Forgot to mention Bison Steaks. Its pretty commonplace in grocery stores nowadays. Most carry this brand.
greatrangebison.com
Mmmmm. I think I had that years ago, but I can't remember what it tasted like.
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Hanger steak... for the flavour...
shareWhat is the best way to cook a steak with out a grill? Oven ? Stove top? How do you do it?
shareI have a 1940s cast iron [pan] that I picked up at an estate sale for like 2 bucks. I stripped and reseasoned it and it rocks steak.
When you buy your steaks, remove them from the package and dry them thoroughly. Salt them liberally (yep) with kosher or sea salt and black pepper and return to fridge until an hour before cooking.
Preheat your oven to 400F.
With your seasoned steaks at room temp, place into the cast iron skillet that has a couple of teaspoons of high temperature oil that has been preheated until the oil shimmers. If the oil smokes, it's too hot. I've done this and have wiped out the pan and started over.
Sear the steaks for two to four minutes (depending on thickness), turn over, and sear the other side for another 2 to 4. The sear will give the steak a nice crust and seal in the juices for a tender and juicy steak.
Put the entire skilled into the preheated oven. Depending on how thick your steaks are will determine how long they'll be in the over for. Thin steaks should be two minutes and checked, thicker 5 minutes or more. The oven will finish the steak to the wanted color/temp without causing the outer crust to overcook.
When done, remove from skillet, place on platter, cover with foil, cover foil with one or more dishrags to allow meat to rest. The dishrags over the foil will keep the steaks warm. Some people like to brush the steaks with butter, but I don't.
Enjoy.
There is a bit of learning curve associated with the cast iron skillet and over technique, but it's worth learning. Be aware that searing meat at high temp may set off your smoke alarm, so be ready for that.
I didn't even know you could strip and reason a cast iron grill Wow
shareLOL! I mean cast iron pan. I did say skillet later in the post.. Edited!!!
shareLol i knew that. How do you re season a skillet? how do you strip it? I don't know much about skillets
shareIIRC (it's been many years), I used an oven cleaner, then used a Scotebrite pad, then finished with soap and water. At this point, the pan will start rusting almost immediately so it needs to be seasoned.
To season, the pan is *lightly* oiled, and by lightly I mean oil is applied with a paper towel and wiped off so the pan only looks darker than it did before the oil was applied, but not greasy. It's then put in a hot oven for a period of time (not sure of temp or time LOL) and removed to cool. This process is repeated half a dozen times.
Once the pan is seasoned, it's as about as non-stick as any chemical application that modern pans are made with and it won't rust. Advantages of a carefully seasoned cast iron pan is that the pan holds the heat, so that when steaks for instance are put in, the pan won't have a regional loss of temp. They are also harder to warp than modern pans, and if any of the seasoning should flake off, it's not toxic at all. A quality cast iron skillet should literally last a lifetime as long as it's not heated cherry red (warpage).
Cleanup consists of simply wiping the pan out while still warm. No soap is used. If allowed to cool, simple reheat the pan and wipe it out. If anything stubborn hangs around, add a bit of water to the hot pan and it will steam itself clean.
There's also a cool factor with a vintage cast iron skillet in knowing that it was used by someone from an entirely different generation, for what that's worth (for me, a lot).
Sounds like you really know how to cook steak, strntz! But actually cooking them is way too much work. I usually just drop into my favorite steak house.
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Yeah! There are only a few steak houses I trust too. One where I know they will get it right.
Might sound strange but.... Applebees has awesome steak,
I really don't like their steaks since they don't know how to cook them. I like medium rare, so I order my steak rare assuming they will overcook it. And they do, because it usually comes back medium or medium well. I have given up on them.
I prefer Long Horn Steak House and Outback.
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We have an Outback and a Montana's. Those are both good. My favorite is The Keg however.
We don't have Longhorns in Canada (at least not my part) although I always see the commercials. Looks amazing.
Especially when they had that kill bill guy