Oddbean new post about login | logout Glad to see so many people showing steaks cooking on cast iron. It’s superior to direct fire and has been my preferred method for years. nostr:note1l9uvn282pfd2l449d7f2qe008lq74nu3fennlmfpreqnf7q4jl9qp3wwzt
a steel skillet works well as long as the base is like 1/4 to 1/2 inch thick, lets you control the heat better, it's amazing
Oh, as long as the substrate is thick then stainless or stainless steel is awesome . . . hell, I’d even cook it on a slab of granite or copper if it was thick enough for that matter.
I'm a big fan of cast iron searing and then finishing in the oven for 5-6 mins.
I prefer to sear in on my cast iron once it's done cooking in the oven. It is always so good at about 125 degrees on the inside.