STAINLESS COOKING

“I really wish I knew how to cook with this stainless steel pan. I always see people on the ‘gram’ making great looking steak. I never could figure it out.”

“You should try it if you think it will be better than the cast iron.”

“I dunno, I have the cast iron pretty dialed. Maybe.”

That was one year ago.  I was a die hard cast iron guy for cooking my steaks. But there is more than one way to skin an elk or deer or moose for that matter. I decided to give the stainless steel steak method a whirl.

You know the saying, ‘if at first you don’t succeed, try, try again.’ Yeah, well, I had to try about 7 times till I figured that bugger out. I won’t say that the first seven or more attempts were inedible, but they weren’t very good. 

Then, like a light switch turning on, it worked. The best steak I have ever cooked came out of MY stainless steel pan. And every steak that has followed, which at this point has been well over 100, has been absolutely perfect.

My turmoil and loss of half a dozen or more elk steaks is your gain. Below is my step-by-step guide to mastering stainless steel steaks. I have zero doubt that it will produce the best steak you have ever made.  

If you don’t already have one, grab a decent stainless steel pan. It doesn’t have to cost hundreds but don’t buy the one from wally world either. I prefer the 12 inch pan.

Place your stainless on your cook top on medium heat and BE PATIENT.  DO NOT add any oil or anything until it gets to the correct temp.

At this you might be asking “How do I know it’s the correct temp if there is no oil to measure the temp?”  Great question!

Get a small amount of water in your hand and drop it in your pan. If the water dances around it is ready for oil and meat. If it simply evaporates because of the heat, it is not hot enough. Wait a bit longer and retest.  See Picture for example of ‘dancing water’ in the pan.

Water dancing in the pan.

Pour a decent amount of high temp oil in the pan. I’m talking avocado oil or better yet, bear fat. Canola or vegetable will work too. Olive is a no go here.

Place your well seasoned steak in the pan and wait. The sizzling and aroma will be fantastic. After a few minutes gently slide the steak around to ensure a nice crust has formed all over it.  

You can even lift a side up to make sure the crust is good.

A perfect crust with a large dollop of butter

Once satisfied, flip the steak over and add a LARGE dollop of butter. IN ADDITION, add your aromatics. I have found FRESH rosemary, FRESH thyme, and a few garlic cloves are the ticket.

Keeping your pan over the heat, tilt it and spoon the hot and aromatic butter over the steak. I usually do this for several minutes.  This aids in the cooking but more importantly infuses the steak with delicious flavor.

After a few minutes set the pan down and let it ride for another minute or so.

Remove the steak from the pan, pour the butter and aromatics on top of the steak and let it rest for 8-12 minutes before cutting.

I won’t deny, there are a lot of ways to cook steak. I still use cast iron for things like steak bites or when I want to cook multiple steaks at the same time. But when I am cooking a single steak, and want it to be the most delicious it can be, I bring out the trusty stainless steel. 

The results speak for themselves!

There are drawbacks. As I mentioned, this is a one steak at a time game. Once that steak is finished, a quick rinse of the pan and repeat the whole process is necessary. Trying to put a second steak in the pan right after the first will lead to failure. Don’t ask me how I know.

If you value your wild game meat as mush as I do, I know you will  love the product you are able to make with stainless steel. Elevating your steak game to the next level will keep you and your families taste buds happy. And your freedom to hit the mountains to refill the freezer this season certain.

Cook well and enjoy my friends.