So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill. The burgers always end up cooked on the outside quicker; the inside is still red (not pink).
I have a large cast iron skillet on an electric stove and usually use beef between 80 and 85%. Any suggestions?
The right way is simple and straightforward: preheat the skillet for about 5-10 minutes on medium, add a few table spoons of oil to coat the bottom, and continue cooking at this temperature. Flip regularly, to allow the sides to cook evenly, and wait for the middle to become fully cooked.
Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!
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If it's getting cooked on the outside too quickly, you're heating up your pan too much. Try cooking at a lower temperature.
I find it good to use a cast iron skillet under a broiler. Pre-heat the pan, add the burger, 4 minutes/turn, 3 minutes remove, let rest for a few minutes as well. This is generally good for a (thin) 1/4 to 1/3 pound patty. If you want to get thick then it is better to reduce the heat and cook more slowly, whether it is stove top or under the broiler.
The first thing is to realize that there are a lot of different ways to cook a burger.
Nothing beats a grill, or even comes close. But when living in an apartment or when it's too cold to grill, the next best thing is cast iron grill pan. Don't be fooled by the cheesy clam-style George Foreman wannabes.
How I do it:
There are a couple of ways.
First is on the stove top. Not my favorite way but it works:
Preheat your grill pan until it's smoking, usually medium high, or 7 on my electric stove (if it doesn't smoke, it's not hot enough). I use high-fat meat, usually 80% lean or, if I can find it, 73%. This adds to the flavor. Have a jar ready for excess grease. There's nothing worse then a fried burger.
Leave the pan oil-free. Brush the oil on the burger instead.
Sear the burgers about 1 min per side, then put in a plate.
Drain the oil out of your grill pan and return the pan to the stove, turning the burner down to medium.
Continue cooking 3 to 5 minutes per side depending on how well-done you like it.
The other method uses the oven:
Set your pan to medium high and sear the meat as described above
Preheat oven to 400 F (200 C).
After searing the meat, drain oil and return burgers to grill pan and place in the oven, cooking another 5 to 8 minutes.
Remember your cast iron pan will be really hot. Make sure you have oven mitts on. As always, like anything else, remove the burger from the pan ASAP as it will keep cooking in the pan.
These methods also work with any copper or stainless cookware that is oven-safe.
Do not try this with ordinary non-stick cookware. You will ruin the pan and make your house smell bad, or worse, start a fire.
Add a measured quantity of water or stock to the pan before adding the burgers. Flip the burgers when the liquid is about half gone. When it's evaporated, brown on one side, flip to brown the other side, while adding cheese at this point if desired.
You'll have to experiment with the amount of water. Too much, and you will get medium or worse. The liquid helps conduct the heat to the inside.
I use this method primarily with my stash of frozen patties. It avoids the need to thaw the meat first, yet still allows short-order cooking.
When cooking thicker burgers, I find it best to start with the skilled pre-heated on about medium heat, with some butter and oil in the pan. Put the burgers in for a few minutes (depends on size, temp, etc) then flip and put it into the oven on about 350 degrees. The iron skillet will maintain a lot of the heat long enough to sear the other side while the oven finishes cooking the inside of the burger. You'll need to test this out to see how long it takes to cook it to your liking, but this is a general technique you can use with any thicker meats.
