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#1
06-30-2008, 02:53 PM
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Steak and Preparation Question
How can I prepare a good steak without a grill? I just don't have one at the moment and I wouldn't want to use it in this heat anyway (that's just me). I have a very nice, large polished stainless saucier and several other pans, however, and I'm wondering if anyone has any suggestions and/or recipes for cooking a steak in a saucier or pan. My girlfriend's birthday is coming up towards the end of July and she has decided that she would like me to cook for her. I would really like to do steaks but, as I said, I just don't have a grill. Any feedback would be appreciated. If it helps, we both love a tasty ribeye (not that I'm only open to this cut of beef). I'm open to all suggestions and recipes as I'm obviously out of my depth on this one.
Thanks in advance!
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"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone 
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#2
06-30-2008, 05:44 PM
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I cook steak all the time without a grill. I don't have propane, and I'm too lazy to start a charcoal grill up just to cook a steak for myself. I usually sear each side of the steak (2-3 min) on the pan and then throw it into the oven for about 10 min...comes out medium rare for me. Depending on how rare you want it or thickness of steak you would adjust the time it spends in the oven. It works for me, perhaps someone will have much better methods than me. I'd be interested as well.
My usual marinade include small rub of olive oil, lawrys seasoning salt, fresh peppers, and a lil bit of paprika for the kick. No oil in pan. I'm no professional, but everyone whos had my steak loved it.
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04 G35S Prem - sport - aero - navi. - Z-tube+K&n - Crawford plenum - coupe midpipe+HKS - stillen ground & sways - richie bar blk - RHD Bat cover - 05 tail light conversion - tint - JDM clear corners - nismo kit - rays track wheels - Willwood factory 14"/6Pot + 13"/4pot big brake kit - black roof
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#3
06-30-2008, 06:35 PM
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Pick up a good heavy cast iron pan, works great and is oven proof. My usual method is to preheat the pan until its very hot on high heat, turn the oven on to 450 degrees, cook 1 side for 2-3 minutes, flip once, cook for 1 min on the stove, then put it in the oven for 2-3 additional minutes. This makes a pretty rare steak, depending on thickness. Also let the steaks sit at room temp for ~1 hour before cooking.
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06 6mt Diamond Graphite G35 Coupe -The beauty of online forums is that you can always get the answer you want to hear regardless of their qualifications
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#4
06-30-2008, 06:38 PM
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Is my roasting pan I use for turkeys (it has the v-shaped rack that can be set into it) good enough, or is the bottom too thin? Cast iron sounds good and I should probably get one of those anyway.
Thanks for the input! I'll probably end up printing out your suggestions and going from there. Any other marinades or rubs anyone can suggest, along with my original post's question?
__________________
"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone
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#5
06-30-2008, 06:40 PM
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its too thin, a cast iron pan should only cost ~$30 dollars, and last forever
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06 6mt Diamond Graphite G35 Coupe -The beauty of online forums is that you can always get the answer you want to hear regardless of their qualifications
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#6
06-30-2008, 06:42 PM
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I've heard this is very good:
 +1 on the good cast iron pan, I have several and they are indispensable for everything from fajitas to pancakes.
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2003.0 Emerald Mist Premium Sport 'Doggy Door' Sedan I have the right to remain silent, just not the ability Need Amsoil/Wix products? PM me
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#7
06-30-2008, 07:03 PM
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Yes, I believe I'll be taking a quick trip to pick one up. I figured my roasting pan was too thin but I wanted to ask.
__________________
"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone
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#8
06-30-2008, 07:09 PM
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Some butter, cilantro, worcestershire sauce , , salt,pepper,garlic, maybe some seasoning salt..
I have heard of some people that just marinade it in vinegar and salt for about 20 minutes then rinse season it up and cook it comes out tender) maybe some A-1 Sauce after its cooked..
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Ill what??? Matic
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#9
06-30-2008, 07:12 PM
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Quote:
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06 6mt Diamond Graphite G35 Coupe -The beauty of online forums is that you can always get the answer you want to hear regardless of their qualifications
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#10
06-30-2008, 07:19 PM
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Quote:
I meant to put that thanks.......
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Ill what??? Matic
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#11
06-30-2008, 07:23 PM
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Quote:
It won't burn as easily if you add some oil with the butter, that way the butter/oil combination will withstand higher temperature. I usually use about 3 tsp of EVOO and 2 tsp of butter in a frying pan and let the pan heat on high until you see a little smoke then turn it down to medium/high heat. Season both sides of the steak with kosher salt and freshly cracked black pepper, sear a 1" thick cut of steak for 1.5 minutes on each side, flipping the meat only once, and basting the hell out of it with the oil/butter from the pan. Then I broil it in the over for about 5-7 minutes and that usually yields a medium/rare steak.
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#12
06-30-2008, 08:20 PM
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Those both sound delicious, Red and Real- thanks! Any rubs anyone recommends?
__________________
"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone
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#13
06-30-2008, 08:31 PM
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Quote:
 I marinade my steaks for at least a few hours before I cook them... but sea salt, peppercorns and garlic is one of my favs. And if you use peppercorn, be sure to crack them before you rub them into your steak.
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'05 Black Obsidian G35 6MT Sedan - slightly modded
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#14
06-30-2008, 08:33 PM
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So far, I'm liking that combo, dofu. Simple and all flavors that I love.
__________________
"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone
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#15
06-30-2008, 08:36 PM
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Some people I know like to grill the garlic until they're golden brown before they put them in with the steak... it doesn't matter to me...
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'05 Black Obsidian G35 6MT Sedan - slightly modded
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