So we move in here and discover AFTER I purchased steaks that the brioler pan is missing. I am winging it now with a cookie sheet, but in the future, does any know how to BAKE a steak??
Steak
- Thread starter debilorrah
- Start date
Broil them on the oven rack with the baking dish underneath.
Use steel wool or something to clean the rack after you cook them.
Use steel wool or something to clean the rack after you cook them.
Or use a baking rack on top of the cookie sheet and fake a broiler pan.
- Thread starter
- #4
That is great idea!!! Now I need a baking rack.
Quote:
That's me. Not only do I make people want chickens, I point out the inadequacies of their kitchen equipment.
Do you have a toaster oven rack you could use?
ETA: I personally pan sear my steaks and finish them in the oven. I cook them at med-high for about three minutes a side, then bake them in the fry pan at 350 for another 5-10 minutes. I use the thick cut sirloin from Costco and season pretty heavily with kosher salt.
If you do this, you can pull the steaks out to let them rest, melt a bit of butter in the pan with some red wine (assuming you like or drink it) and make a steak sauce. You can also melt the butter, soften some onion, pepper, and/or mushrooms, then deglaze with beef or chicken broth for an awesome sauce.
That's me. Not only do I make people want chickens, I point out the inadequacies of their kitchen equipment.
Do you have a toaster oven rack you could use?
ETA: I personally pan sear my steaks and finish them in the oven. I cook them at med-high for about three minutes a side, then bake them in the fry pan at 350 for another 5-10 minutes. I use the thick cut sirloin from Costco and season pretty heavily with kosher salt.
If you do this, you can pull the steaks out to let them rest, melt a bit of butter in the pan with some red wine (assuming you like or drink it) and make a steak sauce. You can also melt the butter, soften some onion, pepper, and/or mushrooms, then deglaze with beef or chicken broth for an awesome sauce.
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- Thread starter
- #6
Oh I am woeful under equipped in the kitchen. Sad really. Before I met Ken I lived with my mom for 10 years, then she got a reverse mortgage and she can live alone now. Ken NEVER cooked for his kids, so all I really had was what was in storage for 10 years. No toaster oven, no rack of any kind. But the good news is the cookie worked out ok. Took longer but it worked out!!!!
Quote:
Oh you poor girl! I have a really great indoor grill I never use (DH does not allow grilled meat indoors) I so wish I could send it to you. It's perfect for 2 steaks. Too bad I am broke or I would send it to you
Oh you poor girl! I have a really great indoor grill I never use (DH does not allow grilled meat indoors) I so wish I could send it to you. It's perfect for 2 steaks. Too bad I am broke or I would send it to you
Grill it! Why heat up the house... dontcha have a bbq? Steaks on the grill are the best!
No pans to clean either!
Nancy
No pans to clean either!
Nancy
Um, unless your in desperate straights..
Steak, is to be barbecued.. ahummmm
(slight clearing of the throat) Black iron searing and then slow pan frying is a acceptable means of cooking meat.. but FIRE is more appropriate.
Steak, is to be barbecued.. ahummmm
(slight clearing of the throat) Black iron searing and then slow pan frying is a acceptable means of cooking meat.. but FIRE is more appropriate.
I worked in a Sicilian restaurant. We did a great 6 oz. filet that was pan sauteed on one side and then slid into a HOT (think 450 degrees) oven to finish cook. A lot of restaurants do that because it frees up burners. We'd take that finish cooked steak, let it rest one a covered plate and make a sauce in the saute pan with a little demi-glasse and brandy. Pan fry a couple of (already cooked and crushed flat) red potatoes sprinkled with parsley and red pepper flakes...
You could do the same. Just season the steaks with S & P and a little herbs, pan saute the steaks in a heavy skillet (like cast iron) with a bit of olive oil, and
if you have a lid you can replicate the oven cooking by throwing on the lid to hold in the splattering grease and heat. Works quite nicely. One of these days we will get a propane grill here and it is nice (but not totally necessary) to grill...
As for favorite steaks: it'd be a rib eye if I was eating alone or with the wife. If we had company I would get a whole filet mignon - put a nice rub on it and bake it on a heavy baking sheet at 400 degress... A 6-8 lb. filet would take about 35-45 minutes to bake up to an internal temp. of 145. Remove from oven and let it rest about 15 minutes before you slice it thin on the bias.
Serve it with red potatoes, a Caesar's Salad and a dipping sauce of sour cream, prepared horseradish and dijon mustard. SO good !!
You could do the same. Just season the steaks with S & P and a little herbs, pan saute the steaks in a heavy skillet (like cast iron) with a bit of olive oil, and
if you have a lid you can replicate the oven cooking by throwing on the lid to hold in the splattering grease and heat. Works quite nicely. One of these days we will get a propane grill here and it is nice (but not totally necessary) to grill...
As for favorite steaks: it'd be a rib eye if I was eating alone or with the wife. If we had company I would get a whole filet mignon - put a nice rub on it and bake it on a heavy baking sheet at 400 degress... A 6-8 lb. filet would take about 35-45 minutes to bake up to an internal temp. of 145. Remove from oven and let it rest about 15 minutes before you slice it thin on the bias.
Serve it with red potatoes, a Caesar's Salad and a dipping sauce of sour cream, prepared horseradish and dijon mustard. SO good !!
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