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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I do it and you are right, lots of smoke.
It tasted great, so I'm fine with it.