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

OneShotBandit

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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!
 

OneShotBandit

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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? :oops: :l I like my steaks at about 130 degrees internal after resting.
 

drahthaarducker

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Hot Cast Iron
 

Empty Skies

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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.
 
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