PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
OVEN-GRILLED STEAK (MARK BITTMAN)
Make and share this Oven-Grilled Steak (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to its maximum, 500° or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better.
- About 10 minutes before you are ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks over high heat.
- Wait 2-3 minutes, until the pan is beginning to smoke.
- Add the steaks and let them sit on top of the stove as long as you can before the smoke is intolerable-probably no more than 1 minute.
- Immediately transfer the pan to the oven; roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3-4 minutes, until done.
- Sprinkle with salt and pepper and serve immediately.
OVEN BARBECUED STEAK
A very easy recipe to make. The result is a very pleasing steak I believe. My mother made a version of this and I just put it together the best I can remember and I think it is almost as good as hers. You can use round, sirloin or any good steak for this. I hope you enjoy it as much as we do.
Provided by Montana-GemBob
Categories Meat
Time 21h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut steaks into 10 serving pieces.
- Pour oil into heavy skillet and brown steak on both sides.
- Arrange steak in a 9x12 glass baking dish.
- Add onion and garlic to skillet and brown lightly.
- Add remaining ingredients. Simmer in the skillet for about 5 minutes.
- Remove and pour sauce over the steak in the baking dish.
- Cover the dish with aluminum foil and bake in a 350 degree oven for about 21/2 hours or until the meat is fork tender.
- Serve hot with favorite side dish.
Nutrition Facts : Calories 316.2, Fat 18.6, SaturatedFat 6.5, Cholesterol 99.3, Sodium 428.2, Carbohydrate 7.2, Fiber 0.2, Sugar 6, Protein 28.7
OVEN-"GRILLED" STEAK
Maybe you don't have a grill, maybe it's freezing outside, maybe you don't want to eat dinner in the choking cloud of smoke that stovetop steak cookery unfailingly produces. Fear not: a minimalist preparation if ever there was one, this technique will put a great crust on your steaks and keep your kitchen (largely) smoke free.
Yield makes 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to its maximum, 500°F or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better. About 10 minutes before you're ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks (or use 2) over high heat. Wait 2 or 3 minutes, until the pan is beginning to smoke.
- Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes intolerable-probably no more than a minute. Immediately transfer the pan to the oven. Roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3 or 4 minutes, until done. Sprinkle with salt and pepper and serve immediately.
GRILLED BEEF STEAKS
Enjoy these grilled beef steaks sprinkled with salt and pepper that's ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
- Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
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- Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven.
- If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture.
- Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable.
- Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.
- Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side.
- Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
- Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.
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