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Old 02-27-2013, 02:19 PM   #11
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Quote:
Originally Posted by crankin View Post
This is normally what I do but I've never really thought about it. Is there a reason to oil the steaks rather than the pan?
It's done so that you can get your pan really hot and still prevent your meat from sticking by oiling the meat instead.

And like Chief said, it prevents your pan from smoking too much.
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Old 02-27-2013, 02:50 PM   #12
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I'd use the same CI pan I use for blackening. You can certainly get it white hot on the single burner jet cooker I use. It gets so hot that 30 seconds per side with those thin filets should do the job.
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Old 02-28-2013, 05:27 PM   #13
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Originally Posted by jennyema View Post
A steak that thin is tricky.

I would liberally salt the cold meat, but not oil it.

Get the CI screaming hot. Open a window. Sear on both sides and then pull and rest for 5 min. I wouldnt finish in an oven
Right on Jenny. The cast iron with salt was my dads fav way to do steak in over then the other side and on your plate it's so good this way.
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Old 02-28-2013, 05:56 PM   #14
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this is a good use for a searing burner if you have one on your gas grill. direct, high heat from below.

crank up the searing burner, rub the steaks with salt, pat dry, then just 2 to 3 minutes per side. check by finger poking method. as soon as they begin to firm up a little after the first flip, they're done.
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Old 03-10-2013, 05:34 AM   #15
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Set the filets out on the counter to come up close to room temp (at least 30 minutes). Salt with a bit of sea salt and sprinkle with freshly ground black pepper. Get a cast iron pan ripping hot and give 'me a minute or so per side. A splatter screen is a great asset as is an exhaust hood!
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Old 03-10-2013, 08:53 PM   #16
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I use a counter top grill. The brand I have is Hamilton Beach ... It sears wonderfully and simply cut the time to 2-3 minutes instead of the recommended 5 - 6.
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Old 03-23-2013, 11:02 AM   #17
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Originally Posted by Snip 13 View Post
I would sear them in a hot cast iron griddle pan. Oil the steaks not the pan. Only 2 or 3 mins per side.
Exactly the way I would do it. Pipping hot griddle pan, oiling the steak prevent everything for burning.

Otherwise, you could also do something else with these. Make them thiner, and use them for a roulade...

Or, (if they are fresh enough) very thin to make a carpaccio with ruccola salad and balsamic vinegar.
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Old 03-24-2013, 12:11 AM   #18
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Originally Posted by frenchguycooking View Post
Exactly the way I would do it. Pipping hot griddle pan, oiling the steak prevent everything for burning.

Otherwise, you could also do something else with these. Make them thiner, and use them for a roulade...

Or, (if they are fresh enough) very thin to make a carpaccio with ruccola salad and balsamic vinegar.
Oh boy! I love carpaccio.
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