A Cast Iron, Constant Flip/Hot Oil Steak in 60 Seconds (Fast Motion)
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- Опубліковано 11 вер 2024
- On the road now with not much to do, so just playing with some footage of a Porterhouse steak I cooked last night. Using a Lodge Signature Series cast iron skillet, I used the Constant Flip/Hot Oil Method to cook this steak. The steak is flipped about every 30 seconds or so, spooning hot oil over the steak after flipping. The steak was cooked medium-rare, and in real time, it took about 10 minutes.
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Just found your channel Sir and I'm enjoying it, thank you. As a suggestion for you to try, and your feedback wold be welcomed. I use a dry iron pan, with a pinch of salt sprinkled on the bottom of the pan, about the same amount of salt as you used in this video at ~ 42 seconds. When the salt starts to turn brown, the pan is hot enough. Drop in a steak (strip or sirloin my favourite with this method) seasoned only with fresh cracked pepper. Turn once after about 1-1/2 - 2 mins and then finish in the oven to required doneness (rare for me).
My mouth is watering right now! That looks so delicious!
Volusia-ev Thank you!!! I appreciate you taking the time to watch this video :)
Was neat how the meat pulls down the bone
Very interesting and probably very good tasting.
***** This method seems to be pretty controversial. I get a lot of hateful comments over cooking steak this way. I have tried a lot of ways to do steak in CI. This is my favorite!
Excellent.
Tango Joe - Thank you so much for watching!
Looks good
A. Gunguy - Thank you!!
The Culinary Fanatic - And, thank you for watching some of my other videos as well. I really do appreciate it.
I appreciate anyone with a passion for cooking. Fun and rewarding fixation.
I have been a cast iron guy for 20 years. I have 10 or so pieces and they all work perfectly.
did you once reference canola oil in one of your video's because of it's high flash point?
Awesome!
Do you have any Griswold Skillet Covers? I did not see any on your Griswold Skillet collection!
Jerry
gt5001945 - No Griswold covers. I rarely use lids.
Damn that looks good. What seasonings do you use on steaks ? Great vids :)
20tomnelson - That is a version of Bobby Flay's Mesa steak seasoning that I found online.
love it!
michael landry - Thanks Michael. I checked out a few of your videos with you using your sportsman grill. I just got one and was trying to get some insight on how much charcoal to use. I subscribed to your channel :)
Thank you for the sub, I love your channel!
OMG and I'm only having a salad for lunch! yummmy
Love your videos, what oil, seasoning and temperature are you using?. I love my cast iron cookware but you have shown me I can do more with it. Thanks!
Cheryl Cash watch this - ua-cam.com/video/j6Tz3HnnCFs/v-deo.html
To avoid oil fire, and denaturing of oils:
Use your oven to preheat your pan to a specific temperature. Peanut, Soy, and Canola have fairly high smoke point temperatures (you don't want your cooking oil to smoke), but only Avocado and maybe a couple others can handle 500F+. If you have rotten avocados; you can make oil from them using heat and cheesecloth (do a search on it for full instructions). Soy and canola have been shown to give off carcinogenic fumes at high temps, and peanut oil is an allergen risk. Avocado is toxic to dogs. If you want to learn more; look up smoke point and flash point temperatures of cooking oils.
I wanted to see butter. sad face