I saw this technique in a recent issue of Cook's Illustrated and recalled years ago when I tried this stove-top with rather disappointing results. A key difference they pointed out, is to thoroughly and evenly heat the iron skillet to screaming hot in a 500°F oven, instead of MAX on a stove. THEN bring it up top, over gas/electric set on med-high and go from there.
Makes sense as heating in the oven insures even heating of the skillet because the heat comes from all directions, rather than just the bottom. Turns out that cast iron can & does have significant hot spots due to both its construction and material when solely heated on a stove. Aluminum is much more even and consistent and a better conductor of heat. Once hot though, iron will hold onto it far longer.
I must say I was most impressed with my tasty experiment. My 10" 30yr old well seasoned cast iron pan went into a 500°F oven on the lowest rack for about 20min. while I prepped a T-bone steak with salt & course cracked black pepper. (Put about a TBLSPN of whole black peppercorns into a stout plastic bag and crack them using a mallet, skillet, hammer, etc.) CI recommends a 1-1/2" steak. Mine was about 1", maybe 3/4" in spots.
I removed the screaming hot pan, set it on a pre-heated electric coil element set on 8/10, added a few tablespoons of corn oil, which quickly began smoking, then added the steak after turning on the stove vent.
Two min/side resulted in an interior temp of about 100°F. So back into the skillet for one more min/side. About 125°F now. That's it! Onto a wire rack while I prep'd a pan sauce of shallots, butter, cream and thyme. Didn't have cognac, so I went with a bit of red wine. This was done in no-time-flat as the iron was still plenty hot.
Result? Fantastic! Nice crispy outside and still red & juicy inside. Even on a relatively thin steak, which is far too easy to overcook. Steak Au Poivre just can't be beat. Only used one pan so clean-up is minimal.
A compound, herb butter would also make a great topping.
This method would also work great outdoors, with a wood fire, with the skillet set right down into a glowing bed of embers. After all, this is what cast iron was made for. Bake some potatoes in the coals, grill some bread, enjoy some wine, eating by a warm fire on a cool evening. Food always tastes better outdoors.
I'm going to try this technique next time I grill indoor steak burgers.
Give this a go over Christmas if you tire of bland turkey!
Makes sense as heating in the oven insures even heating of the skillet because the heat comes from all directions, rather than just the bottom. Turns out that cast iron can & does have significant hot spots due to both its construction and material when solely heated on a stove. Aluminum is much more even and consistent and a better conductor of heat. Once hot though, iron will hold onto it far longer.
I must say I was most impressed with my tasty experiment. My 10" 30yr old well seasoned cast iron pan went into a 500°F oven on the lowest rack for about 20min. while I prepped a T-bone steak with salt & course cracked black pepper. (Put about a TBLSPN of whole black peppercorns into a stout plastic bag and crack them using a mallet, skillet, hammer, etc.) CI recommends a 1-1/2" steak. Mine was about 1", maybe 3/4" in spots.
I removed the screaming hot pan, set it on a pre-heated electric coil element set on 8/10, added a few tablespoons of corn oil, which quickly began smoking, then added the steak after turning on the stove vent.
Two min/side resulted in an interior temp of about 100°F. So back into the skillet for one more min/side. About 125°F now. That's it! Onto a wire rack while I prep'd a pan sauce of shallots, butter, cream and thyme. Didn't have cognac, so I went with a bit of red wine. This was done in no-time-flat as the iron was still plenty hot.
Result? Fantastic! Nice crispy outside and still red & juicy inside. Even on a relatively thin steak, which is far too easy to overcook. Steak Au Poivre just can't be beat. Only used one pan so clean-up is minimal.
A compound, herb butter would also make a great topping.
This method would also work great outdoors, with a wood fire, with the skillet set right down into a glowing bed of embers. After all, this is what cast iron was made for. Bake some potatoes in the coals, grill some bread, enjoy some wine, eating by a warm fire on a cool evening. Food always tastes better outdoors.
I'm going to try this technique next time I grill indoor steak burgers.
Give this a go over Christmas if you tire of bland turkey!
