Originally Posted by Fire Me Boy! (Post 12509032)

I have that system. I typically use the stainless insert instead of the cast iron; I have a hell of a time overcooking steaks on that cast iron grate.

Maybe the only time on this forum you'll hear me say I'd rather use the SS over CI.

Originally Posted by DJ's left nut (Post 12509035)

HA! You're three years too late, Kenji....

Originally Posted by ping2000 (Post 12508935)

Ger your steaks out of the fridge and let them get to room temp. Get out your cast iron skillet. Preheat oven to 500 degrees. On stovetop crank it to high. Let the skillet heat up. Season steaks with salt and pepper. Sear steaks on all sides for a couple of minutes. Not too long, you just want a good crust. Place a nice pat of butter on top of each steak. Jab a meat thermometer in the steak. Obviously, I am talking about an oven proof thermometer with a cord. Move the skillet into the oven. Take out when you get to medium rare. Let them rest a few minutes before eating.

Originally Posted by DJ's left nut (Post 12509036)

I don't even have the cast iron grate. I looked at it and decided it would manage to do neither thing terribly well.

Use the flat-top center or the SS. There's too much compromise on both directions with the CI grate.

Originally Posted by Fire Me Boy! (Post 12509043)

Was that already posted? I'm not going through 450 posts to see.

And Kenji's article came out in June 2013; this thread was created in September 2013. So Kenji was ahead of this post.

Originally Posted by vailpass (Post 12509045)

Do you rub any olive oil on the steak before you throw it in the skillet on the stovetop?

Originally Posted by DJ's left nut (Post 12509047)

Well !@#$

Yeah, that was my first post on the subject (click on the little arrow on the quote and it takes you to the original post, FYI).

So Kenji actually did beat me to it. Bastich.

Originally Posted by DJ's left nut (Post 12509050)

Smoke point is too low on olive oil, IMO. Too much smoke and not enough impact.

Canola will work better. Peanut oil has a bit too much flavor for me but if you can get some sunflower oil I think it works nicely.

But I really don't recommend olive oil for a high heat application like that.

Originally Posted by DJ's left nut (Post 12509050)

Smoke point is too low on olive oil, IMO. Too much smoke and not enough impact.

Canola will work better. Peanut oil has a bit too much flavor for me but if you can get some sunflower oil I think it works nicely.

But I really don't recommend olive oil for a high heat application like that.

Originally Posted by Inmem58 (Post 12509065)

Pan seared with butter, crushed garlic clove and fresh rosemary.

Originally Posted by vailpass (Post 12509058)

In thinking about cast iron skillet in the broiler method: would you use any type of oil at all when you put it on the stovetop to form crust before placing in the broiler?

Originally Posted by Fire Me Boy! (Post 12509056)

I did (click). I didn't see that you talked about leaving it at room temp at all, just about drying it off (more later).

The general theory is leaving it at room temp for 20 minutes will bring the piece of meat closer to it's final temp. The Serious Eats article I quoted specifically lays out that this is untrue, and why it's basically a waste of time.

You're point about drying it off is ENTIRELY true. I previously suggested that if you salt a day ahead like I do, leave it in the fridge uncovered on a rack; the fridge will dry out the surface spectacularly.

Originally Posted by DJ's left nut (Post 12509080)

A brush of canola couldn't hurt.



Though yes, FMB is right in that ghee is the absolute best way to go, I just don't know where to acquire it and I'm damn sure not going through the trouble of making it.



In either event, turn on your oven hood and open some windows. You'll get plenty of smoke during the high heat/sear portion on the stovetop and when you open that oven door after you put it in there for a few minutes, you'll have even more come rolling out.



That method creates a LOT of smoke.