Do you guys use Iron Skillets for steaks and such? I wanted to buy myself one but it seems they require so much maintenance and it made me question buying them. Are there any alternatives besides BBQ? As a side note, I would/will consider buying them if the maintenance is not as complicated as it looks.
Better off spending the money on a crock pot unless you already have a oven.
they aren’t very high maintenance. there’s a lot of craft that goes into them but the results are one of the best (i prefer it vs bbq, i get more consistent results. YMMV). My basic handling tips, and I’m open to everyone’s best practices:
Steak medium rare:
Prep: place skillet on stove top, turn to med/high, add a generous piece of butter (or oil if you prefer but better results with butter). allow the pan to heat up. Prep and season steak (preferably laid out for some time to warm close to room temp).
Cook: when the butter is beginning to carmelize, gently lay steak on butter. You should hear instant sizzling. Place lid on. Cook steak 2-3 mins of each side at med/high, adjusting for thickness. When you have reached the medium rare tenderness, use the remaining oil to sear the fat edges for 1 min each. Plate the steak and pour remaining oil on the steak. Add sides. Voila, steak done in 8mins.
Clean: immediately place cool water in the skillet and place on cooling stovetop. Allow this to cool to room temperature while you enjoy dinner and romantic activities. It is important you do not allow the skillet to remain wet overnight. You should clean it within hours. Never use dish soap, use only a scotch pad or metal bristle cleaner to scrub the skillet thoroughly. With enough water the oil should be mostly removed. Heat the stove top to medium and place skillet on top to burn off water… then turn heat to low and drip some canola oil onto the skillet, swirl the oil around and use a paper towel to spread the oil, coating all the pores in the skillet. Give it a few minutes to soak in and then turn off the skillet. This oil prevents rust and keeps it ready for next use. You can let the skillet cool on the stovetop until stowing it away for next use.
My front to back process takes about 30mins eating included. When I first figured out an efficient method to use the skillet I had steak for 2 weeks straight it was so easy.
Further reading: Gordon Ramsey’s how to cook a steak in two minutes
Extras: you can also cook a steak as described above, and then finish it in the oven with the same skillet
Extra note one: don’t cook an egg in the skillet, a pain to clean.
First of all, you’re all using “BBQ” incorrectly. I’ve taught you nothing.
Secondly, yes, cast iron skillets are the bomb. They do require maintenance, but not much. You actually don’t clean them, so that’s nice. You rub them down with lard/fat after each use or two and they remain awesome, versatile non-stick pans.
They’re best for fried foods like chicken fried steak and fried chicken, but you can cook just about anything in them.
I prefer to BBQ my steaks and burgers on the BGE.
But I’m about to buy a Blackstone 36" griddle as my next outdoor toy. Can’t wait to BBQ some pancakes on it!!
fantastic gif - can we all have a moment of silence for dorthy mantooth… the woman is a saint.
I cooked a steak on the cast iron last night. I use a high heat oil (avocado oil), get the pan blazing hot, throw some salt and pepper on the steak, sear both sides about 2 minutes each side, let it rest for 10 minutes. Perfectly rare and delicious.
Today I put a BBQ rub on some ribs this morning and threw them in the sous vide. Going to finish them on the grill when I get home.
iron is a must have if you ask me. Here is a good video on how to clean and re-season it.
https://video.bonappetit.com/watch/how-to-clean-your-cast-iron
Yeah, they are not really that much work. Cleaning consists of scrubbing the pan down with a brush or other tool (I use the chain thing below). Then, heat it and rub on some oil. You should rarely have to season the pan, if ever, and they usually come pre seasoned.
Also, the pans cost like $20 and are basically indestructible. So even if you treat it like sh’t, who cares.
hahaha
Exactly.
I’ve got a Lodge cast iron. Steaks, yup. Get the big heavy lid w/ “drip thingys” and you can slow cook some ribs. Vintage cast iron is maybe better? Shrug. Not hard to maintain.
respekt
It’s threads like this that make me love the water cooler. Iron skillets are essential kitchen gear
oh man!! I want it!!!
I’m gonna have to buy myself one now!!