<p>I have been DYING for a really good steak recently, but I live in a college residence hall. While I consider myself a “foodie,” I don’t have access to a grill. And since I move every year I’ve put off buying nicer kitchen supplies (with the exception of my coffee supplies…french press, Keurig, etc…coffee is obviously an essential!), so I don’t have a cast iron skillet.</p>
<p>Am I just out of luck? Will I have to wait until I can buy myself some better supplies (or until mom and dad come to celebrate graduation in a couple of weeks)? Surely the folks here have some answers!</p>
<p>I’ll be honest, the care aspect of cast iron has always intimidated me a little bit…aren’t they pretty high-maintenance? (I obviously don’t know a lot about this whole area. Mom was always strictly non-stick.)</p>
<p>I’ll look at them the next time I’m at Target (the closest one is an hour away )</p>
<p>They are nearly indestructible. All you need to do is to store it dry so it doesn’t rust. Even if it rusts you can scrub it out and season it again. People say don’t wash with soap, but I use light soap and a scrubbie if needed after a steak. If you don’t have crust on the pan it is betterm so that you don’t have to scrub off the ‘seasoning’ layer that makes it nonstick. Just wash while still warm and it wipes out clean easier. dry on a burner so it isn’t damp then store, no prob. </p>
<p>Cast-iron pans are easy to take care of. Just follow what BrownParent said and do not put the pan in the dishwasher. Can you have one of those table-top grills, like a George Foreman one, in your dorm?</p>
<p>I’ve used a “5-5-5-5” method from a cooking magazine (don’t remember which) for years - all you need is an oven safe pan (i.e. one without plastic handles). Heat a amount of vegetable oil on high for 5 minutes. Cook steak in the heated pan for 5 minutes on high. Flip steak, then put pan in 450 degree oven for 5 minutes. Let rest for 5 minutes. The recipe is for a rare to medium rare filet, so when I cook thinner steaks, I cut a minute or two off the searing and oven times.</p>
<p>BunsenBurner–My apartment is technically considered “off campus,” so I can have pretty much whatever (except pets.) Maybe I’ll look into a George Foreman as well. I’ve also wanted one of those grill pans that you put over the stove for a long time!</p>
<p>I’ve made really good steaks on a broiler pan under the broiler in the oven. In fact, when done right, this sometimes works out better for me than the grill. I have tried the foreman grill but not really had any luck with anything but burgers on that. I prefer the broiler.</p>
<p>I use the broiler too. I buy really thick steaks from Costco so I turn it over every 5 minutes so it cooks evenly and test the temperature with a thermometer. 150-160 degrees is how I like it. But with a broiler make sure you open a window and/or turn on a fan or your smoke alarm will go off.</p>
<p>You can also check out local GoodWill or Salvation Army stores. They sell lots of cast iron pans and skillets. They are easy to clean up, even if rusted. There are lots of websites that give instructions on cleaning and seasoning cast iron. I bought my cast iron grill from Homegoods, but you can buy an inexpensive one from the local thrift shop.</p>
<p>I’ve been very happy with how my George Foreman cooks skirt steaks. They’re fairly thin and cook quickly, perfect to slice for a salad or fajitas. I don’t know if that’s what you have in mind but they’re pretty tender.</p>
<p>If you have a deck or a yard, I would get a little hibachi.
Thats what we used for years, till we became grown ups and bought a BBQ.
Never mind, I am mixing you up with someone else.
However, some schools have grills that they get out at about this time of year, for student picnics & such.</p>
<p>I was married for 30 years before I tried a cast iron skillet. Wouldn’t be without one now!! I just soak mine for 30-60 mins after cooking and it cleans up easy. It can also go from stovetop to oven which is great.</p>
<p>After you are done cooking, wash and dry it. Then, stick it in the oven or on a hot burner, heat it up, then, pour in a little canola oil (or lard) and wipe it around to completely coat the inside of the skillet. Over time, this will build up excellent seasoning and keep it from rusting.</p>
<p>Try not to use it for acidic stuff like tomato sauce.</p>
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