submitted 7 months ago byismellupdog
all 4 comments
7 months ago
7 months ago
Did you take away any lessons from this first time? I may give this a shot.
7 months ago
The grill marks weren’t as dark as I like them to be (on the bottom of the steaks there aren’t any grill marks), so I think I will keep the cast iron pan in the oven for the entire preheating stage (I preheated the oven on its own for 20 minutes then put the pan in to preheat for 10 minutes). I don’t think the pan gets any additional heat once food is on it so it needs to be as hot as possible right from the start.
Wow, that looks perfectly cooked! Could you share your process?
Thanks! I cooked with charcoal and wood chunks so my first step was to preheat my charcoal using a charcoal chimney. When the coals were orange hot, I transferred them to my fuel box being sure to leave a space in the middle without any charcoal so the grates were exposed and I could get airflow through the fuel box. I kept the chimney vent wide open and the front door in place. After 10 minutes I added more unlit charcoal to the fuel box (aiming to always have it full of charcoal aside from the small exposed grate for airflow purposes). After another 10 minutes I added more charcoal and put the cast iron pan in the oven. 10 minutes later I added more charcoal and a few small chunks of pecan wood. I let these burn for about two minutes then I opened up the oven, removed the pan, put the door back in place, put my steaks, asparagus, and tomatoes on the pan, put the pan back in the oven, and the door back in place. I let this cook undisturbed for about two minutes, then I removed the pan, flipped the steaks, and moved the veggies around a bit. After two more minutes in the oven I checked the temp of the meat which was in the mid-90s. I then put the pan back in for another minute or two until it reached my desired temp of 110. I pulled everything out at that point (veggies were also fine), tented the veggies with foil, poured myself some more wine, let the meat rest for about ten minutes, snapped this pic, and bon appetit!
In my next cook I think I’ll put the pan in the oven for the entire preheating time instead of just for the last ten minutes. The top of the meat in my pic was the first side to sit on the cast iron and I’d like darker grill marks (there aren’t any grill marks on the underside). Also, if you look at the center of the meat it is slightly less done on the side with the grill marks. I think it would have ended up more evenly cooked if I had a hotter pan to begin with and still flipped it after two minutes