Your "secrets" to a piece of pan fried red meat

[OneShotBandit]

Its really a spend ten minutes setting it up and forgetting it until I'm ready to make dinner whether that be 2 hours later or 5 hours later. Plus there is little to no possibility of error. Searing it when ready with everything else takes minutes.
But certainly yes to finishing in the cast iron.

A buddy just started using sous vide and loves it!

 

[Fogie]

Yeah, now that we’re talking about this I’m doing it tonight.

I know that she hits the pan with red wine and some other stuff to go on those lamb chops, fancy stuff for me…love it.

 

[OneShotBandit]

Bring the beef to near room temperature. Season as you like.
Open beer #1
Butter in a cast iron skillet. Heat it on medium until the butter starts to turn brown.
Put a plate in your toaster oven set to "warm"
Throw the steak on for about 120 seconds* and crank the heat to full.
Flip it and cook for about 90-120 seconds*.
Plate it and let it rest for about 2 minutes while opening beer #2.

*Cooking time will vary upon thickness of steak.

Isn't it still mooing? I like my steaks at about 130 degrees internal after resting.

 

[Fogie]

A buddy just started using sous vide and loves it!

would never, my Mom had botulism bad when I was a kid..so, no.

 

[Ruination]

Yeah, now that we’re talking about this I’m doing it tonight.

Yep, bought a nice ribeye for tomorrow from the store not 2 hours ago lol.

Definitely this threads fault

 

[buzzkill]

3 Words...
Hot
Fast
Butter

You guys have dirty minds...

 

[drahthaarducker]

Hot Cast Iron

 

[Empty Skies]

Perm spread?? Use an A frame with a comfy chair. Layouts are bad on old bones. Im not a good cook so cant help on the meat deal.

 

[CookMan]

A pan seared steak is outstanding with butter. I like to make and add brown butter onions & mushrooms as a side.

 

[GUNNERX2]

A pan seared steak is outstanding with butter. I like to make and add brown butter onions & mushrooms as a side.

Mushrooms & onions should be a food rule when eating steak.