how do you make steak w/o grilling?

Question

I was wondering how do you make steak either in the oven or on the stove-top.
and what do you use when you make it either of these ways?
or how do you make it?
I usually just put it in a pan in the oven with some water and seasonings.
any more suggestions would be nice.

Answer 1

Take a good cast iron pan and put it in the oven until its nice and hot. then put a small dab of butter until it melts. Then, put your steak on the pan in the oven (seasoned with kosker salt and fresh cracked pepper). Flip it once during baking.

Answer 2

The broiler is the best method, the trick is not to over cook it.

First make sure you have some large easy to handle tongs and some oven mits and the broiler pan which usually comes with the stove.

Move the upper oven rack to the second rack holder from the top. Turn on broiler and wait until it glows cherry red. Place the steaks on the broiler pan, do not put oil or anything else on the pan.

Also do NOT cut off any fat on the outside of the steak before cooking. This can be done afterwords if you wish.

Put on the oven mits and pull out the top rack so it's out but hooked on the saftey frame, the u shaped place of the oven rack holder. Place the broiler pan and steaks in oven, leave for a maximum of seven minutes -- not a second more.

When seven minutes are up QUICKLY take out the rack again and make sure that it is hooked securely on the safety holder. Quickly take you tongs and turn over the steaks.

Push the oven rack back in and cook the second side for seven minutes, again not a second more. The broiler sears the outside which locks the juices in the inside the steak and the juices cook the inside. The steak should be very tender and cuts easily and is very easy to chew no matter what quality of steak because it's been cooked in it's own juices locked in the inside.

The inside should be pink and even slightly red in the middle when you cut into it. It may be even look uncooked, but it's not. Just observe the juices and they should be failry clear and not bloody. If it's brown on the inside, the steak is over cooked, but practice makes perfect. This method will practically ensure that the steak, no matter the quality, will not be tough.

If you cook into the steak and the middle looks raw, take the broiler pan and the steaks completely out of the oven. Then, if you have turned it off, reheat the broiler again until it is cherry red and cook the steak one minute, two at most each side. The reason for this is because the steak will; still cooking when you take it out and cut into it to see if it's done, so even though a minute doesn't seem like a lot to get red of any parts that still look raw a minute each side, two at the most will complete the cooking process.

The inside should be pink, if its pink and you should hear a searing sound as soon as you put it under the broiler, then you have done it right. The searing sound is the fat on the outside melting and it means the broiler is hot enough.

But it's better to under cook than over cook and if it needs some more time under the broiler remember, a minute or two does it because the steak is still cooking.

When you cut into it to make sure it is done, if it's pink on the inside and the juices are clear, then you have done it right and it should be tender and not chewy.

But you do have to be careful about two things. The first is to make sure the broiler is fully hot before putting the steaks in. The second is to avoid the temptation to cook it more even though it is still is a little strip of red in the middle of the steak. It's supposed to be pink on the inside, a little red in the middle, but it should not look raw.

The juices on the inside should be clear, this is water that has been unable to escape because the outside is seared by the broiler.

The broiler pan bottom will have some fat. Do not pour it down the sink, pour it in a can and throw it away or wait until it cools and use paper towel to clean the fat.

Most people use the broiler. You can fry it, but in order to fry it you have to brush on olive oil, some other type of cooking oil with garlic. The garlic helps keep it tender. You can not turn up the heat in a frying pan so it sears to hold the juices of the steak on the inside because the oil will smoke and burn at the higher temperature. The frying pan can be used, but to be used safely it requires a longer cooking time, about 15 minutes a side and the steak will be tougher and frankly not as flavorful as the broiler method.

The broiler gives a better tasting steak, it is less calories because it is cooked in nothing and the fat from the outside melts and is caught in the chamber below.

These instructions are for a normal thickness for a steak, slightly slightly less than half an ince. For a thicker one inch steak, you absolutely have to make sure it will be seared on the outside when you put it in and add cook for no more than ten minutes a side.

Answer 3

Here's a simple, classic French-style recipe:

Takes twenty minutes, cannot be frozen, will keep for up to two days if you cook the steak well-done. Otherwise, eat it the next day.

Ingredients:

Grey Poupon mustard
cream
garlic
sherry
French seasoning salt
olive oil
butter
sea salt
2 6 oz. lean pepper steaks.

Cook some accompaniment such as pasta or rice, your choosing, drizzled in a vinaigrette and some diced sundried tomatoes and blue cheese. Keep warm in microwave, covered by plastic wrap. Prepare a French baguette or loaf by warming in oven wrapped in foil at 200 d F. Serve with melted butter mixed with parsley and a little white wine.

Add olive oil, butter and garlic to pan over high heat. Add sherry and mustard to taste. Then add steak, turning up temp. Cook five minutes on each side. Turn down heat, then add cream.

Use two tablespoons each of fat and oil, 1 tsp. garlic, two pinches of seasoning salt, 1/2 tbsp. mustard, 1/3 cup wine, salt and pepper to taste, and 1/3 cup cream.

Turn down heat to medium. Let warm through. Serve with bread and pasta. Some asparagus tips with butter and garlic is nice. Finish off the meal with a fruit and cheese plate with crackers and bread. Then have some espresso with cookies and/or crepes suzette.

I suggest a nice bottle of Cabernet Sauvignon and a box of Black Magic chocolates for the occasion. Start off with a little warmed sherry or vermouth.

Answer 4

Some S&P then fry it. high heat so it gets nice caramelization, then turn it down so as not to burn it. when it's almost mid-rare toss in a knob of butter, few sprigs of thyme, and a couple cloves of smashed garlic and start basting the steak with this mixture very rapidly so the milk solids caramelize on top of the steak. pull it off at mid-rare, because a steak cooked any longer than that is dog food.

