Broiling a Steak

[Dravin]

I know, I know, I should be grilling it but I don't have access to a grill. Any tips and advice? Particularly in seasoning, some places just recommend some a salt and pepper rub. Thing is I grew up on steaks seasoned with Worcestershire sauce and garlic powder.

Anyway, I don't want to just stick with the traditions of my Father if they are foolish. So any advice? I'll take it on both seasoning (though I can't run to the store so I'm limited to what is on hand) and the actual cooking (though I can't act on, "Get a grill!"). Trying to make a nice dinner for someone I like quite acutely so I want it to go well.

Edited June 16, 2010 by Dravin

[Gretchen]

I'd put barbecue sauce on it, and then broil it...though a little bit of garlic/onion powder couldn't hurt...

[Dravin]

I'd put barbecue sauce on it, and then broil it...though a little bit of garlic/onion powder couldn't hurt...

I don't think I've got any BBQ sauce on hand actually, if I did though would the BBQ sauce burn before the steak could finish cooking (I'm thinking medium rare)? I appreciate the advice though. I'm fairly confidant in my abilities to make it edible, it's just I want it delicious.

Edit: They're strip/boneless top loin steaks.

Edited June 16, 2010 by Dravin

[funkenheimer]

if its a quality piece of meat I would reconsider broiling it all together.

I would (and often do) use a skillet. This can be a skillet on a burner on your stove or an electric skillet.

Here is what I do when I don't cook my steaks on my outdoor grill (which is rare, even in the winter time)

-> at least 2 hours before you plan to cook the meat put your seasonings on. My standard seasonings include salt, pepper, and a little garlic powder - a good cut of meat doesn't require much more. Put the seasonings on and wrap it back up and put it back in the fridge

-> about half an hour before you plan to cook, take the meat out of the fridge and let it set on the counter to warm up a bit

-> Depending on how you like your steaks heat up the skillet and place your steaks in the skillet - most steaks have enough fat that oil isn't necessary. If your piece of meat looks lean you can use a little oil - I use olive oil for this as it does add some good flavor.

-> Cook your steak to the desired "doneness" - a meat thermometer can be handy.

-> When my steaks are nearly done I often dump in a package of fresh, pre-sliced mushrooms and add a little more oil and some salt, pepper, and garlic powder. Cook until tender and try to time it so the mushrooms and steaks all finish at the same time.

[Vanhin]

Make sure the steak is room temperature, season it with salt and pepper. Heat up a thick bottomed skillet, or even a cast iron skillet (my favorite) to medium-high, and slap a dab of butter in the skillet and let it melt covering the bottom of the skillet.

Place your steak in the skillet when it is hot to make sure it gets a good searing. Let it cook 3-5 minutes. Only flip it once. Put a little more butter in there if you want at this point. Then sear it again on the other side and cook until it is done. You want each side of the steak to look a little like this.

Actually, a lot like that. :)

It will be yummy I promise. This will make a medium to medium rare steak. If you wnt it cooked more ( I don't know why you would) just lower the temp a little and let it cook on each side a little longer.

Regards,

Vanhin

[pam]

Trying to make a nice dinner for some I rather like quite acutely so I want it to go well.

Awww that's sweet. But I'll take it any way you want to cook it.

[Vanhin]

Then... you see all the good drippings in the pan after the steak is fried? Well deglaze the pan with some red wine, or if you ar not in to that, some balsamic vinegar, and reduce it a little. Then pour in a cup of heavy whipping cream and stir it until it reduces and carmelizes into a dark thick sauce. You can then spoon some of that taste sauce right on top of your steak.

Delicious!

Regards,

Vanhin

Edited June 16, 2010 by Vanhin

[Gretchen]

Here's some slow cooker (crock-pot) recipes I found...

Yummy Beef Recipe - Allrecipes.com

Slow-Cooked Sirloin Recipe - Allrecipes.com

[Vanhin]

Ok, I know what I want for dinner tonight...

[Dravin]

if its a quality piece of meat I would reconsider broiling it all together.

I would (and often do) use a skillet. This can be a skillet on a burner on your stove or an electric skillet.

I'm cooking at her place, she has a broiler pan but I don't think she has a good skillet (Though I suppose I should double check). If it was at home I would have a cast iron skillet, electric skillet and grill at my disposal, but doing it at home isn't an option for me. I am inclined to do broiler over pan though because I like the thought of the fat rendering out and away from my meat (I know though that some people don't care, some even chew the fat left on the steak).

