Quote:
Originally Posted by jwick
I recommend 3 HRs next time. When you try the cast iron leave it in the oven as you preheat. Turn the oven up to 450*F or higher if you can. Then turn your max burner (assuming you have gas) and get that skillet white hot.
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2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.
And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.