this is how you cook a steak indoors v.edu - TriStateTuners.com :: Home of Tristate Auto Enthusiast

drew · 03-22-2008, 07:13 PM

gather up a couple good steaks ( i grabbed some dry aged ribeyes from food source ) salt, pepper, canola oil, and some jew cookies to munch on while you cook

leave your steaks out on the counter for at LEAST half an hour

put your cast iron skillet in the oven, people say anywere from 350-500, personally i do it at 450.

take out the skillet and set it on the burner, i crank it up to MAXIMUM POWER.

toss some salt & pepper on the steak, i also brush it from canola oil but not everyone does that. sear your steak about 3 minutes on each side

om nom nom nom

put that sum'bitch in the oven until cooked the way you like it. i leave it at 450 for about 5 minutes to achieve medium rare, unfortionatly these steaks were a bit thinner cut than i usually get and i overcooked it a bit, i prefer a little more rare.

SovXietday · 03-22-2008, 07:21 PM

I would really want a steak right now, if it weren't for the fact that I just ate an entire plate of freshly cooked 100% home prepared (coughkilledcough) marinated venison. mmmm.

cburwell · 03-22-2008, 07:40 PM

My EX had a larger George Foreman looking grill (I'm not sure if it was a George Foreman). That thing produced some mean steaks as well!

I have used this process a few times with good success.

igo4bmx · 03-22-2008, 07:43 PM

Quote:

Originally Posted by cburwell

My EX had a larger George Foreman looking grill (I'm not sure if it was a George Foreman). That thing produced some mean steaks as well!

I have used this process a few times with good success.

they don't get hot enough for a good steak.
now drew that looks awesome can i haz ones?

drew · 03-22-2008, 07:58 PM

Quote:

Originally Posted by igo4bmx

they don't get hot enough for a good steak.
now drew that looks awesome can i haz ones?

all gone

i'm making tater mash for my girlfriends family, you can have some of that

my mash = instant heart attack.. 10lbs yukon golds, 6 blocks of cream cheese, 2lb butter, 2 cups parm, 4 cloves garlic, 2 cups fresh chives...

SovXietday · 03-22-2008, 08:49 PM

Quote:

Originally Posted by drew

all gone

i'm making tater mash for my girlfriends family, you can have some of that

my mash = instant heart attack.. 10lbs yukon golds, 6 blocks of cream cheese, 2lb butter, 2 cups parm, 4 cloves garlic, 2 cups fresh chives...

So what's that, 30lbs of clogged arteries? JEEZ!

enigma · 03-22-2008, 10:05 PM

I'm kinda a moron, i'll stand out in the cold next to a grill for mine, course ma dukes would have a fit if i pan fried anything i nthe house.

Spocknasty · 03-22-2008, 10:30 PM

Next time throw some salt on the meat as it sits out. The salt will basically soften the steak.

http://steamykitchen.com/blog/2007/0...-prime-steaks/

pearl · 03-22-2008, 10:41 PM

nomnom nonmomnomonomommoononmomnommmmm

drew · 03-22-2008, 11:08 PM

Quote:

Originally Posted by CRXed

Next time throw some salt on the meat as it sits out. The salt will basically soften the steak.

http://steamykitchen.com/blog/2007/0...-prime-steaks/

no way, that's actually a common misconception but salting the meat before cooking actually just robs of of moisture. just leave the steak out 30 minutes to an hour before cooking and salt it when it's on the pan

i also use dry aged, prime beef, which is already extremly tender

dragonfly2k3 · 03-22-2008, 11:59 PM

wow, this looks like a way to cook steak that is dorm room compatible. bravo. Assuming the searing process doesnt smoke too much this would be perfect.

drew · 03-23-2008, 12:24 AM

Quote:

Originally Posted by dragonfly2k3

wow, this looks like a way to cook steak that is dorm room compatible. bravo. Assuming the searing process doesnt smoke too much this would be perfect.

unfortionatly if you do it correct is smokes like a chimney, i take the battery out of my smoke alarms when i make steak

