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Old 10-26-2011, 01:56 PM   #31
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We were at a campground in South Dakota and went to a steak feed where they deep fried the steaks in a cattle watering trough and handled them with a pitchfork. That was as good as any other method I have eaten. Don't get to hung up on one process.
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Old 10-26-2011, 02:01 PM   #32
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Originally Posted by jennyema View Post
MMMMM.... cornbread with bacon IN IT!

Good idea. Next cornbread will be baconated.
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Old 10-26-2011, 02:21 PM   #33
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We were at a campground in South Dakota and went to a steak feed where they deep fried the steaks in a cattle watering trough and handled them with a pitchfork. That was as good as any other method I have eaten. Don't get to hung up on one process.
Would of liked to see that! I've never had a deep fried steak. How is it? Is it crispy on the outside and real tender on the inside?

Now I want to try it!
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Old 10-26-2011, 03:47 PM   #34
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Would of liked to see that! I've never had a deep fried steak. How is it? Is it crispy on the outside and real tender on the inside?

Now I want to try it!
Yes it is crispy on the outside (very thin layer of crispy meat shell) and juicy/tender inside. I mentioned it earlier in this thread. I pan fried sirloin last night in about two inches of hot oil. Was really good.

Seeeeeeya; Goodweed of the North
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Old 10-26-2011, 08:16 PM   #35
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Originally Posted by Goodweed of the North View Post

Most people believe that a pan has to be smoking hot to create a great sear. The pan surface should be somewhere around 360'. You'll get that over medium-high heat easily. When the pan is hot, simply place the seasoned steak on it and cook for 3 to 4 minutes, without touching it. Flip and repeat. About 3 minutes should get you a little less done than medium rare, depending on how thick your steak is. 3 and a half minutes is good for most people. 4 minutes and the steak starts going into the a little pink in the midlle stage. For perfect results everytime, use an instant read meat thermometer, or learn to detect how done it is by touch. I get it right by observing the steak, and the color of the seeping juices, and some internal timer in my brain that I can't explain.
Well, I'm not the only one that cooks steaks on medium-high
heat.....350°-360° is plenty hot enough to pan fry a steak
and get a nice sear on it....give it a try.
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Old 10-28-2011, 02:20 PM   #36
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Hey everyone. I finally did it

I heated EVOO in my CI skillet until the oil started to smoke some, seasoned each side of the steak with salt and pepper then cooked it 3 minutes per side. Here are the results:




I don't want to toot my own horn, but that was the BEST steak I've ever had. The outside had a nice crust, it was tender and just so delicious. A lot better than the steaks I've gotten from restaurants. I did have a problem with it sticking to the pan when I went to flip it though, but other than that I was problem free. Thanks to everyone who responded to this thread, I couldn't have done it without you

PS: that yellow mess on the plate is cheese, so don't mind it
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Old 10-28-2011, 02:26 PM   #37
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Quote:
Originally Posted by Noob2cookin
Hey everyone. I finally did it

I heated EVOO in my CI skillet until the oil started to smoke some, seasoned each side of the steak with salt and pepper then cooked it 3 minutes per side. Here are the results:

I don't want to toot my own horn, but that was the BEST steak I've ever had. The outside had a nice crust, it was tender and just so delicious. A lot better than the steaks I've gotten from restaurants. I did have a problem with it sticking to the pan when I went to flip it though, but other than that I was problem free. Thanks to everyone who responded to this thread, I couldn't have done it without you

PS: that yellow mess on the plate is cheese, so don't mind it
Yaayyy!!!

It looks great, Noob!

Now you need to try a tuna steak!
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Old 10-28-2011, 02:31 PM   #38
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Nice!
Even a money shot
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Old 10-28-2011, 03:13 PM   #39
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Good looking, congrats.
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Old 10-28-2011, 03:14 PM   #40
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Looks delicious!
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