We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
This guy made more than one mistake.
- One inch is too thin.
- The pan should be as hot as you can get it without burning the meat. You want a very quick sear to trap the juices.
- Always put your THICK steak in the pan on it's side for a couple minutes, holding it in place with your tongs, and repeat on the other side. This does two things--it "prepares" the steak for cooking and it renders some fat to cook the rest of the steak in. Beef fat is a much tastier cooking medium than olive oil. You can also render some fat from the butcher in your pan first rather than use oil.
- Once your steak is properly seared, you can finish it in a hot oven. I like to cook my potatoes at 450, and I find that putting my steak in there for 5-7 minutes will bring it right past the bloody rare point once it's been cooked on both sides.
- If your pan is properly heated, then you're going to burn the butter if you put it directly in the pan. Put thin slices on top of the steak and let them melt while it's cooking. Repeat on the other side while it's resting. You don't need too much. Alternatively, saute a little garlic in some butter and brush the melted butter on your steak on both sides while it's resting.
- DON'T REST ON A PLATE!!! The plate will reflect heat back into your steak and cook it more. Rest it on a rack above a plate that can catch the drippings.
Bone in, please. Call it cowboy steak if you like, but bone in. Salt it liberally several hours ahead - both sides - then wipe it dry before high heat cast iron skillet cooking as preferred. Yes - render some fat to the pan before adding butter. Don’t be afraid to use a deeper skillet with high edges and a spatter mesh. High heat. Nastiest the end with butter. Rest and serve. Yum.
Where I live I get great deals on meat. Not sure why, small communities and out West maybe we just have an excess. It helps that I'm retired and can easily check out the supermarkets at 8 am. I'm not a fan of cooking steaks on the stove. The simple reason is the mess. You must, as others have said, use a hot pan and it creates a greasy mess. The barbecue is perfect for that. I also camp and that's where cast iron is king, BUT, I actually prefer to cook a steak on hardwood coals (not briquettes or softwood coals). Yes you get a little ash on the meat. Yes it is a little too hot, so pay attention. But it is for some reason the best steak cooking method.
As promised, I fried up a T-bone steak in my grandmother's cast iron frying pan per the instructions in the video. It was excellent! I think the butter added to the flavor. The 5 minutes/4 minutes timing resulted in a perfect medium rare. I placed a lid on the pan to hold the warmth and prevent splatters. I only deviated from the recipe by substituting Susie-Q seasoning for plain salt. The asparagus was excellent as well. Thanks, News Junkie!