I've had a hankering for steak lately, lol. Thing is I don't have a grill or
a grilling pan at my diposal. I can fry it and I have my oven broiler.

Does anyone have any good steak recipes under these conditions? I'm hesitant
to fry a steak because I don't want it drowned in its own grease. Any
special grilling sauces, etc.?

Sorry for the newbie question.

Larry

>From: "Larry G"

>Does anyone have any good steak recipes under these conditions? I'm hesitant
>to fry a steak because I don't want it drowned in its own grease. Any
>special grilling sauces, etc.?

I've found that if you must fry a steak, keeping it as dry as possible gives
the best results. Marinades or Sauces will steam the steak.

I do like a nice strip steak or filet quickly seared in a hot hot pan (either
cast iron or a heavy stainless steel) then finished in the oven for a few
minutes to the desired doneness. The surface is caramelized and crunchy with a
nice juicy pink interior. Just a generous dousing of salt and pepper before
tossing in the pan is all the seasoning I need. But if you like a rub - a good
blackened seasoning will give it additional flavor.

Oh make sure your hood fan is running and your windows are open when searing
your steak. It does get a bit smokey.

Ellen

>From: "Larry G"

>Does anyone have any good steak recipes under these conditions? I'm hesitant
>to fry a steak because I don't want it drowned in its own grease. Any
>special grilling sauces, etc.?

I've found that if you must fry a steak, keeping it as dry as possible gives
the best results. Marinades or Sauces will steam the steak.

I do like a nice strip steak or filet quickly seared in a hot hot pan (either
cast iron or a heavy stainless steel) then finished in the oven for a few
minutes to the desired doneness. The surface is caramelized and crunchy with a
nice juicy pink interior. Just a generous dousing of salt and pepper before
tossing in the pan is all the seasoning I need. But if you like a rub - a good
blackened seasoning will give it additional flavor.

Oh make sure your hood fan is running and your windows are open when searing
your steak. It does get a bit smokey.

Ellen

SportKite1 wrote:

>>From: "Larry G"
>
>
>>Does anyone have any good steak recipes under these conditions? I'm hesitant
>>to fry a steak because I don't want it drowned in its own grease. Any
>>special grilling sauces, etc.?
>
>
> I've found that if you must fry a steak, keeping it as dry as possible gives
> the best results. Marinades or Sauces will steam the steak.
>
> I do like a nice strip steak or filet quickly seared in a hot hot pan (either
> cast iron or a heavy stainless steel) then finished in the oven for a few
> minutes to the desired doneness. The surface is caramelized and crunchy with a
> nice juicy pink interior. Just a generous dousing of salt and pepper before
> tossing in the pan is all the seasoning I need. But if you like a rub - a good
> blackened seasoning will give it additional flavor.
>
> Oh make sure your hood fan is running and your windows are open when searing
> your steak. It does get a bit smokey.
>
> Ellen
>
>
I agree with Ellen. Sauces/marinades on a "good" steak are
sacrilegious, at least in our domain. Marinades are fine on flanks etc
but not if you're working with a good cut.

S&P is all that's required. One of my favorite things is to take a
piece of bread and sop up the pan drippings with it. Thank heaven Nanc
thinks it's "gross" and has never tried it. :-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

SportKite1 wrote:

>>From: "Larry G"
>
>
>>Does anyone have any good steak recipes under these conditions? I'm hesitant
>>to fry a steak because I don't want it drowned in its own grease. Any
>>special grilling sauces, etc.?
>
>
> I've found that if you must fry a steak, keeping it as dry as possible gives
> the best results. Marinades or Sauces will steam the steak.
>
> I do like a nice strip steak or filet quickly seared in a hot hot pan (either
> cast iron or a heavy stainless steel) then finished in the oven for a few
> minutes to the desired doneness. The surface is caramelized and crunchy with a
> nice juicy pink interior. Just a generous dousing of salt and pepper before
> tossing in the pan is all the seasoning I need. But if you like a rub - a good
> blackened seasoning will give it additional flavor.
>
> Oh make sure your hood fan is running and your windows are open when searing
> your steak. It does get a bit smokey.
>
> Ellen
>
>
I agree with Ellen. Sauces/marinades on a "good" steak are
sacrilegious, at least in our domain. Marinades are fine on flanks etc
but not if you're working with a good cut.

