Rib-eye steak

Pegasus said:
How about a 5cm thick steak cooked rare?
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Go read the bloody link posted.

It’s even more useless to take it out of the fridge the thicker it is.

www.seriouseats.com

7 Myths About Cooking Steak That Need to Go Away

We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.
www.seriouseats.com www.seriouseats.com
 
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RedViking said:
Why? Have you ever cooked with cast iron?

I just need to season it again.
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Looooove old pans like that, it'll come up like new if you restore it. If you do restore remember to post before and after pics.

Can you see what make it is?
 
RedViking said:
That cast iron pan is probably 200 years old. Handed down from generation to generation. Nothing wrong with it.
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Not sure that is cast iron, there are usually no layers that come off with cast iron.

It should be black throughout.

Looks more like stainless steel with a coating.
 
cn@ said:
I don't think I'll ever decide to eat any cut of beef other than rib-eye steak.

If ever I'm short on money, I'll eat pork or chicken but if I ever again feel the need to eat beef … I'll clench-up and buy rib-eye.

Yes rump is also good ... as is fillet … but it feels like rib-eye is a cross between the two, making it extra special.

Sorry no pics, but I promise next time I will because I've managed to perfect a decent crust of tonight's piece ... and I know how to repeat it next time.

Point is … I "accidentally" managed to cook a near perfect piece of steak tonight but I learned some lessons that will be used in the future.

EDIT: I forgot to say … the accompaniment dish was potato mash, heavily spiked (augmented) with milk and butter and cheese.
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snob!
 
RedViking said:
That cast iron pan is probably 200 years old. Handed down from generation to generation. Nothing wrong with it.
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Got all the crud from all the previous cookings still on it to add flavour.
 
Bauer pans are not cast iron, as @SauRoNZA says if it was cast iron the coating wouldn't peel off imo.

Bauer pans are like alluminium alloy with some harder steel base to transfer heat or something, and of course coated.
 
i have tried pan steaks, cast iron steaks, braaid and even oven grilled steaks

nothing beats a cast iron or proper braaid steak

why do people waste time on a pan steak ..you get the crust but its not much taste you need to add butter and herbs and stuff
 
I.am.Sam said:
i have tried pan steaks, cast iron steaks, braaid and even oven grilled steaks

nothing beats a cast iron or proper braaid steak

why do people waste time on a pan steak ..you get the crust but its not much taste you need to add butter and herbs and stuff
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Nothing beats cast iron? But then you ask why people waste time on a pan steak? Cast iron is a pan.

So confused.

It takes infinitely longer to braai as well, so where is the time waste exactly?
 
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