Disagree, never should you put a steak in an oven to cook.
Don't knock it until you try it. Once you have seared both sides finishing it in the oven is fine. The BBQ is the better way on the whole but it's not always convenient.
I've been keeping mine simple lately, and they are some of the best tasting steaks I've ever had.
All I do is lightly coat the steak in olive oil, then sprinkle on some Hys Seasoning Salt. Do this once more after I flip them on the grill, and oh my god, it just brings out the natural flavor of the steak, I love it.
Disagree, never should you put a steak in an oven to cook. If you're going to cook it in a pan you cook it on one side for 4-5 minutes (depends on thickness), flip it and cook it for the same amount, take it out and serve it.
After going from the pan to a BBQ I am sticking to the BBQ, way juicer. Just got to drizzle the oil on the steak before you put it on.
Some restaurants (upscale ones even) sear steaks in a hot pan and finish them in the oven if they do not have a grill in the kitchen. You won't get grill marks like you would on the grill, but it is pretty much the same thing if you do it right.
Some restaurants (upscale ones even) sear steaks in a hot pan and finish them in the oven if they do not have a grill in the kitchen. You won't get grill marks like you would on the grill, but it is pretty much the same thing if you do it right.
Actually, it was when I saw that method on Hells Kitchen that I decided that it was a method worth trying. Still prefer the BBQ if possible, of course.
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I've been following these two technique for a year or two (just the dry aging method of the first video); you end up with an incredible charred crust on your steaks
Hey Guys, i'm in a ground floor apartment so no deck.
What is the best way to cook a steak indoors, I find George Foreman to be ok.
Never used a Foreman grill before so I can't comment on that but this is how I would do it...Mind you it will probably stink the apartment up for a bit.
You need a cast-iron pan for it, and you'll get some smoke, so if you've got a sensitive fire-alarm, unplug it first.
I prefer doing my steaks on the grill when I can, but pan-roasting is a solid technique that everyone should know. Good for steaks, porkchops, vegetables, and amazing for chicken.
Do you do anything with the butter, chili pepper, garlic mixture after? Maybe add some red wine and reduce it down?
You could. In which case I'd also reccomend adding any meat trimmings into the pan while you cook. Sear those and then put them on the BBQ for a bit and return to mixture. Obviously pull out any large chunks before finalizing this demi-glaze sauce. The only issue I see, is that by this time, the butter may be overly infused with chili oils to do anything effective with it.
Usually, however, I just pour any remaining butter onto the steaks, while they are on the BBQ. I doubt it does all that much for flavour, but it causes the flames to flare up, which looks really cool.
With the butter searing method, I find you get a much nicer taste with the subtle chili infusion than with a pepper and olive oil mix. It's a matter of preference of course, but I find the taste of pepper or peppercorn to be too overpowering. I also find the taste of olive oil to be distracting. Sea salt mixed with a light chili and garlic flavour, from the butter searing, compliments the meat without overpowering it. It's also really simple, and takes little time.
Also, one thing I learned the hard way. Make sure you place the meat in the pan very very lightly. Otherwise you risk having molten hot butter sprayed on you. I gave myself several second degree burns a couple of months ago with this method. It also helps to wear a shirt while cooking.
Anyone have any luck making a "Chicago" style rib eye? Look for any recipes or tips to make a nice steak this way. Would prefer sticking with just my BBQ but if anyone has any experience with these please share how you made them and what kind of rub you used.
Not a cooking steak question - but an ordering one: I'm going to Vintage on Thursday. An particular recommendations? Quite looking forward to this - never been there.