S&P is all that's required. One of my favorite things is to take a
piece of bread and sop up the pan drippings with it. Thank heaven Nanc
thinks it's "gross" and has never tried it. :-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"Steve Calvin" > wrote in message
...
> One of my favorite things is to take a
> piece of bread and sop up the pan drippings with it.

I do that too! Delicious, isn't it? Since hubby and I both like it we do
share, but the lion's share goes to whoever happened to do the cooking.

Gabby

Gabby wrote:

> "Steve Calvin" > wrote in message
> ...
>
>> One of my favorite things is to take a
>>piece of bread and sop up the pan drippings with it.
>
>
> I do that too! Delicious, isn't it? Since hubby and I both like it we do
> share, but the lion's share goes to whoever happened to do the cooking.
>
> Gabby
>
>
That'd work for me. I do the cookin'! ;-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Steve Calvin wrote:
> SportKite1 wrote:
>
>>> From: "Larry G"
>>
>>
>>> Does anyone have any good steak recipes under these conditions? I'm hesitant
>>> to fry a steak because I don't want it drowned in its own grease. Any
>>> special grilling sauces, etc.?
>>
>>
>> I've found that if you must fry a steak, keeping it as dry as possible gives
>> the best results. Marinades or Sauces will steam the steak.
>>
>> I do like a nice strip steak or filet quickly seared in a hot hot pan (either
>> cast iron or a heavy stainless steel) then finished in the oven for a few
>> minutes to the desired doneness. The surface is caramelized and crunchy with
>> a
>> nice juicy pink interior. Just a generous dousing of salt and pepper before
>> tossing in the pan is all the seasoning I need. But if you like a rub - a
>> good
>> blackened seasoning will give it additional flavor.
>>
>> Oh make sure your hood fan is running and your windows are open when searing
>> your steak. It does get a bit smokey.
>>
>> Ellen
>>
>>
> I agree with Ellen. Sauces/marinades on a "good" steak are
> sacrilegious, at least in our domain. Marinades are fine on flanks etc
> but not if you're working with a good cut.

Ditto to both Ellen's and Steve's comments.

>
> S&P is all that's required. One of my favorite things is to take a
> piece of bread and sop up the pan drippings with it. Thank heaven Nanc
> thinks it's "gross" and has never tried it. :-)
>
or, with a great steak, leave off the pepper, and easy on the salt.

A small pat of butter on the still hot surface of the cooked steak is good, too.

BOB

>From: Steve Calvin

> One of my favorite things is to take a
>piece of bread and sop up the pan drippings with it.

OOOhhhhh, me too. My dad taught me that trick when I was knee high to a
grasshopper. Now the precious SO saves the drippings for me and already has the
heel (my favorite part of bread to sop with) out for me.

Ellen

SportKite1 wrote:
>
> >From: Steve Calvin
>
> > One of my favorite things is to take a
> >piece of bread and sop up the pan drippings with it.
>
> OOOhhhhh, me too. My dad taught me that trick when I was knee high to a
> grasshopper. Now the precious SO saves the drippings for me and already has the
> heel (my favorite part of bread to sop with) out for me.

(laugh) I know it's considered rude, but in the privacy of my own
home, I dare someone to try to stop me from sopping up the sauce
from my chicken piccata. Maybe! even in public. Perhaps more
discretely.

nancy

SportKite1 wrote:
>
> >From: Steve Calvin
>
> > One of my favorite things is to take a
> >piece of bread and sop up the pan drippings with it.
>
> OOOhhhhh, me too. My dad taught me that trick when I was knee high to a
> grasshopper. Now the precious SO saves the drippings for me and already has the
> heel (my favorite part of bread to sop with) out for me.

