How do you do it? I know I can Google this, but I want more personal recommendations from a board of people I generally trust, and I know how much this board like to eat. I've got a great marinade, but I don't know how it would translate to an oven and/or....frying pan? Are there particulars involving marinades when cooking not on a grill? Got a good marinade? Here's mine: -Wishbone Robusto Italian dressing -Tiger Sauce -Montreal Steak seasoning -crushed garlic Cover and let sit, preferably overnight. Do temperature instructions for pan searing (or whatever it's called) like "high heat" literally mean "high"? As in as high as it will go? FWIW, I generally like steaks lean, and on the rare side of medium. I'd much rather cook on a grill....but I just don't have good access to one while I'm in school. Help me out here....
Real steak needs no marinade! Set the steak to room temperature. A little salt, pepper, olive oil. Heat up your cast iron skillet while you preheat the oven to about 350. Sear the steak (don't touch the steak AT ALL until you are ready to flip). When it's seared, stick it in the oven until medium rare.
Yeah - my first reaction also was.... What the hell are you doing marinating a steak?!? I've got two cooking methods for you but I gotta go - will post more later.
Yeah, yeah....all you purists.... I've never loved steak until I had the marinade above. I mean, I LIKED them, but I'd never eat/order/prepare a steak myself. I was notorious for going to steakhouses with my friends and ordering a burger. Far more enjoyable to me....but I'm willing to try more things. I know: I'm weird. But I accept it. Anyway, thanks, y'all.
If I can't grill (raining) then I actually pan-fry (I know it's crazy) 1. Take the steak out of the fridge and try to get it to room temp.. 2. I season the steak with a steak seasoning(It say's state seasoning on it) from the brand Fiesta (No not the grocery chain) front and back. 3. Put a little olive oil 2-TBS. Cook each side 4-7 min depending on the steak thickness.. Tips: When cooking a steak don't constantly flip it.. Really you should just flip it once. Also when doing a pan-fry style like mine you will want a thin cut nothing huge something along the lines of 1/4 -1/2 steak.. Also I only choose Rib-Eye because it's nicely marbled and taste great when you bite in the fatty parts that hit the Pan.. Oh yeah.. But Grilling is #1 when you have the time and chance...
Couldn't agree more. Thanks for your method. Do marinades work at all with pan-frying, or will it screw it up somehow?
Actually I've had real bad luck with pan-frying and marinades.. Doesn't work at all in my opinion. I've tried Pork Chops, different cuts of chicken and beef but somehow the flavors are totally different if you were to Grill,Bake or Broil.. Pan-Frying works best with dry rubs..
This is from the show Good Eats. use it as a guide. Note that to properly cook a steak in a pan, you need LOTS of heat. Enjoy Pan Seared Rib Eye Recipe courtesy Alton Brown Prep Time: 10 min Inactive Prep Time: 0 min Cook Time: 5 min Level: Easy Serves: 1 to 2 servings Ingredients 1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper Directions Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. Printed from FoodNetwork.com on Fri Feb 6 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Advertisement will not be printed
On high heat (make sure the oil on the pan is smoking a little) sear 2-3 minutes each side. Stick it in the oven 5 mins or so. After trial and error, you will know the perfect time to take it out.
Like the other posters mentioned, if you have a good cut of beef for steak ie. ribeye, strip, filet, porterhouse (t-bone), you shouldn't use a marinade to enjoy beef in all its goodness. But, if you do use a marinade, make sure you pat the steak dry before searing it - if there's too much moisture, the steak will steam, which will prevent a nice crust from forming.
I've tried both the oven and grill method. I usually end up overcooking the steak regardless. lol. I think another rule of thumb is...whatever your desired outcome...medium well for example...then you should stop cooking the steak at medium (in this example). Just because you take the steak out of the oven or off the grill...it doesn't mean it stops cooking. It's still cooking until it cools down. Obviously, you need to let it set for a few or five minutes before you cut into it...or all that juicy goodness will just run out. Your better off taking it out or off early...than leaving it on too long. I don't cook steak very often at all...so I tend to mess it up. But, I've learned my lessons for the next time. I just don't eat steak but maybe a few times a year, though. I guess it's about time to eat a homecooked one again.
I cook sirloin steaks in the oven. I bake it on 425 degrees and 15 minutes on each side. If the steak is thicker i'll leave it in another 5 to 10 minutes. They come out great.
only works with a gas range, though, because you need to get that cast iron skillet hot if you want a worthy sear. you can also use the broiler, and that is in fact how a lot of high-end steakhouses cook their steaks.
You can get a grillpan just about anywhere, from Williams Sonoma to Walmart. Next best thing to a grill.
I also have the george forman steak searing machine which is amazing on steaks. You don't have to stick it in the oven, just let it cook for about 4 mins and it's done. Leaves awesome grill marks too. I use Canadian steak seasoning for my rub. Even though I know steaks should be "rested" after cooking, I like to eat it right away. A hot steak is always better than a "moist" warm steak. A hot steak will still be juicy though. Ribeye is the best cut imo, anyone else agree?
