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Started By
Message
I've perfected steak on a grill - but I sure screwed it up in the pan.....
Posted on 2/7/12 at 10:07 am
Posted on 2/7/12 at 10:07 am
I've got the grill down o perfection.
Room temp. Olive oil. Fresh salt and pepper. Non-match light charcoals. Chimney starter. Super high, concentrated heat just under the cast iron grill grates. Couple minutes each side. Done.
If you think it tastes better any other way (on a grill), then you don't know what you are talking about.
I tried on the stove the other day, and my results were poor. I prepped the steak the same way. Put the pan over high heat on the burner (electric) and let it go hot, hot, hot. I knew there would be smoke, so I had my window in the kitchen open - WHOOPS! Def underestimated the amount of smoke. Had to go run and open all doors. Went to flip after a couple minutes, and there was actually something catching fire in teh pan......
I cut the heat right away, and removed the pan. That side of the steak was badly burnt. Finished it off on lower heat and in the oven.
Room temp. Olive oil. Fresh salt and pepper. Non-match light charcoals. Chimney starter. Super high, concentrated heat just under the cast iron grill grates. Couple minutes each side. Done.
If you think it tastes better any other way (on a grill), then you don't know what you are talking about.
I tried on the stove the other day, and my results were poor. I prepped the steak the same way. Put the pan over high heat on the burner (electric) and let it go hot, hot, hot. I knew there would be smoke, so I had my window in the kitchen open - WHOOPS! Def underestimated the amount of smoke. Had to go run and open all doors. Went to flip after a couple minutes, and there was actually something catching fire in teh pan......
I cut the heat right away, and removed the pan. That side of the steak was badly burnt. Finished it off on lower heat and in the oven.
10
Posted on 2/7/12 at 10:12 am to Spoonie Luv
Cast iron or other material for said pan?
Once you perfect the stove/oven technique, you'll never grill another steak.
Once you perfect the stove/oven technique, you'll never grill another steak.
Posted on 2/7/12 at 10:12 am to Spoonie Luv
Fresh Salt
Posted on 2/7/12 at 10:15 am to Spoonie Luv
Olive oil has a low smoke point and burns. What type of pan did you use? Cast iron is best for indoor searing, in my opinion and experience. If your cast iron is well seasoned, you can omit the oil. I use a little bit anyway, usually, but I have a VERY STRONG exhaust because my stovetop has a gas grill in the middle.
Posted on 2/7/12 at 10:15 am to Panny Crickets
quote:
Once you perfect the stove/oven technique, you'll never grill another steak.
This may be true. I put that little caveat into my post about that being the best way to do it, on the grill.
Posted on 2/7/12 at 10:16 am to Panny Crickets
quote:
Cast iron or other material for said pan?
Didnt have my cast iron.
Posted on 2/7/12 at 10:17 am to Panny Crickets
quote:
Once you perfect the stove/oven technique, you'll never grill another steak.
That's not true for me. I like them both ways. Depends on what taste I want when I'm cooking the steak. Sometimes, I want the grill flavor and sometimes just the cast iron goodness. Same with burgers.
Posted on 2/7/12 at 10:19 am to Gris Gris
Good point, Ms. Gris.
For filets, I'm cast-iron and inside only. Maybe just my preference.
Also, grapeseed oil has a very high flashpoint--works great for searing cow.
To the OP--use seasoned cast iron for the indoor method. It's good stuff!
For filets, I'm cast-iron and inside only. Maybe just my preference.
Also, grapeseed oil has a very high flashpoint--works great for searing cow.
To the OP--use seasoned cast iron for the indoor method. It's good stuff!
Posted on 2/7/12 at 10:36 am to Spoonie Luv
Someone just tell me what fresh salt is? I have never heard of such a thing.
Posted on 2/7/12 at 10:36 am to Panny Crickets
quote:
Once you perfect the stove/oven technique, you'll never grill another steak.
agreed. consistently the best. i use a little canola oil instead of olive oil.
Posted on 2/7/12 at 10:40 am to Catman88
quote:
Someone just tell me what fresh salt is? I have never heard of such a thing.
I assumed she was referring to freshly ground salt like freshly ground pepper.
Don't know about it being fresher, but you can control the grind size the same way you do with pepper.
This post was edited on 2/7/12 at 10:42 am
Posted on 2/7/12 at 10:40 am to TableMuscle
what are yalls stove top techniques?
Posted on 2/7/12 at 10:46 am to TableMuscle
I was taught the hotter the better, but recently I've been backing off a bit for better results. Consider using ghee since it has a higher smoking point(and adds a nice flavour).
Posted on 2/7/12 at 10:49 am to Degas
I use ghee on occasion for steaks. I use it for pan sauteeing fish quite a bit, as well.
Posted on 2/7/12 at 10:49 am to Spoonie Luv
I'm stuck on this:
So, why are you cooking indoors?
quote:
If you think it tastes better any other way (on a grill), then you don't know what you are talking about.
So, why are you cooking indoors?
Posted on 2/7/12 at 10:51 am to Panny Crickets
quote:
So, why are you cooking indoors?
Rain? Too cold? 110 degrees outside?
Posted on 2/7/12 at 10:53 am to Panny Crickets
quote:
So, why are you cooking indoors?
I'm only talking grill methods here. If you think there is a better method WHEN cooking on a grill.
You're reading it as, "If you think there's any better method THAN grill method."
This post was edited on 2/7/12 at 10:57 am
Posted on 2/7/12 at 10:59 am to Spoonie Luv
I'm reading it as
Not sure what other way there is to ready this? haha
quote:
If you think it tastes better any other way (on a grill), then you don't know what you are talking about.
Not sure what other way there is to ready this? haha
Posted on 2/7/12 at 11:00 am to Spoonie Luv
I misread it, also.
Posted on 2/7/12 at 11:16 am to Gris Gris
quote:
Olive oil has a low smoke point and burns
Its not that low actually.
quote:
Olive Oil: Unrefined 320 F
(Good Eats) 375 F
Extra Virgin* 406 F
Virgin** 420 F
Olive Oil* 438 F
Pomace Oil** 460 F
Extra Light* 468 F
Peanut Oil: Unrefined 320 F
Peanut Oil† 440 F
Peanut Oil, Refined
(Good Eats) 450 F
But I think the light pan, and the fact that he went to open all the windows and doors instead of tending his steak might have something to do with it.
This post was edited on 2/7/12 at 11:26 am
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