No cast iron skillet, best way to bake/fry a steak?

[Eeezee]

Straight frying I can imagine would be undesirable. Any chefs of ATOT care to recommend a method? I've been a grill man for awhile, but I want to experiment with other methods and would like to know what definitely won't work for a modest cut of ribeye.

I don't have a cast iron skillet. Yes, it's unfortunate. I find cleaning them to be exceedingly difficult

 

[yoda291]

do you have a skillet that isn't non-stick? like a plain ol' steel one. They work pretty well in a pinch.

edit: I sear first, then finish in the broiler. people tell me I do it backwards tho, so whatever floats your boat.

 

[Eeezee]

Originally posted by: yoda291
do you have a skillet that isn't non-stick? like a plain ol' steel one. They work pretty well in a pinch.

edit: I sear first, then finish in the broiler. people tell me I do it backwards tho, so whatever floats your boat.

HELL yeah, I can't stand non-stick pans. All steel pans with the exception of one non-stick pan that I never use.

 

[dug777]

Just use a normal frying pan

Or the BBQ, thats what i do.

Non-stick is for chumps anyway

 

[brxndxn]

Get a damn cast-iron pan or don't cook a steak. A cast-iron pan is like $8. Get one.

To clean mine, I just scour it and use some dish soap (tiny bit). Then, I rub some peanut oil and salt all over it.. and it's good to go.

 

[yoda291]

Originally posted by: Eeezee

Originally posted by: yoda291
do you have a skillet that isn't non-stick? like a plain ol' steel one. They work pretty well in a pinch.

edit: I sear first, then finish in the broiler. people tell me I do it backwards tho, so whatever floats your boat.

HELL yeah, I can't stand non-stick pans. All steel pans with the exception of one non-stick pan that I never use.

one tip that probably goes without saying, if you're gonna sear the meat, make sure you have really good ventilation, think of all the steam and smoke your bbq puts off when searing, coming from a 12" pan. It's a non-trivial amount.

 

[Shawn]

I use my George Forman grill.

 

[Eeezee]

Originally posted by: dug777
Just use a normal frying pan

Or the BBQ, thats what i do.

Non-stick is for chumps anyway

I was looking more for techniques. I'm a BBQ man through and through, but why limit myself to the grill when other methods could prove interesting?

 

[Eeezee]

Originally posted by: brxndxn
Get a damn cast-iron pan or don't cook a steak. A cast-iron pan is like $8. Get one.

To clean mine, I just scour it and use some dish soap (tiny bit). Then, I rub some peanut oil and salt all over it.. and it's good to go.

I've read that scouring is exactly what you should not do as the "flavor" gets stripped off. That would be really unfortunate.

I've been thinking about getting one, I just don't cook steak very often so the topic slips my mind.

 

[dug777]

Originally posted by: Eeezee

Originally posted by: dug777
Just use a normal frying pan

Or the BBQ, thats what i do.

Non-stick is for chumps anyway

I was looking more for techniques. I'm a BBQ man through and through, but why limit myself to the grill when other methods could prove interesting?

Do you cook steak on the Grill or the flat plate? I cook on the flat plate, which is essentially exactly the same as using a skillet...

 

[Eeezee]

Originally posted by: dug777

Originally posted by: Eeezee

Originally posted by: dug777
Just use a normal frying pan

Or the BBQ, thats what i do.

Non-stick is for chumps anyway

I was looking more for techniques. I'm a BBQ man through and through, but why limit myself to the grill when other methods could prove interesting?

Do you cook steak on the Grill or the flat plate? I cook on the flat plate, which is essentially exactly the same as using a skillet...

Grill. Get me some hot burning coals and some seasoning and I can make a cheap cut of meat taste great, not that it's difficult to do with a decent grill. I'd be real interested to see if I can make a good steak with the oven and stove.

 

[yoda291]

Originally posted by: Eeezee

Originally posted by: dug777

Originally posted by: Eeezee

Originally posted by: dug777
Just use a normal frying pan

Or the BBQ, thats what i do.

Non-stick is for chumps anyway

I was looking more for techniques. I'm a BBQ man through and through, but why limit myself to the grill when other methods could prove interesting?

Do you cook steak on the Grill or the flat plate? I cook on the flat plate, which is essentially exactly the same as using a skillet...

Grill. Get me some hot burning coals and some seasoning and I can make a cheap cut of meat taste great, not that it's difficult to do with a decent grill. I'd be real interested to see if I can make a good steak with the oven and stove.

I have issues with chuck. Short of marinating for a year and a day, never seems to come out respectably. It's become a bit of a vendetta for me every 4th of july.

