Cast Iron Grill Pan Steak
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- Опубликовано: 13 сен 2024
- In this video, Mr. Cast Iron is cooking a ribeye steak in a Lodge cast iron grill pan. Another option for grilling a good steak outside is to use a grill pan skillet on the stovetop. The great thing about a grilled steak in a grill pan is you still get perfect grill marks on your steak!
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#mrcastiron #castironcastirongrillpansteak #lodgecastiron #vrafam
I like that thermometer. I have one that's very similar from another manufacturer but they sure are handy handy and they work great
Yes, they are very handy and sometimes a meal saver too, lol! 😂😂
Thanks for your sharing and I from Hong Kong
You’re welcome, my friend! Thanks for stopping by and checking it out! Have a great week ahead!
I like how the Worcestershire sauce provided all of the seasoning. Thank you for another great cast iron recipe
You’re welcome Susan and thank you too my friend! It makes a good sauce, but I think it makes a better marinade!
You're greatly appreciated by your instructions and your technique of using the Lodge grill Pan. And by all means. Never mind the keyboard food critics of how you marinate and grill your steak. Because the way groceries are costing us every day, Life's too damn short for social media criticism.
Continue to share great food content as much as you want. Thank you for your presentation. A heartfelt shout out from Kenner Louisiana to your hometown Mr. Cast Iron.
Thank you! I sure appreciate your kind words my friend!
@@MrCastIron You're more than welcome.
We have I a slightly different version of that same Therm Pro. The digital
readout lights up instead of being back lit. Best investment we ever made.
We use it primarily when using the smoker where internal temps are critical.
Also in the garden.
Mike in School
Teacher: What have you got in your mouth Mr Akers?
Mike: Steak
Teacher: Did you bring enough for the whole class?
Mike: I sense a detention in my future. :)
Great demonstration My Friend!
Lol! Guilty as charged! Detention it is!
Nice cook Mike. I have that same pan and its amazing! A good thermometer is a must have in our world! Good looking steak! good job!
Thanks, El Dude!! It sure tasted good, too, brother. Lol!
Nice looking steak
Thank you Jason!! Have you every used a grill pan for steaks?
Grab Your ThermoPro TP19H Digital Meat Thermometer for Cooking At: amzn.to/3OsBV1E
Helllllo Mr. Cast Iron. I was wondering bout you & Mrs. Cast Iron. Didn't know if we needed to get together & put out an APB on y'all or what😂🤣 Good seeing ya. Now as for my PURRRRRFECTLY COOKED STEAK. BaGeeeezzze,,, delicious!!! Look how that knife just slide on through with no sawing. Great job!!!
He’s had me so busy! He barely shared this delicious steak with me! Good to hear from you as always.
Thank you Cynthia!! We’ve been working way too much lately! It’s getting into my RUclips time lol!
We fans do understand trust me. Gotta go where the bills & ⛽ can be paid. Just real good knowing y'all are ok.❤
@@cynthiawesley8470 that sure means the world to us! Thank you so much for being SO AWESOME!
I surely did leave some grill marks! Nice looking steak! I have a ThermPro that I haven't used yet, but will sometime soon. Nice video Mike.
Thanks again, Paulie! I like my instant-read thermometer, but I really liked the steak and how well the cast iron grill pan performs! Have you ever used a grill pan before!?
Love hearing that initial sizzle when you first place the steak on the hot grill 🙂
Yeah there’s nothing like it!!
They make an excellent roast pan as well. Instant read thermometers are great for more than just meat. Frozen food and baking are good places to use it as well. Thank you for sharing your steak with us, Mike. Stay safe and stay cool.
You’re welcome, Sean, and thank you too my friend! I think every cook needs at least one!
This steak was delicious as usual! So glad you finally fed me 😂
LOL. Awwwww naw,,, he took his time? Might be a good thing Mrs. Cast Iron. Slow is sometimes better, rushed might of been CHARCOALED.😂🤣 Good to see you.
