Porterhouse Steak in a Finex Cast Iron Skillet Using the Constant Flip/Hot Oil Method

In this video I cook a massive Porterhouse steak in my Finex cast iron skillet, using the Constant Flip/Hot Oil method. With this method, I flip the steak about every thirty seconds or so, eventually spooning hot oil over the steak after every flip. This helps to build a wonderful crust and beautiful color.\r
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Before cooking, the steak was seasoned with kosher salt only. When it was almost done, I seasoned with additional kosher salt, fresh-ground black pepper, and a homemade rub similar to Bobby Flays Mesa steak rub. You want to add the pepper and rub last so that it does not burn. The steak was cooked to medium (medium-rare closer to the bone), and served with a garlic-rosemary browned butter on my Lodge square griddle.\r
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I have been cooking with my Finex cast iron skillet for the last few weeks. It is an absolute gem. Because of its weight, its heat retention is superior to anything I have ever used - and I own over 110 pieces of cast iron. Problem is, I only have one. I need two of them :) It is efinitely the Rolls Royce of cast iron skillets.\r
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Music: Faster Does It by Kevin McLeod\r
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