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Restaurant Quality Steak
Many fine restaurants will prepare steak by first searing it using cast iron, and then continue to finish the steak in the oven. Using the Lodge® cast iron griddle that came with your range, you can do the very same thing in the comfort of your own home! The chart and instructions below will guide you through this process.
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| Griddle | Griddle | Sear Each |
| Probe |
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Meat | Desired | Control | Preheat | Side | Oven Temp | Internal |
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Thickness | Doneness | Setting | Time | (Hi Setting) | (Bake) | Temp | Rest Time | ||
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| Medium Well | Hi | 5 min. | 3 min. | 425° | 165° | 5 min. | |
3/4″ to 11⁄4″ † | |||||||||
Well Done | Hi | 5 min. | 3 min. | 425° | 170° | 5 min. | |||
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| Medium Rare | Hi | 5 min. | 3 min. | 425° | 145° | 5 to 10 min. | |
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11⁄2″ to 2″ |
| Medium | Hi | 5 min. | 3 min. | 425° | 160° | 5 to 10 min. | |
| Medium Well | Hi | 5 min. | 3 min. | 425° | 165° | 5 to 10 min. | ||
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| Well Done | Hi | 5 min. | 3 min. | 425° | 170° | 5 to 10 min. | |
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| Rare | Hi | 5 min. | 3 min. | 425° | 140° | 8 to 10 min. | |
Thicker than 2″ ‡ |
| Medium Rare | Hi | 5 min. | 3 min. | 425° | 145° | 8 to 10 min. | |
| Medium | Hi | 5 min. | 3 min. | 425° | 160° | 8 to 10 min. | ||
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| Medium Well | Hi | 5 min. | 3 min. | 425° | 165° | 8 to 10 min. | |
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†Most thinner steaks will not cook to any less than Medium Well.
‡ May be difficult to cook thicker steaks to Well Done.
Restaurant Quality Steak, Easy as 1, 2, 3:
1.Bring steak to room temperature.
NOTE: Always use safe food practices when handling meat.
2.
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4.Place your Lodge® cast iron griddle on the designated area of the cooktop and then preheat the griddle on the Hi setting for 5 minutes.
5.Sear steak on each side for 3 minutes. NOTE: There will be “smoke”; ensure there is proper ventilation.
6.Remove your Lodge® cast iron griddle from the cooktop and place directly in the oven with the steak still on the griddle.
CAUTION: The griddle will be VERY HOT!
7. Insert the meat probe that came with your range into the center of the steak, making sure that the tip of the probe is in the center of the steak.
8.Plug the probe into the outlet (located on the upper front side of the oven), slide the rack back into the oven and close the door.
9.Press PROBE on your control, enter the desired internal temp shown above, and press START.
10.Allow steak to finish cooking in the oven. The range control will beep and turn off when the steak reaches the desired internal temperature.
NOTES:
■After searing, your steak could possibly already be at the desired temperature, depending
on size, cut and desired doneness.
■ For thinner steaks it may not be possible to achieve a Rare or Medium Rare doneness.
11.Remove the steak from the oven, and let it rest on a baker’s rack (or equivalent) for the specified time.
By first searing your meat with a very high heat, you are creating a browning reaction known as the Maillard |
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Reaction. This Reaction unlocks the fuller, more intense flavor from the meat, which occurs when cooking meat | 9 |
at a high heat. |
Safety Instructions
Instructions | Operating |
| Care and Cleaning | |
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| Instructions | Installation |
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| Tips | Troubleshooting |
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| Consumer Support | |
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