Lol! You are a well-fed woman! 😜
😳😁
I have a very similar grill pan, but it's not a Lodge. Steaks look really professional with those super grill marks.
Thanks Pete!! I love this pan for that reason too! You can get excellent grill marks on just about everything you cook in it!
@@MrCastIron Presentation is important. A good meal is a feast for all the senses.
I’m warming up my pan now, while my potato is baking. 🥩🥔 🥰
I wish I had a good ole steak right now lol!
That steak looks alright sir, enjoy.
I just happen to find a grill Lodge at Good Will for $9 and Albertsons had Rib Eye for sale for $6.87 a pound (September 2022). I have always been hesitant about cooking expensive meats on the stove, so usually just order Rib Eye if I go out to dinner and if it is overcooked, I can send it back. I can do chuck roast out on the grill, though, without an issue. Thanks for the video, it was perfect! I did add some butter and crushed garlic and spooned it over the top at the end, though. I watched about 10 videos haha ! I am ordering that thermometer! When you said magnetic, you had me! It will have a place on the side of the overhead microwave.
Hey, Mark, congratulations on finding some good deals on cast iron. And, those steak prices ain't too bad either! I'm happy to hear you tried cooking your steak like we did in this video and even more glad to hear that it turned out great for you! Thanks also for checking out our videos, and if we can ever help in any way, don't hesitate to reach out, ok!?
Wonderful info !
Perfectly cooked steak done the Mr. Cast Iron way I love it!!!!!!!!!!
Thanks, bud!
That steak looks amazing Mike! Happy Father’s Day to you and your family!
Thanks Bryan! Same to you bud!
I own a lodge grill pan, and it's definitely a love / hate affair with that thing. Yes, the grill marks you can achieve with it are fantastic, especially if you add a bacon press to the mix. You can get some awesome crosshatch marks going. However, cleaning this thing can be a royal pain, even with the scrapers that are specifically designed for this pan. Is it worth the trouble cleaning for what it does? Yes, but barely.
Seems simple enough and I have wanted to try my ribbed Lodge cast iron skillet. It’s raining so I can’t get outside and this seems like the perfect time to try it out. You have given me some very clear instructions. Thanks.
That’s cool, Michael! Let me know how it works out, ok!?
@@MrCastIron Coming fresh off dining and let me tell you, your method is SOLID!! I even used your marinade idea and I didn’t have to add any extra season to the steaks. I used T-bone. Now I know I have another option when it’s rainy and I can’t get to the grill. 😀🤩
That’s cool, Michael! Now you are an old pro! Can you make one for me, please!!??
@@MrCastIron Sure, but both would come off better keeping you on the grill. You are the MR. CAST IRON.
LOL! You are too kind my friend!
That’s a fantastic looking steak Mike! Worcestershire sauce really is a perfect pairing with beef, gives it an even meatier flavor. Hope y’all are doing well and have a great Father’s Day!
Thanks, Charley! I’m getting into the Worcestershire as a marinade! We are doing pretty good and hope you are too!!??
Really appreciate it. Never did it before and just got he exact same pan.
You’re welcome! Let me know how it turns out and what you think of those grill marks!
@@MrCastIron Just done eating. It turned out great. The grill marks changed the taste. Excellent! I have cooked in cast iron all my life and lots of steaks but never on a cast grill. I’m never going back. I’m sold thanks again.
Wow! That’s so cool!! I wish I had one now lol 😂
I like it with Montreal Steak Spice you could try that on one side in addition to your Worcestershire sauce marinade.
U should get sous vide u get perfect mediums rare at precise temperature edge to edge
Yeah I haven't done much as far as sous vide goes.
I love the sound and smell of a good steak sizzling in Cast Iron. I prefer my steaks in medium range as well. Good review of the temp probe. NicelY Done. Thanks for sharing. Happy Father's Day. 😎🇺🇸.
You’re welcome, GOG, and thank you too, my friend! Happy Father’s Day, buddy!
