# My lunch

**URL:** <https://forums.speedlife.net/t/my-lunch/12158>\
**Category:** NYSpeed Off Topic\
**Created:** [May 17, 2006, 10:37am UTC](https://forums.speedlife.net/t/my-lunch/12158 "2006-05-17T10:37:34Z")\
**Posts on this page:** 1\
**Showing post:** 22

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**Author:** ![Bucker](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/bucker/32/7379_2.png) [@Bucker](https://forums.speedlife.net/u/Bucker)\
**Post date:** [May 17, 2006, 12:34pm UTC](https://forums.speedlife.net/t/my-lunch/12158/22 "2006-05-17T12:34:04Z")

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> [@RobHimself](#):
>
> Word, but the sear usually comes from a hot cast iron or steel pan. Then the oven comes into play. A good piece of meat takes time fo shizzle.

I do use a cast iron pan in the oven. 510\* for 30 minutes, pull the pan out, toss the meat on for enough time, flip once, 105\* in the center and its done. let sit for 10-15 minutes and continue to cook itself in the center, then eat.

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