Steak!!! How do you like it?

[410bore]

No, this isn't a rare, med rare, med, well, etc. debate it's more of a question on HOW you like to cook them.

Historically, I've always grilled mine on high heat finishing them at a nice (for us anyway) medium rare.

Well, a few months ago, I was out of propane and didn't feel like running to town so I decided to try broiling them. Basically, placing the oven on broil (HI setting) and warming the pan up for 20 minutes. After that, pull the empty pan out and place on a Burner on HI. Sear each side for 30 seconds and then place the pan in the oven about 6-8" away from the broiler. Depending on thickness (I try and buy 1" or so thick) it seems 3-4 minutes per side will yield a nice med rare steak. Lastly, when I pull them out, I finish them with a small amount of melted butter drizzled over the top.

Honestly, I haven't grilled a steak since. The broiler produces such a great result I think I'll continue it until further notice!

Gratuitous Pic of our most recent meal - a nice thick NY Strip for my wife and a 1.2lb T-Bone for me.

Sent from my iPhone using Tapatalk

 

[doublesharp]

I would be pleased to be your dinner guest.

I use your method in a cast iron skillet when I don't feel like grilling. I bought a new charcoal grill this year, Char Broil infrared and I really like it. Can get it up to 700 degrees so I'll sear good on both sides and then finish with lid open. Great flame kissed steaks and very easy to use.

TRU-Infrared™ Kettle Charcoal Grill | Char-Broil(R)

 

[BAM-BAM]

Use to broil steaks a lot; when I was single it was a PIT-butt to fire up the charcoal grill for one steak;then the big grill was on the patio which was a flight of stairs away from the kitchen......... the past 5-6 years I've been grilling for just the 3 or 4 of us on a little gas Q2200 Weber on the deck off the dining area.

Those look so good........may have to fire up the broiler.....adding some mushrooms, onions and red peppers ..............................

 

[jimmyj]

STEAK ?
The only steak I know about comes in the middle of a hot dog bun with mustard, relish, and chopped onion.

 

[JH1951]

A good cut of beef, a cast iron pan, lots of salt, black pepper, and high heat. Grill to your likeness of 'done'.

 

[nachogrande]

VERY HOT CAST IRON NOW.

Really splitting hairs, & TEHO BUT, I like more of a sear and not having it sit in liquid. Cooking that hot will produce oil sizzle/splatter, so it does make a mess. On a stove top a splatter screen is a must. Instead of adding butter after, I tilt the pan & baste the steak with the juices/oil in the pan with a big spoon at least 2-3 times each side, & ONLY cook once on each side. NO flipping over & over, or pressing it! Not having a gas stove stinks! A good alternative is the Coleman propane stove outside. Since going cast iron, the Weber has been collecting dust. Rib eye or NY strip??? Still gathering info on which I like best. AS ALWAYS be sure to let it rest for a good 5 minutes.

 

[410bore]

Really splitting hairs, & TEHO BUT, I like more of a sear and not having it sit in liquid. Cooking that hot will produce oil sizzle/splatter, so it does make a mess. On a stove top a splatter screen is a must. Instead of adding butter after, I tilt the pan & baste the steak with the juices/oil in the pan with a big spoon at least 2-3 times each side, & ONLY cook once on each side. NO flipping over & over, or pressing it! Not having a gas stove stinks! A good alternative is the Coleman propane stove outside. Since going cast iron, the Weber has been collecting dust. Rib eye or NY strip??? Still gathering info on which I like best. AS ALWAYS be sure to let it rest for a good 5 minutes.

Just to explain, the juice you see here is a combination of the butter and the balance of the marinade/steak juice from the plastic container they marinated in; I did add that after the final flip in the broiler. So, they didn't lay in the juice for the entire duration.

