First Prime Steak cooked in cast iron. New York Strip.
Med. High heat. Fat side down first, then first side is cooked in rendered fat. Add butter and flip to finish.
Got that nice Medium. One of the better steaks I've ever cooked. The crinkle fries are sadly not homemade.
Two bone-in chicken breasts. Brined for two hours. Seasoned. Butter rubbed under skin. Med. High heat again for a few minutes, skin side down until golden brown. Flip the chicken, toss it in an oven pre heated to 450 for about 20 minutes.
Crispy, golden skin that crunched so nicely when cut. So beautiful.
The meat was cooked all the way through but still so juicy. I've never gotten results like this with any other cooking apparatus.
Pork Chops. Brined for four hours. Marinated in olive oil, maple syrup, smashed garlic and pepper for 24ish hours. Med High heat. This is strange but it works: olive oil and butter are heated up in the cast iron, tossed in some garlic and once it was hot enough, I put the chops in and flipped them once per minute for about 9 minutes. It sounds absurd but I've never made a better chop.
You could smell the syrup residue cooking and you can see the black parts where it solidified. So sweet and salty.
The other chop. Same kinda thing.
The pork was so tender and sweet and savory. Pork like this tastes like such a sweet mix of steak and chicken, it's so bizarre. I love it. I've never made good pork that wasn't fried (boneless ribeye) or roasted (loin) until now. So succulent. If you're into cooking and hesitating on getting a cast iron like I was, stop and go buy one. It will up your game a lot. It's popular for a reason. Thanks for reading and looking at my food!
Cat tax. Garbles taking a nap. She's da best.
Cat looks a little raw
The reason cast iron was moved away from was due to the weight and worries about proper cleaning (ie. I cooked fish and onions last month! Why am I still tasting it?!).
And of course, the people who never learned how to cook in them without making things stick. Since the default was to add a ton of fat, and fat was bad, that is why you ended up with other technologies.
But, if you know how to re-season cast iron cookware, they can last a very long time.
Since the default was to add a ton of fat, and fat was bad, that is why you ended up with other technologies.
Nice color on your steak!!