Quote:
Originally Posted by rhetorical
Here is what I did. Firstly I used an instant read meat thermometer. I like my steaks medium rare, pink on the inside but firm and still juicy.
I have a cast iron rigged pan that I only cook steaks on and it is well seasoned.
I have an electric stove, so I turned it on high, got all fans going and opened the windows.
The steak was about 3/4 of an inch thick. I oiled the pan, tossed it in until it hit 100 degerees F. (about three minutes). Flipped it over and cooked it until it hit 128 degrees F.
I certainly wouldn't marinate it because it is just too good to cover up the taste. I have lost my fear of frying now, so will certainly do it again.
That was about it. The trick is the meat thermometer. Prolly about 120 if you like it rare.
It was worth it. I am going to try their rib eye next.
Note: These frying times might be longer because of the rigged pan. I am guessing cutting that in half for a flat pan. I would guess if you have a gas stove, your cooking times might be longer because usually gas is not as hot.
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I might try that with a lesser piece of meat first. Something also very lean, maybe some venison loin.
I do have an old school cast iron skillet that is well over 100 years old. It's seasoned well. Normally only see's action for making southern cornbread.