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Old 10-18-2012, 06:20 PM   #21
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Two tigers?
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Old 10-18-2012, 08:05 PM   #22
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Originally Posted by malcolmk14 View Post
Probably one of the more delicious steaks I've made lately.

A 44-ounce bone-in Rib-eye, medium rare, Rosemary, garlic, shallots, salt, pepper, butter. Picture quality not so good.

Is this the picture after you ate it?
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Old 10-18-2012, 08:09 PM   #23
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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.
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Old 10-18-2012, 08:28 PM   #24
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Good thread idea.

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.
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Old 10-19-2012, 10:56 AM   #25
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I almost always BBQ steaks, but sear and then oven is an alternative for the times when I forget I am out of propane.

For seasoning, I normally use a small amount of Hy's and Montreal Steak spice, but either by themselves is pretty decent as well.
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Old 10-19-2012, 10:58 AM   #26
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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.
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Old 10-19-2012, 11:18 AM   #27
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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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Old 10-19-2012, 11:35 AM   #28
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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.
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Old 10-19-2012, 11:41 AM   #29
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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



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Old 10-19-2012, 11:45 AM   #30
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I like my steaks charred and well done, and nothing steak snobs can say will ever change that.
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Old 10-19-2012, 11:51 AM   #31
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Originally Posted by HELPNEEDED View Post
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.

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Old 10-19-2012, 11:51 AM   #32
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Originally Posted by HELPNEEDED View Post
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.
The following link is pretty similar to what I do when I don't feel like grilling.

http://www.lindauerfarms.com/how_to_...broiling_steak

I subbed the skillet for pan sear as I did not have a cast iron skillet to preheat in the oven.
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Old 10-19-2012, 11:55 AM   #33
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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.
It's been alluded to in this thread already, but pan roasting is a solid technique.

http://www.thehungrymouse.com/2009/0...irloin-steaks/

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.
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Old 10-19-2012, 12:07 PM   #34
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My favorite method lately, which made a perfect fillet and Rib-eye last week:

Season steak with sea salt.

Heat up butter in pan.

Add 1 chili pepper and sliced garlic.

Add steaks and sear both sides for 1-2 minutes.

Put steaks on pre-heated BBQ. Flip once. Flipping time depends on thickness of steak and how cooked you want it.

Let steaks reast a few minutes.

Consume.
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Old 10-19-2012, 12:11 PM   #35
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My favorite method lately, which made a perfect fillet and Rib-eye last week:

Season steak with sea salt.

Heat up butter in pan.

Add 1 chili pepper and sliced garlic.

Add steaks and sear both sides for 1-2 minutes.

Put steaks on pre-heated BBQ. Flip once. Flipping time depends on thickness of steak and how cooked you want it.

Let steaks reast a few minutes.

Consume.
Do you do anything with the butter, chili pepper, garlic mixture after? Maybe add some red wine and reduce it down?
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Old 10-19-2012, 12:27 PM   #36
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If you're bored, give this a read. Gives an interesting look at different steak techniques using empirical evidence:

http://www.seriouseats.com/2011/03/t...ct-steaks.html
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Old 10-19-2012, 12:42 PM   #37
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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.
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Old 04-01-2013, 07:39 PM   #38
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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.

Thanks!
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Old 04-02-2013, 12:01 AM   #39
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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.
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Old 04-02-2013, 01:17 AM   #40
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17 degrees on Tuesday. Yup. I'm making steak.
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