Gently let it down facing away from you so the oil doesn't splash toward you (ouch). But all in all thank you for all your helpful advice!
Add Canola oil or another oil with a high smoke point to the smoking cast iron. Resting your steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your skirt steak. Rest for 5-10 minutes. Also, my only changes would be to salt the meat beforehand, and pepper it after.
Conventional culinary wisdom would dictate that moving the steak would actually prevent the crust from fully forming and could lead to sticking, which is pretty much the opposite of what you are saying. Once the steak has rested, it's time to carve.
I got a great sear, but I over cooked it.
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Once the crust forms the steak should not stick to the pan so I think it's better to just leave it in one place until that crust is formed.
So follow me and let's turn up the taste [inaudible]. Lots of butter and a bit of olive oil, medium-high heat, 2 minutes plus a few (10-15) seconds each side for medium rare.
Since burgers are ground steak per se, I would say it translates to steak as well, and I do indeed cook often in peanut oil.
Pepper can burn during the sear, and charcoal is not tasty. 125°F - Center is bright red; pinkish towards the outside, 135°F - Center is very pink; slightly brown towards the outside, 145°F - Center is light pink; outer portion is brown, 155°F - Center is slightly pink; outer portion is brown, Save 15% site-wide on $99+ Use code Save15on99, USDA Prime Private Stock® Tenderloin Chateaubriand, USDA Prime Private Stock® Prime Rib Roast. I like to cover it with New York steak spice and a couple dashes of balsamic vinegar. Today. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
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