to near room temp before cooking and using med-high heat. can anyone help me out?

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good and back

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Good one

Here's the method I use and it always works perfectly. An actual grill is better BUT this is 2nd best! (Timing is exact!)

Place "raw" cast iron skillet in oven and heat to 500 (260 C)

When oven reaches this temperature, remove pan and place it on stovetop over high heat.

Coat a room-temperature steak lightly with oil and salt/pepper.

Place steak in the middle of the hot, dry pan. Cook 30 seconds without moving. Turn (with tongs) and cook another 30 seconds. Then, put the pan into the hot oven for 2 minutes. Flip steak after 2 minutes and cook 2 additional minutes. (2 minutes is for medium-rare steaks. If you prefer medium, add a minute to both of the oven turns. If you prefer well-done, just put your steak directly into the trash.)

Remove steak from pan, cover loosely with foil, and let rest for 2 minutes.

I can help u

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It all depends on how rare or well done you like your steak.

If I were cooking a ribeye steak I would not add any oil to the pan at all as there is plenty of fat in the meat already which will render out.

You can rub a little oil on the steak before adding to the pan.

Put a good amount salt and pepper on the steak 5 mins before cooking.

The pan needs to be as hot as you can get it before adding the steak.

The higher the heat the better the crust on the outside.

Your steaks are quite thick, so for a medium rare steak you will need to cook them for about 4 minutes a side.

For a well done steak your talking 8 or 9 minutes a side.

Also cooking one steak at a time will improve results.

After cooking the steak will need to rest for about 4 or five minutes before serving.

nice post

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Nice post
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nice

good post.