That steak has a face like from the movie Evil Dead book😅😂😱
Funny Mike but that’s what I’m having in my 10 inch pan tonight. Love a good old rib eye. Salt, pepper, and a dash of garlic powder. Take care Ike. Happy Fathers Day.
That sound good Larry! I love ribeyes too and you can never go wrong with salt, pepper, and garlic!! Well, maybe butter, lol!
No *Baaaaaacon* fat?😂🤣Happy Fathers Day guys.
Hey Mike, I have a lodge griddle with the ridges on one side. I keep it the oven and sometimes do a steak that way also.. I think I'll do a video on that.. lol ..Great video my friend...
That's cool, Thomas! They do make steaks look good, don’t they!?
@@MrCastIron absolutely they do. Nice to hear from you Mike, my best to your wife..
@@TOMGARVEYtheKETOCOOK Thank you, my friend, and all the best to you and yours as well!!
My mouth is watering. I love the ThermaPro too.
Thanks Matt! I could go for a steak, couldn’t you!?
I have one of those cast iron pans , I use it a lot , I will look for that worecestershire sauce looked delicious thanks buddy .
That’s cool, Henry! You can just about cook anything in them, can’t you!?
thanks for sharing this! visited the Lodge factory, museum & outlet yesterday, snagged the grill pan I'd wanted for ages, and cooked some wonderful pork chops in it tonight, but wondered how to approach a steak. :)
You’re welcome, Lisa! It puts some pretty grill marks on a steak!! Let me know how it turns out, ok!!??
@@MrCastIron it's great! I've cooked a steak and some burgers, along with the pork chops, and all of them are so juicy and flavorful! I wonder if the cast iron is searing them and sealing the flavor in. Anyway, it's great, and thanks again for sharing your knowledge. :)
Awesome!! Thanks again and holler at me anytime
You’re welcome anytime Lisa! I’d say the cast iron does help with the sear and how juicy they are!
Thank you for this video. Someone was selling this pan and I wanted to see it in action first lol
Glad I could help!
Hey Mike Wow look at those grill marks!! Just beautiful!! That lodge grill pan works great!! Im sure teresa enjoyed that yummy steak. Hope you both are well my Friend.
Hey there Karen!! We are fat and sassy, so I guess we are good, lol! I hope you guys are too!!?? Working with that air fryer, ain’t ya, lol!!??
@@MrCastIron good to here! It’s too dang hot to use the big oven. 🤣 gonna be 105 tomorrow 😱
@@IntheKitchenwithKaren I know you’re right!
That’s a good peace of meat right there! Thank you for this, I overcooked mine I can see. 😊
You’re welcome and thank you too! Now I’m hungry lol! 😂
I love using my grill pans for steak.
Yeah they do a great job! Thanks Big Lew!
My favorite cut! Yum 🥩🥩
Mine too, Kev!!
Ohh!! Been wondering about those marks on steak seen it on comercials, always had the idea it was on outide griller only.
beautiful grill marks Mike! 😊
Thank you Jonathan! I think so too!
Hello, in this situation, is it required to put some oil on the grates before searing? I see that’s one of your beginning mistakes but does it apply to this cook? Thanks for the videos!
Hey, Kevin. Thanks for the great question, my friend. On grill pans, I don’t oil them but add the oil to the meat instead.
@@MrCastIron do you oil it before marinating it with the Worcestershire sauce or after? Or does the marinade work as a non stick component?
Nice!!! I can't wait to use mine this weekend.
Thank you!! How did it turn out!!??
@@MrCastIron It turned out amazing!!! Best Cajun salmon and shrimp we've ever had. 🥰
That’s awesome!!
It’s got grill marks on it. So you know it’s good.
Thanks, James!! It was delicious! Now I need to make another one, lol!!
We got this thermometer from your amazon red area and we love it!
