I decided to try something new, at least for me, in the cooking arena... steak cooked in a cast iron skillet. Join me as I explore a new adventure in cooking!
I eat mine medium rare...but my rule is you cook steak the way YOU like it! It's your steak! Next time, fry some bread up in those pan oils....that is a serious treat! Great video Bill!
NP Sean... I can cook yours medium rare and mine medium well.... now that I got a couple of new instant read thermometers yesterday.... LOL!!! As for the bread... you bake it, then teach me how you fry it up in those oils???
I've seen a lot of things.. even measuring pelvic temperature with an infrared thermometer. But I don't get this.. porterhouse made by pointer of thermometer, meat cooked dry and yet I just use my finger and by the elasticity of the meat I know exactly where I am with the doneness. However, to man I envy this pan and the meat, and if there's any left.. 🙃
Why thank you Romeo9302! Yes, I know the thumb to fingers technique, and I use a digital meat thermometer 99.999975% of the time... I just couldn't find mine to save my soul... so I had to do the best with what I had on hand. There are no leftovers... but if you'd like to join me sometime, that can definitely be arranged!!
@@thelonemoose4718 Great respect.. every new thing needs to master and then it goes, it's a routine. I wouldn't be against it, the guys have a great time around meat and cooking :-) but it's a long way from Europe to Texas and I don't trade in oil. But you never know..
I bought a cast iron skillet a while back but still haven't used it - this might be the inspiration I needed! How did you season the cast iron skillet before first use?
Thanks Michelle!! There are lots of videos online about seasoning cast iron, none are mine... lol!! First, did you buy one that was "pre-seasoned" (usually a Lodge brand)? If it's like a Camp Chef (Academy or similar retailer) it will most likely not be pre-seasoned. If it's not pre-seasoned, then wash it thoroughly with a mild dish soap, and dry it COMPLETELY!! If it is pre-seasoned, wipe it out with a damp paper towel. Again, make sure it is completely dry before the next step. Using a good quality cooking oil (it can be anything from olive oil to peanut oil, to canola, etc; or, if you go by a Buc-ee's, they sell strained and clean bacon grease). Again, depending on the size of your skillet, put about a teaspoon of oil into the skillet (you may need a tiny bit more depending on the size), and using a clean dish cloth, spread the oil all around the bottom, sides, and top rim of the skillet. Make sure there is no oil "puddled" anywhere as that will cause issues later on. This fine coat of oil will be the first of many coats - the skillet will not be ready to use after just one seasoning! Now, preheat your oven to 425-450 degrees (best to wait until the heat wave breaks some!), and place the skillet into the oven. Let it go for about 1.5 hours, then turn the oven off, but leave the skillet in there overnight so that it is completely cool before you start the next layer of seasoning. If there are any areas of "caked up" oil or grease, wipe those down; then re-season the skillet and repeat the baking process. I would do this at least 3 or 4 times before you try using the skillet. Also, after you use it... DO NOT use soap and water to wash it!! Just warm water. If there is any crusting on the bottom of the pan, use a plastic scraper to get that loose, then rewash it with warm water. Dry the skillet, and apply a thin coat of oil. I will usually redo the seasoning bake at that point, until the skilled has been through the process several times. After than, once the skillet is clean and dry, just use a very thin coating of oil and you can store it. It sounds complicated, but it really isn't. I will explain it again the next time we get together. Welcome to the world of cast iron cooking!!
WOW, Bill that is awesome. Bet it tastes better than it looks. Keep up the good work. Love the new grill.
It did Sir!!!
Glad to see you back.
Thanks John!!
I eat mine medium rare...but my rule is you cook steak the way YOU like it! It's your steak! Next time, fry some bread up in those pan oils....that is a serious treat! Great video Bill!
NP Sean... I can cook yours medium rare and mine medium well.... now that I got a couple of new instant read thermometers yesterday.... LOL!!! As for the bread... you bake it, then teach me how you fry it up in those oils???
I've seen a lot of things.. even measuring pelvic temperature with an infrared thermometer. But I don't get this.. porterhouse made by pointer of thermometer, meat cooked dry and yet I just use my finger and by the elasticity of the meat I know exactly where I am with the doneness. However, to man I envy this pan and the meat, and if there's any left.. 🙃
Why thank you Romeo9302! Yes, I know the thumb to fingers technique, and I use a digital meat thermometer 99.999975% of the time... I just couldn't find mine to save my soul... so I had to do the best with what I had on hand. There are no leftovers... but if you'd like to join me sometime, that can definitely be arranged!!
@@thelonemoose4718 Great respect.. every new thing needs to master and then it goes, it's a routine.
I wouldn't be against it, the guys have a great time around meat and cooking :-) but it's a long way from Europe to Texas and I don't trade in oil. But you never know..
Where at in Europe are you Romeo? I lived in Germany for 6 years in the 1990s.
@@thelonemoose4718 Maybe an army in Bavaria? :-) Right next to Germany, the Czech Republic.. but now I have a bloody job in Ukraine.
Scream8ng deal you got on the new grill 😊
Spoon tye dripping over it.😊
😮 NO smellavision ? 😅
Nope! You'll just have to try this one for yourself... lol!
Come on, even a non-cook like me knows that medium-well is 5 and a half to 6 minutes on each side.😂😂😂😂
LOL... Jim, that all depends on the amount of heat... I did get another new temperature probe yesterday at Academy... actually 2 of them.
I bought a cast iron skillet a while back but still haven't used it - this might be the inspiration I needed! How did you season the cast iron skillet before first use?
Thanks Michelle!! There are lots of videos online about seasoning cast iron, none are mine... lol!! First, did you buy one that was "pre-seasoned" (usually a Lodge brand)? If it's like a Camp Chef (Academy or similar retailer) it will most likely not be pre-seasoned. If it's not pre-seasoned, then wash it thoroughly with a mild dish soap, and dry it COMPLETELY!! If it is pre-seasoned, wipe it out with a damp paper towel. Again, make sure it is completely dry before the next step. Using a good quality cooking oil (it can be anything from olive oil to peanut oil, to canola, etc; or, if you go by a Buc-ee's, they sell strained and clean bacon grease). Again, depending on the size of your skillet, put about a teaspoon of oil into the skillet (you may need a tiny bit more depending on the size), and using a clean dish cloth, spread the oil all around the bottom, sides, and top rim of the skillet. Make sure there is no oil "puddled" anywhere as that will cause issues later on. This fine coat of oil will be the first of many coats - the skillet will not be ready to use after just one seasoning! Now, preheat your oven to 425-450 degrees (best to wait until the heat wave breaks some!), and place the skillet into the oven. Let it go for about 1.5 hours, then turn the oven off, but leave the skillet in there overnight so that it is completely cool before you start the next layer of seasoning. If there are any areas of "caked up" oil or grease, wipe those down; then re-season the skillet and repeat the baking process. I would do this at least 3 or 4 times before you try using the skillet. Also, after you use it... DO NOT use soap and water to wash it!! Just warm water. If there is any crusting on the bottom of the pan, use a plastic scraper to get that loose, then rewash it with warm water. Dry the skillet, and apply a thin coat of oil. I will usually redo the seasoning bake at that point, until the skilled has been through the process several times. After than, once the skillet is clean and dry, just use a very thin coating of oil and you can store it. It sounds complicated, but it really isn't. I will explain it again the next time we get together. Welcome to the world of cast iron cooking!!
@@thelonemoose4718 thank you - this has been the easiest and most straight to the point instruction that I've read!
@@michellejuarez9794 You're quite welcome. Good luck, and let me know how it turns out for you.
Why not just cover it, off the heat & let sit & finish cooking.