Cast iron pan with ridges on bottom, get as hot as possible, throw a dab of butter in the pan and then throw on the steak. Make sure to have the exhaust fan on cause it will get smoky
^Okay, what cut of beef are you thinking with this? I've done filets this way, and I like it, but I don't have an exterior exhaust, so it does get smoky. Got to get them on and off real fast.
Rib-eye or flat iron steaks about 1" thick, just a little salt on it after drying it good and throw it in the pan. I usually flip it a bunch rather than just letting it sit on one side for a while and flipping one time.
Cast iron or carbon pan. Turn the heat up real hot, add bit of olive oil and sear. Add pad of butter and couple garlic cloves and or rosemary. Let sear for about a minute for med rare. Flip and spoon butter over steak another minute or so. Done.
So, the consensus then is pretty much don't even bother with the broiler? I'm a fan of the stove top cast iron searing method, but smokey is a problem.
Haha. User name does not match the location anymore. In dutchess county grilling in single digit temps. Ya gotta want it bro
I hear ya, its just too fucking cold and exposed where I am to even think about it in the dead of winter.
The only time I don't grill is when the propane line actually freezes up. I had that happen once last winter when we had company over for steak dinner. Steak on the stove top wasn't exactly what I had in mind.
Stovetop steaks can be bad ass. Smother that bad boy with an herb infused butter, halfway through, add mushrooms and onions and shallots.
even in the summer, I rarely cook my steaks on the grill...because...well, its retarded. I have a problem with watching all the juice ( flavor) drip down onto the coals. Same for burgers. DEFINITELY follow the pan method . that a few have already mentioned above. Grilling steaks is for absolute amateurs
Sooo, once again. Just forget the broiler entirely? No one has any idea how to cook a steak in the stove?
Luger broils, does not grill and the steak selection and dry aging is probably 95% more important than the cooking method with their steaks. If you got one of their steaks and cooked it in a cast iron pan at home it would probably be one of the best steaks you've ever eaten.
Peter Luger broils their steaks. My point proven Burger King would grill their steaks if they served them Grilling is for chicken. NO protein benefits more in my opinion from the grill than chicken does.
