What's the best way to cook a steak , indoors, with a stove?

Answer 1

I detest steak cooked in doors but, if you must here's how to do it.

1 x Porterhouse (or Filet Mignon) steak, 1 to 1-1/2" thick
1/4 cup Olive oil
Black pepper
2 tbl Butter
1/2 x Lemon, juice of

1. A good thick (1 to 1 1/2 inch) porterhouse easily will feed two to four people, unless they are starving lumberjacks or threshers. So buy one steak for every two (or four) people, the day before you plan to cook it. It benefits by spending a day in a
2. Pour 1/4 cup of the best quality olive oil over eack steak, along with a generous grind of coarse black pepper. Let the steak marinate, refrigerated, for 8 to 12 hours, turningoccasionally. If the steak is frozen, it may take as long as 24 hours to th
3. When you are ready for the best steak that you've ever eaten, heat that black iron skillet over high heat until it's almost red hot. I use an old Wagner skillet that's 11 inches across with the ridges on the bottom that give those great grill marks.
4. Put the steak in the hot skillet and stand back! It's going to sizzle some, and smoke a little - it could even set off your smoke alarm. Cook the steak for about 2 minutes, then turn it 90 degrees and cook another 2 minutes. Turn the steak and repeat t
5. If a steak is to be cooked past the rare stage, turn the heat down after the second position so that the outside won't char before the inside is cooked to the desired degree ofdoneness. When the steak is well seared, with a nice crust on one side, turn.
6. Remove the cooked steak to a heated serving platter. Remove the pan from the heat to cool slightly, then return to low heat and add 2 tablespoons butter and the juice of half a lemon to make a simple lemon-butter sauce that adds a nice zip to the flavor.
7. If you are using a black iron skillet with the ridges on the bottom, stirring with a basting brush will help mix the lemon butter and, at the same time, incorporate the steak drippings that have drained down between the ridges of the skillet. Pour the sauce over the steak and serve at once.

Answer 2

Any steak under 1" is thin cut in my book. If the steak is ~ 1/4" I suggest utilizing the broiler method, Bring the meat to room temp and lightly coat with oil. Sprinkle fresh ground pepper, kosher salt, and garlic to taste. Broil at <400 for 2 minutes per side. Anything over 1/2 can be easily done with a hot skillet and finished in a 500 degree oven. As much as I love grilling and smoking, I prefer to skillet cook and oven finish a quality steak. I occasionally use my ceramic grill/cooker to cook steaks, but only with thick cut steaks and my sear is at 700+ degrees and then finished for a few minutes at 500 degrees in the oven.

Answer 3

You can cook a great steak on the stove if you have the right pan. They make a steak skillet that willl give you good "grill" marks. You can season it like you will going to grill it.

Answer 4

Man get u some onions, some fresh garlic halves, and some butter. Season ur steak to taste, let it sit in the ice box until u satay the onions, and garlic in the butter, not too much heat. While the garilc, and onions are like as if there dissoved down add ur steak and let simmer until medium well done. Then just grab u a-1 steak sauce and ur ready, with a patatoe on the side.

Answer 5

Cook it in the oven on a broiling pan. That's how my sister fixes hers all the time.

Answer 6

Heat a cast iron skillet or grill pan.
Sear meat on each side.
Turn off heat, take meat off when inside is the color you
want: bloody, rare, medium, or roasted dead.
Enjoy.

Answer 7

The best way is grilled on the BBQ grill. Second best is broiled. But either way, they have to be served with grilled onions, garlic, and mushrooms. OMG, my mouth is watering!!

Answer 8

i like using the stove and make steak fajitas rather then steak alone hate steak unless in cheese steaks or fajitas

Answer 9

Wow, Thankss! I was wondering the same thing yesterday

Answer 10

well i would use a bbq but i guess you could use the stove but i don't no a way