Highbeam said:These are the best steak-in-stove pics I've ever seen. So tell me, do you establish a deep bed of coals, flatten them out and preheat the pan on coals until it is glowing, then add steak? We don't pan fry steak so this is weird but I assume you must flip the steak at some point to sear the back side. Does the steak end up boiling in its juices or does it fry in a pretty dry pan.
I gotta say Jake, I would not have bought that particular steak but intstead looked for one with more meat like Backwoods found.
No need for the pan to be glowing. Since the heat of the pan isn't as controllable as it is on a stove top and the thickeness of the steak can obviously vary, I recommend a thermometer to help you tell when to pull it.
I pull mine at 125 degrees and let them rest for a few minutes. That gives me a good med-rare.
Also, allow your steaks to warm up for 1/2 - 3/4 hour on the counter top first.
Also, with ribeyes they have enough fat that I simply salt and pepper them then put them in. NY Strips can be a bit on the lean side and may need oil if you want to do them in the cast pan. But, put the oil on the meat, not in the pan.
When the steak is resting, I'll pull the pan off the heat but when still good and warm, add some brandy or cognac or even beef stock to the pan (becareful, it can flame up!) then a good dollop of cold butter and stir in for some steak sauce over the steaks.
pen