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How does everyone here cook their steaks on their non-CN nights?Grill or fry in oil/butter?Which one would be better?
I personally love Grilled Steak. I just add butter on top to let it melt after grilling it. There are times when I cut it up and cook it with butter or coconut oil. Just what ever works best for you.
It is a sin to fry a steak in my opinion. I would grill it 🙂 You can always add fat somewhere else if that is a concern.
It is a sin to fry a steak in my opinion. I would grill it 🙂 You can always add fat somewhere else if that is a concern.
Exactly. It's a bigger sin adding A1 Steak Sauce to it...
If you have a cast iron skillet get that really really hot and use it for the steakGrilled is preferred (to most I assume) but this is also pretty delicious.
If you have a cast iron skillet get that really really hot and use it for the steakGrilled is preferred (to most I assume) but this is also pretty delicious.
I agree.I love a grilled steak, but when I'm not able to grill it a nice, old cast iron skillet does wonders.
Stealing this for a moment…When I fry my bacon it seems to lose more than baking it...The nutrition label says 2 pieces FRIED = x calories and fat....If I bake it (which seems to hold on to more oil) is it MORE calories and fat than the label.Curious as you were discussing cooking options on this thread.
Stealing this for a moment...When I fry my bacon it seems to lose more than baking it...The nutrition label says 2 pieces FRIED = x calories and fat....If I bake it (which seems to hold on to more oil) is it MORE calories and fat than the label.Curious as you were discussing cooking options on this thread.
I wouldn't worry too much about it. It's kinda like worrying about the fat content in a rare vs. well done steak.
It is a sin to fry a steak in my opinion. I would grill it 🙂 You can always add fat somewhere else if that is a concern.
That's how fine dining restaurants do it. I personally do the same thing, searing in butter and then in the oven until medium rare.
Thanks to my father...I have a cast iron skillet 8) definitely a must during the Winters.
So tonight I used my cast iron skillet for the first time to cook a steak. And it was the best Ribeye steak I have ever had, tasted just like Ruth's Chris $50.00 steak.I usually grill them too, but I think this actually took the gold.But you have to have a real good cast iron skillet that is seasoned well.Heat oven to 500 degress with skillet in oven, NO oil.Rub Ribeye with olive oil on both sidesSea Salt on both sidesCracked pepper on both sidesLet steak get to room tempertureOnce oven is up to temp take out skillet with a oven mit, and put on stove on highest heat setting,place steak in skillet dry DO NOT add oil, let steak sear for 30 seconds, then turn with tongs and let sear on other side for another 30 seconds. Then grab skillet with mit, place back in oven on center rack, close oven, let bake for 2 mintutes each side for medium rare, then remove skillet immediatley place steak in aluminum foil and wrap and let sit for 5 minutes to rest so all the juices return to the center.BEST RIBEYE EVER!!! In my opinon it kicks the but of when I grill it and was so easy, no worry of overcooking on the grill, and the flavor is insane.And its so fast, no mess.
That's always the trick with steak. You need to oil the meat, not the pan/grill. That and letting the steak come to room temperature before cooking. Two tricks I learned from a chef I dated that have always stood me in good stead.
That sounds kind of great….may have to look into getting a skillet…would be a nice change from ground beef all the time!
That sounds kind of great....may have to look into getting a skillet...would be a nice change from ground beef all the time!
This is the type of skillet I have works great! https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924And they come pre-seasoned. Just be sure to never wash it with soap, that ruins the seasoning. I always coat mine with oil after cleaning it. Keeps it really well seasoned.
chef cookie needs to chime in here. (not really a chef, just play one at my house)… So, just moved to a tiny apartment. No grill. Was very sad. I do, however, have a gas oven. With broiler. Was apprehensive at first because I have experimented with broilers on electric ovens before and killed steak 🙁 however, the gas broiler is equally matched to grilling. I now broil ALL red meat that I would normally cook on a grill (burgers/steaks/thinner cuts of pork)….Result is deliciousness. We like our red meat med-well. It's hard to get that on an outdoor grill without overcooking. Not on the broiler!!! Always juicy, with just a hint of red.Like with any steak, I rinse it, let it come to room temp, pat it dry, and dry season it. The less moisture, the more tender (as the cooking method will not have to compete with the extra moisture prior to actually cooking the meat) Neat trick for cheaper cuts - after patting it dry, lightly coat in coarse sea salt and let sit out for an additional 30 min or so. This will pull further excess moisture out. Shake it off, season and cook - will be extra tender!In my oven - 10 min on the first side, 8 minutes on the next. I tried to look under there and see, but the floor is in my way 🙁 It looks like the flame is about 4 inches from the pan. Obviously, using a grated broiler pan and a drip pan.I do love my seemingly 50 pound cast iron skillet (also a lodge as in the link below - got mine at walmart pre-seasoned) and was using that a lot when I first moved here, but a lot of cooking gets done on the stove top around here, so having the broiler option is awesome! (and cleaner!!). The only steak I cook stove top now is skirt steak, and as mentioned above, best tip there is to let the pan get searing hot! I even like to use a second pan for flipping so it can be just as hot as the first side
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