Thanks! Yes they come in handy and have saved me from making some mistakes lol! 🫣
I came across your site today while looking for a solution to chicken sticking (horribly) to my brand new Lodge Grill like the one you used to good this awesome looking ribeye. Before using for the first time I rubbed it with oil. The skillet was on medium when I threw on the no bone chicken breast. Omg, it stuck so bad after letting it sit on the pan for few minutes. When I finally scraped most of the breast off the grill lines and turned, the chicken was a sickening color white. I turned heat to high, and let it grill few more minutes. Scrapping these little buggers and turning, still just white, well maybe a tad brown on one side of one breast. It also was not cooking all the way through. I decided I'll throw some teryaki sauce on it, and that will brown it. Nope all it did was run off the chicken into the pan making high sugar clumps. Sorry this was so long. I'm hoping you have a tip for me so I can use my new grill pan I've wanted for 20 years. Enjoy your show. I'll be back for sure! Have great evening, day or whatever it is there :)
Sorry that happened to you, Jayne. What I do is lightly oil the meat and place it on the grill pan. I leave it until it comes loose freely. It seems weird because it sits longer than it usually would or before you would flip it. It will give it some perfect-looking grill marks. I use an instant-read thermometer to check the temperature and pull it when it gets to 165 degrees Fahrenheit. If you try it again, let us know how it turns out, ok!?
Steaks taste better with grill marks! lol. My main gauge is a Smartro. Nice steak tips.
Yes, it’s funny how they taste better like that! It makes me want another one, lol!
@MrCastIron Hi Mr. Cast Iron, enjoy your channel, just found it as I finally pulled the trigger and bought a cast iron skilled from Lodge (watched one of your videos on that and subscribed). Like your style. So, if you don't mind (and it seems like you don't!), I've got a few questions. I might break them up into a few comments to perhaps help with the algorithm.
So, on the oil topic - I just cooked with it once so far. Per your instructions, I started with cooking bacon. I didn't use any oil, and thought I made a mistake as it is a new Lodge pan and needed to add more oil (I added a super thin coat everywhere with olive oil for rust purposes - I was too lazy to do a full oven season as some commenters recommend, and after your video on a new pan - just cook with it! - I decided to just indeed start cooking). I thought this because the bacon seems to be sticking a bit and leaving a thin layer of itself behind on the pan. I was initially sad (haha) over losing a little of the treasured bacon (truly one of God's gifts, despite what the quacks say), but remembered I would be following the bacon with burgers, then eggs, so no worries, I'll recover some of that bacon! I'm used to a lot of stove top cooking (don't own a grill, too lazy to get and maintain one), as I eat at odd times and don't want to plan ahead too much, and I utilize a lid to conserve heat, avoid splashing, and to try and limit overheating/cooking. The eggs did seem to be fairly non-stick. However, with the beautiful pool of bacon and beef fat, I would have hoped so! Despite my oiling up my stainless steel, I'd still have some problems now and then with eggs.
So, I'm looking for any feedback in terms of what I may have done right or wrong. Thank you sir, in advance. I like cooking with "healthy" materials, and my enameled pans don't seem to hold up despite taking care of them (it seems like it's a problem for many, from what I am reading), so I went to stainless, and now am trying out cast iron, as although the stainless steel is in fact pretty great, it is a little more work to clean sometimes than I'd like (remember I told you I'm lazy!). I'll keep going in another comment for the algo.
Wow! Thanks for sharing all of this with us my friend!! Sounds like you are on the right track. Next time you make bacon and eggs, make an extra plate for me and I’ll make the coffee!! Lol 😂
Gotta love that sizzzzzzle Mike!!
Thanks Rick! Could you hear it?
YEZZZZZ WE CAN huh Rick D. Sounds like a taste of heaven with da looks to match.
@@cynthiawesley8470 I love that sound! It’s music to my ears!
@@cynthiawesley8470 you KNOW if it’s heaven, there will be CI 🥳😇💯
Was this about grilling steak or a commercial for that thermometer
Well, I guess you could look at it both ways if you wanteed to.
