Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 08-19-2014, 06:58 AM   #496
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by lewdog View Post
I had a fairly thick piece of steak the other night and did 2 minutes a side in the cast iron and then 2 minutes a side in the oven at 450. It came out medium-rare and had a great crush that made some very tender fat as well being in the pan that long.
For a while, basically, the combination you reference above has been my staple for cooking 1.75" steaks. Yes, the stove-top has to be hot, smoking-oil hot, I just don't flip it after putting it in the oven (which I do for 5 minutes). But the 1.75-2.00" steak seems to be best way to get the best results.

And for people who don't like very medium rare, I start their just a little sooner in the pan, let them go 2:30, and leave them in the oven an extra minute. I also let theirs sit covered a little bit longer.

So far it's worked very well.
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