I am a trained chef that was raised in a family of meat cutters (we know how to cook meat) and using that cast iron skillet is far from necessary. A properly cooked infrared steak should be cooked 2 minutes each side on high to lock in the juices, then aprox. 4-5 minutes on medium heat to cook through to medium. Put on a plate and cover plate loosely with tin foil for 5 minutes and serve :)
@ntjaremko Thank you ntjaremko, for you welcome suggestion. Truth be told, I only cook it this way when I wanted to show off for some city folk, who have found their way to my table.
When I’m grilling for myself, I do it exactly as you describe. My old infrared grill burned out on me, so I’ve switched to a Weber Q grill. I like to rub a tenderloin down with blue agave, and then season it with Tony C’s, or my own Wild Willie rub.
The cast iron skillet is an unnecessary step. I sear the steak on high heat on my TEC infrared grill in both sides for 6-8 minutes, for med-rare. For med or med-well folks, I simply lower the heat and let it continue to cook. Grilling is meant to keep simple, don't dirty a pan or dish if you don't have to. Ranger, keep it simple 10-4
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
thanks for sharing, ranger... I will try this... I like your cooking time... definitely for a steak cooked medium,,, that's the porblem with the chefs on the cooking channel, Bobby Fley, Tylor Florence, etc, their cooking times are for very rare steaks, almost like steak tar tar,,, I like mine done!
It's Bon appetit there's no 'e' at the end and you don't pronounce the last 't' so it's sounds like Bon appaytee ... This is probably the most mispronouced expression ever i've never heard an anglophone that is not bilingual say it right lol... I'm not mad it was just on the comments and i thought i could specify so there you go lol.Start saying it even if poeple will look at you weird when you tell them it's the right way to say it what do you want them to say lol... Educated piece of crap? lol
8 minutes? sounds a little too done to me maybe 60 - 90 perside, for a total of 2 - 3 minutes searing time.. nice and rare..not to mention jucier, and more tender.
I was raised near Cajun country in east Texas, and that was a short Cajun phrase for good appetite. Bon atite is short for bon appetite; it tastes so good. Sure, I talk funny, but I eat so good.
I am a trained chef that was raised in a family of meat cutters (we know how to cook meat) and using that cast iron skillet is far from necessary. A properly cooked infrared steak should be cooked 2 minutes each side on high to lock in the juices, then aprox. 4-5 minutes on medium heat to cook through to medium. Put on a plate and cover plate loosely with tin foil for 5 minutes and serve :)
ntjaremko 6 months ago
@ntjaremko Thank you ntjaremko, for you welcome suggestion. Truth be told, I only cook it this way when I wanted to show off for some city folk, who have found their way to my table.
When I’m grilling for myself, I do it exactly as you describe. My old infrared grill burned out on me, so I’ve switched to a Weber Q grill. I like to rub a tenderloin down with blue agave, and then season it with Tony C’s, or my own Wild Willie rub.
Yep; I agree that the foil tent works wonders.
Range Rider
rangerider23 6 months ago
Okay I didn't make it past 18 seconds because of your "E.V.O.O" Go fuck yourself! Just say god damned olive oil!!!!!!!
hghiggs 7 months ago
You used the word proclivity incorrectly.
dmbfan07cb 9 months ago
i wonder if he uses Strickland propane....
wejwaj 10 months ago 2
The cast iron skillet is an unnecessary step. I sear the steak on high heat on my TEC infrared grill in both sides for 6-8 minutes, for med-rare. For med or med-well folks, I simply lower the heat and let it continue to cook. Grilling is meant to keep simple, don't dirty a pan or dish if you don't have to. Ranger, keep it simple 10-4
cozman6226 10 months ago
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
Carry on.
RR
rangerider23 10 months ago
@cozman6226
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
Carry on.
rangerider23 10 months ago
@cozman6226
I don’t mind going the extra step to get my steak the way I like it. The skillet adds more of a crusty sear on the outside to my way of tasting without overcooking the heart of the meat.
If simple and not dirtying utensils are your goal, you got a good method.
I’m after a taste I enjoy so much, remembering all the cast iron cooking back in the old days out on the range. Memory and imagination are welcome ingredients for a sapid piece of meat.
Carry on.
rangerider23 10 months ago
Radiant plaque heat burners sear seal and cook meats more efficiently than flame tube burners giving crisp fat and well browned results-delicious!
AnthonyUK 1 year ago
thanks for sharing, ranger... I will try this... I like your cooking time... definitely for a steak cooked medium,,, that's the porblem with the chefs on the cooking channel, Bobby Fley, Tylor Florence, etc, their cooking times are for very rare steaks, almost like steak tar tar,,, I like mine done!
ross939 1 year ago
It's Bon appetit there's no 'e' at the end and you don't pronounce the last 't' so it's sounds like Bon appaytee ... This is probably the most mispronouced expression ever i've never heard an anglophone that is not bilingual say it right lol... I'm not mad it was just on the comments and i thought i could specify so there you go lol.Start saying it even if poeple will look at you weird when you tell them it's the right way to say it what do you want them to say lol... Educated piece of crap? lol
poopdog007 1 year ago
Boy howdy! That’s were you grabbed the wrong fork in the road.
I’m no anglophile; I a dirt kicking Texican; and Irish at that. lol
Enjoy your infrared grilled steak, at your pleasure.
Bon a’tite, as some of us say out on the range!
RangeRider
And watch out for the swarm!
rangerider23 1 year ago 2
8 minutes? sounds a little too done to me maybe 60 - 90 perside, for a total of 2 - 3 minutes searing time.. nice and rare..not to mention jucier, and more tender.
scarekrow9 1 year ago
@scarekrow9
"Well, each to his own," said the old cowhand as he kissed his horse!
Thanks for the comment, and good eat'ng!
rangerider23 1 year ago
Tony Cheshire's, huh... heh heh. It's pronounced "sash-uh-ree's", but hey, you say tomato... Bone-a-teet, that's classic too.
icoach73 1 year ago
Bone a teat? LOL
BeeRich33 2 years ago
Great video... Thanks for sharing!
mrmatt57 2 years ago
wtf guygs the guy is making a decent video, so what if i talk differenlt than u do and just because he so like hes a red neck soesnt mean he is one
ferrarikingdom 2 years ago
"This is a patty production, BONE A TEE" what's that. Oh well, i guess he just didn't know.
onyxone144 2 years ago
I was raised near Cajun country in east Texas, and that was a short Cajun phrase for good appetite. Bon atite is short for bon appetite; it tastes so good. Sure, I talk funny, but I eat so good.
rangerider23 2 years ago
LOL proclivity.
liquidthex 2 years ago
that was absolutely hilarious
Dilliboy63 3 years ago
Ha ha! What a redneck! This is on par with the funniest videos on here!
dirtymonkey69 3 years ago
EVOO?! E V O O!? you rachael ray?
zorkd 3 years ago