Best way to cook steak if you can't grill it?

[LeftCoast]

I don't have a grill anymore and I just can't seem to make a steak taste very good broiling it. Any chefs out there with some advice?

[Fiona]

1. I broil mine successfully all the time

coat 'em in a little oil, add some salt & pepper, and place close under the broiler about 7 minutes one side, then flip for another 5 minutes (assuming about a 1" thick steak). They come out fine for me.

[LeftCoast]

5. What kind of oil do you use

Or does it matter? When I've broiled steaks in the past, I didn't do that. I think I'll give it a try. Maybe that's what's been missing.

[Fiona]

usually olive oil

but any cooking oil will do.

[notadmblnd]

26. chop yourself some garlic and sautee it in a little butter

use that for a steak sauce on your medium rare steak.

[Zing Zing Zingbah]

30. We broil our steaks too. I like putting teriyaki sauce on mine.

[burythehatchet]

2. Steak au poivre

Skillet fried, make mustard sauce in the skillet. google a recipe.

[sweetheart]

3. I ain't no chef...

but i love a good steak. I crank a frying pan up super duper hot,
and drop the steak in "TSSSSSSSSSSSSSSSs" Then flip it over after
it has seared... then turn the pan down and cook to taste. The
searing keeps in the juices, and makes for excellent... hmmm... i'm
getting hungry just writing it.. ;-)

[LeftCoast]

9. After you've seared it

how long would you say (avg) cooking time should be for say, a 1" steak?

BTW, loved your description! :)

[Celeborn Skywalker]

17. a 1" steak will take about 4 minutes per side for medium rare.

If you want it more cooked than that, I'm not sure what the cooking time is.

[GOPisEvil]

4. Cast iron skillet.

Start on the stove, and finish in the oven!

[ScreamingMeemie]

7. I gotta go with this idea. I also score it on an angle and marinate it

for 30 minutes in a mix of olive oil/lemon juice/oregano and garlic. :hi:

[GOPisEvil]

12. I even bought a cast iron grill pan, so I can have grill marks!

:hi:

Your marinade sounds yummy! :9

[LeftCoast]

23. I agree, yummy sounding marinade!

I'm writing down all these great ideas!

[lazarus]

28. Marinade?

I only marinate when it's a lesser cut of meat. But T-bones or sirloins? Salt and pepper and oil, that's it.

[ScreamingMeemie]

29. Family of four on an hourly wage, and my appraisal work. I don't even

know what a T bone looks like anymore. ;)

[lazarus]

34. Heh

Disability here. They're more rare (did I do that pun?) than they used to be.

But we've got a butcher down the street who does local ranch cattle, so it's a lot cheaper.

[LeftCoast]

18. I think my Dad's cast iron skillet is his most treasured posession

He cooks 'home-style' potatoes in it. Not sure he's used it for steak though. I can imagine after using it for a long time, it would help give a good flavor to the steak.

[nothingshocksmeanymore]

6. Pan fried with mushrooms and butter

Just put butter in a pan...get it nice and hot..I mean real hot...throw in the steak....sear it for five minutes or so (turn down heat) turn it over...salt it...throw in mushrooms...and finish cooking it for another 5 - 7 minutes

[GOPisEvil]

20. To get my skillet hot, I stick it in a 500 degree oven.

Open a window and turn on the vent fan though. When you put the steak on there WILL be smoke! :D

[LeftCoast]

21. Doesn't the butter burn?

Sounds tasty otherwise. ;)

[nothingshocksmeanymore]

27. Ideally you put your steak in as soon as the butter melts but it's fine if

it browns (not blackens) as it will brown the steak and give it a smokey flavor....you want it browned not scorched

[LeftCoast]

32. Ok, that makes sense

I've got a couple of recipees now that I really want to try out. I will report back on how my steaks turn out!

[Maddy McCall]

37. Here's how to keep your butter from burning.

Use 50% olive oil and 50% butter. You still get the same great butter taste, and the olive oil has a higher burn temp, so it keeps the butter from burning.

[complain jane]

8. Broiled w/ sauteed mushrooms & onions in butter.

[loudestchick]

16. and even more butter...unsalted butter should be in pan first AND last

[complain jane]

George Foreman's never disappointed me either if it's a little steak.

[Skittles]

44. DITTO ON THAT

I love my little Foreman grill

[democracy eh]

46. double ditto

those grills do a nice job on steaks

I have a Hamilton Beach version

secret is a good marinade, I used a garlic tamari, balsamic vinegar, red wine, green onions and OJ with Montreal Steak spice.

mmmmmm hungry already

[Cuban_Liberal]

10. Pan-seared

Iron skillet, butter, mushrooms and just a splash of wine.

[complain jane]

11. I'm gonna try this pan-seared thing.

I've always broiled it. I gotta try it this way though.

