Using the griddle,
Restaurant-Quality Steak
Manyfine restaurants will prepare steak byfirst searing it using cast iron and then continue to finish the steak inthe
oven. Usingthe Lodge®cast-iron griddle that came with your range,you can do the very same thing
inthe comfort ofyour own home! The chart and instructions belowwill guide you through this process.
Griddle Griddle Sear Each Probe
Meat Desired Control Preheat Side Oven Temp Internal
Thickness Doneness Setting Time IHi Setting} IBake} Temp Rest Time
3/4" to 1_"_ MediumWell Hi 5min. 3min. 425° 165° 5min.
WellDone Hi 5 min. 3 min. 425° 170° 5min.
MediumRare Hi 5min. 3min. 425° 145° 5to 10min.
Medium Hi 5min. 3min. 425° 160° 5to 10min.
1½"to 2"
HediumWell Hi 5 min. 3min. 425° 165° 5to 10min.
WellDone Hi 5 min. 3min. 425° 170° 5to 10min.
Rare Hi 5 min. 3min. 425° 140° 8to 10min.
HediumRare Hi 5 min. 3 min. 425° 145° 8to 10min.
Thickerthan 2"_
Hedium Hi 5min. 3 min. 425° 160° 8 to 10min.
HediumWell Hi 5 min. 3 min. 425° 165° 8 to 10min.
Most thinner steaks will not cook to any less than Medium Well.
May be difficult to cook thicker steaks to Well Done.
Resta
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3.
4.
urant-Quality Steak, Easy as 1, 2, 3:
Bringsteak to room temperature.
NOTE:Always use safe food practices when handling meat.
Seasonboth sides to taste and coat with olive oil or similar.
Preheatthe oven to BAKEat 425°,with the oven rack in center position "C."
Placeyour Lodge®cast-iron griddle on the designated area of the cooktop, and then preheat the
griddle on the Hisetting for 5 minutes.
5. Sear steakon each side for 3 minutes. NOTE:There will be "smoke";ensure there
is proper ventilation.
6. Removeyour Lodge®cast-iron griddle from the cooktop and place directly in the oven
with the steakstill on the griddle.
A CAUTION: The griddle will beVERYHOT!
7. Insertthe meat probe that came with your range into the center of the steak, making surethat the
tip of the probe isin the center of the steak.
8. Plugthe probe into the outlet (located on the upper front sideof the oven),slide the rack back into
the oven,and close the door.
9. PressPROBEon your control, enter the desired internal temp shown above, and pressSTART.
10.Allow steak to finish cooking in the oven.Therange control will beep and turn off when
the steak reachesthe desiredinternal temperature.
NOTES:
After searing,your steak could possiblyalready be at the desired temperature, depending on
size,cut and desired doneness.
Forthinner steaks it may not be possibleto achieve a Rareor Medium Raredoneness.
11. Removethe steak from the oven, and let it rest on a baker's rack (or equivalent)
for the specifiedtime.
Byfirst searingyour meat with a very high heat,you are creating a browning reaction known as theMaillard
Reaction.Thisreaction unlocksthe fuller, more intenseflavor from the meat, which occurs when cookingmeat at a
high heat.
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