How about COLD SEAR steak?
 

I really love what I'm up to but I really enjoyed this video that does a good pros/cons about all those methods you boyz talk about often! I found this video 'less tedious' than most. A few interesting chemistry points as opposed to what we generally discuss here! Enjoy

https://www.facebook.com/share/v/168vSGuAJv/

Very informative but not boring for a 12 minute DIY vid....thanks, Jeremy!

I love Lan! And watched this 2 years ago. Here's what I posted on her Techniquely YT video then:

I've been cooking 1.5"+ ribeyes for decades now. Have tried all methods though this one is new. The problem with this method is you are a slave to watching the steak. Hard to focus on sides doing this. Will try it after I get a non-stick pan. But the absolutely best method is very very very hot cast iron, well seasoned (never clean the plan), throw the steak in, 1 minute, maybe 1.5. Flip. 30 seconds. 400F oven for 4 minutes. Perfect every time. No grey ring. It's all about time and temp. High temp, short time, amazing crust, oven cooks the center of the steak. And best of all you can make a proper sauce in the pan while the steak is resting. Use this technique. It's insanely fast and yields perfect rare to med rare steaks every time. Just vary oven time.

I know this is more hotly contested than any other religion but do you mean never wash (as in no soap) or you don't clean the pan at all?

I have a scrub daddy sponge for this very reason. I wash the pan in plain water, scraping any bits with the a spatula and the sponge if necessary.

Good question. Never soap. After dinner, heat pan up, wipe clean with paper towel, a good amount of it. Peanut oil in pan, wipe with cloth, heat, put away until next time.

I also like throwing in some really coarse salt in front of the paper towel if you have some stubborn stickys in there

I soap up my pan all the time. There no lye in my dish soap. No issues whatsoever.

If i’m having issues w a steak adhering to my pan long enough to cause me issues, something is very very wrong.

But. Yea. It’s a hotbed topic. Haha.

I tried LAN’s cold pan method a while back. It works. Fussy w all the flipping. I like the lady a lot tho. A lot.

the coarse salt at the end is a trick we learned a while back, it is some next level stuff. incredible. we use a flake type. I never put that much oil when doing steak though?

on cleaning cast iron if you have a quality pan (not that Lodge stuff that is sand cast and otherwise unfinished) you can use a thin metal scraper to get it perfect. scrape around then just use a dry paper towel to clean up. no water necessary. key is it should be pretty thin. I got mine from the dollar store. they are also popular among the Blackstone crowd for hanging on the side of the griddle as a wind stop. do it while hot, just like you would a griddle. (except don't pour water on it!)

Not in my house! I have to stop Vicki from throwing the 400 degree pan straight into cold water. It was the way she learned to take care of cooking tools.

1. Never use a cutting board, cut small items against your thumb. Otherwise, just cut it on the granite counter.

2. pans get cleaner if you throw them into cold water while they're still hot - the hotter the better

3. it takes at least 1/4 of a cup of Dawn to wash the dinner dishes.

You can take a girl out of the trailer park.......


;)

Not a trailer park- wholesome Indiana farm girl. That’s how our mamas trained us. Some of us eventually learned the magic of a sharp knife, some didn’t.