Ask Behr anything food related thread

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#7,304
#7,304
Haha, damn straight butter!

If I'm doing it, I'll make sure the steak is dry, pat it with a paper towel. Salt it, I like coarse sea salt. Heat about a Tsp of vegetable oil, since your olive oil was extra virgin and/or a nice one, or you just let it get to hot. If you have an iron skillet use it. When the oil gets hot and begins to smoke, add the steak. Unlike on the grill, it's good to flip it a few times. Once you get a nice "sear" turn down the heat and add some butter, about 2 Tsp or more. Cook to the temp you want.

Remember, it will continue to cook like it would on the grill but even more because of the direct heat.
 
#7,305
#7,305
Behr, do you ever use cast iron skillets with a griddle (grill??) pattern; you know, the raised ridges that make sear marks? Kinda like corduroy.

lol, help me out! I'm waving my hands here.

I like them for bacon, because they keep the bacon out of the grease, but I haven't made up my mind for steaks, searing roasts before braising etc.

--geeze, this phone. No I don't use fast iron skillets, and I don't braid my pot roasts :crazy:
 
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#7,306
#7,306
Behr said:
Haha, damn straight butter!

If I'm doing it, I'll make sure the steak is dry, pat it with a paper towel. Salt it, I like coarse sea salt. Heat about a Tsp of vegetable oil, since your olive oil was extra virgin and/or a nice one, or you just let it get to hot. If you have an iron skillet use it. When the oil gets hot and begins to smoke, add the steak. Unlike on the grill, it's good to flip it a few times. Once you get a nice "sear" turn down the heat and add some butter, about 2 Tsp or more. Cook to the temp you want.

Remember, it will continue to cook like it would on the grill but even more because of the direct heat.
Click to expand...

Thanks for the advice -- My mistake seems to be not waiting for the olive oil to get hot enough and it absorbed into the meat
 
#7,307
#7,307
VolNExile said:
Behr, do you ever use cast iron skillets with a griddle (grill??) pattern; you know, the raised ridges that make sear marks? Kinda like corduroy.

lol, help me out! I'm waving my hands here.

I like them for bacon, because they keep the bacon out of the grease, but I haven't made up my mind for steaks, searing roasts before braising etc.

--geeze, this phone. No I don't use fast iron skillets, and I don't braid my pot roasts :crazy:
Click to expand...

No. I have one and use it mainly to sear tuna. I cook bacon on it too, bacon got to be it that grease woman. I don't need fake grill marks either.:)

Edit: I didn't mean for that last sentence to be arrogant, I meant, if they're not real grill marks, I don't Want any.
 
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#7,311
#7,311
I'm not the sharpest cheese on the plater, but I ain't no glow in dark can of chez whiz either.
 
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#7,312
#7,312
Behr said:
No. I have one and use it mainly to sear tuna. I cook bacon on it too, bacon got to be it that grease woman. I don't need fake grill marks either.:)

Edit: I didn't mean for that last sentence to be arrogant, I meant, if they're not real grill marks, I don't Want any.
Click to expand...

:lol:

We have a square one (not cast iron, or fast either) that has warped, and I've been mulling replacing it. I figure if I haven't seen the need after six months, I don't really need it.
 
#7,314
#7,314
VolNExile said:
:lol:

We have a square one (not cast iron, or fast either) that has warped, and I've been mulling replacing it. I figure if I haven't seen the need after six months, I don't really need it.
Click to expand...

I've never used it stovetop, only on the grill. It's rectangular like 18" x12" I think. I love it for what I use it for.

I bought it at Chefs Warehouse here in Ft.Myers in 2005 or 6 for $13. It's still in perfect shape. If or when it cracks or breaks, I will get another just like it.

Hahahahaha, Buck Fama.
 
#7,321
#7,321
When the weather is not suitable for grilling (lightening storm, et al), I will cook steaks in a cast iron skillet or on a cast iron griddle. Budduh. Budduh is essential.
 
#7,322
#7,322
I found a Tuscan seasoning grinder at Tuesday Morning (already fillled) for like a buck fitty. Worth getting if the intent is to do it on a beef tenderloin or something?
 
#7,323
#7,323
Its worth a buck fidy to just throw away.


Seriously, yes. Do you know what it's filled with?
 
#7,324
#7,324
Behr said:
Its worth a buck fidy to just throw away.


Seriously, yes. Do you know what it's filled with?
Click to expand...

I don't know, Behr. It was very light in color and it looked to be about the length and appearance of dill seeds, but not the right color. I wouldn't think dill would go in Tuscan seasoning, anyway. They almost lookedd like stems. Funny thing was, before I got the chance to grab them I heard my wife yell 'Oh my god.' She was around the corner and somethng fell on her and hit the bridge of her nose and the girl frrom the store got smart with her. Not a good idea. By the time I got there, my wife was done ripping her a new one. Needless to say, I didnt get the seasoning oor the heavy cast iron skillet I was gonna get *Maybe not dill seed - looked like curved stems..
 
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#7,325
#7,325
It's still worth it either way, but I like the blend that includes sun dried tomatoes.

Your wife must not be a true Vol fan, cause we only fight at Waffle House.:)
 
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