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20 Comments
William K.
June 4, 2015
My favorite way to sear steak is to roast it on low temp in the oven first at 225 degrees in a pan, time varies with thickness of course. Then let it cool. Heat up your cast iron pan very hot then sear. Will be beautifully evenly med rare red throughout the steak with that crispy sear we desire.
I U.
June 4, 2015
The article is sponsored by ELECTROLUX - aren't they known for vacuums? Maybe that's the problem here, housekeepers aren't chefs...
Lindsay-Jean H.
December 16, 2014
This is a reminder to everyone that we consider ourselves to be a "constructive community." That means, among other things, that while we welcome constructive feedback, we also expect comments to be kind and fitting of the tone of our supportive community.
arcane54
December 15, 2014
That's not rust KDH9966; I believe those are carbon steel utensils and the discoloration is part of their charm (aka patina).
Mike V.
December 15, 2014
Yea, that video was pretty lame for a variety of reasons..
First of all - pan seared steak should be in a cask iron skillet - properly seasoned, no oil added.
Steak for two -
Inch and a half thick porterhouse
the hottest possible pan - I do it outside on the side grill of my weber.
4 minutes/4 minutes pop in a 225f warm oven for 10 while you finish dinner.
done.
First of all - pan seared steak should be in a cask iron skillet - properly seasoned, no oil added.
Steak for two -
Inch and a half thick porterhouse
the hottest possible pan - I do it outside on the side grill of my weber.
4 minutes/4 minutes pop in a 225f warm oven for 10 while you finish dinner.
done.
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