 

[Cerpin Taxt]

The best way to cook a steak w/o a cast iron skillet:

Step 1. Get a cast iron skillet
Step 2. Cook steak
Step 3. Profit

 

[Eeezee]

Originally posted by: Garth
The best way to cook a steak w/o a cast iron skillet:

Step 1. Get a cast iron skillet
Step 2. Cook steak
Step 3. Profit

Sounds like a plan

I'd ask for technique using the cast iron skillet, but I've already read those threads :beer:

 

[brxndxn]

Originally posted by: Eeezee

Originally posted by: brxndxn
Get a damn cast-iron pan or don't cook a steak. A cast-iron pan is like $8. Get one.

To clean mine, I just scour it and use some dish soap (tiny bit). Then, I rub some peanut oil and salt all over it.. and it's good to go.

I've read that scouring is exactly what you should not do as the "flavor" gets stripped off. That would be really unfortunate.

I've been thinking about getting one, I just don't cook steak very often so the topic slips my mind.

Scour it after you've used it a couple times. I don't wash it every time I use it. Sometimes I just wipe it clean with a towel.

Also, cast-iron pans are awesome for cooking veggies like brocolli, squash, and zucchini. Or, portabello mushrooms.. Hell.. cast-iron can cook anything any other pan can cook. Just use cast-iron went you actually want some grill marks and the food to char a bit.

Get a damn cast-iron pan. Maybe if you learned how to cook a steak right, you would cook them more often.. It's like $6 for a good Ribeye.. you can't beat it.

 

[sao123]

Pan Sear both sides, and some sliced mushrooms and carrots.
Season with black & red pepper, garlic, and onion.
Then bake steak, mushrooms, carrots on ultra low temps (200-230F) in a 1/2 cup of beef broth made from water + beef soup base powder, lemon juice, and worcester sauce for about 2-3 hours.

 

[DaShen]

Originally posted by: Eeezee
Straight frying I can imagine would be undesirable. Any chefs of ATOT care to recommend a method? I've been a grill man for awhile, but I want to experiment with other methods and would like to know what definitely won't work for a modest cut of ribeye.

I don't have a cast iron skillet. Yes, it's unfortunate. I find cleaning them to be exceedingly difficult

It takes a while, but you don't have to do it everytime. Most of the time you just wipe it down with a little water. Then every once in a while, you wash it down and reseason it. No big deal.

 

[DaShen]

Originally posted by: brxndxn
Get a damn cast-iron pan or don't cook a steak. A cast-iron pan is like $8. Get one.

To clean mine, I just scour it and use some dish soap (tiny bit). Then, I rub some peanut oil and salt all over it.. and it's good to go.

QFT

 

[Jzero]

Originally posted by: sao123
Pan Sear both sides, and some sliced mushrooms and carrots.
Season with black & red pepper, garlic, and onion.
Then bake steak, mushrooms, carrots on ultra low temps (200-230F) in a 1/2 cup of beef broth made from water + beef soup base powder, lemon juice, and worcester sauce for about 2-3 hours.

That sounds like a passable potroast...not a steak though...

 

[Scarpozzi]

I know they're non-stick....but I do it anyway. I have some calphalon nonstick pans. I'll sear a steak and then throw it in a 350 degree oven....just be sure to use an extremely insulated oven mitt....those handles are conductive (supposed to stay cool) so they turn EXTREMELY hot when baked.

 

[GasX]

From here

I fry steak occasionally using a heavy All-Clad frying pan. I may go get a skillet at some point, but I am happy without one for now.

Here is the recipe I use:

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

 

[astrosfan90]

Stick it in the toaster oven at 325 for 20 minutes. It'll come out perfectly medium-rare. If you wrap the rack of the toaster oven in foil first, you spare yourself the cleanup, too.

 

[Jzero]

Originally posted by: Mwilding
I fry steak occasionally using a heavy All-Clad frying pan. I may go get a skillet at some point, but I am happy without one for now.

You really can use any pan. If you are going to finish in the oven, you just have to be sure the pan can withstand the oven temp you intend to use, which is the biggest concern with non-stick.

MWilding's recipe provides one of the most compelling reasons to NOT cook steak on your outdoor grill: pan sauce.

 

[Injury]

Originally posted by: DaShen

Originally posted by: Eeezee
Straight frying I can imagine would be undesirable. Any chefs of ATOT care to recommend a method? I've been a grill man for awhile, but I want to experiment with other methods and would like to know what definitely won't work for a modest cut of ribeye.

I don't have a cast iron skillet. Yes, it's unfortunate. I find cleaning them to be exceedingly difficult

It takes a while, but you don't have to do it everytime. Most of the time you just wipe it down with a little water. Then every once in a while, you wash it down and reseason it. No big deal.

HOT HOT water and a little bit of dawn will make any old dishrag clean up a pan in a minute or two. Cast iron, non-stick, whatever.

 

[Kirby]

dutch oven ftw