This pan is La Creuset and it ran me $100 but I love this enameled cast iron pan. I typically use Lodge cast iron for most red meat. It's a lot more affordable and will last forever.
Yes 3min each side but you also need to make sure the steak isn't cold out of the refrigerator. If it is cold out of the refrigerator and you can't wait, you'll need to add an extra ~1min and baste often. For best results: salt brine overnight in the refrigerator on a wire rack in a baking tray so the bottom doesn't pool moisture. Or you can keep the salt brined steak wrapped in a towel. Take the steak out and let it warm up for up to 6 hours. The closer to room temp the better. Hot cast iron with ghee or tallow, 3 minutes per side if at least 1 inch thick, less if thinner. Don't bother brining with expensive salts and use your favorite salt after you've cooked the steak.
These videos are so helpful. Thank you, Cary!
Outstanding thank you!
I’ve found your videos very helpful, thank you so much. Can you share what pans are your favorite?
This pan is La Creuset and it ran me $100 but I love this enameled cast iron pan. I typically use Lodge cast iron for most red meat. It's a lot more affordable and will last forever.
@@CaryKelly11thank you!
thanks cary
Where do you get fat you're using as oil? I normally just use canola/veg oil or butter tbh
Its gee (clarified butter). You can make it yourself or buy it at most supermarkets. I wouldn't recommend searing with normal butter.
Butter can work but it's easy to burn. I don't use seed oils at all, ever.
@@CaryKelly11avocado oil ?
Avocado oil is good if you can get it pure. The temptation to adulterate it is high in the oil industry.@@goldengod31
Yes 3min each side but you also need to make sure the steak isn't cold out of the refrigerator. If it is cold out of the refrigerator and you can't wait, you'll need to add an extra ~1min and baste often.
For best results: salt brine overnight in the refrigerator on a wire rack in a baking tray so the bottom doesn't pool moisture. Or you can keep the salt brined steak wrapped in a towel.
Take the steak out and let it warm up for up to 6 hours. The closer to room temp the better. Hot cast iron with ghee or tallow, 3 minutes per side if at least 1 inch thick, less if thinner.
Don't bother brining with expensive salts and use your favorite salt after you've cooked the steak.
Agree with thicker steaks especially.
Put your steak in the fridge for a few hours so that the inside remains colder for longer. Also, 3 minutes is way too long. 60 seconds per side max.