How is this steak cooked?

[Anonemous]

rare

 

[Gunther]

Originally posted by: UNCjigga

Originally posted by: deftron

Originally posted by: UNCjigga

Originally posted by: Tick

Originally posted by: UNCjigga

Originally posted by: deftron
When you cook a steak, you want to cook it at as high a temp as you can.

YOu probably didn't preheat anything

Actually, I did preheat the broiler...waited until the 'oven heating' light clicked off. I think my mistake was not leaving the pan inside while it was heating. Only after the light clicked off did I put the pan in for 5 minutes--but the recipe said only to leave it in for 5 minutes. It takes 15-18 minutes for my oven to reach broil temp (550 degrees) and I didn't feel comfortable leaving my pan in that long (550 is its rated limit and I don't know how much it can take!)

Actually, now that I think of it...I may have made one more mistake. I broiled the steak in the pan, not on the broiler. The broiler pan sits a lot closer to the heat, while the pan sits flat. I probably should have moved the oven rack up one level to put it closer to the heat. It was still a very tasty steak though!

A-hah! Always make sure to preheat your cooking surface when dealing with meat. You could have heated the pan over the stove top to like 400 degrees if you were worried about it.

You may have misinterpreted the 2nd half of my post. The steak was cooked inside the oven, under the broiler. But it was cooked in a 10" skillet and not on a broiler pan (the thingy with a rack on top of a pan that collects juices.) Broiler pans sit up high in the oven so the meat is only 4" from the heat source. But when cooked in a pan, the meat is 5-5 1/2inches from the heat.

Now about preheating on the stovetop--does that get hotter than the broiler? I was under the impression that broiler pwns all at 550 degrees because pans will say "not meant for temps above 500 or 550"--never seen a pan that said "don't cook under 'hi' heat". I think I followed the recipe to the T--only thing I might have done was repositioned the rack to cook the steak closer to the heat source.

Putting a non-preheated pan in the oven while your knob is turned to
the broiler setting isn't gonna cut it.

Most broiler have a pan built in to them.

Just put the steak on the broiler pan after you pan sear it.

So in other words, the Food TV recipe was wrong? It said preheat 5 minutes, I preheated the pan 5 minutes, AFTER the broiler element had already reached 550. The recipe said once the pan was ready, take it out of the oven, put it on the preheated stove element (on Hi) and drop the steak on to sear 30 seconds each side. I seared 30 seconds each side. It then said to put the pan BACK under the broiler element for 2 minutes each side (I had a bigger steak so I picked 2:30 each side.) You can't go from broiler to stovetop and back with a broiler pan--you've gotta use a skillet. I think the only place I might have messed up was the rack position under the broiler...perhaps I should've moved it up one inch. The recipe didn't make any note of how far from the heat element the meat should be.

I use that same recipe myself and I do 3 min inside the oven each side and it comes out about medium. I don't use the broiler myself, I just set the oven to 500.

 

[CraigRT]

Originally posted by: BrokenVisage
*barf*

yes

i like medium / medium-well

 

[Excelsior]

too rare for me..but if I was really hungry I probably wouldn't care.

 

[Looney]

Just put the steak on the broiler pan after you pan sear it.

So in other words, the Food TV recipe was wrong? It said preheat 5 minutes, I preheated the pan 5 minutes, AFTER the broiler element had already reached 550. The recipe said once the pan was ready, take it out of the oven, put it on the preheated stove element (on Hi) and drop the steak on to sear 30 seconds each side. I seared 30 seconds each side. It then said to put the pan BACK under the broiler element for 2 minutes each side (I had a bigger steak so I picked 2:30 each side.) You can't go from broiler to stovetop and back with a broiler pan--you've gotta use a skillet. I think the only place I might have messed up was the rack position under the broiler...perhaps I should've moved it up one inch. The recipe didn't make any note of how far from the heat element the meat should be.
[/quote]

I've done this exact same way... in fact, this is pretty much the only way i've heard of when broiling a steak. I've never heard of putting the pan in the oven for 5 mins, why can't you just heat it ontop of the stove?

 

[hdeck]

it's freakin rare

 

[ponyo]

You can cook it longer if you wish. Just depends how you like it. You can also keep it in the foil after cooking for couple of minutes and that will also cook the steak little more too if you didn't cook long enough in the oven. I usually add a minute or two more to both sides depending on the thickness of the cut.

As long as it was good, that's all that matters. That steak is slightly rare but not that much. People here obviously like their steak well done. Personally well done steak taste like leather and is nasty.

 

[dquan97]

bloody rare

 

[suse920]

i'd eat it, but usually i have more of a ring around the edges.

 

[Azraele]

That's pretty rare.

 

[pack1]

Too rare for me, I like medium-well done.