Do you have cast iron, or are you using non stick?
- Darksyde

non stick. it's all i have.

sup?
- mr.peanut

eating a salad. watching the isles/caps thing.

https://twitter.com/GrittyNHL/status/1294337125614264320?s=20

Wtf
- AGalchenyuk27

Quiffy, quiffy, quiffy.

eating a salad. watching the isles/caps thing.
- kicksave856

Half of this is good, but which half?

Half of this is good, but which half?
- mr.peanut

well it can't be the salad, is it?

well it can't be the salad, is it?
- kicksave856

It wouldn't be the salad if it were anything besides an islanders game

how high should the heat be if i'm cooking an inch thick steak in a pan?

never made one on the stove before. i always broiled them but (frank) that.
- kicksave856

you get your pan very hot, than you can reduce around 6 on the stove. and it's a question of not cooking it too long and let it rest before eating.

- obie

you wanted to get rid of Tatar. Two big goals!

Ok, preheat the pan on medium high. No oil. Once it's good and hot, place the steak in the pan. Give it a couple minutes on each side to get a good sear, you're looking for that nice brown crust. Remove it from the heat, turn the temp down to medium-low. Butter and olive oil into the pan with some garlic. Let it get golden and fragrant, then put the the steak back in, and baste it with the pan juices and butter, add any fresh herbs you want just get it all mixed and tasty, and voila, yummy steak.

It wouldn't be the salad if it were anything besides an islanders game
- mr.peanut

well it's just what's on.

wow at the Habs

Ok, preheat the pan on medium high. No oil. Once it's good and hot, place the steak in the pan. Give it a couple minutes on each side to get a good sear, you're looking for that nice brown crust. Remove it from the heat, turn the temp down to medium-low. Butter and olive oil into the pan with some garlic. Let it get golden and fragrant, then put the the steak back in, and baste it with the pan juices and butter, add any fresh herbs you want just get it all mixed and tasty, and voila, yummy steak.
- Darksyde

wow, ty.

No dog in this fight, I like the Isles who are now up 4-2.

well it's just what's on.
- kicksave856

Me too

wow at the Habs
- deadpoulet

and who are you?

wow, ty.
- kicksave856

just eat it raw (is war)

just eat it raw (is war)
- mr.peanut

wow, ty.
- kicksave856

I should mention don't baste for too long, you're just getting that nice garlic (and any herbs) flavor... You don't really need to cook it much longer. And always try to start with a room temperature steak, keeps the meat from seizing up, getting tough when you sear it.

- kicksave856

Are you coming to get us, Boogeyman?

you get your pan very hot, than you can reduce around 6 on the stove. and it's a question of not cooking it too long and let it rest before eating.
- Ales_Nevsky

ty too!

I should mention don't baste for too long, you're just getting that nice garlic (and any herbs) flavor... You don't really need to cook it much longer. And always try to start with a room temperature steak, keeps the meat from seizing up, getting tough when you sear it.
- Darksyde

ty so much.

i have really been wrecking some steaks under the broiler lately. it's too hard to dial in using the broiler.

and who are you?
- mr.peanut

I'm the same old chicken getting a ride on that bus

I'm the same old chicken getting a ride on that bus
- deadpoulet

sounds made up

sounds made up
- mr.peanut

oh you wish you had a seat

ty so much.

i have really been wrecking some steaks under the broiler lately. it's too hard to dial in using the broiler.
- kicksave856

Seriously, get a cast iron pan. It'll enable you to cook thicker steaks. You don't have to pay stupid prices, but make sure it's got some heft to it. Good cast iron will last you forever, and then you can sear a nice, thick, bone in steak, finish it in the oven. And if you don't have a digital, instant read thermometer, you need one.