making steak w/o a grill?

Question

I'm living on my own for the 1st time and have no idea how to make steak properly. I live on the 2nd floor so we can have grills on our balcony. I tried doing the broiler thing w/the steak (small sirloin), thawed for 20 min and it was pretty much charred black and the the other day I tried the same w/it frozen and it ended up bloody...HELP!

Answer 1

Get you pan out,, get it nice and hot,,,spice you steak, and pan sear it.
Cook it until it's done
if you like it well done, poke your steak with your finger, if it feels like you are poking your forehead, you are there.
If you like your steak med-rare it should feel like you are poking the front of your shoulder.
Rare, like your belly.
Make sure your steak is plenty thawed, before you cook it.
When you first put it in the pan, (after it is well heated) immediately turn it down to med. wait a minute or so, then flip,,,and start poking with your finger, until you get the desired temp.
Never, never compleatly cover your steak in a pan,, this will cause you to stem your meat, making it VERY,VERY tough,and dry,,

Answer 2

I don't have a grill either and I love to make steak. First of all never cook steak frozen. The only reason you should broil a steak is if you want it super well done. Yuck! What I do is marinate it in the refrigerator for a few hours with just some steak seasoning and a little worcestershire sauce. Heat a pan on the stove over medium heat then throw the steak in. Depending on how well you like your steak cooked and the thickness of the steak is how long you should cook it for. Generally though if you like your steak medium you should cook it for about 4 min on each side. But, be sure you don't keep flipping it over and over. That ruins the juiciness. After you've cooked the steak then let it "rest" for a couple of mins. This will give you the perfect cooked, juicy steak. Hope this helps you.

Answer 3

Time to invest in a cast iron skillet.
Heat up the pan on medium high heat and bring steak out of refrigerator to warm up for 30 mins. (never cook a frozen steak) Buy the steak the day you are going to prepare it.
Pat the steak dry with a paper towel and season both sides of steak with a combination of 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp instant coffee.

1 Tbls vegetable oil to hot pan and and then place steak in pan.
Cook for 4 minutes then flip and cook other side for 3 more minutes. Press on top of thick portion of steak and the softer it is the more rare it will be.
Avoid moving steak in pan during cooking and do not flip steak over more than once. You'll get a crust on the outside and a moist inner steak with this method (high heat and salt).

Better to buy a thick steak as thin ones cook too fast and medium rare would not be attainable. Never cover the steak with a lid as this steams rather than sears the outside of the steak.
My favorite cuts are Porterhouse and Ribeye steaks as they have just the right amount of marbling (fat content).

Answer 4

I do great steaks and you just have to try to get there. But here is my advice:

little bit of papprica and pepper (no salt until you eat it)

Heat up a pan, with a drop of oil (Canola), until the oil is really liquid (do not over heat as it ignites!!!!)

Put the steak on the pan for 2 minutes or until it squirts less. Lower the heating to between 6-8. Turn around immediately. Cook about 5 minutes. Turn around one last time. Cook 2 minutes. Enjoy!

Everything depends on the thickness of the piece of meat. This is for 1/2 inch... You can always see if it's ready by looking and the juices it releases or by sticking a fork in it and looking at the holes

Answer 5

Broil a thawed steak on top rack for only about 3/5 mins per side....

Answer 6

Simmer it in a covered skillet (time depends on thickness of the steak). Seasoned with Tony Chachere's, of course, over medium-low heat.

Answer 7

right here is an undemanding, classic French-variety recipe: Takes twenty minutes, won't be able to be frozen, will shop for as much as two days in case you cook dinner the steak properly-executed. in any different case, consume it day after right now. components: gray Poupon mustard cream garlic sherry French seasoning salt olive oil butter sea salt 2 6 oz.. lean pepper steaks. cook dinner some accompaniment which contain pasta or rice, your finding out on, drizzled in a French dressing and a few diced sundried tomatoes and blue cheese. shop heat in microwave, lined by ability of plastic wrap. prepare a French baguette or loaf by ability of warming in oven wrapped in foil at 2 hundred d F. Serve with melted butter blended with parsley and a sprint white wine. upload olive oil, butter and garlic to pan over severe warmth. upload sherry and mustard to flavor. Then upload steak, turning up temp. cook dinner 5 minutes on the two components. turn down warmth, then upload cream. Use 2 tablespoons each and each of fat and oil, a million tsp. garlic, 2 pinches of seasoning salt, a million/2 tbsp. mustard, a million/3 cup wine, salt and pepper to flavor, and a million/3 cup cream. turn down warmth to medium. enable heat by using. Serve with bread and pasta. some asparagus tips with butter and garlic is magnificent. end off the meal with a fruit and cheese plate with crackers and bread. Then have some coffee with cookies and/or crepes suzette. I recommend a magnificent bottle of Cabernet Sauvignon and a field of Black Magic goodies for the social amassing. initiate off with a sprint warmed sherry or vermouth.

Answer 8

Only use a CAST IRON skillet! Get it very hot,sear both sides first (seals in the juices).then turn down the heat to med and cook till desired doneness.Warning,though...it will smoke up your house,turn on the stove exhaust fan!! GOOD LUCK