Cast iron skillets don’t have the type of handle that stays cool on the stove
What was your first clue?
The fact that it's made of the exact same piece of material which has a pretty high level of heat conductance.
Nerd.
So not long ago, I decided to try my hand at pan-seared steak...
More like FRY your hand at pan-seared steak! I'm here all week, tip your waitress!
...and while it wasn't a culinary disaster, I still have some learning to do before I can do it properly and enjoy a perfectly cooked steak year-round.
I researched some recipes on the Internetz, and found the proper procedure, which involved pre-heating the skillet in the over at around 450deg F. This makes the entire pan hot. Not just the part on the bottom where the steak goes...the whole frickin' thing. Once the pan is hot, you remove it from the oven (using an oven glove) and set it on the stove's burner at medium-high heat. At this point, you add some olive oil and your steak, and listen to the delicious sizzle. After a minute or so, you flip the steak to sear the other side. It is during this time that one must be careful to not touch the handle of the pan in order to stabilize it while you flip steak. It causes burns on your fingers, which can be pretty annoying. After both sides are seared, finish the steak in the oven at 450 for about 3-5 minutes, depending on taste. Season with cracked pepper and serve.
This helpful cooking tip brought to you by Jeremy Is In The Kitchen
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