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Old 12-01-2007, 04:53 PM   #1
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Pan seared steak?

I was hoping to fire up the grill and cook a couple of steaks (filets) but it is just too chilly (freezing I mean.) I would like to still cook them in the house. I do not have a grill pan. I was thinking about pan searing and finishing in the oven. I have never done this so I am not sure how to go about it. I would like the steak to turn out med-rare. Help!

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Old 12-01-2007, 04:59 PM   #2
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That is my favorite way to do filet. I sear them on both sides in a combination of butter and oil then put them into a 350 F oven to finish. If the filets are 1.5 to 2 inches thick, leave them in the oven for 8-9 minutes. Then remove them and let them rest, covered loosely with foil, for 10 minutes. While they are resting you can make a pan sauce from the drippings or just have some bearnaise standing by to serve with them.
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Old 12-01-2007, 05:15 PM   #3
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Thank you for your speedy reply. That is exactly what I will do.
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Old 12-01-2007, 05:20 PM   #4
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I've never made them that way either and was just thinking about it the other night just for something different, probably because it's freezing here too, (but I'm still firing up the grill shortly for my chicken )
Does it make a difference what kind of oil? I seared my chuck roast yesterday in EVOO and the oil didn't burn......
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Old 12-01-2007, 08:03 PM   #5
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A cast iron skillet is great for cooking steaks.
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Old 12-01-2007, 08:28 PM   #6
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Quote:
Originally Posted by elaine l View Post
I do not have a grill pan.
Dear Santa,

I have been a very good girl this year. I would love to get a cast-iron grill pan for Christmas.

Love,

elaine

P.S. If I get the pan, I'll leave a nice grilled steak for you next year.


PROBLEM SOLVED!!!
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Old 12-01-2007, 08:51 PM   #7
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Well I followed the directions to the letter and guess what? The steak turned out perfect.
Thanks again Andy.

Katie E. I like that letter to Santa. After all, I have been a very good girl this year.
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Old 12-01-2007, 08:58 PM   #8
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Cast Iron grill is great but I meant a straight cast iron skillet also works well
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Old 12-01-2007, 08:59 PM   #9
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Quote:
Originally Posted by jpmcgrew View Post
Cast Iron grill is great but I meant a straight cast iron skillet also works well
Yes, jp, I knew that's what you meant, but I was just giving Santa a nudge.
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Old 12-02-2007, 06:31 AM   #10
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I always just throw my steak into a flat bottome fry pan in a little olive oil or butter if I am in the mood. Normally there is also garlic and Worcestershire sauce in my pan. Make the pan hot before you put the meat in the pan, season with pepper and salt (if you feel the need). Turn down the heat to slow down the cooking. Turn the steak only once when you can see the cooking line on the meat at about the halfway mark.

It is cooked when:

Bleu - very soft to the touch, red-raw inside, edge lightly cooked (red juice)
Rare - soft to touch, red centre, thin edge of cooked meat
Med-rare - springy to touch, moise, pale red centre (juice will be pink)
Medium - firm to touch, pink in centre and crisp, brown edges
Well done - very firm to touch, brown outside and evenly cooked (no juice or juice clear).
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