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I am alone after 51 years of marriage--starting year 3. Never ever cooked.. Here is what I have to work with..big cast iron pan and an electric cook stove--the stove is glass with heat under the glass.
Never have grilled or done any other form of cooking. Only looking for info. using the cast iron pan and an electric stove...Medium rare--not cool in the center--juicy and not burnt on the outside....thanks for any help.
I have been using a stick of butter--not always the best of results....
 

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i don't have such type stove, but it seemed like cast iron was not too compatible...

Medium rare is not going to be very warm in center. You'll want a heated plate to transfer it too before letting it set a couple minutes to hold juice before slicing. If your plate is cool or cold , your steak will be too.

Butter does not like high heat. You are not searing your steak by high heat to caramelize and trap moisture if you're dodging crispy too. That affects juice/moisture.

Your steak should have enough fat to not cook it with butter. But do after cooking it and plating it , put a pat of butter on top of it!

Do you have a lid for your skillet? A dash of water after heat is reduced (so not to splatter) then lidded and heat bumped up again can steam softer any crispy areas.

You might consider using your skillet to broil a steak in your oven. Just run broil setting/top burner/heating element only.
Highest position of upper rack will determine how crisp it gets.
A rack set lower will be closer to what you want. But don't go too low...

I've cooked for a living. And like a good steak cooked M.R..
I use high heat to sear briefly, flip to sear other side.
When blood starts to pool , flip it over and pull it in about half the time the first side cooked.
If you were trying for a medium cooked steak , between a third and half of the pooling would be allowed first. (A couple inches of pooling).

Next time you cook one , poke it with your finger when raw to "feel" the give.
As you cook it it will get firmer. Poke it before the flip if you want but the timing of the second side and firmness matters more.
M.R. has quite a bit of give but is starting to feel like a quarter of the give is gone that the raw steak had. You'll get a feel for it.
It matters if you get a too strong sear , or lower fat steak ,instead of going by time, or blood/moisture pooling...
 

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Its possible to get a good steak on a cast iron pan.

Let the steak sit out on the counter to get to room temperature. About 1 hour. Sprinkle a little salt on the steak. Heat the pan to cooking temp. Sear the steak on each side. Probably have to flip more often than on a grill... maybe 30 seconds duration before flipping and keep repeating. You can tell medium rare by how it feels (like the soft part of your hand where thumb meets palm) or by instant thermometer (cook to 130F then let it rest to finish). It'll probably take 5 min of cooking or so.

Expect smoke in the house and probably smoke alarms if cooking a steak inside.
 

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Try running olive oil on both top and bottom. Then crushed sea salt and fresh ground pepper on top. Cook on high and let the pan get hot. After you throw it on, lift it around the edges with a fork to keep it from sticking initially and it should brown up on the outside. It doesn't take long to get medium rare, don't cook too much on the first side before flipping it.

The olive oil / seasalt/ ground pepper also goes great for seafood on the grill.

Edit- on that note. Watch for a tuna steak at Meijers. They will be 6.99 a pound, but they frequently go on sale at 5.99. prepare it the same way and just toss it in the pan for a minute on each side, raw in the middle and just browned surfaces is preferred. If you allow it to cook all the way through it won't taste any different than a canned tuna. Clean 3-4 potatoes with a green scrub pad under cold water. Chop them up thin and fry in a pan of butter for some american fries on the side. Add a little onion if you like. Maybe some mushrooms.
 
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I am alone after 51 years of marriage--starting year 3. Never ever cooked.. Here is what I have to work with..big cast iron pan and an electric cook stove--the stove is glass with heat under the glass.
Never have grilled or done any other form of cooking. Only looking for info. using the cast iron pan and an electric stove...Medium rare--not cool in the center--juicy and not burnt on the outside....thanks for any help.
I have been using a stick of butter--not always the best of results....
How ever you decide to cook the steak I encourage you to buy a dogsled thermometer. This takes the guess work out of “is it done”. You can purchase one at Meijer or Walmart. Here is an example from Amazon. https://www.amazon.com/Instant-Read...cooking&qid=1606677350&sr=8-4&tag=googhydr-20
 

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If you check I think you will find that cast iron pans are not recommended for glass top electric stoves. Pan is too thick for the heat to transfer.
 

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This doesn't make any sense to me. It may take slightly longer to get to temp but it will definitely get hot enough. Only worry I'd have is scratching.
It is the scratching of the glass top that is the issue with cast iron. Plenty of frying pans available to use with these stove tops for making everything from steak to anything else.

IMHO, I don't see the good of having T-Bone or Porterhouse unless I can use a grill. Plenty of cheaper cuts that can go in the pan or on the broiler.
 

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Steaks at room temp, season liberally.

Put a little olive oil in the pan and get it hot. Like the oil should shimmer and almost smoke. Lay the steak in the pan starting with the side closest to you as it will spatter. Sear one side, then the other.

Take the pan off heat, throw a cube of butter in the pan, when it melts tilt the pan and baste the butter over the steak with a spoon until the steak is almost as done as you want as it will cook for a bit more as it rests.

Let it sit for about 15 minutes to rest.

Enjoy.

And yes, it's gonna smoke a lot.
 
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Scratching is an issue with a glass top also according to the GE site cast iron takes longer to heat up then the pan holds the heat causing the stove to shut down because the sensors think it is over heating.
 

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Scratching is an issue with a glass top also according to the GE site cast iron takes longer to heat up then the pan holds the heat causing the stove to shut down because the sensors think it is over heating.
now this makes sense being a larger mass of metal. It'll still work... I've done it on my glass top with no issues but lots of smoke.
 

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As jimbo said Google is your friend. I have seen a recipe or article about cooking a steak in a cast iron pan. All I can really say about cooking is practice, practice, and more practice. Quite honestly cooking isn't all that hard and I love to do it. Just do some research on the computor or go to the book store, figure out what style of food you really like and buy a cookbook, doesn't have to be fancy but as time goes on it gets to be fun.
 

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Simple way to get a warm in the center, done on the outside-cheat!

This is a restaurant trick, get a steak about 1” thick, season to your liking. Put it on a baking pan in an oven preheated to 220 for 40 minutes, remove it and wrap it in foil, then cover with a towel or two....the meat is now “resting”. While you wait 10 minutes fir the meat to finish resting either fire up your grill or get that pan hot, like real hot. When the steak has rested 10 minutes grill or pan fry for 45 seconds to a minute on each side, the steak will be a very warm pink center with some good color on the outside.
 
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