Comments for Nolafoodie

Comment on Cooking Steak in a Cast Iron Skillet by Phil

Phil — Fri, 11 Feb 2011 10:05:59 +0000

Definitely DON’T use a non-stick pan, the coating on it will likely bake off and burn off into your food. The handle is also probably not oven safe so you will end up with a ruined pan. This is for all metal pans ONLY, a wood handle might survive though. Don’t expect it to keep going if you keep doing that to it though.

Comment on Cooking Steak in a Cast Iron Skillet by Ryan

Ryan — Sun, 06 Feb 2011 05:50:31 +0000

For those having issues with smoke – try canola or vegetabel oil instead of olive oil. Olive oil has a low flash point and starts to smoke at much lower temperatures than the other oils. You can even try omitting the oil altogether.

Comment on Cooking Steak in a Cast Iron Skillet by treederwright

treederwright — Thu, 03 Feb 2011 00:54:19 +0000

I can’t believe how great this recipe was. I am a 31 yo male and my wife is vegetarian, i love steak and its a rarity in the house. No bbq since real good ones are a pain and hastle to work. Went and got a big cast iron skillet, bought 5.99 worth of tri tip. and did the deed. Came out bloody so i doubled time in broiler , think thats why it came out a little tough. Awesome anyway. looking forward to such a quick way to make steakhouse food!

Comment on Cooking Steak in a Cast Iron Skillet by Bob

Bob — Tue, 18 Jan 2011 14:35:26 +0000

Ok, tried my own experiment last night. Instead of heating the skillet to 500 degrees, I put it on the larger burner on high for 10-15 minutes to come to temperature and heated the oven to 500F. I seared the steaks. Learn from my mistakes–I wouldn’t use a marinade such as Montreal Steak Marinade. My whole house was full of pea soup-think smoke. With the marinade, 2 minutes per side was too long. Then I threw them in the oven. I had 3 steaks and I checked every several minutes with a quick read temperature probe as we had 3 requests for doneness. The medium rare I took out when it measured 125F. Medium rare is really 130 but the core continues to heat up by about 5 degrees so watch the overshoot. The medium I took at out at 130. The well done I took out at 145. I haven’t cooked steaks since I got my probe thermometer but I’ve never made such perfectly done steaks. Nice crust. The cast iron skillet was a mess though, thick char. I poured a little vegetable oil and salt into it, set it on a warm burner and scoured with a paper towel. Did this 6-8 times to get it clean. Some of the thick char, I had to scrape off with a metal utensil.

Comment on Cooking Steak in a Cast Iron Skillet by Bob

Bob — Tue, 18 Jan 2011 00:11:45 +0000

I’m a little hesitant to try this. I’m worried about the thermal shock of putting a 500″ cast iron skillet on my glass, smooth-top range. I don’t know that it can handle a sudden 500 degree thermal gradient. Well, 430 degree gradient considering the ambient. Anyone try this on a glass top?

Comment on Cooking Steak in a Cast Iron Skillet by Lori

Lori — Mon, 17 Jan 2011 20:03:42 +0000

I don’t have a CIS…can I use a non-stick skillet and if so will it take longer to cook and can it be put under a broiler???

Comment on Cooking Steak in a Cast Iron Skillet by Ginny

Ginny — Tue, 28 Dec 2010 02:28:40 +0000

I made this tonight with my new CIS. I thought it was great. I wish I added a little more spice I was cautious bc I didnt want to overpower steak. Did have a lot of smoke. Still after quite some tome I’m trying to see. Lol

Comment on The Sazerac Cocktail by New Year’s Eve New Orleans Drink Recipes: The Sazerac — GoNOLA.com

New Year’s Eve New Orleans Drink Recipes: The Sazerac — GoNOLA.com — Mon, 27 Dec 2010 20:47:29 +0000

[...] First on the list: the Sazerac , the quintessential New Orleans Cocktail, courtesy of NolaFoodie.com. [...]

Comment on The Sazerac Cocktail by quicorpa

quicorpa — Tue, 21 Dec 2010 07:22:24 +0000

“In a cocktail shaker filled ? with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass. A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in. Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink courtesy of Kevin Lacassin http://www.NolaFoodie.”
How much is real?

Comment on Cooking Steak in a Cast Iron Skillet by Norm

Norm — Mon, 20 Dec 2010 01:41:44 +0000

I have been using this method of cooking steaks & filets, for years I have replaced olive oil , and have been using avocado oil that has a smoke point of 500 degrees F, and always cook at 475 degrees F, I don’t use the broiler at all, just sear 2 min each side, then bake for app. 5 to 6 minutes, at 475 F. I then plate on warmed plate and let rest 5 minutes. During this resting time I make a wine sauce , using the uncleaned pan used from cooking with the drippings, and add beef stock, red wine, and the key ingredient, beef Demi-Glace ->>> available at wegmans, or online. I scrape the bits of beef from the bottom of the pan left from searing, and bring to a light boil, then simmer for 2 minutes.I then drizzle the sauce over the top of the beef.
This sauce will add a gourmet touch to your steak, the taste will be greatly enhanced by the Demi -Glace sauce.It will be that of a top knock restraunt .