Recipes

[AuntG]

Ours go on a George Foreman grill during the winter months when we don't grill outside. 

[ECBG]

@Harpa For steaks, I vent the oven door about 2 inches and broil on a rack with a bake sheet under it.  I would never bake a steak.

I use garlic.  My preference is to grill.

[Harpa]

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@ECBG wrote:

@Harpa For steaks, I vent the oven door about 2 inches and broil on a rack with a bake sheet under it.  I would never bake a steak.

I use garlic.  My preference is to grill.

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I don't think that's the right cooking term for a steak. But I did watch Mr. Rostelli's cooking directions, where he advocated a very hot oven - cooking for a short period of time, then turning off the oven and keeping it in the oven for 30 min. or so. 

I tried this method w/ tenderloins. He also smeared butter all over the steaks.

I've broiled steaks already. But never did them in the George Foreman.

Thanks for all the ideas!

[novamc1]

@Harpa  @ECBG  and all who are interested.......

I've read in more than one place over the years that the "restaurant way" of cooking a steak involves searing  in a skillet and then putting the pan into the oven to finish cooking.

______Here's an example from a real good chef------------

Technique adapted from Ina Garten

• 2 filet mignons (about 8 ounces each)
• 2 tablespoons vegetable oil
• 1 tablespoon Kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided

Set the steaks out on the counter at least 30 minutes before you plan on cooking them to take the chill off.

Preheat oven to 400 degrees.

Pat the steaks dry and then brush each steak with the oil. Mix the salt and pepper on a plate, then roll each steak in the salt and pepper mixture, liberally covering all sides.

Heat a well-seasoned cast iron skillet over high heat (yes, all the way up — this is key!). Once the skillet is very hot, add the steaks to the pan. Sear them evenly on all sides, getting a nice brown crust all over*. It should take about 2 minutes per side to get a good sear.

Remove the pan from heat, place a pat of butter on top of each steak, and then transfer the skillet to the oven. Cook the steaks until internal temperature reaches your preferred doneness**:

•  120 F for rare
• 125 F for medium rare
• 135 F for medium

Remove the steaks from the skillet and cover tightly with aluminum foil . Allow to rest at room temperature for 10 minutes before serving.

[ECBG]

@novamc1 I have had a steak cooked in a cast iron frying pan.  I wasn't a fan of it at all.

[zanna]

@novamc1   This is Alton Brown's method, too, and it is superb.  Only problem I have is that it creates a lot of smoke.  I have to open a window and set up a fan to keep the smoke moving toward the window and away the smoke alarms.  Totally worth it!

[ScrapHappy]

I saw on TV to pat dry steaks on each side with a paper towel before cooking.  That and letting them come to room temperature before grilling to make an nice, even grill/temp.

[novamc1]

@zanna 

I've learned that the key to a great steak is to finish and serve it  with  butter, which may or may not be seasoned with an herb and/or garlic.

DH and I often order dinner from a local restaurant featuring beef filet with a garlic butter finish and served with  extra  butter sauce on the side.  (Not exactly a health-conscious  dish but delicious and an occasional treat.)

@ScrapHappy 

Ina Garten's method  that I posted here earlier today agrees with you about patting the meat dry and setting it out to warm up before cooking.

I always try to warm up beef before cooking it and also  season it far in advance of cooking with Montreal steak seasoning.    This seasoning can be applied to the meat  as it sits in the fridge overnight, according to some meat-cooking experts.

Works for me!  We normally grill steak on a charcoal grill but I sometimes cook it indoors.

[wagirl]

@Harpa ----I have a 6 qt square airfryer that I do steaks in and they turn out pretty good----my fave steak  is a sirloin, but the t-bones and strips turn out very good too--otherwise I wouldn't cook them inside under my ovens broiler--too much smoke and splattering. I have found that you need to warm  the steaks to room temp and make sure you dry them off----otherwise they just steam----just a spray of an oil on both sides and salt/pepper and it is pretty good.