Help . . . I need advice on cooking steak

[Sugarcoated]

I know, I know, it's not a cooking board, but I see these types of questions in the Lounge and there always seem to be kind and talented DU'ers willing to help the desperate.

My MIL is coming over for dinner tonight and I was having a hard time figuring out what to make, when we get these Omaha steaks in the mail this afternoon as a gift. I figure it's meant to be. Problem is, it's too cold here to grill and I'm not too good at cooking steak indoors. Can anyone explain an easy, fool-proof way to prepare these steaks? They're top sirloin, boneless.

Advice on any accompanying side dishes welcome also! :9

[Lucinda]

1. I often pan fry in cast iron

I use an olive oil and butter mix
I always season with just salt, pepper and garlic powder

This site has suggested cooking times..it can vary depending on thickness and degree of doneness.
http://www.deliaonline.com/how-to-cook/meat/how-to-grill-and-fry-meat.html

And there is a Cooking & Baking group here. Stop by...we're an odd bunch, but friendly. :)

[Sugarcoated]

4. Thank you Lucinda, I will do that!

Question: How hot should the pan be?

[Lucinda]

8. Looks like you got you answer. But... HOT! :)

I use power level 6 on my induction cooktop for just about everything but I can't remember how that is on a normal cooktop.

I actually like steaks best cooked this way.

And steak, salad, baked potatoes and fresh bread is always a winner with me :)

[old mark]

10. This is the French method-olive oil in an iron pan, very hot to sear the steaks...

add sliced garlic cloves and butter and season with black pepper...Don't overcook them.

A good salad or just plain sliced tomatos if you can get the vine ripened ones, or baked potato. Fruit for desert-baked apples are good, or sliced fresh pineapple.

mark

[cbayer]

12. This is how I do it as well. Cast iron pan, oil and butter, and I add fresh herbs if I

have them - I particularly like rosemary.

I particularly like a thick filet this way. I cook them for about 4 minutes a side over high heat (if they are thinner, you can reduce the time), then remove from heat, cover and let sit for about five minutes.

They come out rare - medium rare and the oil/butter is great on a baked potato.

Easy, quick and super yummy.

:hi:

[ohiosmith]

2. The way I would do them is pan fried in a heavy skillet preferably cast iron. Bring them to room

temperature (about an hour) lightly coat with olive oil and seasoning of your preference. Melt about 1/8 inch of butter in med/hot pan. Fry five to six minutes per side for med rare. Let rest for ten minutes.

Good luck.

[Sugarcoated]

5. You answered my question on how hot to have the pan

and I happen to have a 15 year old well seasoned cast iron pan. cool

[rbnyc]

3. Broil

What I do is lightly tenderize (poke around surface with fork) salt, pepper, fresh chopped garlic, both sides, make slices in fat on sides to prevent curling, and throw in the broiler, low for 5-15 minutes a side depending on how thick and how rare. I generally prefer rare and flip as soon as top looks cooked.

[Sugarcoated]

6. I seem to have very inconsistent results with broiling

I'm not sure why. I'm a pretty good cook, but steak and fish I don't have a knack for.

[MiddleFingerMom]

7. First thing... it is NEVER too cold to grill.

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Second, I don't know your cooking experience, so don't feel like
I'm talking down to you about my suggestions -- I want to cover
as many bases as possible.
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Steak should be as simple as possible -- any one or combination
of these things is enough. Sprinkle with garlic powder (NOT salt),
grind fresh black pepper over the steak (press it in with your
fingers), and/or a LITTLE Worcestershire sauce, drizzled on and
rubbed in to cover all surfaces. Broil in a broiling pan on a
med-high oven rack for 6 minutes a side for med-well (1"-thick
steaks). FOCUS on this part of the meal... it's easy to get
caught up with something else and overcook the steaks.
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Baked potato. This can be done in a microwave (about 7-8 mins
for each individual potato -- don't try to cook them all at once,
MAYBE two at a time), but best is in the oven -- it gives you an
incredible crispy skin. Wash and pick out any bad spots from one
large russet potato per person. Stab them deeply with a fork in
about a dozen different spots to allow steam to escape. Rub the
all over with a light sheen of butter. Bake on the rack at 350
degrees for about an hour -- a fork will slide EASILY all the way
into the potato when done. Butter and sour cream at the table
(I sometimes like Honey-Bacon French dressing on mine.)
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Tossed salad.
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Some nice crusty bread -- the long thin baguettes work beautifully.
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Simple and this meal is a classic for a reason.
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But reconsider "too cold to grill".
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[Sugarcoated]

9. AWESOME

Thank you MFM!

Usually my hub will grill in rain, the dark (with his geeky forehead flashlight) or cold, but he balked at the mearest hint of grilling tonight. Me, I'm cleaning the dickins out of my house. There's nothing like grilled steak, love it!

[Rabrrrrrr]

11. Toss an iron skillet in the oven at 500 degrees until pan is 500 degrees.

Make sure that your steaks were well-seasoned with salt and pepper and left to warm up to room temperature - the earlier you season them, the better, esp. if you use Kosher salt. Let that salt sit on the meat for a good hour at least, up to 12 if you want to.

Lightly coat steaks with olive oil.

When pan is hot, take it out and put on stovetop over inferno heat. Pop the steaks on it and cook for 1 minute on each side. Then toss in oven for 3-4 minutes (depending on thickness), turn the steaks, and cook another 2 or to whatever doneness you want. This works for about a 1/2 to 3/4 inch steak. I did a nice thick T-Bone once (just shy of about 1-1/2 inch) and it took about 5 minutes to a side to get it to medium rare.

Let the steaks rest while you make a sauce out of the stuff in the pan.