How to cook a steak in a pan
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Anonymous
| Is there a good way to cook a steak in a pan on the stove? We don't have a grill and I don't want to use the broiler. Any suggestions on how to cook it? Thanks. |
Anonymous
|
Don't mess it up you wanker! |
Anonymous
| Yes of course. Bring your steak to room temp (you never want to cook ice cold meat) and brush with a high temp oil like vegetable (not olive oil) and season with salt and pepper. Preheat your pan (cast iron if you have it) until it is screaming hot as they say. Add the steak and let it get a nice sear on the first side before turning it. If it seems stuck it's not ready to be turned. Sear on the other side and then test for doneness. If it's a thick steak you may need to pop it in a hot oven (400) for a few minutes to finish cooking inside. If it's thin it might not need that. I use my Thermapen to test the temperature to get it to my desired doneness but any meat thermometer should work. When the steak is done tent it with foil and let it rest to let the juices redistribute. Hope this helped! |
Anonymous
| ha ha, I can't see the video for some reason. I know some think it's a waste of a perfectly good steak to cook it in a pan but I have no other options. I guess I could make a fire in the fireplace and cook it that way.... but anyone know how to cook it in a pan? Anyone? |
Anonymous
| Thanks, 17:45 -- I posted again before I read your post. I'll try it. |
Anonymous
|
http://www.youtube.com/watch?v=1FYZHkjgwdc
There the link |
Anonymous
Your welcome. Good luck. I just watched the video and I think I covered pretty much the same points. If you can see the video on Youtube, the part about testing the steak by touching it is a good lesson. I never mastered that so just prefer to go by temperature. Just don't overcook it! Let us know how it comes out! |
Anonymous
Not op but that part was cool. Op turn your fan on high and crack a window(use a splatter guard if you got it). |
Anonymous
|
I use this method, works like a charm. Love me a good steak!
http://bbq.about.com/od/steaks/ss/aa071507a.htm And even though a prime cut of nicely marbled steak stands on its own, the following steak sauce is fabulous (although I've never made it with the chile because I always forget to get one) http://www.bonappetit.com/recipe/easy-steak-sauce-with-seared-hanger-steak |
Anonymous
| We always had good luck with a cast iron skillet. We'd get it flaming hot (meanwhile, press some freshly grated pepper and coarse salt into the steak), sear it for x mins per side, depending on the desired temp. My DH likes his steak a lot more rare than I like mine, so I would take his off the heat, then pop the whole skillet into a preheated over for a few minutes. |
Anonymous
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Thanks very much PPs. The steak turned out great. Crack a window -- I had to open the back door!! I felt like Mia Farrow in Rosemary's Baby but I think the super-hot pan really did the trick.
Thanks again! |
Anonymous
| 17:45 here. Glad to hear it OP! |
Anonymous
Fortunately those people are idiots. It is an extremely good way to cook a steak. |
Anonymous
| My steaks in the pan aren't as good as they are on the grill, but I see people on Food Network, and Top Chef (etc) making steaks in a pan on the stove, all the time! |
Anonymous
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I made this in a pinch when our grill was broken. Amazing! Even though I skipped the gratin and subbed chicken stock for the demiglace. I will definitely make it again this way.
http://www.foodandwine.com/recipes/beef-tenderloin-steaks-with-celery-root-gratin |