Finally got my. Ew Lodge CI skillets seasoned and had a couple of NY strips in the freezer that I thawed out to give it a shot. Once they were thawed I dry brined them in the fridge for about 12 hours with just salt uncovered.
Then seasoned them up with salt pepper and a little Montreal.
This is where it got funny. So an article I read said to get the skillet hot on medium high to high heat l, then add oil and sear the steaks.
Well I did that and poof oil lit up in flames my wife freaked out but I just threw the lid on top to put it out.
So once that was all settled haha I put them on and started. They were thin so only took about 3 minutes per side.
Pulled them right around 125* and let them rest while the scalloped potatoes were finishing up in the oven with the 8” skillet.
All in all they turned out pretty good (minus the fire
)seeing how it was my first attempt and kept it pretty simple. Pretty excited to see what else I can do with these. Thanks for all the input from everyone in my other thread.
Then seasoned them up with salt pepper and a little Montreal.
This is where it got funny. So an article I read said to get the skillet hot on medium high to high heat l, then add oil and sear the steaks.
Well I did that and poof oil lit up in flames my wife freaked out but I just threw the lid on top to put it out.
So once that was all settled haha I put them on and started. They were thin so only took about 3 minutes per side.
Pulled them right around 125* and let them rest while the scalloped potatoes were finishing up in the oven with the 8” skillet.
All in all they turned out pretty good (minus the fire
