Red Mosquito

wease wrote:

LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.

To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

cutuphalfdead wrote:

wease wrote:

LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.

To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.

wease wrote:

cutuphalfdead wrote:

wease wrote:

LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.

To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.

Hmmm. How hot do you get your pan? My butter always ended up burning.

tragabigzanda wrote:

cutuphalfdead wrote:

wease wrote:

LoathedVermin72 wrote:I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.

To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

I cook rib eyes in a cast iron skillet using butter all the time and they come out perfect. 4-4.5 minutes per side and they're done.

Wease, I think you're getting your pan too hot for your butter. It's good for a sear, or as you stated, an oil (I'd avoid olive oil) and you could even add butter at the end of your oil cook for a quick coating of flavor. But I'm team chud on this one...


5. While the pan is heating, pat your steaks very dry with paper towels. Once dry, season both sides liberally with salt and fresh-cracked pepper.

doug rr wrote:was your wife's overdone too?