Help! Trying to surprise hubby, inexperienced with steak, how should I cook these? Don’t have a grill

Help! Trying to surprise hubby, inexperienced with steak, how should I cook these? Don’t have a grill

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  • Posted: April 9, 2018 21:26

    mv818

    Do you have a cast iron skillet??
  • Posted: April 9, 2018 21:26

    monopticon

    Reverse Sear is so insanely simple. Here is a Babish Video about it and three recipes to get you started on finding a recipe you like. https://www.youtube.com/watch?v=akO6D_tc0lo https://www.ruled.me/reverse-seared-ribeye-steak/ http://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/ https://www.buzzfeed.com/kahnitawilkerson/how-to-reverse-sear-a-steak?utm_term=.jkQPQjeMl#.biL5Z4Kbl Whatever method you go with, just don't forget to let the steak rest.
  • Posted: April 9, 2018 21:26

    highlow33

    Salt and pepper steaks for 1h to 1 day before cooking. Salt should absorb. Cook in cast iron pan at med-high and start once the pan is hot. Flip every 1m. The total time really depends on the thickness but 6m should be enough for 1" at medium. Once it is done... flip it put butter on it and squish it around, put the steak on a plate and put butter on the other side. Let it set for 3 minutes or so before eating. If you are going to do this more often, get a grill. Propane for lazy, charcoal for better.
  • Posted: April 9, 2018 21:26

    jelli2001

    Take steaks out of fridge 10 mins before you want to cook them. Heat cast iron skillet on high with butter or bacon grease until smoking. While heating, trim any hard fat and salt meat generously. Sear in skillet for 60-120 seconds a side, depending on the cook you prefer. Let rest for a couple mins before cutting.
  • Posted: April 9, 2018 21:26

    UnderwritingRules

    Do you have a stove?
  • Posted: April 9, 2018 21:26

    rightenough

    Hot pan, butter, salt and pepper each side, 90 seconds each side.
  • Posted: April 9, 2018 21:26

    rosieblaze

    Cast iron skillet and butter all the way
  • Posted: April 9, 2018 21:26

    warm-blanket-burrito

    This is how I cook steak in a pan: Get fresh thyme if you can and butter and a little oil. Season the meat with salt and pepper and whatever else you like, dukes, steak seasoning, garlic powder, whatever. I don’t use fresh garlic because I tend to burn it and it’s not good. Let the meat sit until it’s close to room temp, an hour ish if you can but any amount of sitting is good. Cold beef shrinks in the hot pan and makes the meat tougher. Heat a pan up with some butter and oil. I do between medium and medium high heat. Put the first steak in the pan. Let it sit for a minute and a half. I don’t know how you like your steak and I can’t see how thick those are, so you’ll have to adjust the time as you see fit. If you like it rare, cook it less. If you like it more well done, cook it longer. Just don’t cook the fuck out of it, steak cooks fast. Don’t touch it once you have it in the pan. You’re going to want to, but resist the urge. If you don’t touch it, it’ll sear which is yummy af. Just let it cook. Set a timer. Get some butter, a metal teaspoon, and your thyme handy. After a minute and a half, flip it and put a couple little bits of butter on the cooked side of the meat, letting it melt as it cooks. I cut off a tablespoon and then cut that tablespoon in fourths and plot it on the steak evenly spaced so it melts all over. You’re going to cook it on this side for about two minutes. Also add in your fresh thyme, no need to chop it or anything, just throw the sprigs in. Get that spoon. As the butter pools in the pan from melting off the steak, tip the pan so you can scoop up the butter and baste the steak in the pan as it cooks. Just scoop up that butter and pour it back over the steak over and over, all over the steak. Get that thyme in on the party too. Once it’s been about two minutes (or less or more depending on your preferences and the thicccness of the steak), put that steak on a plate and let it rest. Make a foil teepee if you like, I don’t bother with that nonsense. Wipe out your pan. Do it all again with steak number two.