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Black Iron Steak

I revived an old steak technique i learned years ago. it' works great.
Steak of choice...Ribeye, T-bone, Porterhouse.
about 1' thick works best.
Trim some of the fat from the steak.
Season with a little salt and pepper..let sit for 30 minutes or so to come to room tempature.
Heat olive oil on high in black iron pan till it smokes.
Cook each side about 4 minutes for Med.-Med Rare,
adjust time to suite you. Let the meat rest for a few minutes before you cut it.
If your cooking on the stove you might put one of those screens over it to keep the olive oil from spattering.
This will produce a nice sear on the outside and a tender/juicy piece of meat. Let me know if you try it.
PS: never stick your meat with a fork till ready to eat.
I do the same thing,except I use the healthier choice... Land O Lakes salted butter..
Butter a Healthier Choice????
Chew Dis. The butter may be a better taste choice than the olive oil, but I don't believe it would be healthier. It may be healthier than margarine, but not the olive oil
up a notch
Marinate your steak in a half cup of Jack Daniels, it will add a killer flavor to the steak. I got this from Frank Davis radio show in the 80s
Olive oil has better fats than the animal fat in butter. Its still fat but better fat as far as real butter vs margarin butter is better because of the hydrogenization of the margarin. Hydrog oils are worse for you than real butter. FYI
who is oliver and where does he sell his oil?
LOL cajun....
sorry that was a type o. LOL Olive oil.