Thread: Preparing a Steak

For the fellas staying indoors for the winter, all hope is not lost in preparing a nice steak.

As I'm getting a little older, I have been trying to to learn a little more about cooking and enjoy putting a decent meal together on the weekends.

I acquired a nice cast iron frying pan a couple of years ago and it has become my favorite indoor cooking tool.
The missus and I usually split a nice strip loin steak and a few glasses of wine on the weekends.

Generally, I pull the steak out in the morning and season with Garlic powder and New York Steak Spice
I preheat the pan for a while (20 mins or so) to get it nice and warm
Next (once the taters are near baked at 425 in the oven) I turn the heat up on the pan.
Once the pan is nice and hot, I put my pre-seasoned steak in and sear both sides nicely.
You should be able to see pink yet on the sides.
Then, pop it in the oven for 10 minutes with the taters.
Pull it out and a nice (pink inside) medium, melt in your mouth steak

I realize this might be pedestrian for some more domestic fellas,, but i thought i'd share.
Best damned steak I've had that wasn't off my BBQ.

Best regards,
Mike

Originally Posted by Mcbladescar

For the fellas staying indoors for the winter, all hope is not lost in preparing a nice steak.

As I'm getting a little older, I have been trying to to learn a little more about cooking and enjoy putting a decent meal together on the weekends.

I acquired a nice cast iron frying pan a couple of years ago and it has become my favorite indoor cooking tool.
The missus and I usually split a nice strip loin steak and a few glasses of wine on the weekends.

Generally, I pull the steak out in the morning and season with Garlic powder and New York Steak Spice
I preheat the pan for a while (20 mins or so) to get it nice and warm
Next (once the taters are near baked at 425 in the oven) I turn the heat up on the pan.
Once the pan is nice and hot, I put my pre-seasoned steak in and sear both sides nicely.
You should be able to see pink yet on the sides.
Then, pop it in the oven for 10 minutes with the taters.
Pull it out and a nice (pink inside) medium, melt in your mouth steak

I realize this might be pedestrian for some more domestic fellas,, but i thought i'd share.
Best damned steak I've had that wasn't off my BBQ.

Best regards,
Mike

Agreed - same as you, some good rub in the morning, than onto the cast iron rectangular shaped grill on the long center burner of the gas range with some fried potato's on the cast iron skillet on the front right burner...beautiful, sometimes I feel that I get a better steak off the gas range than the BBQ. But good seasoned cast iron cooking gear is the way to go IMO...

I might have to try this Mike, thanks for posting. I love me a good steak! So does my wife. I brave the cold, throw the crocks on and slide in and out the four times I need to flip them. I come back in, swear that it's so damn cold out and slam the door. As for prep, I usually do a nice steak rub before hand........

But once it's cooked, it gets a nice coating of blue cheese over the whole steak. Ohhhhhh man is that good!!! Mmmmmm, blue cheese.

Mmmmmmmmmmmmmm, Blue Cheese

Originally Posted by Mcbladescar

Mmmmmmmmmmmmmm, Blue Cheese

Yes...blue cheese on steak is awesome, same with stilton...salivating now!!

Darn it you guys, you're making me hungry for steak, but unfortunately I am having reheated chicken leftovers for dinner. I will give this a try this weekend.

Dunno about the blue cheese, cannot get it past my nose. Must be good, I admit. Cast Iron skillets make some good steaks. I am really wanting a cast-iron pan with the ridges in the bottom. For grilling. Some butter in the bottom. Yeah!

Originally Posted by Phrank

Yes...blue cheese on steak is awesome, same with stilton...salivating now!!

Danish, Stilton, saint agure....it's all good. I eat the stuff by itself. Soooo oooohhh good!!

Why can't you guys just grill the steak again. I mean it was 80 degrees out today. I grilled pork chops today myself.

Also I just do some olive oil, old hickory smoke salt and course ground pepper. Tastes so good.

Love me some BBQ
Some days though, it takes 30 minutes to reach 400 degrees here in the great white north