One of the best ways to cook a steak if you can’t make it out to the grill is on a cast iron skillet. You can’t beat the sear from the massive surface area that the skillet provides.
It is really nice to cook over a live fire, whether is charcoal or a real stick burner, but if you’re limited and must stay indoors this method is the way to go. In fact, this method might be the preferred method if you’re in a pinch for time.
And, I would say this cast iron steak recipe would beat out a gas grill – sorry!
But you may as well broil your steaks if you’re going to use a gas grill (in most cases anyway), and there isn’t anything wrong with that but the point is that a gas grill is not ideal.
Get some fresh Colossal Sea Scallops (more information below on selecting the right scallops).
Remove the scallops from the refrigerator, unwrap them, rinse them in very cool tap water and allow them to drain on a fresh paper towel. Gently dry the scallops and set them on a plate, leaving space between each scallop.
Seasoning cast iron is a process and it is literally the foundation on which you cook your food. It is critically important to prolong the longevity of your cookware and protects it from the elements, namely moisture.
If you ask 5 cast iron enthusiasts how to season cast iron, then you will probably get six answers. And, if you ask the right person, he or she may have six answers all on their own!
Most likely, each answer is partially correct and will get you a pretty darn good foundation to cook on.
Please check out my post on how I acquired my first piece of Wagner Cast Iron. It might be a different scenario than you think! Curious about enameled cast iron? The pretty, colorful stuff – read my blog entry for some of the finer points of Enameled Cast Iron vs. Cast Iron. Read more about Wagner Cast Iron