How to cook steak tips without a grill
How To Grill a Steak Without a Grill
posted by Megan on July 9, 2013.
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Really, the $30 collapsable camping slash tailgating rusted piece that is sitting on our deck doesn’t really count as a grill. No one should play a game of Grill Your Steak Before the Gas Runs Out on propane bottles that run out ever third time you use it, which naturally leads to half cooked steak, mostly raw dogs and burgers a unappetizing shade of half cooked gray. Last year Ben decided against getting the new grill that I wanted to get him in lieu of a chest freezer. Five propane canisters and an aching back later – I’m so over that grill, and I learned how to grill a steak without a grill and in our oven with perfect results every time. It’s faux-grilling at its finest!!
If you haven’t yet, go invest in a cast iron skillet. You will love incorporating cast iron into your kitchen because it lasts forever, it holds heat incredibly well and the added iron into your diet is actually good for you. Can’t say that about cheap non stick cookware, can ya? A few months ago we learned how to properly clean and season your cast iron skillets – now you get to put it to good use. If you don’t have any cast iron on hand, use an oven-safe skillet for this recipe instead.
Here are the three things you need to do before you get started on the faux-grilling.
1) Take your steak out of the fridge and bring it to room temperature. Or at least take the chill off. Start this at least 20 minutes before it goes into the pan.
2) Preheat your oven to 350 degrees. – I know, it’s summer. But it won’t be on for very long at all. I promise.
3) Preheat your cast iron pan over medium to medium high heat. – I heated mine at a level 6.
Now you’re ready to grill.
We keep seasoning simple on steaks ’round
them these hurr parts. Season both sides of your steak with sea salt and freshly ground pepper. Pat it into the meat to make sure it sticks. If your cast iron is dry and not well seasoned, add a little olive oil to your pan and let it come up to temperature. If the oil starts to smoke, turn down your range.
Next, lay your steak into the pan and let it start to sizzle and sear. Depending on the thickness of your steak, you might have to sear it for a minute, or up to three minutes on each side. This will help seal in those juices. Let the steak sear until it easily releases from the pan. Don’t try and turn it to soon and risk ripping off all of the gorgeous searing you just created because you were in a rush. Flip the steak and repeat on the other side.
Once both sides are seared – use your trusty oven mitts and place the cast iron skillet in the oven. Depending on your thickness of your steak – your may have to add or subtract time to your steak. For the 2 inch New York steak for this post, the steak was in the oven for 10 minutes. Plus or minus a minute or two. Ten minutes got us to a perfect 145 degree internal temperature.
After your steak comes out of the oven the next crucial step is to let your steak rest. Resting allows the juices to redistribute themselves within the steak. Cutting your steak too soon will release all of the juices leaving your will a dull, lifeless and worst of all DRY steak. Ain’t no one got time for that!
After that painfully long (when it comes to a perfectly rare steak) wait you’re ready to eat! Slice into that beautiful faux-grilled beast and devoured it unabashedly. Maybe Ben not getting a grill as a wedding gift wasn’t such a bad idea. At least I know I won’t be eating any boomerang charred steaks any time soon…
Check out these other handy How-To’s.Source: www.countrycleaver.com