> wrote in message
...
> So, I'm something of a dabbler when it comes to cooking, don't do
> anything too complicated... so I'm trying to branch out. I recently
> watched Alton Brown's first Good Eats episode and wanted to cook a
> steak like that. I tried to follow his recipe quite closely, but
> ended up with something disappointing.
>
> Basically, he calls for 30 seconds each side on a (pre-heated) cast
> iron skillet, then finish in the oven at 500 for 2 minutes on each
> side.
>
> Well... I knew immediately when I threw the steak on the skillet that
> it was too hot, because it started smoking like crazy. I was afraid
> my smoke alarm would go off. But I was patient (as Alton advised) and
> waited it out, flipped the steak and finished it in the oven. Then
> rested it for about 5 minutes.
>
> Outside, it came out a little browner than I expected, but it still
> tasted OK. The inside was practically raw. Probably a little more
> raw than you'd get your steak if you ordered it very rare.
>
> So... if I decrease the heat (I thought it was too hot), the inside
> will be even more raw! If I increase the heat to cook the inside
> more... the outside will get burned. I'm in a bit of a catch-22.
> What else can change? Should I blame the butcher and say the steak
> was too think? I think not... it was a NY strip, about an inch
> thick... seemed like a very typical cut to me, but I rarely buy steak.
>
> Alton has thrown me for a loop here... not sure what to do. Advice?



Did you lets the steaks sit at room temp for a while? I'd say 30 min, but
steak size and thickness makes a difference. If it's cold in the middle, it
won't cook evenly, cooked outside, raw inside.

Also, his times are just a guideline, if it needs longer, do longer. Get
used to the finger touch method. It will slowly firm up as it passes from
raw, medium, rare, etc. Takes getting used too.

I personaly skip the oven part if I'm doing steaks on a cast iron. I prefer
using a medium high settings and doing a little longer per side. Seems to
work for me.