Oven Cooked Steak

here's the thing. 45 seconds for a sear is not long enough. you need to get an even crust on the meat. in your pictures its just around the edges, and the middle is kind of grey. what you need to do is sear the meat all the way brown on all sides - not black so you may want med hi heat not ultra hi.

if you are probing the meat after its cooked - that is the next bad thing to do. you dont want to pierce the skin of any cooked meat ... once you do you let out all the jucies. let the meat rest a full 5-9 min... really just put it on a plate, and lightly cover it... you dont want to steam it... get comfortable with touching the meat to tell doneness. for med rare it feels like the skin between your thumb and index finger. the further you go in between your thumb and index is what more well done meat feels like untill you reach the bone... that would be well done. sounds crazy but it works.

also noted that you used a dry pan... for that to work you need a very, very hot pan, and meat with sufficent fat. otherwise it will just stick... use either peanut oil or other high heat oil .. just a film to keep things from sticking.

 

I've always used Cast iron.
Oven at 500
Stove top on high heat
Salt+Pepper room temp steaks (1 1/4" or more)
45 seconds on each side
Toss in the oven for 3 mins each side.
During the last 3 minutes I like to toss some crumbled blue cheese on top!

This technique works great with Venison Backstrap

 

If I had a steak rat now....num num!

 

Lodge

It is the only brand to use.

 

Definitely. Lodge is great, especially for the price.

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1334769983&sr=8-1


Mark