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Were they grassfed steaks? Could be just speed of cooking....need high heat, cook fast, and cook to rare to medium usually. If you over cook them, especially grassfed they can get chewy. Or maybe it was just a fluke?
If you are new to cooking steaks, cast iron skillets are great for cooking. I wrote up tips on my website if you are interested here.
I have been preparing ribeye in a cast iron skillet finished in the oven. Preheat oven to 350 degrees, heat cast iron skillet until it is screaming hot, add a touch of coconut or olive oil. Have steak at room temperature for half an hour before cooking. Place in hot pan for about 3 1/2 minutes. Turn, and immediately place in oven, I leave it for about 9 minutes, then remove promptly to a plate or cutting board (or it will continue to cook) which makes a thick steak medium rare.
Have steak at room temperature for half an hour before cooking.
<CW>AAAAAAaahhhhhh, you will surely die! Don't you know that is the prime temperature for bacteria multiplication?!?! Run! Hide the children!! *runs/stumbles off waving hands wildly*</CW>
5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
Current Weight: 175lb__________________________________Goal: 135lb
Deadlift: 240lb________________________________________Back Squat: 165lb
Bench: 130lb__________________________________________Pre ss: 85lb
***Winning a 20-year war against binge eating disorder***