How to make a good steak indoors?

[bitohoney]

Every once in a while I'd like to have a good steak at home but when I try to make one, the steak is too tough. Maybe I'm cooking it too long? I don't have an outdoor grill but I do have a small electric George Foreman grill. I like my steak medium to meduim well. I have some Grill Mates marinate seasoning packets but I need advice first. I don't want to waste steak again because I made it too tough!
Any suggestions or tips on how to make a steak on the George Foreman grill or on the stove or in the oven/broiler? What kind of steak is best?
Thanks in advance!

 

[FlightlessDuck]

We use a broiler or sear it in a cast iron skillet.

But we really aren't very good at it, compared to using the grill.

 

[wvjules]

Every once in a while I'd like to have a good steak at home but when I try to make one, the steak is too tough. Maybe I'm cooking it too long? I don't have an outdoor grill but I do have a small electric George Foreman grill. I like my steak medium to meduim well. I have some Grill Mates marinate seasoning packets but I need advice first. I don't want to waste steak again because I made it too tough!
Any suggestions or tips on how to make a steak on the George Foreman grill or on the stove or in the oven/broiler? What kind of steak is best?
Thanks in advance!

Medium well - that is why it is tough. You are cooking it too long.

I refuse to make a steak indoors. It's either the grill or nothing. We only have filet or maybe once in a while a sirloin. What cut of meat are you using? Some are just tougher than others no matter how you cook them.

I'm a filet mignon on the grill kinda gal.

 

[Tinkermommy]

We like ribeye or NY strip steaks.

I can make a great steak indoors. Either in my Saladmaster skillet or a cast iron skillet (inexpensive and easy to find).

I heat the pan up nice and hot so the steak sizzles when I first put it in. I cover and leave for about 5 minutes, turn it over and cook another 3 to 5 depending on how done you want it.

They are always juicy and tender.

I would highly recommend a cast iron skillet for cooking any kind of meat (I also bake my cornbread in it!).

 

[bitohoney]

We like ribeye or NY strip steaks.

I can make a great steak indoors. Either in my Saladmaster skillet or a cast iron skillet (inexpensive and easy to find).

I heat the pan up nice and hot so the steak sizzles when I first put it in. I cover and leave for about 5 minutes, turn it over and cook another 3 to 5 depending on how done you want it.

They are always juicy and tender.

I would highly recommend a cast iron skillet for cooking any kind of meat (I also bake my cornbread in it!).

I have a cast iron skillet I bought from the Cracker Barrel long ago! But...I've never used it and it's not seasoned.

 

[BillSears]

I use Alton Brown's method with a cast iron skillet. It starts on the stove for a nice browning then into the oven for finishing it off. It's not as good as I can do on the grill but it's still a good steak. I pretty much only cook ribeyes and I do them medium rare to medium.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

 

[Froggyswife]

We like ribeye or NY strip steaks.

I can make a great steak indoors. Either in my Saladmaster skillet or a cast iron skillet (inexpensive and easy to find).

I heat the pan up nice and hot so the steak sizzles when I first put it in. I cover and leave for about 5 minutes, turn it over and cook another 3 to 5 depending on how done you want it.

They are always juicy and tender.

I would highly recommend a cast iron skillet for cooking any kind of meat (I also bake my cornbread in it!).

Iron skillet is best (I have to use the forman to cook because of my cholesterol but it does tend to make them dry and tough) About 2 hours before cooking let them set in a maranaide or a brine.. A brine is 3 cups of water with salt and a 1/4 cup of sugar a little wherstishire (sp?) sauce place in the fridge for at least an hour but 2 is better.

 

[Beth]

We don't have a grill, either - so I've not tried steak too often.

...But I found this recipe a few years ago, and have made it several times, with great praise from DH.


http://allrecipes.com/Recipe/Filet-Mignon-with-Rich-Balsamic-Glaze/Detail.aspx

 

[cglaura]

I marinate mine for about 4 hours in a mix of Worcestershire Sauce, a sprinkle of garlic powder and black pepper.

Then broil in the oven for 10 minutes each side, about 4 inches from the broiler.

May need more or less time depending on the thickness...ours are usually about 1 inch.

I never had any luck with the Forman grill for steaks. Great for chicken, turkey or beef burgers, but steak comes out grey no matter the timing.

 

[Froggyswife]

I have a cast iron skillet I bought from the Cracker Barrel long ago! But...I've never used it and it's not seasoned.

OH GIRL you need to get that thing seasoned and use it. I love cooking with cast iron it distributes the heat evenly and you can cook anything in it. It is non stick if you keep it seasoned and you don't have to use plastic utensils on it.

 

[monkeyboy]

I have used Hibachi in a fireplace

 

[gallaj0]

I use a cast iron grill pan:

Get it nice and hot to sear your steak. Coat both sides with some sugar, salt and pepper; the sugar caramelizes from the heat, and any fat runs off while the steak sits on the raised edges (your nod to cholesterol). If you want to finish it in the oven, the whole pan goes in.

Perfect every time. And the only alternative to the real grill during the long New England winter.

 

[bdcp]

First, the cut of steak is more important than anything else. I usually make NY Strips. We grill outside as much as possible. When I can't, I have a Cuisinart grill (better than Foreman IMO). I have no problem cooking it medium well and tender and I never marinate. I sear it then turn the heat down and cook it and turn it a few times. Yum.

 

[dzorn]

Applebee's

Denise in MI

 

[bdcp]

Applebee's

Denise in MI

Um, LOL. If you want a really good steak go to Ruth's Chris.

 

[onelilspark]

This recipe got me a ring

http://www.foodnetwork.com/recipes/...hrooms-and-sauce-pinot-noir-recipe/index.html

Keep it in the oven longer for something that's not medium-rare. I also don't use the demi-glace and just cook down the wine for a while and finally add a little flour & butter.

 

[LilyWDW]

I use a cast iron grill pan:

Get it nice and hot to sear your steak. Coat both sides with some sugar, salt and pepper; the sugar caramelizes from the heat, and any fat runs off while the steak sits on the raised edges (your nod to cholesterol). If you want to finish it in the oven, the whole pan goes in.

Perfect every time. And the only alternative to the real grill during the long New England winter.

I use the same if I can't grill it. Those pans are amazing for a steak!

I only use strip or ribeyes for a "basic" steak (aka not being used for something else). Season with salt and pepper. Get the pan hot and brush with oil. Cook about 5-7 minutes per side for medium to medium well.

 

[prncess674]

First of all please please quit cooking your steak into oblivian! Have you ever tried a mid-rare steak? Most people freak at the pink color but I have convinced friends to try it and they all comment on how yummy it tastes!

Get your pan screaming hot. I like to put a little EVOO and a pat of butter in the pan. I am not a fan of the grill pan, but I love a flat cast iron skillet because more of the steak is in contact for the surface to create that wonderful crust. If the outside is done and you still want the inside done longer (use a thermometer) then put it in a pre heated oven to finish to the desired internal temp.

 

[MushyMushy]

I usually buy a Delmonico (is that a ribeye?), give it a few whacks with a tenderizer and throw it on the Foreman grill. They always come out nice and juicy for me. Maybe it's the whacking?

 

[Buckalew11]

Searing hot cast iron pan for about 2-3 mins. each side and then into a hot oven for 5-6 mins. Perfect, tender...as good as the grill.