How can I cook a tender and juicy steak without a grill?

Question

stove or oven....

Answer 1

Stove, in a very hot pan to make sure you sear the steak first, then turn the heat down to medium and cook to desired doneness. I put a pat of butter on the steak in the last minute of cooking, with a little salt and pepper to taste. MMMMM!

Answer 2

The best and easiest way I have found is pan searing, take a heavy non stick or cast iron skillet, heat 1 Tbsp oil on med high heat for about 3-5 minutes until pan is VERY hot. Place seasoned steak in pan for 3-5 minutes per side depending on cut of meat and desired temperature. Finish off in a 300 degree oven. The best part is you can use the pan scrapings for a really good sauce. If you first marinate the steak in a combination of either Montreal steak seasoning or salt, pepper, onion powder, garlic powder and chili flakes. Then add Worcestershire sauce or balsamic vinegar and olive oil. After steak is done cooking return the pan to medium heat, add remaining marinade and either red wine, chicken stock or water ( about 1/3 of a cup total liquid) Scrape up browned bits from the bottom of the pan and whisk into liquid reduce by half, if sauce does not thicken add some cornstarch and finish off with 1 tsp butter. You can also add mushrooms and onions to the liquid and let them cook until soft on low heat, then add butter.

Answer 3

The "French Method".

In a frying pan. Cast Iron if you have one, a good heavy aluminum or stainless if not.

Oil the steaks with canola or vegetable oil and dust them well with salt and pepper. The salt will help form the crust, and the pepper will actually help keep them from sticking!

Heat your pan nice and hot over high heat. DO NOT OIL THE PAN! All you'll get for your trouble is a kitchen full of smoke!

Plop your steaks in with at least a half-inch gap between them (good way to determine how big a pan to use). Don't fiddle. No poking, prodding, peeking or anything for one minute. At least.

If your steak is 3/4 to 1" cook it about 3 min. per side. If you know the "poke" method for doneness, use that, otherwise a thermometer should come to 125 for rare 132-135 for medium, and 140 for medium well, but take them off about 5 degrees early to allow for carryover.

You'll love the juiciness, flavor and simplicity!

Best wishes!

Answer 4

We always use the oven to bake our steaks. First get a nice steak (sirloin, ribeye, porterhouse), set it out on a pan and rub olive oil and your favorite spices on it. Let it set out for about an hour before cooking (this breaks down the fat and makes it more tender). Bake at 350 for however long you like. Sometimes we place raw onion rings on it as it bakes which gives it a nice flavor.

Answer 5

Oven, put in pan with 1 can of Beef Broth and i can of water cover and cook at 350.

It will come out nice and tender and juicy.
Have done this quite often and works well for us...

Answer 6

Try in your stove - raise the rack until it is just under the broiler. Place the steak on a broiler pan and cook like you would a BBQ. The element is the cooking source so what the steak carefully.

Answer 7

Both. First make sure you don't have a tough piece of meat. Use a sirloin, rib eye, t-bone, porterhouse or fillet minion. Broiling in your oven is usually best. Except the fillet, use a meat tenderizer lightly sprinkled over steak Peirce it with a fork all over. lightly coat it with Worcestershire and broil. you should have a great steak. Don't tenderize the fillet it is already extremely tender.

Answer 8

Then use the broiler section which is under your oven and make sure you watch closely because it is very easy to overcook but it comes out just about as good as on the grill. In the broiler, the only difference is that the heat source is overhead and not underneath the meat.

Answer 9

Make a camp fire and wrap the steak in 3 sheets of tin foil. Place on fire, turn often. You can add spices as you see fit before you wrap steak. Just keep an eye on it while in fire so that it does not burn. Cook time about 10-20 minutes depending on fire.

Answer 10

you can broil it in the oven - I cook it this way often - it does not dry out.

broiling tips:
http://www.iabeef.org/Content/broiling.aspx