(laugh) I know it's considered rude, but in the privacy of my own
home, I dare someone to try to stop me from sopping up the sauce
from my chicken piccata. Maybe! even in public. Perhaps more
discretely.

nancy

Larry G wrote:

> I've had a hankering for steak lately, lol. Thing is I don't have a grill or a
> grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm hesitant
> to fry a steak because I don't want it drowned in its own grease. Any special
> grilling sauces, etc.?

Get a low fat steak like a fillet. You should put a little butter or oil in the
pan and fry it. You can make a quick pepper steak by using lots of coarsely
ground pepper on both sides of the steaks, throw a little salt on the bottom of
a hot pan and cook until desired doneness, or finish it in a hot oven. Remove
the steak from the pan. Add some butter to the pan, a dash of Worcestershire
Sauce and a squeeze of lemon juice to make a sauce.

Larry G wrote:

> I've had a hankering for steak lately, lol. Thing is I don't have a grill or a
> grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm hesitant
> to fry a steak because I don't want it drowned in its own grease. Any special
> grilling sauces, etc.?

Get a low fat steak like a fillet. You should put a little butter or oil in the
pan and fry it. You can make a quick pepper steak by using lots of coarsely
ground pepper on both sides of the steaks, throw a little salt on the bottom of
a hot pan and cook until desired doneness, or finish it in a hot oven. Remove
the steak from the pan. Add some butter to the pan, a dash of Worcestershire
Sauce and a squeeze of lemon juice to make a sauce.

>From: Nancy Young

>(laugh) I know it's considered rude, but in the privacy of my own
>home, I dare someone to try to stop me from sopping up the sauce
>from my chicken piccata. Maybe! even in public. Perhaps more
>discretely.
>
>nancy

As far as I'm concerned, bread was invented to sop up sauce and meat juices.
You know, trenchers?

Ellen

SportKite1 wrote:

>>From: Nancy Young
>
>
>>(laugh) I know it's considered rude, but in the privacy of my own
>>home, I dare someone to try to stop me from sopping up the sauce
>
>>from my chicken piccata. Maybe! even in public. Perhaps more
>
>>discretely.
>>
>>nancy
>
>
> As far as I'm concerned, bread was invented to sop up sauce and meat juices.
> You know, trenchers?
>
> Ellen
>
>
Absooooooolutely! :-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

SportKite1 wrote:

>>From: Nancy Young
>
>
>>(laugh) I know it's considered rude, but in the privacy of my own
>>home, I dare someone to try to stop me from sopping up the sauce
>
>>from my chicken piccata. Maybe! even in public. Perhaps more
>
>>discretely.
>>
>>nancy
>
>
> As far as I'm concerned, bread was invented to sop up sauce and meat juices.
> You know, trenchers?
>
> Ellen
>
>
Absooooooolutely! :-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Many people sear the steak in a pan and then finish it in the oven. If you
don't have a good hood, just broil it.

S & P just before cooking ar all you need. Montreal Steak Seasoning isn't
bad either.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Larry G" > wrote in message
...
> I've had a hankering for steak lately, lol. Thing is I don't have a grill
or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm
hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?
>
> Sorry for the newbie question.
>
> Larry
>

Nancy Young wrote:
>(laugh) I know it's considered rude, but in the privacy of my own
>home, I dare someone to try to stop me from sopping up the sauce
>from my chicken piccata. Maybe! even in public. Perhaps more
>discretely.
>
>nancy

Me too. Piccata sauce is the best. But by the way, I think you don't mean
"discretely" (that means: "Consisting of unconnected distinct parts")
"discreetly" (means :"showing prudence and wise self-restraint in speech
and behavior; circumspect")
Easy to get confused with these two.
Cordially, Joe

In article >,
Steve Calvin > wrote:

> SportKite1 wrote:
>
> >>From: "Larry G"
> >
> >
> >>Does anyone have any good steak recipes under these conditions? I'm
> >>hesitant
> >>to fry a steak because I don't want it drowned in its own grease. Any
> >>special grilling sauces, etc.?
> >
> >
> > I've found that if you must fry a steak, keeping it as dry as possible
> > gives
> > the best results. Marinades or Sauces will steam the steak.
> >
> > I do like a nice strip steak or filet quickly seared in a hot hot pan
> > (either
> > cast iron or a heavy stainless steel) then finished in the oven for a few
> > minutes to the desired doneness. The surface is caramelized and crunchy
> > with a
> > nice juicy pink interior. Just a generous dousing of salt and pepper before
> > tossing in the pan is all the seasoning I need. But if you like a rub - a
> > good
> > blackened seasoning will give it additional flavor.
> >
> > Oh make sure your hood fan is running and your windows are open when
> > searing
> > your steak. It does get a bit smokey.
> >
> > Ellen
> >
> >
> I agree with Ellen. Sauces/marinades on a "good" steak are
> sacrilegious, at least in our domain. Marinades are fine on flanks etc
> but not if you're working with a good cut.
>
> S&P is all that's required. One of my favorite things is to take a
> piece of bread and sop up the pan drippings with it. Thank heaven Nanc
> thinks it's "gross" and has never tried it. :-)

If you have drippings, your pan is not hot enough. Really. The juices
should stay in the meat, and they will provided the pan is really hot.

Use just a film of peanut oil (butter will burn) and get it hot enough
to really be smoking. This takes more than a couple of minutes. It's
almost impossible to get it *too* hot.

For a 3/4 inch steak at room temperature, searing on both sides will
cook the center quite enough -- provided you like reddish-pink beef.
(Which we all do).

After the meat comes out, reduce the heat and add:

shallots (sear off quickly; add a touch of oil if needed)

beef (or unflavored chicken) demi-glace (we make chicken, from skin and
bones, and freeze it).

red wine

a tsp of beef base (absolutely NOT bouillon cubes)

and some combination (up to all) of:

a little port wine

mushroom powder

a short squirt of catsup (substitute for tomato paste)

salt and pepper to taste

Reduce quickly over high heat and as it turns to a glaze (or just
before), add a tablespoon of butter and stir to make an emulsion.
Pour/scrape onto meat.

Use your imagination. There are lots of variations on pan sauces that
are easy to make, and that realy enhance the flavor of the meat.

--

Alternately

In mortar and pestle, coarsely crush a goodly amount of black
peppercorns (it'll take more than you think).

Spread over the room-temperature steaks and mash in with heel of hand,
or pound gently between wax paper. Cover the meat completely on both
sides.

Sear as above, *very hot*. This is the *best* "steak au poivre" I have
ever had. I'd use the mushroom-flavored sauce or a fake marchand-du-vin
sauce (that's the one with the catsup) with this treatment, and add some
more crushed peppercorns.

For this one, a good vent is nice, but not necessary.

Isaac

In article >,
Steve Calvin > wrote:

> SportKite1 wrote:
>
> >>From: "Larry G"
> >
> >
> >>Does anyone have any good steak recipes under these conditions? I'm
> >>hesitant
> >>to fry a steak because I don't want it drowned in its own grease. Any
> >>special grilling sauces, etc.?
> >
> >
> > I've found that if you must fry a steak, keeping it as dry as possible
> > gives
> > the best results. Marinades or Sauces will steam the steak.
> >
> > I do like a nice strip steak or filet quickly seared in a hot hot pan
> > (either
> > cast iron or a heavy stainless steel) then finished in the oven for a few
> > minutes to the desired doneness. The surface is caramelized and crunchy
> > with a
> > nice juicy pink interior. Just a generous dousing of salt and pepper before
> > tossing in the pan is all the seasoning I need. But if you like a rub - a
> > good
> > blackened seasoning will give it additional flavor.
> >
> > Oh make sure your hood fan is running and your windows are open when
> > searing
> > your steak. It does get a bit smokey.
> >
> > Ellen
> >
> >
> I agree with Ellen. Sauces/marinades on a "good" steak are
> sacrilegious, at least in our domain. Marinades are fine on flanks etc
> but not if you're working with a good cut.
>
> S&P is all that's required. One of my favorite things is to take a
> piece of bread and sop up the pan drippings with it. Thank heaven Nanc
> thinks it's "gross" and has never tried it. :-)

If you have drippings, your pan is not hot enough. Really. The juices
should stay in the meat, and they will provided the pan is really hot.

