Steak...no Grill

It's usually too hot or too dark for me to start our charcoal grill in AZ, so I sear my filets in a pan on the stove (I have a raised grill pan, but you can use a regular frying pan too) and then finish them in the oven. It usually takes about 5 minutes in an oven heating to 350 (I don't pre-heat) to finish them to a perfect, tender medium rare. Don't marinate a filet-they're tender already and you'll just overpower the steak.

I got a great way to cook a steak from the cookbook Everyday Italian. My hubby usually does all the steaks but he requests this preparation weekly. It is his new favorite.

First I buy top quality beef from my local butcher. He has the same quality steaks as the 5 star restaurants in the DFW area. With the quality of beef we buy from him, there is no need for a marinade.

I usually prepare a New York Strip or Ribeye and they are a minimum thickness of 1 1/4". I use a black cast iron pan on top of my stove, put a little butter and some good olive oil in it. Coat the steak with a little olive oil, salt and pepper to taste.

When oil is hot and ready in pan, place steak in center of the pan, cook 5 minutes (per the recipe), turn and then cook 5 minutes again. Remove from pan, place on serving dish and pour the juices on the steak.

We prefer our steaks more on the rare side so I sometimes cook 3-4 mintes per side to make sure I have it pretty rare.

Enjoy!

Oh, please don't fry a steak. Do it under the broiler. I usually just sprinkle a little garlic salt on mine and then cook until it's done to your liking. Enjoy!

sorry i have no idea?? did you try allrecipe.com and see if there was any advicet there, it sounds super yummy!

Try a broiler pan in the oven, on bake or broil. Broiling is tricky as you don't want to over cook too fast, so I'd stick to baking, but do it on a broiler pan. Pan frying can be tricky unless you have really good pans and know how to use them.

K. B
mom to 5 including triplets

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I usually broil them in the oven if I can't use the grill for one reason or another. If you don't usually use your broiler just move your oven rack up to the top and place the steaks on a broiler pan. Broil them on high, turning them over mid way through the cooking process.

I usually just sprinkle some Montreal Steak Seasoning on the steaks before cooking.

Good luck,
K.

Broiler, using a broiling pan (or cookie cooling rack over a baking dish). Make sure to ***leave the oven door open a few inches***, or the element will turn off and you'll end up baking the steak instead of broiling it. Leaving the door open keeps the element running hot hot hot, and not "cycling".

Preseason the way you ordinarilly would.

If you want them seared (grill marks)... just put the rack in under the broiler to heat up for 5-10 minutes. Then pull it out, steaks on, and broil. Pull out after 4-6 minutes, flip over, and broil the other side.

To test for how done it is... you can use the "palm" test, cut them open a tad, or meat thermometer (my fav). Here are restaurant guidelines for steak doneness.

- Black and Blue = Internal Temp. 100 ° F
Black and Blue---Frozen steak, Seared black on outside, ice cold raw center and will be slippery soft in texture.

- Very Rare = Internal Temp. 100 ° F
Very Rare---Hot on the outside, raw on the inside and will be sort of wobbly.

- Rare = Internal Temp. 120 ° F
Rare---Red cool to warm center and will be soft and spongy.

- Medium Rare = Internal Temp. 126 ° F
Medium Rare---Red warm center and will have a springy firmness.

- Medium =Internal Temp. 135 ° F
Medium---Hot pink center and will have a less springy firmness than medium rare.

- Medium Well = Internal Temp. 145 ° F
Medium Well---Slight color, cooked throughout and will feel firm.

- Well Done = Internal Temp. 160 ° F
Well Done---No color Left and will feel very firm and unyielding.

l

I would broil with no marinade. Season with your favorite sea salt, pepper, garlic & onion powder. If you must cook on the stove top, I would sear on med-high heat and then flip and turn the heat down and cover with a lid. No flipping back and forth, it makes it tough.

I always broil mine, 10 mins a side for thick, 5 mins a side for thin, on high - heat your pan first and put a rack in your pan, or a cake cooler if you have no rack and you get that nice slatted pattern like on a grill.
you don't need a marinade, but you could whip up a peppercorn sauce if you have cream and peppercornns

I sprinkle both sides with pepper and cook them on the stove with some no-stick cooking spray on the pan, usually on low for a while alternating the sides and alternating the lid on and off. If they are thick I butterfly them, especially as I keep cutting into them to see if they are done. We just eat them with steak sauce, and they are usually still pretty moist. I think the oven might taste better, but it works for me on the stovetop and I can make sure the meat is deader than dead. :)