Bet that grill pan works great on a ham steak 🤔👍
Hey Bryan! Yes, it would work great on that for sure!
Doing 3 tonight for dinner, I have that pan.
Now, THAT'S a steak that won't cost you $90, or leave you complaining that it tasted like shoe leather! haha
Exactly! Thanks, Maplecook! Have you cooked steak in a grill pan before!?
Beautiful steak, ya gotta have a good insta read 🤘.
Thanks, Lee! A good instant-read is well worth the money!
i'm on a steak "vacation" for a month but i might have to break that this week to try that worcestershire sauce steak marinade, Mr M... thank you again for another great vid...
Lol! I think I’d have to break that one too! Let me know what you think of the marinade, ok!!??
@@MrCastIron i was able to go thru my month long "steak vacation" by fighting the urge to watch your channel on my off time, Mr M... LOL🤣🤣🤣🤣
and finally tried this yesterday marinating the steak in worcestershire... taste good but i just found out i prefer my steak with just plain salt and pepper seared on my cast iron pan....
Yeah it’s hard to beat simple salt and pepper!! ❤️😎👊
@@MrCastIron 😀😀😀😀
😎😎
Continuing on, I tried to wipe out all of that residual goodness from our meal with a paper towel while it was fresh, then washed with a little dawn (when I got around to it, that is). I put a light coat of olive oil on the inside, the rim, and the handles. Even after all of my "seasoning" from cooking that great meal, the pan certainly doesn't look too shiny. Did I do something wrong? Don't get me wrong, it definitely has a little gloss after the olive oil, but I'm a bit scared off from cooking in it again without a nice pool of butter or oil (after heating it up first). From what I'm seeing in your excellent videos, I don't need to worry about this, correct? I'm wondering if I perhaps got a lemon pan, and need to baby this thing more.
The shiny comes after several layers are baked onto the skillet! You didn’t do anything wrong my friend!! Keep cooking!!
@@MrCastIron Very good, thanks for your help!
You’re welcome anytime my friend!!
Let’s go!
IAN!!
Terrific looking steak, big enough for two👍😊
Thanks, Bobbi! You are right because Teresa and I worked it over real good. Lol! 😂
Last one, Mr. Cast Iron. Some say they don't even wash the skillet after, they just wipe out what they can of the food and grease. Obviously, I want to get food chunk and what not out within reason, but maybe there's some truth to what those folks are saying? Ok, thanks for reading my long scribe! Take care, sir!
Well thats ok if you are going to be using it again soon but I would clean it that way if I wasn't using it for a few days!
Key is not soaking and keeping it wet. You can even use mild soap and scrub without damaging the seasoning. Just dry it immediately
That’s right! Thanks for sharing this with us my friend!!
I've always used hot water and a stiff brush.
Put it on a low burner for a couple minutes to dry.
Man that's great 👍
Thank you! I wish I had one about now lol!
Yum!
YUM YUM LOL!
Beautiful
Thanks Dave!
I use Staub 3272342030060 enameled cast iron.
help with answering questions:
1. what should you do before the first preparation?
2. what should you do before putting the steak in the pan?
3. Why does the meat stick? (I brush the meat with olive oil)
That steaks a monster! Looks delicious Mike, I’ve never marinated someone in just Worcestershire sauce, need to give that a go.
I like how that probe has both Celsius and Fahrenheit.
Awesome share Mike. Hope you’re both well❣️😊
Thanks Jamie! Good to see you brother! We are doing good and I hope you are too!?
tried cooking this on an electric burner fire, didn't hear the sizzling, how long should i keep the pan on it so that it's hot enough, any idea? thanks!
Preheat your cast iron in the oven at 350° for 10 minutes. Or high heat on stove for 5 minutes, but the oven will heat the entire pan better. Your choice!
I recently purchased one of these and couldn't get my Chicken Breast higher than 120-130°F (?) so I moved it to the Flat Skillet. Did I just not have it high enough in heat?
