broiler or stove top for steaks

can't grill outside. raining way to hard.
how would you cook 1 1/8" Ribeyes?
oven broiler?
or
pan on stove top & finish in oven?

cast iron fry pan ... get it nuclear hot ... put safflower (or other hig temp oil) on the steaks themselves .... stand by with paper towels to mop up the juices that might stray from the meat and start smoking (assuming you have a normal, inefficient, fan) eliminate as much smoke as possible.
(OR) fill the bottom of the pan with oil (at least a quarter inch) and drop the steaks in and essentially french fry the steaks.
i understand that waiting for the rain to end is pointless :)
 

I like the Broiler if you have a grill pan or, better yet, a two burner grill plate.   Put it in the oven and pre-heat to sizzle hot.  Then put the steaks on. Turned the steaks when your ready. Me, that's about 3 1/2 to 4 minutes for 1 1/8th  thickness.    ... With the hot grill plate, both side will cook at the same time.
 
My electric oven did a great job this way.   However, a sizzling hot cast iron fry pan on the stove top will work too, just takes a little longer.

thanks for both suggestions.
cooked them on the stovetop in a cat iron pan.got the pan hot but not nuclear. med-hi heat.
salt & pepper both sides, & olive oil both sides.
put the one I wanted med. rare in first. when I turned that the first time I put on the rare one.
turned them both a few times & got a nice crust maybe 8-9 mins. let  them rest & they come out great.
smokey but not bad. opened the doors & put on a big fan.
DAMN, FORGOT TO TAKE PICTURES!!!!!!

Generally use a cast iron pan, similar method, great results

We use the cast iron skillet technique for all our home-done steaks now. A real time-saver (compared to the charcoal grill), and those 2 lb Porterhouses react well to the olive oil/bacon drippings used to lubricate the pan. The hardest part is letting them rest a bit after the pan-fry, before chowing down.  We like to roll our baked potatoes in the pan-drippings and crisp-up the skins a bit while the steaks are resting.

Good idea about the potatoes

I'll pre-heat my oven to 550 degrees. Then, get my heavy cast iron pan smokin hot. I like to use a little grapeseed oil in the pan and when the oven has reached temp, I put my seasoned 1-1/2" thick strips or rib-eyes (I like the extra thick PRIME steaks at Costco) in the hot cast iron pan and flip often to get a great crust (forget about that flipping only once crap!). Just 30-45 seconds a side. I'll also spoon the hot oil on the top of the meat after turning them. Then, into the hot oven to finish for a max of maybe two-three minutes. Take out and let rest 12 minutes on a plate. Not in the pan! It's too hot and it will continue cooking the steaks.
They come out medium rare great every time. The secret? Really thick quality steaks! And, turning often in the hot cast iron pan to get that wonderful crust.
Of course in my house, I have to remove the battery in the smoke detecter in my kitchen!

My broiler is awful, so I have been forced to fry when I can't grill. I used to hate my mom's fried steaks (hated her broiled steaks too...her broiler sucked too).  I put oil and butter in a hot cast iron skillet and cook it 5 minutes a side and let it rest, covered in foil on a plate. If the steak if thicker I'll finish it in the oven for a few minutes. I like my steaks with a good sear on both sides and rare to medium rare inside.
 
Prior to cooking, I put it out rubbed with Penzey's garlic salt and fresh ground pepper to come up to room temp.

I have use the stove top sizzle to sear the outside of the steak and the oven grill plate at medium high (350 to 400) to finish.   But, I tend to over cook the steak (medium) this way to my liking.    To me 'oven finishing' at lower temps after searing is better suited for medium to well done steaks.    ... Where 'oven broiling' is done at searing temperatures.

Just a question for the cast iron pan users. Do you think I could use a cast iron pan on the grill? We have a Weber 3 burner that is 36k total. A possible problem I see is not being able to concentrate enough heat to the bottom of the pan because of the shape of the grill burners. What do you think?

ces1948


Just a question for the cast iron pan users. Do you think I could use a cast iron pan on the grill? We have a Weber 3 burner that is 36k total. A possible problem I see is not being able to concentrate enough heat to the bottom of the pan because of the shape of the grill burners. What do you think?

I always do...the best way to cook a steak!

I had the same challenge yesterday ... I went to the butcher and got a superb 2-inch New York strip ($13) ... all fat cut away.
 
I fired up my standard ol' JC Penney pancake griddle and browned some potato slices, grilled come onions and roasted up some green beans.
 
I slathered meant with oil of safflower ... torqued up the heat to about 400 ... put the steak down with some weight on top ... about 7 minutes per side ... perfect (and almost zero smoke) !!!
 
I ate the whole thing in one sitting.

YUM!

I used to do the broiler and didn't consider the stove top.  Now I amjust the opposite.  Cast iron skillet, on the grill, but not the broiler.

I have to watch the smoke or every detector in my apartment will go off.
I don't have a cast iron pan, so I use a heavy anodized aluminum pan with metal handles, get it really hot, oil and s&p on the steak, sear it well, then move the pan under the broiler for a couple minutes per side. I usually can't wait any longer than 5 minutes for it to rest.
I do London Broil this way and always get a perfect medium rare.

I love the broiler for certain fish but not for steaks or chops.  Usually we (no, Michael does all the work) do them outside with charcoal.  In lieu of that I would definitely opt for my cast iron pan.  Made some fried green tomatoes in the cast iron, they were pretty good!

keep smoke down (A) by only putting oil on  the steak and put it down, using a paper towel to wipe up any juices (ie potential smoke) or, (B) make sure the bottom of the pan is totally covered in oil.
The smoke seems to come when juices get burned up in the very hot pan.
 

Wait a minute!!  RAIN???  What the heck is that???? Haven't seen any in these parts for a long time.

Not indoors but still good info:
http://www.bbqsuccess.com/best-steak-recipe/

Want Grillmarks on your Indoor Steak?
Try a Grill Pan; And it's Cast Iron!
http://www.williams-sonom...taub-grill-pan/?pkey=e|
http://www.lodgemfg.com/logic-grillpans.asp

Its raining here right now!!!!But not enough for my wheat like front lawn......
 

mayor al


We use the cast iron skillet technique for all our home-done steaks now. A real time-saver (compared to the charcoal grill), and those 2 lb Porterhouses react well to the olive oil/bacon drippings used to lubricate the pan. The hardest part is letting them rest a bit after the pan-fry, before chowing down.  We like to roll our baked potatoes in the pan-drippings and crisp-up the skins a bit while the steaks are resting.

Al, try this, slice baked potato, remove as much as possible, keep in a pile in he pan, spread the skins open all the way, place potato side down on the pan, butter the potato side first, add some granulated garlic first, if you like, crisp them up while waiting for the steaks to rest. See if you like!

Michael just came home with two gigantic NY strips.  Those beauties are going out on the grill!!

A pair of Prime steaks, so I'm leaving the grilling of them up to the better cook. I'll just start the coals for her.

Michael Hoffman


A pair of Prime steaks, so I'm leaving the grilling of them up to the better cook. I'll just start the coals for her.

Make sure you squirt additional lighter fluid on while the steaks are cooking, gives it that SPECIAL flavor!

Oh, I don't use lighter fluid. I'm a high-test gasoline guy.

OH ... instant char ...  would that be  Shell or Exxon flavor???

I get mine from an independent operator. I used to use diesel but it got too expensive. I even tried that Match Light stuff, but it didn't add enough flavor.

I use Gas too!---Propane!