Quote:
Originally Posted by DJ's left nut
So I did the ol' Cast iron steak....HOLY SHIT that's a lot of smoke.
I used olive oil and that may have made a difference due to the smoke point (I'll have to experiment), but 4 minutes of total cooking time was enough to absolutely fill the house with smoke.
Fortunately it was a tasty steakhouse smoke, so I didn't mind. Still, it was an amazing amount of smoke pouring off that steak. As soon as the steak hit the pan I thought "oh shit...I'm going to be in soooooo much trouble when the wife gets home..."
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It's probably not a good idea to use olive oil in that scenario. Olive oil has a really low boiling point, and therefore it burns off faster than it takes for the meat to cook. And that's bad. I've heard that you shouldn't use olive oil at any temp over 250... That olive oil smoke is full of toxins....