Daukas Diner: Skillet Steak

We are a self-proclaimed foodie family. The Rooster and I love to cook and while we don’t always have the time during the week, the weekends are usually reserved for trying new things.  The girls don’t always like what we fix but we insist they at least try it.. I’m not a short order cook and only here in this world does the Daukas Diner exist.

I have subscribed to Taste of the South magazine for a few years and LOVE it. I even opted for TOTS over Paula Deen (sorry, Paula.. I still love you!!) when I realized that I just didn’t have the time to make ALL the recipes in both magazines. So when the February issue arrived last week I almost flipped when I saw the focus.

Cast Iron Cooking!

No good cook in the south is without cast iron in their kitchen. I believe we have at least 4 and I baby them like a true Southerner does. I was beside myself looking at the recipes and deciding which one I was going to make when. Since we tend to save steak for Sunday, the decision was made that the winner was the Skillet Steak. I read the instruction to the Rooster and we immediately questioned on point. The instructions indicated that the steaks were to be pan seared for 15 minutes on EACH side. We eat our steaks medium rare and this seemed like a really long time to sear steaks. But, I was determined to follow the instructions to the letter.


 

So, I went to the butcher at the store and bought 4 beautiful filets:

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Sautéed the shallots and garlic in a cup of butter (yay, Paula!)

 

 

 

 

 

 

 

In go the filets to sear for the first 15 minutes at medium-high heat. Throughout this stage, the filets maintained a beautiful red color. Ah hah! The Rooster would be proved wrong!!

 

 

 

 

 

 

At the 15 minute mark, I turned the filets for the 2nd 15 minute sear. I was a little concerned at how brown the steaks were at this point so lowered the heat on the pan to medium.

 

 

 

 

 

Once the 2nd side was seared, the instructions were to place in a 400 degree over for approximately 10 minutes. I was nervous so only left them in for 7 and can’t imagine had I left them in for any longer. Unfortunately, the Rooster was right and the cook time was WAY too long. At the most we figure the steaks should have been seared no more than 5 minutes on each side. The steak was well done and not at all what I had hoped for.  The positive is that the herbed compound butter was amazing and we’ll use that recipe again. I think I’ll try the skillet steak again but with a much shorter cook time.

If anyone over at Taste of the South would like to chime in on what else I could have done differently, I would appreciate it!

Tomorrow we’re going to try the Skillet Pork Chops and I haven’t decided when I’m making the cinnamon rolls that are on the cover, but you can guarantee I will be one Sunday morning!!

Kristen
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Comments

November 5, 2012 at 2:15 pm

How thick were the steaks? Recipe specifies 2 inches thick, but then notices that’s not a standard cut and for 1 inch you need more like 5 minutes a side. Have to say, though, I’ve made the same mistake with steak using the sear-and-finish-in-the-oven technique. Gotta watch those cook times.
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KWoody
January 10, 2012 at 4:42 pm

Alton Brown (another good Southern boy) has a great method for cooking steaks in cast iron. You start off with the pan in the oven at a ridiculously high heat (450 I think) while the oven’s preheating. That gets the skillet “rocket hot” in his words. Then you only cook it 5 minutes per side.



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