Ohhhhh, tell me more about this!

And yes - next time you're there duder! :-):-):-)
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Ya know, I called my mom and talked about the endeavor after I devoured it, and the first thing she recommended was rosemary :-)
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True, and no need to buy-off on the fresh stuff, the stuff in the bottle will do just fine IMO.

And you can add it to your oily sex night and not suffer getting poked by the fresh stuff.... :-)

:-)
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Wish FMB was here to answer this but I'll ask you degenerates instead.

Just started using a cast iron pan for steaks, amazing results but any tips on preventing the kitchen from smoking up?
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If you don’t have one above the stove, grab a fan from your grow operation and aim it at the nearest open window :-)
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I do have one but it doesn't come close to containing all of that smoke.

I think I'm going to preheat the pan in the oven @ 500 then quickly take it out to a preheated gas grill outside before putting them on.
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This works, but it's a little tedious. The big keys here are an oil with a higher smoke point than olive oil or butter (I typically use canola), and allowing your meat to come to room temp before searing. This reduces the time needed to cook your steak through to whatever doneness you like. It can be as little as 3 minutes per side for medium-rare.

Coincidentally, this is also where sous vide comes to the rescue. If you sous vide your steaks or whatever prior to searing, then your time on the pan is reduced by half, meaning less time for the oils/fats to break down and begin smoking. But that's another story.
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I do sous vide before, still smokes the hell out of my kitchen after 3 batches of steak (large fam to cook for). I do use olive oil though. I'll try canola next time.
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Didn't know you were cooking more than a couple steaks.

This might be a better alternative:
https://www.foodnetwork.com/recipes/...recipe-2131274

Also, remember the bit about brushing the oil on the steak; don't pour oil into the pan. It should be a dry pan.

For multiple cycles, you'll have to wipe/pour out the pan out between batches if there's excess oils/fats in the bottom of it. You want the pan pretty dry before throwing new steaks on it. Basically a sheen of oil is okay, a little pond is not.

And besides canola you can try peanut oil. If you want that buttery flavor from butter or grassy flavor from EVOO right after the steaks come out of the oven pour a dollop of EVOO onto the steak and brush all over, or simply throw a pat of butter onto the steak and let it melt under the foil as its resting.

One other way to get that buttery flavor but with a meatiness is after cooking all of your steaks, pull the pan out of the oven and put it on the stovetop and toss a few pats/tablespoons of butter into it at medium-low heat until it turns slightly brown then pour over steaks.
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Thanks. That's probably my biggest issue, not cleaning the pan out in between batches.
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Sent from my iPhone using Tapatalk
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If it's the meat, there's not much you can do, but try grape seed oil, it should help for the oil smoke part.

And Sous Vide solves a lot of it too, but you still have to sear when doing Sous Vide... But it's not as much smoke.
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This is true, Sous Vide is of the Gods (!!!!), it's one of the reasons I love my grills side-burner for either method. But I still use grape seed oil.
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Credit to FMB here. I wish he were around to explain it better than I can. But essentially, you rub the thawed steak with the salt and pepper you used this time and let sit 24 hours in the fridge.

I don't remember all the science, but I think the juices from the meat dissolve the salt and through osmosis is taken into the meat. Then when you cook it, it won't take juices away from your cooking to absorb the rub. This leaves you with juicier (yet - what you're doing leads to a good juicy steak) steaks, burgers, whatever.

I'm sure there are all sorts of stuff on the web, but I got all that from FMB. It's a noticeable difference. Just like a myriad of other foodie subjects, FMB did all the leg work, then improved my life with his knowledge. :-)
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Avacado oil will have your highest smoke point. But is still 520. I like to get that cast iron pan as hot as I can for searing. I just normally do it outside on a side burner.
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