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?

> 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.

On Jan 8, 10:14*am, "Peter" > wrote:
> 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.

I did actually... more like an hour.

Something that Alton says in the episode kind of confuses me... He
claims that he doesn't finish on the stove because it would cook the
outside too fast and be burned/crispy. Well, it seems to me that the
cast iron skillet is NOT going to lose that much heat when you take if
off the burner (especially if you've pre-heated it)... so it wouldn't
make that much difference, would it? Maybe I am pre-heating it too
high? But he definitely finishes at 500.

> wrote in message
...
On Jan 8, 10:14 am, "Peter" > wrote:
> 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.

I did actually... more like an hour.

Something that Alton says in the episode kind of confuses me... He
claims that he doesn't finish on the stove because it would cook the
outside too fast and be burned/crispy. Well, it seems to me that the
cast iron skillet is NOT going to lose that much heat when you take if
off the burner (especially if you've pre-heated it)... so it wouldn't
make that much difference, would it? Maybe I am pre-heating it too
high? But he definitely finishes at 500.


Don't forget to check your even for correct temperature - ovens are
frequently off

Step 1 - room temperature - 60 to 70 degrees?

He's pre-heating the PAN in the oven to 500 degrees - it will take the pan
longer to come to 500 degrees than the oven - add some extra time. be sure
to place the pan in the cool oven.

What kind of stove to you have - electric or gas? Was the burner on when you
transferred the pan?

total cooking time 30+ 30 = 1 min
2 min + 2 min = 4 min
rest time 2 Min Covered.

Total time = 7 minutes seems a little short to me even @ 500 degrees

Dimitri

Here are his exact instructions

http://www.foodnetwork.com/recipes/a...ipe/index.html


Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat.
Coat steak lightly with oil and season both sides with a generous pinch of
salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds
without moving. Turn with tongs and cook another 30 seconds, then put the
pan straight into the oven for 2 minutes. Flip steak and cook for another 2
minutes. (This time is for medium rare steaks. If you prefer medium, add a
minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
Serve whole or slice thin and fan onto plate.


Dimitri

> wrote in message
...
On Jan 8, 10:14 am, "Peter" > wrote:
> 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.

I did actually... more like an hour.

***** Thats good

Something that Alton says in the episode kind of confuses me... He
claims that he doesn't finish on the stove because it would cook the
outside too fast and be burned/crispy. Well, it seems to me that the
cast iron skillet is NOT going to lose that much heat when you take if
off the burner (especially if you've pre-heated it)... so it wouldn't
make that much difference, would it? Maybe I am pre-heating it too
high? But he definitely finishes at 500.

***** I dunno. I start at a medium high setting on the stove top and just
leave it there, skip the oven. A cast iron will deffinitly hold heat, I
imagine very high heat for a minute or so. I recall trying Altons method
before and it came out pretty damn rare too. Cook longer, and get used to
the touch method. Even a probe thermometer inserted into the side towards
the middle won't kill ya if you leave it in there while it rests... I
wouldn't do that all the time, but just to use a learning tool for timing
and touching.

In article >,
"Peter" > wrote:

> 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.

I agree that, if I have the time, letting steaks set to room temp really
can make the difference. It works very well.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

wrote:
> On Jan 8, 10:14 am, "Peter" > wrote:
>> 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.
>
> I did actually... more like an hour.
>
> Something that Alton says in the episode kind of confuses me... He
> claims that he doesn't finish on the stove because it would cook the
> outside too fast and be burned/crispy. Well, it seems to me that the
> cast iron skillet is NOT going to lose that much heat when you take if
> off the burner (especially if you've pre-heated it)... so it wouldn't
> make that much difference, would it? Maybe I am pre-heating it too
> high? But he definitely finishes at 500.

I do steaks that way if they are really thick. Yes, the pan does stay
hot, but not as hot as it would if it were still sitting on a hot
burner. You can get a nice thick steak cooked in the middle without
over-cooking the top and bottom.

> 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.

