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They were lip smackin' good too.

I got the cheap-o $3 bacon wrapped filets from Kroger.

I set the oven on hi - broil with the top rack close to the top element. I also got my cast iron skillet REAL hot on the stove.

I put two dishes in the oven on the bottom rack to heat them up.

I rubbed the steaks with olive oil, salt and garlic powder.

I put some olive oil in the pan and threw some pressed garlic and a few chopped green onions, and immediately put the steaks in too (do this very fast because the oil is extremely hot). I gave them about 3 minutes per side and then put the skillet in the oven. I gave it about 4 minutes and then pulled it out and flipped the steaks again and put them in for another 4 minutes.

I took the hot plate out an put a little pressed garlic on the plate and a chunk of butter on top of the garlic. I then put the steaks on the melting butter and served. The steaks are still very rare so you cut each piece and put it on the hot plate with the melting butter to cook it that extra little bit.

It wasn't Ruth Chris, but it was the best $3 steak I've ever had, and it made it taste like a grade A filet.

Be warned that the steak and hot oil will splatter

Man that sounds like some good chat.... ill have to try this one... what do i have to lose besides $3

question, because I am going to try this. You said 3 min per side and 4 per side in the oven. Was that medium well-well done. Just seems like a long time. I like mine rare-medium rare. Do I need to cut that in half?

no it's still rare. I like mine rare. Don't go by my time though. It's not an exact science when it comes to dealing with such high heat. I put them on top of the garlic and chives, so they weren't in direct contact with the pan, but I think the oil keeps them from burning like you would think. I cooked them until they were getting a nice brown crust on each side. I was really suprised how slow they cooked when using such a high heat. Check them after a minute to see if they are getting browned and starting to get a slight crust (not charred). Once they look like they have a nice crust, put them in the oven to cook that last little bit (skillet and all). They cook a little slower once you put them in the oven (slower than you would expect.) They also cook a little more once you take them out and put them on the plate. But like I said, it's not an exact science. Your oven might be hotter or cooler than mine. I figured I would mess it up the first time and over cook them (I hate steaks cooked to medium or more). But I pulled it off. And like GrizwalD said, it's only $3 if it doesn't work just right the first time. But if you keep your attention on them the whole time, you shouldn't have any difficulty. I was steaming squash at the same time and didn't have any problems.

you cant judge the time it takes in an oven compared to on a grill... you talkin about apples and oranges in this situation

I might make a video of how to do them if I get bored next time.

sounds good

duramax wrote:They were lip smackin' good too.

I got the cheap-o $3 bacon wrapped filets from Kroger.

I set the oven on hi - broil with the top rack close to the top element. I also got my cast iron skillet REAL hot on the stove.

I put two dishes in the oven on the bottom rack to heat them up.

I rubbed the steaks with olive oil, salt and garlic powder.

I put some olive oil in the pan and threw some pressed garlic and a few chopped green onions, and immediately put the steaks in too (do this very fast because the oil is extremely hot). I gave them about 3 minutes per side and then put the skillet in the oven. I gave it about 4 minutes and then pulled it out and flipped the steaks again and put them in for another 4 minutes.

I took the hot plate out an put a little pressed garlic on the plate and a chunk of butter on top of the garlic. I then put the steaks on the melting butter and served. The steaks are still very rare so you cut each piece and put it on the hot plate with the melting butter to cook it that extra little bit.

It wasn't Ruth Chris, but it was the best $3 steak I've ever had, and it made it taste like a grade A filet.

Be warned that the steak and hot oil will splatter

I call this a London Broil its a great way to cook a steak have done it many times

anybody want to space a couple cast iron skillets for those of us who don't have any to give this a try?

MudHog wrote:anybody want to space a couple cast iron skillets for those of us who don't have any to give this a try?

I got one as a wedding present, and never thought I would use it. That baby will be getting a work out now.

duramax wrote:

MudHog wrote:anybody want to space a couple cast iron skillets for those of us who don't have any to give this a try?

I got one as a wedding present, and never thought I would use it. That baby will be getting a work out now.

cast iron skillet is the best cooking dish ever

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Make sure you've got the exhaust fan running cause it can get smokey!

bobo5 wrote:http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Make sure you've got the exhaust fan running cause it can get smokey!

I actually saw this episode....Its very easy and looked dang good! I like his style of cooking, he explains why he does what he does in practical terms....will have to try this soon...

I'm doing this again tonight. I'm going to actually check to see the actual time it takes each side to cook. After looking at that food network recipe I think my judging of time might have been off a little.

Going to try tonight. Bumping so I can find the recipe easy.