Cooking Steaks???
September 20th, 2012 | 
Author: I saw part of a post on Pinterest about cooking steaks not on the grill. It was really interesting but incomplete as the site wouldn’t come up correctly. It stated to preheat your oven to 500 degrees, cook the steaks in a castiron skillet, and to use fresh steaks from the butcher. That’s it. Has anyone tried this? Folks were raving about them cooked this way saying no more steaks on the grill for them. Definitely got my interest. You know how it is with us ‘foodies’ when we can’t get the whole recipe! LOL!! Thank you for any input.
Posted in * Recipe Requests
I went to Pinterest to see if I could find it. Good golly miss molly,what a site!!! I immediately bookmarked and signed up. I didn’t find the recipe but i have one i adapted from my father-in-law’s barbecue recipe you may like
ABBE…be careful on Pinterest! It can swallow up your time faster than you can ever imagine! It is a good site though. It would be great if we would bring our finds here to share at Mimi’s!!! Let’s do it!
Was it an Alton Brown recipe?
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
I think I found it. The method is very detailed but worth it I would suppose for special occasions.
Oven Baked Steak
One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick Canola or vegetable oil
Kosher salt
Freshly ground black pepper
Equipment
Cast iron skillet
Long tongs
Very thick or well-padded oven mitt Instructions
The first, and most important, step in cooking a great steak is to buy a great steak. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can.
Now that you have your rib eye steak, open the pschage and drain out any juices. Blot the steak dry with paper towels. Let the steak come to room temperature, if it isn’t already.
Turn on your oven and heat it to broil. Put a cast iron skillet in the oven to heat up with the oven.
Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper. Brush the oil all over the steak, coating it generously on both sides and on the ends. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
1Turn on a stove burner to high heat.
Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
Cook the steak for 30 seconds, then flip it over.
Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don’t forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare, if you prefer your steak closer to medium, add 2 minutes to the oven time.
Take the steak out of the oven and turn it off. Remove the steak from the pan and put it on a large cutting board. Cover with aluminum foil and let the steak rest for about 5 minutes. Slice the steak against the grain and fan slices out on each plate. Serve immediately.
Additional Notes:
If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving
Those steak recipes sound good! DH usually cooks ours on the grill and does a great job so I’m not sure I want to steal any of his thunder! It just seems that these recipes beg to be tried! Here’s what I found on Pinterest when looking for it. I was interested in her method to test for rare, medium, well done too…The post I had read mentioned an herb butter so maybe this was it???? They all NEED tried!!
Skillet Steaks with Gorgonzola Herbed Butter Recipe
From Add A Pinch.com
(via Robin at Pinterest)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4
Skillet Steaks with Gorgonzola Herbed Butter – Nothing beats the sear of a steak cooked in a cast iron skillet!
Ingredients
For the steaks:
· 4 ribeye steaks, or your preferred cut
· salt and fresh ground pepper
· olive oil
For the herbed butter:
· 4 tablespoons butter, softened
· 4 tablespoons Gorgonzola cheese
· 1 tablespoons fresh parsley, chopped
·
Instructions
1. Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.
2. Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
3. Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
4. Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
5. Remove from heat and allow to rest for about five minutes in the skillet.
For the herbed butter:
6. Cream together butter, Gorgonzola cheese, and fresh parsley.
7. Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.
Notes
Time does not include seasoning time prior to cooking.
A big juicy steak just doesn’t get much better than when it is cooked in a hot cast iron skillet. Even though I’ve talked about the perfect steak before, a skillet steak will absolutely knock your socks off. Hearing the sizzle when a steak hits the hot skillet is music to my ears. I know my steaks are getting a good sear, forming a delicious crust if you will, and keeping all that juicy goodness right inside.
The process to cook a skillet steak is really not that difficult at all. You just need a heavy, large cast iron skillet that is well-seasoned and cleaned, your steaks, a couple of seasonings, and a few minutes.
Really.
I like to season my steaks for a few hours before I’ll be cooking them. This serves as a sort of dry brine that helps produce a more juicy and flavorful steak. I sprinkle both sides of my steak with sea salt and fresh ground black pepper, wrap it tightly in plastic wrap and then store it in the refrigerator until about 30 minutes before I am ready to begin cooking. Then, I pull my steaks out and allow them to warm up easily on the counter as I begin getting everything ready to cook.
I preheat my cast iron skillet over medium heat on my stove. You could easily use a sideburner or directly on your grill or cook these over an open flame on a grate if you are camping, as well.
Once my skillet is hot, hot, hot, I test it with a drop of water. If a sprinkle of water dances and sizzles across the skillet, I know my skillet is ready for cooking my steaks.
Next, I drizzle olive oil into the bottom of the skillet and make sure it has been well-coated.
Then, I place each steak into the skillet, taking care not to crowd them as they are cooking. After the steaks have cooked for about two minutes on one side, I carefully flip them on the other side. After two minutes, I reduce the heat on the skillet to low or slide the skillet to indirect heat if cooking over a grill or on a campfire.
At this point, I’ll test the steaks for doneness with an internal thermometer or by using the “face test.” I saw the tip on some television show when I was first married and the idea of testing steak based on your face completely made sense to me then and has worked ever since.
Basically, here’s how the “face test” works:
Face Test for Testing Steak Doneness
Rare Steaks (145 degrees, before resting*) – If you prefer rare steaks, the steak should have a similar feel as when you touch your cheek. It should have plenty of give and cushion.
Medium Steaks (160 degrees, before resting*) – If you prefer your steaks at the medium level, the steak should have a similar feel as when you touch your chin.
Well-Done Steaks (170 degrees, before resting*) – If you prefer your steaks well-done, the steak should have a similar feel as when you touch your forehead.
*according to USDA Guidelines
I WISH I could remember the name of a tiny steak house outside of San Antonio… it was recommended by some food magazine. It only had one seating and that was only about 10 tables… waaay out in the country. The husband was the server and the wife the cook. I went back into the kitchen and she showed me how they prepared their steaks. Well the first thing was they used duck fat. Oh my… and the second was that they used the methods above. starting it on the stove top in a thick skillet and then finishing it in the oven. It convinced me!
skip
Thank you Skip! Now I guess we either need to try this or plan a field trip to SanAntonio!
Skip, you know what people say “curiosity killed the cat” well this curious kitty says “satisfaction brought it back” I googled steakhouse around San Antonio and found this site. Any ring a bell?
http://www.visitsanantonio.com/visitors/eat/steakhouse/index.aspx” class=”bbcode-link”>http://www.visitsanantonio.com/visitors/eat/steakhouse/index.aspx
Well rusty gate hinges!!! Let me try this again.
Skip, you know what people say “curiosity killed the cat” well this curious kitty says “satisfaction brought it back” I googled steakhouse around San Antonio and found this site. Any ring a bell?
http://www.visitsanantonio.com/visitors/eat/steakhouse/index.aspx
Hmm link doesn’t seem to be working,maybe you could just copy it to your address bar.
Trying the link
San Antonion Steakhouse