Steak on the Stove? - Chicagoland Sportbikes
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post #1 of 38 (permalink) Old 02-15-2011, 12:57 PM Thread Starter
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Steak on the Stove?

I know I know...I should just pull the grill out of the garage, but it's buried and I'm lazy this week...so, keeping in mind that I do not have a cast iron skillet, what do you guys suggest for a stove top Porterhouse?

Tom

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post #2 of 38 (permalink) Old 02-15-2011, 12:58 PM
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Thin cut
cook it hot and fast in real butter
prepare to have a mess on the stove but worth it

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post #3 of 38 (permalink) Old 02-15-2011, 12:59 PM
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post #4 of 38 (permalink) Old 02-15-2011, 01:02 PM Thread Starter
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It's a pretty thick cut...and man I'd be afraid to burn the shit out of the thing right over the flame!

Tom

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post #5 of 38 (permalink) Old 02-15-2011, 01:03 PM
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post #6 of 38 (permalink) Old 02-15-2011, 01:03 PM
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Broil it?
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post #7 of 38 (permalink) Old 02-15-2011, 01:06 PM
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use a pan that can go in the oven, sear on high heat on top and finish in the oven.

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post #8 of 38 (permalink) Old 02-15-2011, 01:06 PM Thread Starter
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Yeah I was thinking about broiling it but I'm a broiling noob...not a 5th prestige level steak broiler like you John...do tell.

Tom

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post #9 of 38 (permalink) Old 02-15-2011, 01:06 PM
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Hot ass pan sear on both sides then throw in the oven @500 till it's done the way you like it.

Thank me later.



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post #10 of 38 (permalink) Old 02-15-2011, 01:08 PM Thread Starter
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Yeah Ken I was going to ask Sticky about the temp. We're talking for a matter of minutes in the oven right? Like 8 or 9 mins for medium-rare?

Tom

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post #11 of 38 (permalink) Old 02-15-2011, 01:10 PM
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Make sure the steak is room temp before doing anything with a stove/oven...

My favorite ways are high heat oven or high heat fry pan and 1/2 to 1 cup of clarified butter.

*Sizzle* flip *sizzle* DOne.

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post #12 of 38 (permalink) Old 02-15-2011, 01:10 PM
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What about cutting it up and making steak tacos? Much easier to cook on the stove.

FYI- I am a god awful horrible cook, especially when it comes to steaks but this is a no fail way to cook up a steak even for me.

Sometimes your knight in shining armor is just a retard wrapped in tin foil.
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post #13 of 38 (permalink) Old 02-15-2011, 01:24 PM
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broil it

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post #14 of 38 (permalink) Old 02-15-2011, 01:42 PM
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Quote:
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Yeah Ken I was going to ask Sticky about the temp. We're talking for a matter of minutes in the oven right? Like 8 or 9 mins for medium-rare?
thats about right..most of all even on the grill you gotta learn the touch (press on the meat to feel its firmness which tells ya whats its doneness) but this takes time to develop.

and i have that touch!



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post #15 of 38 (permalink) Old 02-15-2011, 01:50 PM Thread Starter
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Well I don't...8 mins it is...unless you wanna come over and press my meat?

Tom

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post #16 of 38 (permalink) Old 02-15-2011, 02:10 PM
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Well I don't...8 mins it is...unless you wanna come over and press my meat?
You can't go wrong with a thermometer. Grab one in the kitchen tool section of the grocery store for $3. 125-130 is perfect.

To develop that touch, shove your thumb into the top of the steak when it's raw. Then shove your thumb into the top when it's at the desired temp. Compare. Remember for next time. Repeat.


My preference is the broiler.
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post #17 of 38 (permalink) Old 02-15-2011, 02:59 PM
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Well I don't...8 mins it is...unless you wanna come over and press my meat?

ill press on your meat alright

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Then shove your thumb into

My preference is the broiler.
you talking about anal sex? hey! how you do'n



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post #18 of 38 (permalink) Old 02-15-2011, 03:13 PM
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Couple of options for you:

Stove top method for larger cuts of meat (1 1/2 inch thick or thicker):

Preheat oven to 350. Heat stainless steel 12inch fry pan over high heat with about 2tbsp of veg oil to near smoking. Salt and pepper steak to taste. Place in pan for 6 mins (give or take) until one side is well seared (think crunchy and brown). Flip with tongs (don't spear with a fork, that's barbaric and lets all the nummy juices out) and do the other side. DO NOT TOUCH in between - no poking, pressing, or turning the meat. (LOL - you can talk nicely to it if you would like).