 

[ace22]

^^ man those steaks look good!


i used to grill outside over hot charcoal, marinated the steaks overnight in golden italian salad dressing then seared close to the hot coals. they were very flavorful and almost melted in your mouth.
problem was lighting and waiting for the coals to get hot then cleaning up all the ash afterwards so the past couple years i also turned to the oven broiler because it's quicker and easier. sometimes i marinate them, sometimes i use a dry rub, sometimes i just season with salt and pepper.

 

[nachogrande]

AS I SAID "SPLITTING HAIRS"

Just to explain, the juice you see here is a combination of the butter and the balance of the marinade/steak juice from the plastic container they marinated in; I did add that after the final flip in the broiler. So, they didn't lay in the juice for the entire duration.

I'm sure they tasted great & didn't end up being given to the dog. I'm leaning more towards dry rubs vs marinades now, occasionally some horseradish mustard. Jonesing for a good steak now, thanks.

 

[snubbyfan]

Bison steak's an excellent source of lean protein and it's also my favorite. Definitely fits in with my diet.
My preferred way to cook it's on my grill. I'll sprinkle some rubbed sage on it, fire up the charcoals, add some hickory chunks and smoke it at 250 degrees.


I have no idea how long it takes. I'll check it periodically, flip it once and it'll tell me when it's finished.


Turns out juicy, tender and yummy.

 

[BAM-BAM]

Snubby...... where do you get Bison Steaks????????

 

[Rustyt1953]

We switch hit between the outdoor grill and the cast iron sear/ oven methods.

Salt, pepper, no marinades, no sauce.

Serve with whatever looks good lying next to it and beer.

 

[Jebus35745]

Looks good Kris, usually do steak on a charcoal grille. Wife ends up cooking onions & mushrooms and some kind of potato. Good eating, a bunch of ways to cook here in this thread.

Bam-Bam, no Bison raised in the Burg, one store here carries Bison ground or steaks. Now I see 2 good cooks for the NE Ohio Bunch. Larry

 

[Nevada Ed]

Many a top Chief brown both sides in a pan over a gas stove then...
place in a hot oven to finish.

I use a Cast Iron pan, for the job and add a little Garlic to the butter.

I like M/R the little wife likes medium or more but she adds stuff
out of bottles on her steak, so any way will work.

 

[BAM-BAM]

Bam-Bam, no Bison raised in the Burg, one store here carries Bison ground or steaks. Now I see 2 good cooks for the NE Ohio Bunch. Larry

The cabin isn't far from Snubby's W. VA. mountain home ..... so could be doable

 

[URIT]

Lately. I've been fixing bacon wrapped center cut sirloin steaks using the stovetop sear and finish in the oven method. The oven temperature and time depend on any sides I may be making that share the oven space. This method is easy and true time after time. I avoid real high temps to avoid setting off the smoke alarm. I like my steak med-rare while others like their steak medium or ruined. I can remove mine and others at different times to get a rested perfect steak on the plates every time.

 

[chief38]

I'm with Snubby on this one - I'll ONLY eat a steak BBQ'd on a Grill. Make mine Medium - Rare. I usually enjoy either a Porterhouse, Fillet Mignon, NY Sirloin or on occasion a T-bone (pretty much in that order).

 

[Chik a Boom]

All of these look great and sound really tasty...however, I wonder how many of you are cleaning the broiler/oven afterwords

 

[nachogrande]

VERY FAR FROM NAILING IT EVERY TIME.

A frequent guest likes hers black & blue, me med rare, the wife well done. To get a good sear outside & B&B inside, you need some serious heat. I see the resting as the "finishing" but again TEHO. I love the sound/smell of the sizzle/splatter, it reminds you not to cook naked. I just don't enjoy the clean up.

 

[sureshotbob]

I'm going to grill 2 porter house steak's tonight .
I put on McCormick Montreal steak dry rub on a day or so before then finish them with a little wet Barbecue sauce .

Both my wife and I like our meat on the rare side.

The only time I use the broiler is if the weather is so bad I can't grill.