Steaks cooked at famous placed like Delmanico's and Ruth's Chris are all
very dark on the outside. They are hovering near burned. Alton Brown is
trying to simulate the way they cook steaks under broilers. Any gas oven
broiler will give pretty decent results but I never do it because cleaning
the damn thing is a royal PITA for just a steak.

I think you just need to get used to a much darker "crust" and cook it a bit
longer in the oven. The "secret" used at all the best steak houses is to
put a dab of butter on the steak when it comes out. It softens the top just
enough so it does not have a burned texture.


> 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.

Cook it on a lower rack. That will decrease the top browning a bit.
500-550F is the temperature you want for oven broiling.

> Alton has thrown me for a loop here... not sure what to do. Advice?

Get a lot more steaks and practice. Meat is like anything cooked in the
oven, it is done when it is done and not all ovens have accurate
thermostats - yours could be low.. What I have done before when cooking for
others is to have a sacrificial steak which I cut into to gauge the cooking
of the ones I intend to serve. You can always nibble on it as the cook's
treat.

Paul

> 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.

Try this: cover with aluminum foil and let rest a bit longer in the pan. 10
minutes should be plenty. That way you'll basically be baking it and it
won't brown any more.

Cooking is all about practice. That's how you get good at it and can
reproduce the results with confidence.

Paul

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!

In article >,
"Paul M. Cook" > wrote:

> Steaks cooked at famous placed like Delmanico's and Ruth's Chris are all
> very dark on the outside. They are hovering near burned. Alton Brown is
> trying to simulate the way they cook steaks under broilers. Any gas oven
> broiler will give pretty decent results but I never do it because cleaning
> the damn thing is a royal PITA for just a steak.

Paul, this works for me...

Use an oil that has a high smoke point. My personal preference (if I
have it on hand) is grapeseed oil. Coconut oil works ok too. Alternately
peanut oil with olive oil in 4th place if I have nothing else.

I use a cast iron skillet and put a generous amount of oil into it so
it's a good 1/8' inch deep.

I lightly coat the steak with some soy sauce and a light sprinkling of
either salt free lemon pepper or salt free fajita seasoning.

Wait until the surface of the oil begins to "roll" and place the steak
gently into it.

Time it for 90 seconds per side. I like my steaks RARE, just barely
beginning to warm in the middle.

I get a lovely, dark and slightly crispy crust on my steaks that way!

It's fast and easy, and works better if the steak is at room temp to
start with.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Michelle Steiner > wrote:

> In article >,
> "Dimitri" > wrote:
>
> > Don't forget to check your even for correct temperature - ovens are
> > frequently off
>
> Here's the planked steak recipe from The Nero Wolfe Cookbook:
>
> Broil a 2" thick porterhouse over a hot charcoal fire for three minutes
> on each side. (I do it with a grill pan on a stovetop, not having a
> grill. Next time, I'll try using my Foreman instead, though.)
>
> Lay the steak on a well seasoned oak plank, and surround the steak with
> fluffy mashed potatoes (about two cups). Place in 450°F oven. After
> nine minutes, brush the potatoes with melted butter, and salt and pepper
> the steak. Return to the oven for five minutes. Remove, paint with
> butter, sprinkle with chopped fresh parsley (about 1/4 cup) and garnish
> with slices of lime. Serve immediately.
>
> Serves 4

Michelle, what is that symbol you use in your x-face?
I saw it in the editorials in the local paper yesterday. It was in a
political comic with Obama wearing a superman costume, with that symbol
on his chest.

I didn't "get it" as I don't recognize it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Michelle Steiner wrote:
> In article >,
> "Dimitri" > wrote:
>
>> Don't forget to check your even for correct temperature - ovens are
>> frequently off
>
> Here's the planked steak recipe from The Nero Wolfe Cookbook:
>
> Broil a 2" thick porterhouse over a hot charcoal fire for three minutes
> on each side. (I do it with a grill pan on a stovetop, not having a
> grill. Next time, I'll try using my Foreman instead, though.)
I wouldn't try cooking a porterhouse in a Foreman. It's likely to become
a waste of a good porterhouse. I've tried cooking steaks in the Foreman
and they didn't turn out very well.

