So it’s Labor Day weekend and every store has their own sale on steak. 50% of Rib Eye, Buy one T-Bone get the second for free, New York strips for $1.99 per pound etc. etc.
And I have no grill anymore. Oh, sure, I’ve ordered one for my new place with money I got for my birthday, but I was waiting for the online Labor Day sales when they clear out their grills until next summer. So while I wait for my new, more modest sized, grill to arrive, these sales on steak are pure torture.
If your grill-less like me this season you’re wanting to take advantage of these great prices on steak, but you don’t know if you can really get these grills to taste decent on your stove or oven at home. Sure, you can broil the steaks, getting them cooked to the proper temperature, but with little flavor and a bland rubbery exterior. Or you can cook them on the stove top to get the perfect sear on the beef, but end up with a dry steak that is either over or under cooked.
I’m here to let you in a little trick I learned recently. Do a little of both. There is one caveat, however, you need an oven safe pan or skillet. You’ll need this because this technique requires you to leave the pan inside of the oven while it preheats. This will bring the temperature of the pan up to searing heats. After 15 minutes in the oven, take the pan out (please, please use hot pads. You are so used to grabbing pans with your bare hands that it becomes instinct. If you grab this pan with a bare hand at any time during cooking you will lose skin. I have done it. Put the hot pad on your hand and leave it there, please.) Slap a well oiled piece of meat (the steak) onto the hot pan and allow it to sear for 30 seconds on both sides. Then you stick it back in the hot hot oven for 2 more minutes per side and, voila, perfectly done steaks. Now, go outside, smell the neighbors’ grills, pretend they are your own, and enjoy your off-the-grill steak as much as they enjoy their on-the-grill ones.
Steaks Without the Grill
2 steaks of your preference, 3/4 to 1 1/2 inch thick
2 tablespoons olive oil
salt & pepper
2 teaspoons of your favorite fresh herb, such as rosemary, minced (or a Tablespoon of your favorite dry rub, such as Santa Maria tri-tip rub)
1. Preheat the oven to 500 degrees with an oven safe pan or skillet inside for 15 minutes. Prepare the steaks by rubbing them with salt pepper, and minced rosemary (or other herb or dry rub) on each side and coating them in olive oil.
2. After 15 minutes, remove the pan from the oven (leave the oven on) and put the frame on a medium heat. (Please see my earlier reminder to use hot pads.) Add the well oiled steak straight into the hot pan. Sear for 30 seconds per side.
3. Return the pan to the oven for 2 minutes.
4. After 2 minutes, flip, and cook another minute for rare, minute and a half for medium rare, and 2 minutes for medium. (If you want it more done than that, take your uncooked steak to someone who will appreciate it and go buy another cut of meat that survives being cooked well done. Pork, perhaps.)
5. Let the steak sit 2 minutes before serving, then enjoy.