full disclosure i have not read all 200+ pages ITT so sorry if already discussed, but
ok i have a confession. The last bunch of times i've cooked ribeyes...i've done it on the cast iron on the stove instead of the grill. They keep turning out better than on the grill. maybe its because i can put stuff in the cast iron like butter and rosemary sprigs that would just fall through the grill grates.
Am i a bad person for doing this?
general strategy:
1. take steaks out of fridge about 30mins -1 hr before cooking so let them come up to room temp
2. pat dry then season with salt and pepper both sides. Heat up cast iron to really dang hot, add a little avocado oil.
3. Once pan is hot af throw steaks on, let them sit for a few seconds then give them a little nudge to make sure they aren't stuck to the pan. sear for about 3 minutes (depending on size and thickness) then flip it over and do the same thing on other side. Usually when i flip i will put some butter on top and in the pan. throw in rosemary sprigs if you're into that sort of thing (i am)
4. After searing the other side throw in the oven to finish...usually about 5-10 minutes total. I typically will check temp after about 3 minutes, if they are at 145F then i just pull them out, if below then i'll flip them and throw back in the oven for a couple more minutes until they hit 145F.
Biggest complaint is that when i throw them on the cast iron initially i don't think i'm getting a great sear because i think the salt/pepper on the surface sometimes kinda sticks to the pan instead of staying with the steak. not really sure how to remedy that though...guessing maybe the pan might need a little more oil so that the salt stays on the steak but i have no idea.
I assume AST probably will just casually on a tuesday be like "eh, guess i'll make steak tonight or whatever ho hum" and then proceed to make some masterpiece better than anything i've ever tasted in my life ever, so AST if you care to share any tips/tricks I'm all ears.
i cast iron ribeyes almost every sunday and usually I do this-
i put my oven at 500 with the cast iron in there for about 45-1 hour
i salt the steak like 6-8 hours before I plan on cooking. if you don’t allow enough time with the salt, it will draw the moisture out of the steak but the moisture doesn’t have time to reabsorb into the meat
the #1 thing preventing the sear is moisture
https://www.seriouseats.com/the-food-lab-more-tips-for-perfect-steakssalt it at lunch and throw it in the fridge
no matter what you do though, you’ve got to dry the crap out of it before putting it in the pan
i’ll put the steak on a layer of paper towels then cover with towels, then put pressure on it with my bacon press until it is as dry as I can get it then throw it into the pan, no oil, into the oven for two minutes per side, for a couple times per side depending on how big it is
the spooning oil method from ast works great too but I make a giant mess