- 1). Purchase a leaner cut of beef. Dripping fat is a significant contributor to the smoke problem. If you use a steak with less surface fat it will help reduce the smoke.
- 2). Season the steak generously on both sides. A coat of salt, pepper, and other seasonings on the steak will minimize the amount of steak fat and hot oil that come in contact and create smoke.
- 3). Turn on the hood vent in the kitchen. It will not eliminate all of the smoke, but it will help reduce its intensity. Open a window, if possible. Allow the smoke to escape so it does not accumulate.
- 4). Heat the cast iron skillet to a scorching high heat. While the hot skillet surface is responsible for producing all the smoke, this method of cooking will produce smoke, regardless of how much you try to decrease the heat. Leave the heat set on very high. The more efficiently you form the requisite crust on the steak, the sooner cooking will end. If you reduce the heat, you will still get smoke, you will not sear the steak properly, and you will extend the cooking time.
- 5). Use as little oil and butter as possible. You need some fat- oil, butter, or both- to form the moisture-sealing crust. Use only as much fat as you need to lightly coat the cooking surface of the steak. Adding a little extra will not harm the flavor or nutritional nature of the meat, but it will produce excess smoke.
- 6). Touch the steak with the tongs as little as possible during cooking. You should only touch the steak three times during the entire process -- to put it in the skillet, to turn it once, to remove it from the skillet. Prodding the steak with the tongs while it cooks will hinder it from searing properly. It will also cause more fat and juice to drip off the steak causing more smoke.
SHARE
