Cast Iron Steak!

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34 replies
  1. CrunchEh
    CrunchEh says:

    People disregard pan-seared stakes too much in my opinion. A perfect crust EVERY time with the hot oil. I like to use a high-quality cold press olive oil for my steaks to get a delicious, nutty, savory taste even without using butter (which i still use, Kerrygold, btw) and then rest it with a small amount of fresh kerrygold to have the fresh butter flavor along with the roasted, basted butter flavor. Never had a bad steak since using this method!

    Reply
  2. Captain RedBeard
    Captain RedBeard says:

    Medium rare, in my most humble opinion, is overcooked. I prefer my steak as rare as possible. The most flavor, the most juices, oh so super tender, even the cuts of beef that are super tough, usually come out nice and tender when cooked to a perfect rare or even blue rare.

    Reply

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