Nosler Reloading Forum

Pan Fried Steak.
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Author:  ShadeTree [ Sat May 23, 2020 2:45 pm ]
Post subject:  Pan Fried Steak.

This is becoming a favorite way for me to make deer steak or backstrap. Tried it a few times this way in the oven with the oven set to broil, but you have to be careful it really starts spitting grease at times.

Yesterday for lunch I done a backstrap the same way, except on the grill. Liked that better.

I take a cast iron skillet, no grease, and drop in a steak or hunk of backstrap that's been dusted with seasoning and a light coat of olive oil. The indirect heat sears it without drying it out on the surface like can happen on a direct flame grill. Makes for better tasting venison by my tastes.

My grill gets blitzing hot. According to the gauge it was running between 600-625 F with the lid closed. I left the pan in with the lid closed until it got up over 500 then dropped in the backstrap onto the hot pan and closed the lid.


5 minutes on 1 side, 3 minutes on the other with the lid closed, and the grill putting out all the heat it could muster. Perfectly done for my tastes. A 3/4" steak would be about 3 minutes on 1 side, and 2 minutes on the other with that kind of heat.



Author:  DrMike [ Sat May 23, 2020 3:00 pm ]
Post subject:  Re: Pan Fried Steak.

Indeed, a repast fit for a king.

Author:  TackDriver284 [ Sun May 24, 2020 1:57 am ]
Post subject:  Re: Pan Fried Steak.

Good stuff there. I just took some whitetail deer steaks out of the freezer last night for tonight's dinner. (y)

Author:  JD338 [ Sun May 24, 2020 5:22 am ]
Post subject:  Re: Pan Fried Steak.

That looks pretty good!


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