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Old 03-18-2010, 11:24 AM
 
Location: Hillsboro, OR
2,200 posts, read 4,231,436 times
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What then is your preferred method for cooking steak?

I prefer panfrying...it's close enough to grilling, and I can get a pretty tender steak out of it. I did this last night with some new york strip...dashed some salt and pepper on it, soy sauce, worcestershire, a little irish whiskey (hey, it was st patty's day after all), and some A1 NY Steakhouse Marinade (really good btw!).

What about you?
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Old 03-18-2010, 12:12 PM
 
Location: South Bay Native
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The broiler is another non-grill option for getting your steak delicious and keeping it tender inside.
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Old 03-18-2010, 02:06 PM
 
5,341 posts, read 6,090,446 times
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About 97% of the time I'll use the grill

But for the time I do use the pan I'll lightly
pour some kitchen bouquet on both sides
along with some kosher salt & fresh ground
black pepper and let it sit for a ½ hour.

Then when the pan is good & hot I'll add a some
corn oil and a pad of real butter
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Old 03-18-2010, 02:11 PM
 
Location: Illinois
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I finally bought a new grill after getting rid of my old one when I moved. I've grilled steaks for the last 2 weekends, lol.

I broiled steak up until that point.
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Old 03-18-2010, 03:00 PM
 
Location: Louisiana and Pennsylvania
3,003 posts, read 6,021,817 times
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When it's too cold to grill out, we pan fry them in an iron skillet. Pepper, Garlic powder to season. I also like the fact that with pan-frying I can get a nice crust on both sides and it makes a decent pan gravy.

However, I'm ready to fire up the grill again after a loooong, cold and snowy winter.
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Old 03-18-2010, 07:04 PM
 
1,116 posts, read 2,840,755 times
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Cast iron grill pan or a cast iron skillet. Both make better steaks than grilled, imo. The sear is much more delicious.
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Old 03-18-2010, 07:12 PM
 
1,106 posts, read 3,399,425 times
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Cast iron by far will be the way to go. Nothing touches my infrared grill though. Sear it on the cast iron skillet on both sides then finish it to your likeing in the oven.

Only season you need is the Montreal Steak seasoning from McCormick. Don't use those wet seasonings, they tend to burn too fast and creat unnecessary smoke at high heats.
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Old 03-18-2010, 11:03 PM
 
Location: Elsewhere
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I've used a cast iron pan and it comes out fine.

And I like Lea and Perrins steak sauce better than A1, which is too raisiny for my taste.
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Old 03-19-2010, 06:56 AM
 
Location: Bradenton, Florida
27,235 posts, read 45,136,429 times
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Quote:
Originally Posted by psulions2007 View Post
What then is your preferred method for cooking steak?

I prefer panfrying...it's close enough to grilling, and I can get a pretty tender steak out of it. I did this last night with some new york strip...dashed some salt and pepper on it, soy sauce, worcestershire, a little irish whiskey (hey, it was st patty's day after all), and some A1 NY Steakhouse Marinade (really good btw!).

What about you?
I don't remember the last time I had a steak, to start with. But I'd probably put it under the broiler in the oven.
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Old 03-29-2010, 11:48 AM
 
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I'm trying to watch my weight and stay as healthy as possible, so I don't pan fry anything anymore (yes, I know I'm missing out on wonderful gravy makin's). I do use a grill pan once in a while, but if you don't have a grill, as mention earlier, broiling a steak is a good option. Some people put a dab of butter on their steak after it comes off the broiler, but that probably adds as many caleries as pan frying. Darn, when we were kids we didn't worry about any of this stuff.
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