Boundary Waters Quetico Forum :: BWCA Food and Recipes :: steak in a pan?
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merlyn |
Banksiana: "Best to go for very hot sear on both sides (to create caramelized goodness), reduce temperature to bring to preferred level of doneness. Yep, hot, hot, ho, sear and reduce heat to finish, never cover, remove from heat still a little rare and let the pan and steaks own heat to finish. Or remove steak, wrap in foil and cook re-hydrated hash browns in steakey oil. Hint to clarify butter : melt butter completely and refrigerate, the milk solids will stay liquid and the butter fat will solidify on top. Where are you headed in July? End of August for me so your campsite of choice should be safe (or will it!?) Good Luck, Merlyn |
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schweady |
Chicagored: "I ... flip it every 45 seconds to a minute... " Better to do ~5 min per side, flipping it just that once. Retains a lot more juicy flavor. Agree with the resting time, tho. |
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Frenchy19 |
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MikeinMpls |
I purchased a very nice ribeye at Von Hanson's. Froze it overnight at home, brought it to Ely in a cooler, and put it in the freezer at the Paddle Inn. When it was time to cook, I seasoned the meat with some Adobo then, on the advice of my butcher, I seared the steak in avocado oil for a few minutes per side. Apparently avocado oil has a high burn temperature. After searing, I turned down the heat and continued cooking the steak basting it with butter. In the end, it turned out perfectly. I found the meat to be "heavier" basted in oil and butter which I normally don't do it home. So it had a different flavor in that regard, but was delicious nonetheless. Thanks to everyone for their assistance in this new (to me) BWCA food endeavor. Mike |
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YetiJedi |
MikeinMpls: "So, here's my report on my steak in a pan: Sounds delicious! Glad it turned out well for you and thanks for the tip on avocado oil/butter combo. I'll have to give that a try! |
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bobbernumber3 |
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MikeinMpls |
merlyn: "Banksiana: "Best to go for very hot sear on both sides (to create caramelized goodness), reduce temperature to bring to preferred level of doneness. Great advice, thank you. I'm gonna do steak. I'm going in to Little Gabbro on July 11. Not sure if I'll go east into Gabbro, or North/Northwest into the river flowage. Mike |
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MikeinMpls |
Mike |
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schweady |
MikeinMpls: "I'm going in to Little Gabbro on July 11. Not sure if I'll go east into Gabbro, or North/Northwest into the river flowage. Hey, that's the date/EP my wife and I go in. Headed to Gabbro for a 3 night base and fishing. Will be at VNO July 10. See you then? |
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Hammertime |
schweady: "MikeinMpls: "I'm going in to Little Gabbro on July 11. Not sure if I'll go east into Gabbro, or North/Northwest into the river flowage. Good luck with the steak, plenty of solid tips here. I have had steak up there using most of the methods described and my experience has been that it’s hard to screw up a good cut of meat in the woods. PS - We’re also staying at VNO 7/13 and heading in Thursday morning to basecamp and fish Gabbro also. Mid July Bwca.com party on gabbro! |
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LoopyLoons |
I bring a smaller cast iron pan with me this allows you to cook over a stove or using a fire. Good cast iron is worth its weight in gold when it comes to cooking both at home and in the back country. |
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schweady |
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Northwoodsman |
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Chicagored |
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MikeinMpls |
My plan is to buy a steak at Zup's, have them freeze it for me and pick it up early the next morning before I hit the entry point. My question is this: I'm not a fire guy. I'm not good at making fires. I will attempt to make a fire to cook a steak but if it's raining or wood is scarce or some other unforeseen reason, I'd like another option. Has anyone cooked a steak in a frying pan? I have a brand-new very high quality Sea-to-Summit frying pan that would hold a steak nicely. Has anyone ever done this? I assume one just cooks the steak slowly in the pan, maybe in some butter and my preferred seasonings. I have considered cutting the steak into cubes in cooking and it in the pan. I guess that is an option. Thoughts on this? Mike |
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Jaywalker |
Cubing it can make it easier to cook, but it means more sides to sear it’s means more of the meat will be medium well to well done. I did cube a tenderloin once when it was raining and I decided to do on the stove, and it was too well done for my medium rare tastes. |
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Banksiana |
Clairified butter is ideal for this- best flavor sear is right at the smoke point of the oil. Heat pan before adding fat or steak. Salt and pepper steak before searing. |
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Jaywalker |
Banksiana: "Best to go for very hot sear on both sides (to create caramelized goodness), reduce temperature to bring to preferred level of doneness. Clarified butter would be great - higher smoke point than olive oil or butter and great flavor. Save any excess you have after the steak, then make popcorn and use up that meaty buttery goodness. |
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AmarilloJim |
Thin sliced steaks cook up well on a camp stove. 5 minutes tops |