How to cook a tender steak without a grill
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Anonymous
| We don't have a grill. I have little experience cooking steak and just can't seem to master it. What kind of cut should I buy and how should I prepare it (broil, stove top?). Advice needed! |
Anonymous
| Filet is easiest. Salt and pepper well. Heat a stainless pain on your stove. Sear on both sides. Finish in oven. Place a bit of butter on steak for the last minute of cooking. |
Anonymous
| Honestly, it's a lot harder to cook a perfect steak on the grill than by the method PP described. Restaurants don't typically grill their steaks - they sear them and finish cooking them in the oven. |
Anonymous
| Lots of ways to cook a strak but the principle (high heat on both sides to sear, then med. heat to cook through) is the same. |
Anonymous
| Alton Brown's pan-seared ribeye is easy and great: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html |
Anonymous
|
This is the best method I've found. I know it's a link to a bbq site but there are oven directions and it's very easy and detailed.
I would buy a very nice marbled choice cut of meat. Filet is really boring, IMO because it lacks a lot of flavor. http://bbq.about.com/od/steaks/ss/aa071507a.htm |
Anonymous
Pepper after searing. It burns. |
Anonymous
|
I just pan fry ribeyes in lard or butter on medium heat for 4-5 minutes per side and let it rest for a good 5 minutes before slicing into it. Add after it cooks on each side.
Super easy. The reason most steak isn't tender is because it is overcooked. |
Anonymous
| Cast iron skillet, butter, sear on high heat on both sides, finish in the oven. Season with sea salt and cracked black pepper. |
Anonymous
| My foolproof method is to buy a couple of filets, rub lightly with olive oil, rub with some salt and chili powder, and stick under the broiler for 8 min each side. We like them medium to medium well; cook for shorter time if you like them more red. |
Anonymous
| If you don't have one already, this is your perfect excuse to buy a cast iron skillet. You'll love having it. PPs covered the method. |
Anonymous
| Agree with the cast iron skillet/oven method. The skillet is good because you can just stick it directly into the oven, which you can't do with many other skillets. Another trick I've found is to marinate less tender cuts (like sirloin) with soy sauce very briefly (I promise it won't taste like soy sauce), and take the meat out of the fridge long enough beforehand so it's not nearly freezing when you cook it (yeah, yeah, I know about bacteria, but I've never been sick doing this!). Other advice is to absolutely make sure you don't overcook it. Medium well or more will be tough and dry, no matter the cut. I think this is the hardest part to figure out. DH is good at judging doneness by just touching the meat, but I unfortunately still need a meat thermometer. Top with a pat of butter (not a butter substitute) and cracked pepper,.cover with foil, and allow to rest for 5 minutes after cooking). Remove from the skillet because it will continue cooking. |
Anonymous
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Letting it rest after cooking is key. And using the highest heat possible to sear. For a filet, I like to use cast iron, heat it on high for about 10 minutes, and sear both sides, then put in the oven under the broiler. A residential broiler is about 550 degrees - a commercial one is 2,400. So a restaurant steak is going to be better.
For thinner cuts, high heat on each side for 5 minutes each and then let rest for 7-8 minutes before slicing or serving. You also need a combo of really good range hood and home ventilation. |
Anonymous
This is what I do. I salt the pan too. Preheat the oven first. |
Anonymous
| start in over, get internal temp to 125-130 at most in iron skillet place butter and garlic, crank it up, sear both sides jsut under a minute, let stand a bit then you will enjoy the best steak bedies the ones you do on a grill the same way. |