I’d say that was the case. How did they turn out on the flat skillet?
@@MrCastIron The temperature finally got up to 170 but it was kinda overcooked in my opinion. I figured it was due to the flat pan/skillet having more contact area to the meat.
I noticed they sell a "iron press" as well and thought about buying that to lay on top of the meat to force it into the pan/grille, but not sure if that's worthwhile if it's just a burner too low issue.
Those presses work great and we made a couple videos talking about that. Check this out ruclips.net/video/YPfPV0gM9fk/видео.html
Got it!!!
Good deal!
I don’t know what is wrong with me, but every time i used to grill something makes a lot of smoke 😞
Ah, there’s nothing wrong with you, my friend! Let her smoke!! Maybe not so good in the house, but I like smoking food on an open fire pit!
Whenever I use a grill pan, the second side of the steak is not as well burnished as the first - it seems to be partly boiled. Maybe I'm glazing it with too much oil? Never happens with a regular skillet.
That could be the reason. You could wait until you flip it before you add a little oil.
I think it’s because it takes time to reheat to temperature after you flip it AND you have marinade or whatever juices steaming the steak. If you have the space on the pan, I suggest putting it on the unused side when you flip it and recenter the pan.
Could be. Thanks for sharing your thoughts with us my friend!
@@peterl.104 That's a good suggestion - trouble is, my grill pan is of modest size, and I always cook for two (me and the missus), which leaves very little area to spare. Which is another sin, as I understand it, because apparently the steaks shouldn't occupy more than a total of 1/3-1/2 of the pan. Or so I've heard.
@@itskarl7575 you got married too young. Should’ve waited until you have a large enough grill pan. 😄
How much your steak?
I think that you can cook anything without oil in this pan...but I am not sure what happens when you want to use oil...cause oil falls into those little "canyons" ....while the food remains on the "top of the canyons"... so I can't figure out what would be the use of oil in this pan...but I am an absolute amateur, I don't know anything about cooking, zilch...so I hope that someone more knowledgeable will explain how it really goes.
You are right, my friend. Great question, by the way, and thanks for asking. There is no reason to add oil to the pan, as in to fry with. Any oil added before cooking would only be for seasoning and maintaining the pan. On a grill pan and arguably a steak, the oil should be applied to the meat and not in the pan.
@@MrCastIron Thanks for the clarification
You’re welcome anytime!
Curios, why not just use a cast iron skillet? You'd get a better crust.
That’s true but this video was about getting grill marks.
Marinate 30 min or 30 days your choice 😂😂 . Stop selling the thermometer. You are burning the steak Mike 😂. Seriously that is cooked just like Rhonda and I like it cooked. Love that CI Pan.
Lol, I don’t know about 30 days, Billy, but it might work, though! 😂😂 I did cook it a minute or two more than I should have, but don’t tell anybody, ok!?
Worcestershire is pronounced "Woostersheer", so Worcestershire Sauce is of course pronounced "Wooster Sauce". Only one authentic recipe - Lea & Perrins, ok so they're a subsidiary of Kraft Heinz ;)
Lol! Thanks for clearing the pronunciation up Jeff! Some call it Wash Your Sister Sauce but that ain’t right either lol 😂 😂
@@MrCastIron it is pronounced like “wuster-sheer,” but no one cares, it’s impossible to tell how to pronounce it just by reading it, everyone needs to be told.
I second Lea and Perrins though it’s the only way to go, definitely try it if you get the chance!
Looks like a keto recipe has risen from the cast iron
Lol! Yes once again!
Everytime i cook burgers on this it gets really smokey
Could it be that the burner was up too high?
You’ve buggered up a perfectly good steak by coating in in Worcestershire sauce.
Lol! Maybe so but it sure was good! Thanks for sharing your thoughts with us my friend!
@MrCastIron you please link that thermostat?
Yes here you go. ThermoPro TP19H Digital Meat Thermometer: amzn.to/3OsBV1E