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taltos
07-22-2009, 04:08 PM
Someone had a great recipe for doing a steak in a cast iron pan in the oven. We just bought a new stove with the glass top and I don't like the idea of using a cast iron pan on top of it. Somebody had the timing and temps to do it in the oven. This is a 14 oz shoulder steak that I would rather pan fry than broil or do on the gas grill. I might have missed the recipe when I looked but I fear that it was on the old board. Does anybody have this formula? It would be greatly appreciated. Thank you, Paul:tu

Smokin Gator
07-22-2009, 05:26 PM
Sorry I am no help on the recipe... but I will tell you... When I married my wife I moved into her house. She had a glass top stove. I had heard that you weren't supposed to use cast iron on it. I went with it for a while and just couldn't stand it. I started using it and was really careful not to move it around so it wouldn't scratch it. Never had a problem. I did eventually add some Lodge enameled cast iron ware to the kitchen as well.

taltos
07-22-2009, 05:45 PM
Thank you sir.

mosesbotbol
07-26-2009, 07:34 PM
Make sure pan bottom and stove are clean first, do not move the pan...

slickster81
01-21-2010, 11:09 AM
I guess better late than never....so for next time.

Preheat oven and pan to 425 F.

Season the steak and lightly brush with olive oil (or canola, or peanut, you want something that can take the heat)

Remove the pan, plop in the steak, return to oven.

Reduce the heat to 350 F.

Flip the steak after 3 minutes.

Continue at 350 F until you reach the desired state of doneness.

0002S
01-21-2010, 11:56 AM
Here is what I do.

used seasoned iron skillet

pre-heat oven and pan to 500 F

lightly brush oil over steak (canola has a high flash point) and season to your taste

turn burner on high

remove pan and place on burner

put steak in pan for 3 minutes per side

Put pan back in over with steak for 5-7 minutes per side (depends on how thick steak is as well as how you like your steak)

MAKE SURE you have windows open. There will be a decent amount of smoke.

replicant_argent
01-21-2010, 11:59 AM
some discussion to further help/confuse/give you some alternative ideas.
http://chowhound.chow.com/topics/385584
I know, old resurrected thread, but this is a good reminder in the winter for those of us who DO grill outside in the winter, but even the winter Blues get the grillmasters down occasionally.

captain53
01-21-2010, 01:10 PM
We have had a glass top stove for 4 years and use cast iron on it frequently with no issues from it. We do exercise care in setting it onto the cooktop so as not to crack it!

T.G
01-21-2010, 01:17 PM
Just use Alton Brown's method, and has been said before, don't slide the pan around on the glasstop.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

smokeyandthebandit05
02-01-2010, 11:36 PM
Just use Alton Brown's method, and has been said before, don't slide the pan around on the glasstop.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html


This sounds great. Im gonna try it tomorrow

smokeyandthebandit05
02-11-2010, 08:05 PM
Ive done this several times now with rib eyes and a small sirloin. The steaks always come out perfect. Its a great way to cook it when I done feel like firing up the grill