On Jan 8, 9:59*am, " >
wrote:
> 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?

This is what I do- heat cast iron skillet to med- hi- have oven
heating at 450-475. Sear for 2 min each side and put pan in hot oven
from 3-5 minutes, depending on thickness/desired doneness. I would try
a slightly thicker steak if possible- otherwise, take it out of the
oven sooner- hope that helps!