Indoor Steaks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Steaks.
I know spring is just around the corner, but some people still cook them indoors. I would still recommend the outdoor grill.
On the grill IS the best. Even if it is 20 below I fire up the grill.
But if you have to do steaks indoors, use a thermometer, and cook with high heat.
Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes. Serve the steaks as they are or in one of the related recipes.
Ingredients
* 2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each)
* 1tablespoon vegetable oil
Instructions
1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.
2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest 5 minutes or while making pan sauce or condiment, then serve immediately.
3. See below.
Instant read thermometer will help and let you temp to perfection. The following temps will help:
Rare / Medium-Rare / Medium / Medium-Well
Remove-Ideal/Remove-Ideal
Beef Steaks 125º 130º/ 130º 135º/ 140º 145º/ 155º 160º
Beef Roasts 120º 130º / 125º 130º / 135º 145º/ 150º 160º
Lamb Chop 125º 130º / 130º 135º / 140º 145º/ 155º 160º
Lamb Roast 120º 130º / 125º 130º / 135º 145º/ 150º 160º
Pork Chops - - / - - 140º 145º / 155º 160º/
Pork Roasts - - / - - 135º 145º / 150º 160º/
Veal Chops - - / 130º 135º / 140º 145º / 155º 160º
Veal Roasts - - / 125º 130º / 135º 145º / 150º 160º
With those steaks comes the following additional recipes:
Horseradish Cream
2tablespoons sour cream
2tablespoons prepared horseradish
3. Stir together sour cream and prepared horseradish. Season with salt and pepper to taste and serve alongside each cooked steak.
OR
Mustard Sauce
3/4cup chicken stock
1 1/2tablespoons Dijon mustard
1tablespoon unsalted butter
3. Wipe fat from skillet; add chicken stock, then boil until reduced by one-half. Stir in Dijon mustard and butter as well as salt and pepper to taste; spoon portion of sauce over each cooked steak.
OR
Roquefort Butter
1tablespoon unsalted butter , at room temperature
1/2ounce Roquefort cheese , crumbled
1/4teaspoon brandy
3. Mash together butter, cheese, and brandy. Season with salt and pepper to taste. Top each cooked steak with portion of flavored butter and serve immediately.
I hope this helps.
Big Daddy T.
Serving Size: Steak
Number of Servings: 1
Recipe submitted by SparkPeople user ODIROM.
On the grill IS the best. Even if it is 20 below I fire up the grill.
But if you have to do steaks indoors, use a thermometer, and cook with high heat.
Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes. Serve the steaks as they are or in one of the related recipes.
Ingredients
* 2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each)
* 1tablespoon vegetable oil
Instructions
1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.
2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest 5 minutes or while making pan sauce or condiment, then serve immediately.
3. See below.
Instant read thermometer will help and let you temp to perfection. The following temps will help:
Rare / Medium-Rare / Medium / Medium-Well
Remove-Ideal/Remove-Ideal
Beef Steaks 125º 130º/ 130º 135º/ 140º 145º/ 155º 160º
Beef Roasts 120º 130º / 125º 130º / 135º 145º/ 150º 160º
Lamb Chop 125º 130º / 130º 135º / 140º 145º/ 155º 160º
Lamb Roast 120º 130º / 125º 130º / 135º 145º/ 150º 160º
Pork Chops - - / - - 140º 145º / 155º 160º/
Pork Roasts - - / - - 135º 145º / 150º 160º/
Veal Chops - - / 130º 135º / 140º 145º / 155º 160º
Veal Roasts - - / 125º 130º / 135º 145º / 150º 160º
With those steaks comes the following additional recipes:
Horseradish Cream
2tablespoons sour cream
2tablespoons prepared horseradish
3. Stir together sour cream and prepared horseradish. Season with salt and pepper to taste and serve alongside each cooked steak.
OR
Mustard Sauce
3/4cup chicken stock
1 1/2tablespoons Dijon mustard
1tablespoon unsalted butter
3. Wipe fat from skillet; add chicken stock, then boil until reduced by one-half. Stir in Dijon mustard and butter as well as salt and pepper to taste; spoon portion of sauce over each cooked steak.
OR
Roquefort Butter
1tablespoon unsalted butter , at room temperature
1/2ounce Roquefort cheese , crumbled
1/4teaspoon brandy
3. Mash together butter, cheese, and brandy. Season with salt and pepper to taste. Top each cooked steak with portion of flavored butter and serve immediately.
I hope this helps.
Big Daddy T.
Serving Size: Steak
Number of Servings: 1
Recipe submitted by SparkPeople user ODIROM.
Nutritional Info Amount Per Serving
- Calories: 530.7
- Total Fat: 24.4 g
- Cholesterol: 190.5 mg
- Sodium: 197.3 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 72.4 g
Member Reviews