>
> Lay the steak on a well seasoned oak plank, and surround the steak with
> fluffy mashed potatoes (about two cups). Place in 450°F oven. After
> nine minutes, brush the potatoes with melted butter, and salt and pepper
> the steak. Return to the oven for five minutes. Remove, paint with
> butter, sprinkle with chopped fresh parsley (about 1/4 cup) and garnish
> with slices of lime. Serve immediately.
>
> Serves 4
>

In article >,
George > wrote:

> I wouldn't try cooking a porterhouse in a Foreman. It's likely to become
> a waste of a good porterhouse. I've tried cooking steaks in the Foreman
> and they didn't turn out very well.

I have a Hamilton grill. A foreman clone.
It works great for steaks. You just have to let it get really hot.

Granted, mine may get hotter than a foreman...

Marinate the steak first.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

On Jan 9, 3:21�pm, George > wrote:
> Michelle Steiner wrote:
> > In article >,
> > �"Dimitri" > wrote:
>
> >> Don't forget to check your even for correct temperature - ovens are
> >> frequently off
>
> > Here's the planked steak recipe from The Nero Wolfe Cookbook:
>
> > Broil a 2" thick porterhouse over a hot charcoal fire for three minutes
> > on each side. �(I do it with a grill pan on a stovetop, not having a
> > grill. �Next time, I'll try using my Foreman instead, though.)
>
> I wouldn't try cooking a porterhouse in a Foreman. It's likely to become
> a waste of a good porterhouse. I've tried cooking steaks in the Foreman
> and they didn't turn out very well.

Those thingies can barely cook a burger.

Not gonna pan cook any 2" thk steak with just three minutes a side
anyway. Needs to be pan seared three minutes a side and then put into
a hot oven for like ten minutes to finish to med-rare... or sear both
sides on a hot grill and then finish with indirect heat. A 2" thk
slab of beef is more a roast than a steak... I would strongly suggest
using an insta-read thermometer to check doneness. A porterhouse cut
2" thk is a waste of beef... for proper cooking it shouldn't exceed 1
1/2" thk... 1" - 1 1/4" thk is better.

In article >,
Michelle Steiner > wrote:

> In article >,
> Omelet > wrote:
>
> > Michelle, what is that symbol you use in your x-face?
> > I saw it in the editorials in the local paper yesterday. It was in a
> > political comic with Obama wearing a superman costume, with that
> > symbol on his chest.
> >
> > I didn't "get it" as I don't recognize it.
>
> It's the logo that Obama used during his campaign.
>
> You can see it in full color and read one commentator's description of
> it at
> <http://preview.tinyurl.com/4dkjm7>
>
> -- Michelle

Thank you.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
Michelle Steiner > wrote:

> In article >,
> Omelet > wrote:
>
> > I have a Hamilton grill. A foreman clone.
> > It works great for steaks. You just have to let it get really hot.
> >
> > Granted, mine may get hotter than a foreman...
>
> Mine has a thermostat; goes up to 450°F
>
> > Marinate the steak first.
>
> I use a rub of kosher salt, ground pepper, and rosemary that I run
> through an herb mill.

Sounds tasty. :-)
I generally just use a bit of soy sauce (or Bragg's liquid aminos) and
salt free lemon pepper.

My Hamilton does not have a thermostat, but it gets hot enough to sear
the outside of the steak very nicely. I time it depending on the
thickness to get a rare center.

I let it heat up for at least 10 minutes, and re-heat between cookings.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

On Jan 9, 8:32�pm, Michelle Steiner > wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > Not gonna pan cook any 2" thk steak with just three minutes a side
> > >
>
> I'll put more faith in the authors of the cookbook than in you.

Holy crap Batman, this imbecile would rather put her kitchen faith in
someone whose claim to fame is driving a keyboard rather than someone
who actually cooks... you are a dumb **** of the lowest order.