Edit: A little cast iron deal that would work well for one steak (but not both of them) but other than that no good stainless steel or cast iron skillet it's all aluminum.

-> at least 2 hours before you plan to cook the meat put your seasonings on. My standard seasonings include salt, pepper, and a little garlic powder - a good cut of meat doesn't require much more. Put the seasonings on and wrap it back up and put it back in the fridge

I am leaning towards a simple dry rub at this point. About the garlic, garlic can get a touch bitter when burned, is the fat from the meat (or added oil) sufficient to keep it from doing so? (My Dad tends to add the garlic partway through the cooking, not from the get go).

-> about half an hour before you plan to cook, take the meat out of the fridge and let it set on the counter to warm up a bit

Noted.

-> Depending on how you like your steaks heat up the skillet and place your steaks in the skillet - most steaks have enough fat that oil isn't necessary. If your piece of meat looks lean you can use a little oil - I use olive oil for this as it does add some good flavor.

I'm thinking medium rare and they are top loin/strip steaks they got a nice strip of fat on them and are decently marbled as well. I think if I went pan I won't have to worry about that.

-> Cook your steak to the desired "doneness" - a meat thermometer can be handy.

Another thing I don't think I've got at my disposal.

-> When my steaks are nearly done I often dump in a package of fresh, pre-sliced mushrooms and add a little more oil and some salt, pepper, and garlic powder. Cook until tender and try to time it so the mushrooms and steaks all finish at the same time.

I am planning on sautéing some mushrooms and onions. Also I've got roasted garlic mashed potatoes (home made) and salad planned as additional grub.

Edit: Poking around for some broiling advice I found this: Iowa Beef Industry Council - Broiling is it just me or do some of those cooking times seem a tad high?

Edited June 16, 2010 by Dravin

[Moksha]

I am planning on sautéing some mushrooms and onions. Also I've got roasted garlic mashed potatoes (home made) and salad planned as additional grub.

Okay, you've convinced me. What time should we all show up for dinner.

BTW - don't forget the wooster sauce in the mushrooms.

BTW2 - Skillets can give you better control on getting my steak medium-rare.

BTW3 - Do you prefer white or red non-alcoholic wine or should we just bring salads?

:)

[LocalFarms]

since you don't have any beer on hand try a milk marinade. It'll made it nice and tender and juicy.

[pam]

Milk marinade?

[Dravin]

Milk marinade?

Buttermilk maybe? I've only ever done that for chicken and then only when I'm breading it.

[pam]

LocalFarms mentioned the milk marinade. I just have never heard of that for a steak.

[Dravin]

LocalFarms mentioned the milk marinade. I just have never heard of that for a steak.

Oh I know LocalFarms mentioned it, I was just chipping in my two cents, I like to pretend to be a know it all.

For all you folks recommending a skillet, I have come into the possession of an enameled dutch oven, it might be tricky to turn the steaks over (deep sides and all) but it should work if it goes that route. Honestly (this isn't a criticism) I'm kinda surprised at the suggestions for skillet cooking over broiling.

[LocalFarms]

Milk is one of the best marinades... it'll make anything juicey... even emu

[pam]

Well trial and error. If those don't work out I know where you can get more.

Edited June 16, 2010 by pam

[beefche]

If she were any kind of real woman, she'd take you out to dinner.

And I have to say, steak? Really? Must you pick on the cows? EAT MORE CHICKEN!

[Dravin]

If she were any kind of real woman, she'd take you out to dinner.

I like her well enough.

And I have to say, steak? Really? Must you pick on the cows? EAT MORE CHICKEN!

What can I say? I'm a sucker for nice piece 'o beef. :)

[Tarnished]

My husband is the steak expert but I do know he uses a dry rub we get from Aldi. Or rather I think it is a steak herb grinder that we get from there. He also uses butter, lots of butter. Not the most healthy and you also have to be careful as it can start fires but cooking your steak in butter is very tasty. He broils most of our steaks as they end up turning out better than our grilled steaks, our grill kind of sucks.

[Moksha]

Milk marinade?

Nothing out of the ordinary about milk before meat.

[miztrniceguy]

I cook my steaks on a Griddler Amazon.com: Cuisinart GR-4N 5-in-1 Griddler: Home & Garden

I put butter, salt and pepper on them.

[Dravin]

He broils most of our steaks as they end up turning out better than our grilled steaks, our grill kind of sucks.

I could so use his expertise right now. :)

[Tarnished]

I could so use his expertise right now. :)

Yea, too bad he is commuting to work right now. When do you plan to cook these steaks? I could have him hop on the board when he gets to work.