Answer 5

Do you mean 'make' steak or 'cook' steak? Try putting it in a foil envelope (al cartoccio) with some wine, half a tomato and some basil. Seal individual servings well, and put in bottom of ovenproof dish. Cover with potatoes sliced into rounds; sprinkle with seasame seeds and drizzle with oil and bake. When the potatoes are nice and crunchy, the meat will be done too.

Answer 6

Try the following

Classic Steak au Poivre

2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer, weighing 6-8 oz (175-225 g) each
2 heaped teaspoons whole black peppercorns
2 tablespoons olive oil
1 clove garlic, crushed
5 fl oz (150 ml) red wine
salt

If you've got time, prepare your steak au poivre one or several hours ahead. Begin by crushing the peppercorns very coarsely with a pestle and mortar (if you don't have a pestle and mortar then use the back of a tablespoon and crush them on a flat surface).

Now take a shallow dish, large enough to hold 2 steaks comfortably side by side, then pour 1 tablespoon of the olive oil mixed with half a clove of the crushed garlic into the dish.
Then coat each steak evenly on both sides with the crushed peppercorns, pressing them in firmly. Lay the steaks in the dish and spoon the other tablespoon of oil and the rest of the garlic over them. Cover with clingfilm and leave them aside for several hours, turning them over once. When you're ready to cook the steaks, you need a thick-based frying pan. Place it over a very high heat and let it preheat until it's very hot indeed – the more daring you can be in getting the pan really hot, the better the finished steak will be! Now quickly drop each steak directly into the pan. Sear them quickly on both sides – give them about 1 minute on each side.

Then lower the heat and cook them how you want them. Some people like them 'blue', which means seared only and very rare; for medium rare give them 3 more minutes, and for well done, 4 more minutes. Either way, 1 minute before the end of the cooking time, pour in the wine, then let it bubble and reduce down to a syrupy consistency about one-third of its original volume. This whole process will be very brief. Sprinkle with salt and serve the steaks as quickly as possible with the wine sauce poured over.

If you want to be really French, serve with frites and a green salad.

Or Peppered steak with fondant potatoes

For the steak
drizzle olive oil
1 sirloin steak
2 tbsp ground black pepper
For the potatoes
30g/1oz unsalted butter
200ml/7fl oz hot water
110g/4oz new potatoes, cut into thick slices
For the sauce
55ml/2fl oz chicken or vegetable stock
3 tbsp red wine
3 tbsp double cream

Method
1. For the potatoes, heat the butter in a pan. Pour in the hot water and then add the potato slices. Cover with foil and cook for 10-12 minutes over a gentle heat until the potato is tender.
2. For the steak, heat the oil in a non-stick frying pan. Coat the steak in the pepper and then pan fry the steak for 2-3 minutes on each side, or according to personal taste.
3. To make the sauce, reduce the chicken or vegetable stock, red wine and cream in a pan for a few minutes, to thicken.
4. To serve, transfer the fondant potatoes to a plate, serve the peppered steak alongside and drizzle the sauce over.

Or Teriyaki steak served with stilton souffle mushroom
For the teriyaki steak
2-3 tbsp honey
1 tbsp soy sauce
2 tsp sesame oil
2 tsp sesame seeds
1 rump steak, trimmed and sliced
For the stilton soufflé mushroom
2 eggs, separated
55g/2oz stilton, crumbled
2-3 tbsp plain flour
butter, for greasing
breadcrumbs, for lining
1 large Portabello mushroom

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the teriyaki steak, mix together the honey, soy sauce, sesame oil and sesame seeds in a bowl. Add the sliced steak and coat with the marinade.
3. Heat a pan over a high heat then fry the teriyaki steak for 3-4 minutes for medium-rare steak, or longer for more well-done steak.
4. For the stilton soufflé mushroom, whisk the egg whites in a bowl until they form soft peaks.
5. In a separate bowl mix the egg yolks, the crumbled stilton and the flour and combine well.
6. Carefully fold in the egg whites using a large metal spoon.
7. Grease a chef's ring with the butter, and line it with the breadcrumbs, shaking off the excess.
8. Place the mushroom on a baking sheet. Place the lined chef's ring on top, then spoon the soufflé mixture inside the ring.
9. Cook in the oven for 6-8 minutes, until risen and golden.
10. Remove the ring, and serve with the teriyaki steak.

Or Marinated Rump Steak
2 rump steaks, weighing about 7-8 oz (200-225 g) each
3 fl oz (75 ml) red wine
3 fl oz (75 ml) Worcestershire sauce
1 large clove garlic, peeled and crushed
1 teaspoon groundnut or other flavourless oil

To garnish:
a few sprigs fresh watercress

Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.

Now take a medium frying pan, place it on a high heat and heat the oil until it's very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately with Aligot.

Or Steak and kidney pie
4-6 tbsp onion gravy, hot and fresh
50g/2oz rump steak, cubed
2 kidneys, chopped
2 tbsp fresh parsley
salt and freshly ground black pepper, to taste
100g/3½oz butter, cubed
200g/7oz plain flour
1 egg yolk
½ tsp mustard powder

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the onion gravy in a pan and add the steak, kidneys and parsley to it.
3. Heat through for 2-3 minutes.
4. Place into a small gratin dish.
5. Meanwhile place the butter, flour, egg yolk and mustard powder into a food processor, process until the ingredients are well combined and come together in a lump.
6. Remove from the processor, roll out and place the pastry on top of the steak and kidney filling.
7. Trim the edges, prick a couple of holes in the top, then bake in the oven for 10-12 minutes, or until cooked and golden.
8. Remove from the oven and serve

Answer 7

frying is my fav haha =]
but broiling is good too