Cast Iron Skillets. You dig them?

[Fire Me Boy!]

What oil do you use for steaks in the cast iron? I've switched to ghee mostly, which has a very high smoke point - a bit higher than even canola - and it's gone a ton of flavor.

And if you make your own, it's cheap. Whenever I start to run low, I pop a couple pounds of butter in my dutch oven and put it in a 250-degree oven for a couple hours. Once the milk solids have sufficiently browned and it's ready, I'll pour it all through some cheese cloth and save the oil.

[R8RFAN]

Originally Posted by Fire Me Boy!

What oil do you use for steaks in the cast iron? I've switched to ghee mostly, which has a very high smoke point - a bit higher than even canola - and it's gone a ton of flavor.

And if you make your own, it's cheap. Whenever I start to run low, I pop a couple pounds of butter in my dutch oven and put it in a 250-degree oven for a couple hours. Once the milk solids have sufficiently browned and it's ready, I'll pour it all through some cheese cloth and save the oil.

No oil for a rib-eye if your skillet is good and seasoned.. A small amount of soft butter on it afterwards is what I use.

I like if I have a 2 inch ribeye I like about 3 mins on each side and it produces a MR steak for me.

[Fire Me Boy!]

Originally Posted by R8ers

No oil for a rib-eye if your skillet is good and seasoned.. A small amount of soft butter on it afterwards is what I use.

I like if I have a 2 inch ribeye I like about 3 mins on each side and it produces a MR steak for me.

Mine CI are well seasoned, but I still like to cook with a little oil... I feel like I get a better sear. To each his own.

[R8RFAN]

Originally Posted by Fire Me Boy!

Mine CI are well seasoned, but I still like to cook with a little oil... I feel like I get a better sear. To each his own.

As long as that skillet is not too cold when you put the steak in there isn't much of a way to mess it up unless someone cooks it well done or something...

[Fire Me Boy!]

Originally Posted by R8ers

As long as that skillet is not too cold when you put the steak in there isn't much of a way to mess it up unless someone cooks it well done or something...

Yup. But ghee is yummy on a steak!

[mnchiefsguy]

Originally Posted by Fire Me Boy!

Yup. But ghee is yummy on a steak!

Got a link on how to make ghee? I know you said it was a simple process, but I typically need step by step instructions when trying something new like making my own cooking oil. Thanks!

[Fire Me Boy!]

Originally Posted by mnchiefsguy

Got a link on how to make ghee? I know you said it was a simple process, but I typically need step by step instructions when trying something new like making my own cooking oil. Thanks!

Before trying it in the oven, do a smaller batch of browned butter on the stove top.

http://www.simplyrecipes.com/recipes..._brown_butter/

How to Brown Butter Recipe

Unsalted butter, sliced into tablespoon sized slices



Heat a thick-bottomed skillet on medium heat. Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter.



Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.

It's pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, I suggest dumping it and starting over (something I've had to do on occasion), unless you want beurre noir which has a different taste than nutty brown butter.

If you want to make sage brown butter sauce, add some fresh sage leaves to the butter once it has melted. Allow the butter to brown and remove from heat.

Use browned butter immediately or store covered in the refrigerator for future use.