[Cuban_Liberal]

14. It's good!

Bon appetite!

:hi:

[Mr. McD]

13. Basic Burgundy sauce.

To prepare a delicious feast for two, heat a cast iron skillet over high heat. Add salt and pepper to the steak and rub each side with a little olive oil. Sear the meat on both sides for about two minutes or more until it is golden brown and crusty. Reduce the heat and cook until the desired doneness is reached. Remove the steak from the pan to a warm plate and cover with aluminum foil.

Reduce the heat beneath the skillet and add a pat of butter. Next add two tablespoons of finely diced shallots or onions. Let them cook for about a half minute until soft. Deglaze the pan by adding 3/4 cup of red wine, scraping up any brown bits from the bottom of the skillet. Increase the heat and let the red wine cook down by half. Remove the pan from the heat and blend in two tablespoons of cold butter to emulsify and thicken the sauce. Sample the sauce and adjust the seasonings by adding salt and fresh ground black pepper to taste.

Cut the steak into inch-thick slices. Arrange the slices on serving plates, spoon over the Burgundy sauce, and serve.

[lazarus]

15. Here's the perfect way to do it

Get your cast iron skillet heated up in the oven to 500 degrees.

salt and pepper both sides of the steak (I use white pepper on one side)

drizzle olive oil on both sides.

Pull out the skillet, put it on a hot eye, and slap the steak down. Don't touch it for one full minute.
Flip it over, it should have a good seared crust on it.

Cook for another minute, then stick in the oven for a couple of minutes on each side, depending on how done you want.

The most important part: put a saucer upside down in a plate. Put the steak on that, cover with foil. Let it rest for 10 minutes.

That prevents the juices from flowing out.

[loudestchick]

19. olive oil is better for you but I have to recommend BUTTER!

[cmf]

22. Pan broil

First, take out the steaks and let them reach room temperature before you do anything. Pat them dry, and season to your liking. Heat up a heavy pan on high heat, cast iron works best, don't use non-stick pans. Put the steaks in and sear on one side. Flip the steak and then sear on that side. Then reduce the heat to medium and cook it to your liking.

[tjwmason]

39. First half of that only

Sear the two sides with the pan as hot as you can get it, then serve straight away. Any more cooking and you're a wimp. The meat should be still twitching as you eat it.

Of course there's always steak-tartare.

Now you all know that I'm on the eastern side of the Atlantic.

[cmf]

41. My mom likes hers well done

<---- My avatar shows my reaction to that. I don't like mine mooing, but I like it juicy. Not that I eat much steak anymore.

[LeftCoast]

24. Uh oh...gotta run!

I'll check back in later.

Thanks everyone for all the great suggestions! I'm SO hungry right now!

[trof]

25. Liquid Hickory

I swear-ta-god.
Splash a little Worcester sauce and some Liguid Smoke in the pan.
Tastes damn near like charcoal crilled.

[LeftCoast]

33. Is that available at most grocery stores?

[u4ic]

31. I put it in a marinade the night before

and in the am, turn it over.

For 2 steaks...(approximately, may need a bit more or less depending on the size of the steaks)

1/4 c olive oil, 1/4 c lemon juice, 1 tbsp apple cider vinegar, 4+ (large) cloves garlic, rosemary, 1 tbsp BBQ sauce (optional, doesn't taste too BBQ-E, just a hint) and LOTS of Montreal Steak Spice.

I use this marinade for the broiler and turns out yummy. Great for lamb, too.

[kodi]

35. boil it. when it turns gray its done.

garnish as necessary

[stupid grin]

38. ew! that made my stomach turn.

[Maddy McCall]

36. Hot cast iron pan, butter, and season it with...

McCormick's Montreal Steak Seasoning.

I promise it will be delish!

[GOPisEvil]

42. Gotta be Montreal Steak Seasoning and nothing else!

:9

[ET Awful]

40. Foreman Grill :)

Or broiler :)

[warrens]

43. Here's what works for me

Get a good frying pan, like stainless or case iron, and heat it up good. Meanwhile, turn on your oven, not broiler, as high as it goes. Pour a couple of tablespoons of olive oil into hot pan and drop in some chopped garlic and fresh basil. When it is sizzling, drop the steak in and let it sizzle for about a minute a side, then yank it off the flame and toss it in the oven for about three to four minutes.

The oil sears it and keeps the juices in, the oven finishes it. That is how most steaks you have in good restaurants are cooked. Except they use butter a lot; olive oil tastes better and is a lot healthier, IMO.

I put fresh cracked pepper on the steak while it is cold and let it sort of set in to the steak, too.

[Shakeydave]

45. Wow!

Bunch o'chefs tonight! Best thing is a searing hot pan, 2 tablespoons of olive oil, then 2.5 minutes on each side. Do not fear the flame or heat. S&P is all you need for seasoning!