Use just a film of peanut oil (butter will burn) and get it hot enough
to really be smoking. This takes more than a couple of minutes. It's
almost impossible to get it *too* hot.

For a 3/4 inch steak at room temperature, searing on both sides will
cook the center quite enough -- provided you like reddish-pink beef.
(Which we all do).

After the meat comes out, reduce the heat and add:

shallots (sear off quickly; add a touch of oil if needed)

beef (or unflavored chicken) demi-glace (we make chicken, from skin and
bones, and freeze it).

red wine

a tsp of beef base (absolutely NOT bouillon cubes)

and some combination (up to all) of:

a little port wine

mushroom powder

a short squirt of catsup (substitute for tomato paste)

salt and pepper to taste

Reduce quickly over high heat and as it turns to a glaze (or just
before), add a tablespoon of butter and stir to make an emulsion.
Pour/scrape onto meat.

Use your imagination. There are lots of variations on pan sauces that
are easy to make, and that realy enhance the flavor of the meat.

--

Alternately

In mortar and pestle, coarsely crush a goodly amount of black
peppercorns (it'll take more than you think).

Spread over the room-temperature steaks and mash in with heel of hand,
or pound gently between wax paper. Cover the meat completely on both
sides.

Sear as above, *very hot*. This is the *best* "steak au poivre" I have
ever had. I'd use the mushroom-flavored sauce or a fake marchand-du-vin
sauce (that's the one with the catsup) with this treatment, and add some
more crushed peppercorns.

For this one, a good vent is nice, but not necessary.

Isaac

Stjoe214 wrote:
>
> Nancy Young wrote:
> >(laugh) I know it's considered rude, but in the privacy of my own
> >home, I dare someone to try to stop me from sopping up the sauce
> >from my chicken piccata. Maybe! even in public. Perhaps more
> >discretely.
> >
> >nancy
>
> Me too. Piccata sauce is the best. But by the way, I think you don't mean
> "discretely" (that means: "Consisting of unconnected distinct parts")
> "discreetly" (means :"showing prudence and wise self-restraint in speech
> and behavior; circumspect")
> Easy to get confused with these two.

(laugh) I knew the instant I sent it that I used the wrong spelling.
Sometimes you just have to shrug and say, oh well.

nancy

Stjoe214 wrote:
>
> Nancy Young wrote:
> >(laugh) I know it's considered rude, but in the privacy of my own
> >home, I dare someone to try to stop me from sopping up the sauce
> >from my chicken piccata. Maybe! even in public. Perhaps more
> >discretely.
> >
> >nancy
>
> Me too. Piccata sauce is the best. But by the way, I think you don't mean
> "discretely" (that means: "Consisting of unconnected distinct parts")
> "discreetly" (means :"showing prudence and wise self-restraint in speech
> and behavior; circumspect")
> Easy to get confused with these two.

(laugh) I knew the instant I sent it that I used the wrong spelling.
Sometimes you just have to shrug and say, oh well.

nancy

LOL.. I wanted to say Steak Diane, but upon reflection (see "Steak Diane"
post) I realized I was not exactly sure which recipe should truly bear the
name.

sorry,,,if you're scared of 'steak drippings' stay out of the
kitchen.......that's the best way to make the sauce...
Hang in here for awhile,,and you'll pick up a lot of good advice.

"Larry G" > wrote in message
...
> I've had a hankering for steak lately, lol. Thing is I don't have a grill
or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm
hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?
>
> Sorry for the newbie question.
>
> Larry
>

sorry,,,if you're scared of 'steak drippings' stay out of the
kitchen.......that's the best way to make the sauce...
Hang in here for awhile,,and you'll pick up a lot of good advice.

