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Showing 1-4 of 4
on June 20, 2006
Delicious! My steaks were thick, and cooked as directed, the outside was blackened and the inside medium-well which was just right. Just something to watch if you prefer a rare steak. Only problem I had was the billowing smoke that results from cooking a steak in a hot cast iron skillet. A few hours later, it's still a bit foggy in here, but the results were well worth the smoke! While the suggested sauce sounds fantastic, I made Blue Cheese-Shallot Butter #67397 and enjoyed the combination very much. Thanks for wonderful directions and a great steak!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 25, 2009
on January 02, 2008
Excellent! I did do some reading to sort of supplement all of the great info in this recipe just because it was my first attempt at steaks in my cast iron pan. We had New York strip steaks, and I used canola oil (wasn't sure if the extra virgin olive oil I had would be a bad idea due to smoke point). Instead of 3 minutes each side, I went with 2 minutes each, then a pat of butter before the oven. I used a digital meat thermometer to be certain (aimed for 125 degrees since it still cooks up to 130 degrees while sitting in foil), and that part was a bit less than 5 minutes with our cuts. Yes, the whole place was super smoky, but it was more than worth it. For the sauce, I only had Champagne on hand (day after New Year's Eve and all...), so I used it to deglaze and added some Dijon mustard, crushed garlic cloves and chopped fresh basil, and it also made a nice sauce. Even if I did some things slightly different, your recipe gave clueless about cast iron cookware me the awesome outline from which to create the best at home steak either of us have ever had, so all the glory and all the stars to you for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 25, 2007
Wonderful, I used flat iron steaks and added small sliced portobello mushrooms which I suateed separately and added to the sauce. Thanks, this is a keeperpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (217 g)
Servings Per Recipe: 2