Quote:
Originally Posted by gacook
The cast iron method you mention delivers a VERY good steak.
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+1
My daughter moved in with me after college and we snagged 20 or so 16-18 ounce rib eyes from one of those overnight dry ice steak/lobster delivery services. They were clearing inventory and the steaks were about $10 each.
Anyhoo, she starts watching these YouTube videos on how to do the stove top and oven method using a cast iron skillet. She makes me go out and buy the olive oil that can handle high heat and she does the rest.
They were 93.7% as good as any of the downtown Chicago steak houses I have dined in and that is saying something.
Took us a six months to go through them but what a treat each and every time.
Now I gotta study sous vide. LOL