"Larry G" > wrote in message
...
> I've had a hankering for steak lately, lol. Thing is I don't have a grill
or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm
hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?
>
> Sorry for the newbie question.
>
> Larry
>

No grill? That's jess fine. The best steaks are sauteed in a pan (and
possibly finished in the oven). No grilling pan? That's still fine.
Grilling pans are kitchen decoration. Very little use, really. Again,
the best steaks at whatever thickness come out of pans, not grills or
grilling pan toys.

....and yes, dry it out, heat up the pan (something heavy -- no non-stick
or such!), S&P and no overcooking(!!!), very little olive oil. Some
butter to top it off once off the pan. Fancy? Ok, post-cooking, quick
reduction of wine and beef stock with some garlic and herbs can be done.
Optional -- the thing depends mostly on beef quality and over-cooking
avoidance.

Enjoy!
*Yoram

Larry G wrote:

> I've had a hankering for steak lately, lol. Thing is I don't have a grill or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?
>
> Sorry for the newbie question.
>
> Larry
>

No grill? That's jess fine. The best steaks are sauteed in a pan (and
possibly finished in the oven). No grilling pan? That's still fine.
Grilling pans are kitchen decoration. Very little use, really. Again,
the best steaks at whatever thickness come out of pans, not grills or
grilling pan toys.

....and yes, dry it out, heat up the pan (something heavy -- no non-stick
or such!), S&P and no overcooking(!!!), very little olive oil. Some
butter to top it off once off the pan. Fancy? Ok, post-cooking, quick
reduction of wine and beef stock with some garlic and herbs can be done.
Optional -- the thing depends mostly on beef quality and over-cooking
avoidance.

Enjoy!
*Yoram

Larry G wrote:

> I've had a hankering for steak lately, lol. Thing is I don't have a grill or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> Does anyone have any good steak recipes under these conditions? I'm hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?
>
> Sorry for the newbie question.
>
> Larry
>

Larry G > wrote:
> I've had a hankering for steak lately, lol. Thing is I don't have a grill or
> a grilling pan at my diposal. I can fry it and I have my oven broiler.

> Does anyone have any good steak recipes under these conditions? I'm hesitant
> to fry a steak because I don't want it drowned in its own grease. Any
> special grilling sauces, etc.?

Recipes for steak? Just put the steak under your broiler and
broil it for a few minutes per side until it reaches the doneness
you prefer. That's about as simply as it gets.

> wrote in message ...
> Larry G > wrote:
> > I've had a hankering for steak lately, lol. Thing is I don't have a
grill or
> > a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> > Does anyone have any good steak recipes under these conditions? I'm
hesitant
> > to fry a steak because I don't want it drowned in its own grease. Any
> > special grilling sauces, etc.?


You might want to try this recipe. It is our favorite way to fix a steak
these days.
STEAK AU POIVRE

whole peppercorns

salt

butter or margarine

lemon juice

Worcestershire sauce

cognac or red wine (optional)

chopped parsley

chopped chives (optional)

strip steaks, at least 1 1/2 inches thick

Crush peppercorns coarsely and press firmly into both sides of steak. Place
small amount of salt in skillet and heat until very hot. Add steak and brown
quickly. Turn steak; reduce heat. Dot top of each steak with butter. Pour 1
teaspoon of lemon juice over top of each steak; add several drops of
Worcestershire sauce. Cook slowly until butter melts. Remove steak from pan.
Add cognac or wine, parsley, and chives. Heat and pour over meat.

Isaac Wingfield wrote:
> In article >,
> Steve Calvin > wrote:
>
<snip>
>
>
> If you have drippings, your pan is not hot enough. Really. The juices
> should stay in the meat, and they will provided the pan is really hot.

