Living in the city, i can't grill, so i usually pan-fry steak, brush them with oil, salt/pepper/garlic, then put them in a cast iron skillet over high-heat, a few minutes a side depending on thinkness. i recall a recipe where the guy seared the steak on one side for a minute or two, turned them over them put them in the oven to finish. i don't remember the temperature of the oven or how long you cook them 20 minutes at 350 seems about right. any one cook steaks this way? i always finish with a pan sauce, deglaze the pan with wine and balsamic vinegar, and add a little butter at the end. better than A-1!
^ Ya, but when you live in an apartment that doesn't allow grills on the balcony, you're left with no choice. Basso- Have you tried marinating your steak w/ Italian dressing? So easy and so good. But I'm a college student so anything is good if easy.
unless you have no balcony, which is a million dollar accessory in nyc! pan-fried steaks, in a good cast iron pan, are fabulous. searing the outside locks in the juices, and the inside remains tender and moist. (hmmmm, reminds me of something...). the "sear one side finish in the oven" technique is a french/restaurant concept. just can't remember the specifics...perhaps i should say "pan-grilled?"
Actually, roasting a thick cut can be very good. Searing the top and bottom with the skillet is for texture and to lock in the juices. You're basically making a london broil, or a roast beef with your steak. Not a bad plan for tougher cuts. Slow cooking at lower temp. makes meat more tender. Fast grilling is for good, fatty meat. I think that's a good plan for sirloin, NY strip or smaller t-bone. You can roast the steak with vegetables in the pan and make a good rub with your favorite spices and fresh herbs. If you're going to cook this way, it's good to cut the meat with crisscross slices, about a 1/3 of the way through, so the heat distributes evenly and the meat cooks through to the center, with the meat juices, fat and herb rub saturating through. Adding some oysters, as fatty suggests, also very nice.
Ferdinand pan-fries them in olive oil and that works for him. (at least I'm not saying anything bad about him in this thread)
Do you have an oven with a broiler and a drip pan? You can pretty much get the same grilled taste in that.
ask and you shall recieve: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_99,00.html You heat it up to 500 degrees.
thanks- it's close, and probably works well, i'll definitely try it. i recall the other technique for finishing the steaks was a bit gentler, and gave you time to make a salad, etc. btw, perfect steak wine, which i've been enjoying a lot lately, is a nice argentinian (or chilean) Malbec. Try the Altos las Hormigas from Mendoza, or the Montes from Chile, both about $10/bottle, and each wonderful.
cut slices in your steak? balsamic vinegar? baking your steak? good god, people. if you don't have a grill turn your stove on high and cook with a little oil in some kind of thick skillet or pan. give it a dash of sea salt and fresh ground pepper. steaks should be rare anyway. serve with drawn butter (if you're in a rush just take a coffee mug, throw in half a stick of butter and microwave for 35 seconds). anything else and you're just ruining a good steak. personally i am a firm believer in the ribeye, but get a filet if you must. with a ny strip on down you might as well save your money and eat a hamburger.
Pan-fried steaks are delicious. I buy them every now and then (thin slices of steak) and fry them and eat them with eggs and rice. hmmm.....
George is hard to clean. I used it almost daily to make chicken and steaks, and it was not worth the time cleaning.
