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Message
Cooking a Steak on the Stove
Posted on 12/4/10 at 5:30 pm
Posted on 12/4/10 at 5:30 pm
Only my second time trying this. This time came out better than the last but still not perfect. I need to lower the heat a bit because the outside was done before the inside was. I cooked down the onions a little with some butter then put the steak in the pan to cook with the onions. I didnt time it though.
What are your preferences for cooking a steak on the stove?
Obviously this is at the beginning of the process
What are your preferences for cooking a steak on the stove?
Obviously this is at the beginning of the process
Posted on 12/4/10 at 5:33 pm to mylsuhat
i pan sear my steak first then put it in the oven
Posted on 12/4/10 at 5:35 pm to mylsuhat
Was the goal to have a ribeye that tastes like onions? Was it good?
Posted on 12/4/10 at 5:40 pm to mylsuhat
This is how I cook my steaks 90% of the time, on the stove:
Ducasse Method
Ducasse Method
Posted on 12/4/10 at 5:42 pm to crimsonsaint
quote:It tasted nothing like onions... It tasted very good, just a little rarer than I would have liked
Was the goal to have a ribeye that tastes like onions? Was it good?
Posted on 12/4/10 at 6:45 pm to mylsuhat
put cast iron skillet in oven on like 450 for 20 minutes.
take pan out and put on stovetop on high heat and sear steak for about 2-3 minutes on each side.
stick skillet with steak back in oven for 2-3 minutes on each side or until you like.
cover steak with foil and let it sit for a few minutes.
*** make sure and turn off smoke detectors and open all windows prior to using this cooking method.
take pan out and put on stovetop on high heat and sear steak for about 2-3 minutes on each side.
stick skillet with steak back in oven for 2-3 minutes on each side or until you like.
cover steak with foil and let it sit for a few minutes.
*** make sure and turn off smoke detectors and open all windows prior to using this cooking method.
Posted on 12/4/10 at 6:51 pm to diat150
I've tried that method before with success
My biggest issue with steaks is the whole resting thing. I'm kinda skeptical that it even needs to be done for more than about 2 minutes.
My biggest issue with steaks is the whole resting thing. I'm kinda skeptical that it even needs to be done for more than about 2 minutes.
Posted on 12/4/10 at 7:40 pm to Powerman
I love to pan fry some deer steaks, make a little red eye gravy and mashed potatoes and then finish it out with a batch of cat-head biscuits. That was my favorite dinner when I was a kid, and I still make that when I need some comfort food.
Posted on 12/4/10 at 7:55 pm to mylsuhat
Invest some money in a cast iron skillet.
Posted on 12/4/10 at 8:16 pm to CITWTT
quote:eventually
Invest some money in a cast iron skillet.
I love cast iron but theyre not cheap
Posted on 12/4/10 at 8:22 pm to mylsuhat
12 inch about twenty at Cabelas.
Posted on 12/4/10 at 8:25 pm to mylsuhat
quote:
I love cast iron but theyre not cheap
you can get cast iron skillets at walmart or academy for less than 20 bucks.
Posted on 12/4/10 at 10:44 pm to mylsuhat
I do steak on the stove all the time, it's a basic technique that is worth mastering, it can be used in many other areas. Start with a nonstick skillet (nonstick is important).
Sautee spices/herbs in oil for a minute or so. I like garlic and red pepper flakes in olive oil on medium heat. If you're using garlic, take it out now so you don't burn it. You can use a small amount of onions or shallots. Ginger. Black pepper. Whatever. You'll figure it out with practice.
Put steaks in a skillet. Do not stir it around or flip it, let it cook long and good so you get some char on the bottom. Near the end you can flip if you like to finish it but get that char stuck to the skillet.
Set steaks aside. Now add some beef broth and red wine to the empty skillet. Use a wood spatula to scrape off the flavorful char the steak left behind and mix it with the broth/wine mixture. You can add mushrooms in here also. Reduce until it is thick and barely coats the skillet.
Put steak back in, add a little pasta and stir to pick up the sauce. Serve.
Practice this, you can use this technique on just about anything (well, not ice cream) and it's easy. Play with the herbs and meats. Some people like to use cream for the reduction, for example. But it's a standard technique that is useful all sorts of ways, and is pretty fast. For example, just tonight I realized I'd forgotten to add bacon to my black beans and salsa when the beans were almost done, so I cooked the bacon this way and added. Worked great!
Sautee spices/herbs in oil for a minute or so. I like garlic and red pepper flakes in olive oil on medium heat. If you're using garlic, take it out now so you don't burn it. You can use a small amount of onions or shallots. Ginger. Black pepper. Whatever. You'll figure it out with practice.
Put steaks in a skillet. Do not stir it around or flip it, let it cook long and good so you get some char on the bottom. Near the end you can flip if you like to finish it but get that char stuck to the skillet.
Set steaks aside. Now add some beef broth and red wine to the empty skillet. Use a wood spatula to scrape off the flavorful char the steak left behind and mix it with the broth/wine mixture. You can add mushrooms in here also. Reduce until it is thick and barely coats the skillet.
Put steak back in, add a little pasta and stir to pick up the sauce. Serve.
Practice this, you can use this technique on just about anything (well, not ice cream) and it's easy. Play with the herbs and meats. Some people like to use cream for the reduction, for example. But it's a standard technique that is useful all sorts of ways, and is pretty fast. For example, just tonight I realized I'd forgotten to add bacon to my black beans and salsa when the beans were almost done, so I cooked the bacon this way and added. Worked great!
Posted on 12/4/10 at 11:12 pm to mylsuhat
quote:
I love cast iron but theyre not cheap
Go to TJ Maxx. They had some cheap Lodge cast-iron 12-inch skillets and some grill pans for like $11 or $14, I can't remember.
Academy also has cheap cast iron
Posted on 12/4/10 at 11:14 pm to coolpapaboze
quote:
This is how I cook my steaks 90% of the time, on the stove:
Ducasse Method
Have you done a New York Strip? Calandro's has Black Angus Choice NY Strips on sale and I might have to try the Ducasse method.
It looks wonderful...thanks for sharing.
Posted on 12/5/10 at 8:25 am to LSUPHILLY72
My method is simple and great. Heat skillet to medium heat and oven to 425*. For a steak about 1.5 inches thick I put it in the skillet for 4 minutes, then flip it and put the skillet in the oven for 4 more minutes. Take out put on a plate and rest for at least 5 minutes. This should be perfect medium rare. For a 2 inch filet I go 5 minutes, 5 minutes and rest. Good luck.
Posted on 12/5/10 at 12:52 pm to mylsuhat
quote:
I love cast iron but theyre not cheap
Please don't buy high end cast iron. Just go to sams and buy the coated one they have. It was like 25 bucks and is prob one of the most used pans I own.
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