Best way to cook a steak with no grill?

Question

I really want to make a strip steak tonight, but I have never made it without a grill before. I was going to try to cook it in a pan on the stove, but I don't know exactly how to do that. I could really appreciate some tips, like how long to cook it, if I cook it in oil, if I marinate it and what tempature to cook it at. (I like it medium/ medium-rare) Is there a better way to cook it? Thanks, I really appreciate the answers!

Answer 1

Best Answer - Chosen by Asker

Season steak as you normally would. Set your oven to 350. Heat a skillet over med high to high heat until it gets really hot. Put the steak on for 1-2 minutes on each side to sear in the juices. Then, put the steak in the oven until desired doneness. The searing process keeps the juices in so when you bake it, it doesn't dry out.

Asker's Rating:

Asker's Comment:

This sounds good, I think this is what I will try. But no one warned me about the SMOKE. Holy gees! Thanks all.

Answer 2

Butter and garlic.

Or you can soak it in Italian Dressing and grill.

You can go overboard with a piece of steak and smoother the taste of the meat.

I prefer the garlic and butter.

Answer 3

if your oven has a broiler use that i would just spray it with pam and season to taste

Answer 4

I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.

Answer 5

You'll get better flavor from it if you broil it.

Answer 6

Season with salt, pepper, smoke sauce and a-1 if you like the taste. Let it marinate for at least an hour.
Heat the skillet with a little oil. Drop the steaks in (med heat) and do not turn for about 4-5 minutes. Turn and take off when med/med-rare. Fantastic!

Answer 7

Raise the Steaks: Strip Steaks with Two Sauces
Recipe courtesy Rachael Ray

Sauce one:
1/2 cup flat-leaf parsley, 2 generous handfuls
1/8 cup cilantro leaves, a handful
5 to 6 sprigs thyme leaves, stripped from stems
2 cloves garlic, popped from skin
Salt and pepper
3 tablespoons red wine vinegar, eyeball it
1/3 tablespoons extra-virgin olive oil, eyeball it
Sauce two:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 tablespoons brown sugar
2 teaspoons hot sauce, eyeball it
2 tablespoons Worcestershire, eyeball it
1 teaspoon coarse black pepper
1 cup tomato sauce

Steaks:
4 strip steaks, 10 to 12 ounces each
Extra-virgin olive oil, for drizzling
Grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)


Preheat a grill pan or indoor/outdoor grill to high.
For the first sauce, place all the herbs and garlic in food processor and pulse-chop to a fine mince. Scrape into a small bowl. Season with salt and pepper. Stir in vinegar and extra-virgin olive oil and let stand.

Heat a small pot with extra-virgin olive oil over medium heat. Add onions and cook 5 minutes. Add brown sugar and cook 1 minute. Add hot sauce, Worcestershire pepper and tomato sauce. Simmer 2 to 3 minutes. Remove from heat and transfer to a small bowl.

Let steaks rest a bit to take the chill off. Drizzle extra-virgin olive oil over the steaks and season them lightly with steak seasoning. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium rare doneness. Go a minute longer on each side for medium to medium well doneness.

Answer 8

Olive oil, garlic, salt, pepper and then broil it in the oven. 10 min. on each side.

Answer 9

I always do my steak by slightly beating it then i marinate them with 1/4 cup lemon juice +1/4 cup soya sauce+5 cloves of grinded garlic+ black pepper.Then refrigerate for an hour.Fry it with cooking oil on a hot pan,then lower the fire,the least degree to cook it good.

Answer 10

Strip Steaks for Two-- (See note below)

2 (8 ounce) beef strip steaks
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion

Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness.

NOTE: This recipe is for 2 people. If necessary adjust the measurements of the ingredients. (Cut recipe in half for one person; double the recipe to make enough for 4 people.)

Answer 11

Do your self a favor and salt both sides of the steak and place it on cake-type rack for 45 minutes to an hour so that there's air all around. You can learn a lot about meat prep by looking at the surface every 15 minutes or so. At first the surface will look wet but by the end of an hour at room temp it's dry....the juice and salt that was once on the outside goes into the steak. ...it's an osmosis thing ! Heat a skillet (heavier the better) that's just a little bigger than the steak. Put about 1 to 1/2 TBS butter in the skillet and continue heating 'til the butter starts to smoke...not burning...smoking. It take a knack to know when it goes from one to the other ! Trust me I know !!!! Burnt butter and smoke bad !! Add your steak and shake the skillet to distribute butter....the steak's going to be talking to you if the heat's right. For a 1"-1 1/4" steak to medium rare (pink inside with clear juices) figure maybe 5 minutes each side. If it comes out the way it should you'll think twice about grilling !

Answer 12

Pan fry it at a med-high heat for 3-5 min on each side depending on the thickness of the steak and the desired temp. Or broil in the oven for about 10-15 min depending on thickness and desired temp.

Broiled it is really good way to do it.