Remove from heat, place in oven to finish if needed. This keeps you from burning the crap out of the outside with a raw inside. My way of telling well, medium, and medium rare? Your forehead feels well done, your nose is medium, and your chin is rare to medium rare.

Turn the smoke alarm off or open a window 'cause it's gonna get smoky!!

Broiler Method:

Line broiler pan with foil (saves clean-up later). Turn broiler on high.

Salt and pepper steak to taste. OK to add marinade if you want. I'd recommend bringing the steak to close to room temp before cooking if possible.

Place steak on foil lined broiler pan and slide into broiler.

Leave alone for 6 minutes, then open broiler and flip steak using tongs. Cook other side for 4-8 minutes depending on how done you want it.

Both methods, let the steak rest at least 10 minutes before cutting and eating.

Have fun

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post #19 of 38 (permalink) Old 02-15-2011, 03:15 PM
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kim what if the person has a go-tee?



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post #20 of 38 (permalink) Old 02-15-2011, 03:18 PM Thread Starter
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Good stuff Kim!

Tom

Quote:
Originally Posted by Tacitus
In a state where corruption abounds, laws must be very numerous.
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post #21 of 38 (permalink) Old 02-15-2011, 03:19 PM Thread Starter
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The banner at the top of the page is all steaks for me now.

Tom

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post #22 of 38 (permalink) Old 02-15-2011, 03:19 PM
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kim what if the person has a go-tee?
Raw hunk of meat, out in the garage where he belongs.

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post #23 of 38 (permalink) Old 02-15-2011, 04:04 PM
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get an in oven thermometer.

sear both sides in pan, thrw in oven on highest temp, get internal temp to righ around 155 for medium and let rest 5 minutes before cutting.

I also like a nice crust of seasalt before cooking




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post #24 of 38 (permalink) Old 02-15-2011, 04:14 PM
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baby jesus would cry at a steak at 155!!!!!!!!!!!!!

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post #25 of 38 (permalink) Old 02-15-2011, 04:16 PM
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Quote:
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baby jesus would cry at a steak at 155!!!!!!!!!!!!!
you likem still bloody eh?

I like a warm pink center. like my women




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post #26 of 38 (permalink) Old 02-15-2011, 04:31 PM
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you likem still bloody eh?

I like a warm pink center. like my women
No thanks, I take it black.
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post #27 of 38 (permalink) Old 02-16-2011, 09:56 PM
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I make most of my steaks on teh stove with a cast iron, depending on what kind of steak it is. Couple minutes each side, then move the whole thing into stove. The bonus is once its all said and done you can create a great pan sauce or gravy by deglasing.
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post #28 of 38 (permalink) Old 02-17-2011, 06:53 AM
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so how did it go? did you make and eat it already? if not grill the bitch cause yesterday and today was made for early grilling. the gods of meat have spoken



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post #29 of 38 (permalink) Old 02-17-2011, 07:13 AM
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I vastly prefer the sear and oven finish. I use a cast iron skillet, but you can
use anything for the oven finish.... like a foil pan.


I use some sea-salt and fresh ground pepper on both sides of a room-temp steak.

Bring the pan up to temperature gradually..... don't just throw it on blast-furnace.
When the whole pan is hot ....just as the oil just starts to smoke on a medium-high
heat.... you sear the steak .... should be a big hiss on the first side ... turn the temp
up on the pan now as the steak is taking heat out of the pan .... just a minute or two
until caramelized ..... flip for a minute or two to carmelize the other side.

Now, kill the pan and into the oven till finished. stop 7 degrees before your desired doneness.
The steak keeps cooking after it comes out.

I take mine out and transfer to a cutting board without piercing or molesting it.

Let it rest three or four minutes before you serve or cut to recapture all the juices.


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post #30 of 38 (permalink) Old 02-17-2011, 08:17 AM Thread Starter
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Tom/Ken/Kim I did it pretty much like you said...pan sear and popped it in the oven. Turned out great! ...I seared one side a little too much so the outside of it was a little overcooked, knowledge for the next try.


Tom

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