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Old 05-02-2005, 06:53 PM   #1
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Quick Help! Steaks = Broil or in Steel Skillet?

Hey guys sorry for emergency. girl comin home need help with steaks

should i sear on each side in steel skillet then move to oven and finish under broiler

or should i just leave them in the skillet

it is two 12 oz sirloin *prime* steaks

Also, i have fresh garlic should i put some in a garlic press and smear the surface of the steak with garlic or when i sear steaks on very high temp will it burn it thanks!! ANY TIPS?

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Old 05-02-2005, 07:04 PM   #2
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Depends on how well done you like your steaks, and how thick they are; my rule is if they're over about 1 1/2 inches, they get finished in the oven at 450, even for medium rare, and even if it's just for 5 minutes or so (I don't do the broiler; if you've already seared them, they don't need the broiler, just the oven at high heat). If you do like well done, even if they're thinner, then finish them in the oven; they'll be juicier. If you like them to 'moo', then just do stovetop.


I wouldn't do the garlic smear, as you guessed right; it'll burn.

Happy Cooking!
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Old 05-02-2005, 09:30 PM   #3
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Marm is right on.

As with stir-frys, the key is very high heat. Let the steaks rest for 5 minutes before cutting into them.

Also, if you want to use the garlic, make garlic butter and put a pat on the finished steak just before bringing it to the table.
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Old 05-02-2005, 10:33 PM   #4
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i burnt them and they turned black on one side... i dont know how it happened.. i preheated a steel skillet to medium high heat and let it get hot then i put the steak on there that i had rubbed with some steak seasoning salt pepper and olive oil and i set it down..... i let it cook for 4 minutes or so the whole bottom of it had turned black and it was ruined.. i had to cut all in to the skin and cut it off..adn they were like expensive prime steak... i was pretty **** pissed off... im only using the broiler from now on, a bunch of BS... i followed the directions from thsi book perfectly and it turned black and ruined
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Old 05-02-2005, 11:05 PM   #5
 
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Sorry things didn't work out. I know how pissed you must be.

I don't care for stainless steel pans. Even with a layer of aluminum, I don't think they cook as evenly as heavy aluminum or cast iron. You're right ... the broiler would probably have been a better idea.

IMO, good beef (prime & choice) doesn't need anything more than salt & pepper.
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Old 05-03-2005, 03:44 PM   #6
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Buy a cast iron skillet. A Lodge brand. It'll run you maybe $25 bucks at a camping store.

You will never regret it.

Staeks cooked Marmalady's way (it's called the sear and blast method) are usually foolpoof and incredibly tasty and tender. Much better than broiling, IMO, unless you have a commercial salamander with which to work.

What was in your steak seasoning? That might have had something to do with it burning, esp. if it had any sugar in it.

I made steaks the marm way 2 nights ago and they were fantastic. I like my outsides seared very well but I have never burned them. I use cast iron and just salt, pepper and oil.
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Old 05-03-2005, 05:52 PM   #7
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the steak seasoning was called Paul Homedusidau or something, it is some famous chef in new orleans, and it has a fat man on the picture , the recipe called to get a cast iron skillet as hot as you possibly can and then throw the steaks on there, so i don't imagine it's a rub that would burn and turn black like that.....

as for cast iron skillet, i have one, but unfortunately i bought some stupid one with ridges in it and i havent used it much i want a flat one now
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Old 05-03-2005, 06:29 PM   #8
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I am in the minority here when it comes to cooking steaks in cast iron pans. I don't like to get my pan as hot as hades. I usually end up with steaks like you had last night legs if I get it too hot. I find that if I put the pan on the burner and set it at med-high (or maybe a little higher) then my steaks come out perfect. I do not finish them in the oven. I just cook the whole thing on the stove top. The steaks I buy are usually not very thick so I am guessing that has something to do with it.
I will usually opt to make them outside on the grill though so I don't use the cast iron for steaks all that often.
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Old 05-03-2005, 06:41 PM   #9
 
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Quote:
Originally Posted by Mylegsbig
the steak seasoning was called Paul Homedusidau or something, it is some famous chef in new orleans, and it has a fat man on the picture , the recipe called to get a cast iron skillet as hot as you possibly can and then throw the steaks on there, so i don't imagine it's a rub that would burn and turn black like that.....

as for cast iron skillet, i have one, but unfortunately i bought some stupid one with ridges in it and i havent used it much i want a flat one now
Is this the guy? http://www.chefpaul.com/ Blackened redfish and steak are his creations. Unless you have great ventilation in your kitchen it's better to blacken outdoors. BTW, that "stupid one with ridges" is great for roasting a chicken in the oven ... although it's a pain to clean.
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Old 05-03-2005, 06:49 PM   #10
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hey what about roasting chicken breasts in the oven with it do you have any ideas

yeah chef paul is the guy

and no BS about the blackening thing..my whole house was a big smoke cloud and we had to keep all the doors and windows open..and the steaks were black..it was miserable
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