Hmmm, after cooking this for a while it is kinda weird. Soft and spongy, might need a backup plan for food. Gonna tjrow it in the oven im not sure if it will help but its too thick to get through it!
A true chuck eye steak is next door to the ribeyes (but slightly inferior), but that looks to be a chuck roast - good for grinding or slow cooking and making shredded beef.
Yeh it didnt taste that great. I cut it up and kept it for my greyhound. I ordered a cast iron pan that should be here friday so i wont keep using that pan.
So basically seasoning on the cast iron or steel pan is a layer of polymerized cooking oil. It looks black and satin then the pan is cold. Cast Iron develops this layer after either a period of proper use or through seasoning procedure. Then brand new, even "pre-seasoned", stuff will tend to stick to it. The more you use your cast iron pan, better it becomes. There are numerous videos on youtube on how to season. Important point she makes, wipe almost all the oil off prior to seasoning in the oven. Also, it will produce ALOT of smoke. Turn off your smoke detector. This is a good basic video. You don't need to scrub new pan with steel wool. You can use dish detergent to wash the pan after use. I prefer to dry the pan with the towels after use and heating it a bit on the stove. I use this to clean off sticky bits https://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_fkmr0_3?ie=UTF8&qid=1507139336&sr=8-3-fkmr0&keywords=lodge+cast+iron+chainmail Never leave cast iron wet. It will rust. While starting to cook with it, always make sure the pan is hot. Especially if searing steak. JR recommended inexpensive infrared thermometer a while ago. I have one and it's very helpful.
I use the chain mail for cleaning in hot water, then onto the stove top to heat and dry out, then put in some crisco to melt and wipe it out with a paper towel. Nothing sticks and I agree, its the best surface to cook on. However , hi carbon steel, like woks are made from, is very similar to cast iron in cooking and use, and only weighs a fraction as much. I like it also. I clean it and prepare it the same as cast iron.
Comments
If you don't have high BTU stove, this is the second best choice for steaks after cast iron.
https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_8?ie=UTF8&qid=1507119099&sr=8-8&keywords=blue+steel+pan
A true chuck eye steak is next door to the ribeyes (but slightly inferior), but that looks to be a chuck roast - good for grinding or slow cooking and making shredded beef.
There are numerous videos on youtube on how to season.
Important point she makes, wipe almost all the oil off prior to seasoning in the oven.
Also, it will produce ALOT of smoke. Turn off your smoke detector.
This is a good basic video.
You don't need to scrub new pan with steel wool.
You can use dish detergent to wash the pan after use.
I prefer to dry the pan with the towels after use and heating it a bit on the stove.
I use this to clean off sticky bits https://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_fkmr0_3?ie=UTF8&qid=1507139336&sr=8-3-fkmr0&keywords=lodge+cast+iron+chainmail
Never leave cast iron wet. It will rust.
While starting to cook with it, always make sure the pan is hot. Especially if searing steak.
JR recommended inexpensive infrared thermometer a while ago. I have one and it's very helpful.
To 155F inside so medium to rear.
Seared on the pan and finished at 400F in the oven.
This how my cast iron looks after cleaning.
Most of this pile, along with a mess of smoked/shredded chicken, will be making the trip to Grinnell with me this Friday.
If ya'll are interested, that is. I could probably pick up some buns and a variety of sauces when I get to town.
Slow roasted pork ribs. One with addition of BBQ and quick broil.
Also, backed chicken on the bad of onions, garlic and potatoes.
Bone-in ribeye, aged.
On the way...