mehgs - How was the steak? I recalled this thread because I just bought steaks today. I don’t normally spring for beef, but the grocery store had NY Strips in bulk for $3.99/lb. I bought a pack with 8 steaks (about 5 lbs). I don’t have a grill, and I was trying to decide how to cook them. I have a George Foreman, but that seems sort of criminal. I really don’t cook steak.
StG
We followed these directions this past weekend with two five ounce prime sirloin steaks. We hard a large cast iron grill plate on top of the eye on a glass stove top. We made a recipe change, substituting both ingredients for original Mrs. Dash.
Tender, juicy and cooked just right.
Seasoning cast iron isn’t all that hard. The easy way is to put a little bacon grease on there, then put in the oven at the lowest temp for hours and hours. The fast way to is again add a half-teaspoon of bacon grease, then cook over hottest flame on stove. About the time it starts getting smoky and right before the smoke alarm goes off, take it off. Repeat.
Never wash your seasoned cast iron. Wipe clean. If it gets really grotty, add a couple cups of boiling water to the pan, let sit, then scrub ( not too hard)- but NO SOAP!!! Then, afterwards, repeat the trick with the dab of bacon grease, after drying with a paper towel and heat. In other words, always re-grease after cleaning, unless the cleaning is just wiping off with a paper towel.
To fry those steaks in the cast iron, cut some of the fatty trim off. Place in pan, heat pan until fat starts to smoke a little (this wll grease the pan, add fatty flavor without fat calories). Season with fresh groun pepper and garlic, salt after cooking. Montreal Steak Seasoning is OK.