True. I should have mentioned that I deglaze with water and a little
butter. Then reduce and then soak it up.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Isaac Wingfield wrote:
> In article >,
> Steve Calvin > wrote:
>
<snip>
>
>
> If you have drippings, your pan is not hot enough. Really. The juices
> should stay in the meat, and they will provided the pan is really hot.

True. I should have mentioned that I deglaze with water and a little
butter. Then reduce and then soak it up.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

> wrote in message ...
> Larry G > wrote:
> > I've had a hankering for steak lately, lol. Thing is I don't have a
grill or
> > a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> > Does anyone have any good steak recipes under these conditions? I'm
hesitant
> > to fry a steak because I don't want it drowned in its own grease. Any
> > special grilling sauces, etc.?
>
> Recipes for steak? Just put the steak under your broiler and
> broil it for a few minutes per side until it reaches the doneness
> you prefer. That's about as simply as it gets.

Interesting. Do I need to do anything special like line the broiler with
foil wrap or anything?

Larry

> wrote in message ...
> Larry G > wrote:
> > I've had a hankering for steak lately, lol. Thing is I don't have a
grill or
> > a grilling pan at my diposal. I can fry it and I have my oven broiler.
>
> > Does anyone have any good steak recipes under these conditions? I'm
hesitant
> > to fry a steak because I don't want it drowned in its own grease. Any
> > special grilling sauces, etc.?
>
> Recipes for steak? Just put the steak under your broiler and
> broil it for a few minutes per side until it reaches the doneness
> you prefer. That's about as simply as it gets.

Interesting. Do I need to do anything special like line the broiler with
foil wrap or anything?

Larry

"Louis Cohen" > wrote in message ...
> Many people sear the steak in a pan and then finish it in the oven. If
you
> don't have a good hood, just broil it.
>
> S & P just before cooking ar all you need. Montreal Steak Seasoning isn't
> bad either.

When I put it in the oven, what should I set the temperature at?

Larry

"Louis Cohen" > wrote in message ...
> Many people sear the steak in a pan and then finish it in the oven. If
you
> don't have a good hood, just broil it.
>
> S & P just before cooking ar all you need. Montreal Steak Seasoning isn't
> bad either.

When I put it in the oven, what should I set the temperature at?

Larry

"Ron Audet" > wrote in message ...
> You might want to try this recipe. It is our favorite way to fix a steak
> these days.
> STEAK AU POIVRE

[...]

Thanks for the ideas everyone. I'll let you all know how it turns out,
and post if I have any more questions.

Larry

"Ron Audet" > wrote in message ...
> You might want to try this recipe. It is our favorite way to fix a steak
> these days.
> STEAK AU POIVRE

[...]

Thanks for the ideas everyone. I'll let you all know how it turns out,
and post if I have any more questions.

Larry

Heat a heavy fry pan on medium heat until a drop of water bounces and
sizzles. Take your steak that you have put a little olive oil or lipid
of your choice on and have seasoned it as well with salt and pepper and
lay it in the hot pan. It WILL sizzle!!! Leave it in pan for 3 to 5
minutes per inch of thickness. Turn steak over. It will have a nice
crust on it. Place pan in the center of a preheated 400 degree oven for
about 3-4 min. for rare and 5-7 min. for medium rare. After a couple of
tries you will know exactly what to do and for how long to do it. Make
sure that your pan can be used in an oven at that temperature.

Larry G > wrote:

> Interesting. Do I need to do anything special like line the broiler with
> foil wrap or anything?

It depends on your broiler. The broiler rack in my oven is very difficult
to clean. What I do is buy those cheap aluminum broiling trays and then I
just put a cheapo tray on the broiling rack and put the steak(s) in the
tray. When I am done, the tray goes in the trash and the steak in my
mouth.

Larry G > wrote:

> Interesting. Do I need to do anything special like line the broiler with
> foil wrap or anything?

It depends on your broiler. The broiler rack in my oven is very difficult
to clean. What I do is buy those cheap aluminum broiling trays and then I
just put a cheapo tray on the broiling rack and put the steak(s) in the
tray. When I am done, the tray goes in the trash and the steak in my
mouth.