**TROLL** · 03-23-2008, 12:32 AM

my dad bought the polish smokehouse next to his store when they closed down a few years back... the smoker in there is some 100 year old hardcore beast of an oven thats not legal to purchase or install now but was grandfathered in as long as its not moved from that location... we should get in there and figure out how that bad boy works. i've got a feeling its probably not quite as simple as putting a skillet in the oven though

drew · 03-23-2008, 12:34 AM

Quote:

Originally Posted by TROLL

my dad bought the polish smokehouse next to his store when they closed down a few years back... the smoker in there is some 100 year old hardcore beast of an oven thats not legal to purchase or install now but was grandfathered in as long as its not moved from that location... we should get in there and figure out how that bad boy works. i've got a feeling its probably not quite as simple as putting a skillet in the oven though

... man, the things i'd do with a good smoker

my neighbor back in seattle had a smoker in his backyard, always sent over some great leftovers hah.

BradC · 03-23-2008, 10:30 AM

Quote:

Originally Posted by drew

... man, the things i'd do with a good smoker

+1

Your steaks looked great man!

03-22-2008, 07:13 PM	#1
drew Tri-State Post Whore Join Date: Sep 2006 Location: Broomall, PA Member #2617 My Ride: fuzion & exploder iTrader: (8)	this is how you cook a steak indoors v.edu gather up a couple good steaks ( i grabbed some dry aged ribeyes from food source ) salt, pepper, canola oil, and some jew cookies to munch on while you cook leave your steaks out on the counter for at LEAST half an hour put your cast iron skillet in the oven, people say anywere from 350-500, personally i do it at 450. take out the skillet and set it on the burner, i crank it up to MAXIMUM POWER. toss some salt & pepper on the steak, i also brush it from canola oil but not everyone does that. sear your steak about 3 minutes on each side om nom nom nom put that sum'bitch in the oven until cooked the way you like it. i leave it at 450 for about 5 minutes to achieve medium rare, unfortionatly these steaks were a bit thinner cut than i usually get and i overcooked it a bit, i prefer a little more rare. __________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.

03-22-2008, 07:40 PM	#3
cburwell Tri-State Post Whore Join Date: Apr 2005 Member #303 iTrader: (0)	My EX had a larger George Foreman looking grill (I'm not sure if it was a George Foreman). That thing produced some mean steaks as well! I have used this process a few times with good success. __________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. - To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. "The Corvette took nearly 25 years to sell 500,000 units; the Z does it in fewer than 10."

03-22-2008, 10:05 PM	#7
enigma Tri-State Addict Join Date: Oct 2006 Location: Glenolden ,PA Member #2659 My Ride: Hoopties galore iTrader: (0)	I'm kinda a moron, i'll stand out in the cold next to a grill for mine, course ma dukes would have a fit if i pan fried anything i nthe house. __________________ 2001 Dakota Quad Cab, 1996 Ford F250, 1993 Honda Civic, 1991 Eagle Talon, 1970 Plymouth Duster.

03-22-2008, 10:30 PM	#8
Spocknasty Meh Join Date: Oct 2005 Member #986 iTrader: (5)	Next time throw some salt on the meat as it sits out. The salt will basically soften the steak. http://steamykitchen.com/blog/2007/0...-prime-steaks/ __________________ formerly CRXed To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. I <3 JSC Speed and Liquid Powder Coats!

03-22-2008, 10:41 PM	#9
pearl Tri-State Post Whore Join Date: Nov 2005 Location: NEW JERSEY Member #1108 My Ride: suck it trebek iTrader: (0)	nomnom nonmomnomonomommoononmomnommmmm __________________ Last Activity: 03-24-2009 12:05 PM

03-22-2008, 11:59 PM	#11
dragonfly2k3 Tri-State Post Whore Join Date: Mar 2007 Member #4106 iTrader: (5)	wow, this looks like a way to cook steak that is dorm room compatible. bravo. Assuming the searing process doesnt smoke too much this would be perfect. __________________ HIDs, they're serious business.

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