Can you saute a steak and have it come out as well as if you'd grilled it?

Question

I would like to cook some steaks but right now, I don't have a grill or even a grill pan. What kind of steak would you recommend to saute? Cook time, etc? Thanks!

Answer 1

Buy some thick 1" to 2" steaks, preferably sirloin, porterhouse, t- bone or my fave rib eye.
Pull out of packaging, pat dry with paper towels and let sit for 30 minutes on counter after you salt and pepper.
Meanwhile get a cast iron skillet and heat on med-hi temperature.
Put 2 tablespoons canola oil in pan and sear the steak for 3 minutes each side.
Remove steak to a plate and add 1 whole sliced onion, 1 clove garlic minced along with 1 tablespoon butter and brown. (you may also add thick sliced mushrooms).
Put steak over the onions and place pan in a 325 degree F oven for 5 - 7 minutes. Check for doneness by pushing down on steak. The more it gives the rarer it is.
You may also broil the steaks very close to the heat source if you don't have a cast iron skillet.

Afterwards, you can add red wine to the pan drippings and remnants to make a pan sauce. Thicken with butter off the heat.
Pour over the steak.

Answer 2

Never EVER sautee a steak. The temperature you use to sautee is not nearly hot enough to cook a steak, it will be dry and tough. The most important thing to remember when cooking most meat is very high heat to sear the outside and seal in all the juices. Have you ever cooked meat in a pan, and it ended up swimming in liquid? This is all the juicy goodness you wanted to keep in the meat. If you don't have grill or a broiler your best bet is to sear it in a hot pan and finish it in the oven. In the industry most steaks are seared or grilled then finished in the oven, especially the thicker cuts. Try your oven at around 400F, every oven is different, keep an eye on it they can cook faster than you'd expect. The cut and and thickness will all effect the cooking time, you have to decide how you like it. And remember always let your meat rest at least 5 minutes before you cut into it.

Answer 3

If you don't have a grill pan use a heavy fry pan.
Put the rub on the steak, let it sit for a few hours or overnight in the refrigerator. Before you saute it, rub a little olive oil over steak. Saute on one side until you see the blood rise, turn over and Saute for a few more minutes, until steak is done, I prefer all my meat medium rare.

GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB

2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil



Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
Sprinkle steaks with salt. Saute to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt.
I finish them off with either a compound butter, or just a pad of butter.

Answer 4

No. You will ruin it if you do that!!! Always grill your steaks!!! If you cannot grill one at home. Get carryout from a local steak place!

Answer 5

Make sure the pan is hot and sear the meat you'll be fine.I would however buy a more tender piece of meat.Strip,Porter,or Delmonico

Answer 6

Nothing will come out "as well" as grilled over mesquite. No way. Not in this or any other lifetime. Nope. Uh-uh. Sorry.

Answer 7

use a good sirloin, season to taste, cook under broiler for about 8 min. on one side and 4 on the other.

Answer 8

If you marinate the steak first it should come out just as good. Turn it often

Answer 9

any steak that you would grill would work i prefer chuck eye .

Answer 10

Fillet, about 5 - 10 mins (depending on how rare you like it) :D