Look Mom, No Grill!

@font-face { font-family: “Times”; }@font-face { font-family: “MS 明朝”; }@font-face { font-family: “Cambria Math”; }@font-face { font-family: “Trebuchet MS”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }p { margin-right: 0in; margin-left: 0in; font-size: 10pt; font-family: Times; }.MsoChpDefault { font-size: 10pt; }div.WordSection1 { page: WordSection1; }  Like my new logos?  My friend Kiko Sanchez at Kiko Productions designed them for me. 

This week started off with great promise.  I was going to spend my last week of unemployment grilling all kinds of good stuff.  I had menus planned and purchased all of the ingredients I needed to create some grilling masterpieces.  But I overlooked one small detail, I did not consult the weather forecast for this week. That uber-artic-storm that has gripped most of the country also attacked New Mexico.  New Mexico is one state that is not prepared to deal with cold weather, me included.  I thought I was a no excuse grill guy, but I have to admit I’m not.  It has to be at least 45F and no wind for me to grill.  Needless to say the weather put the kibosh on my outdoor grilling plans.

 So, I’ve got two nice NY Strip steaks sitting in my fridge. How am going to cook a great steak without going outside and freezing my tokhes off?  Then I remembered this great trick that Alton Brown used on one of his steak episodes.  I had tried it several time’s before and thought now was a great time to try it again.  For all of you fair-weather grillers and snowbound people, I’m going to show you how to cook a great steak that will hold you over till better grilling weather arrives.

The No Grill Steak
You are going to need:
A cast iron skillet
2 Steaks, NY Strips Choice Grade
Peanut Oil
Seasonings, AlbuKirky BBQ Rub.
Your Oven

Start by placing the cast iron skillet in the oven and preheat to 450F.  Leave the skillet in the oven for at least 20-30 minutes.  You need a really hot skillet to put a good sear on the steaks.

To season the steaks start with coating them with the peanut oil.  If you do not have peanut oil you can use any high smoke point oil like corn oil or canola oil.  Season the steaks liberally and rub the seasoning into the meat to form a good crust.  DO NOT USE OLIVE OIL! It will burn, smoke up your kitchen and ruin your steaks. 

Now turn on the largest burner on the stove top to high or medium high setting and let it come up to temperature.  USE A POTHOLDER and take the skillet out of the oven and place it on the hot burner.  Pour about a tablespoon of oil in the pan and swirl the pan around to coat the bottom evenly.  Watch for the oil to start to smoke.  Be very careful with the skillet, it’s hotter than a $2 pistol. I was lucky, I only burned myself once. 

 When you see the first little wafts of smoke coming from the skillet place the steaks in the pan. Sear the steaks on each side for about two minutes.  You can see in this picture the crust that forms on the steak.  After the steak has seared on both sides, place the pan back in the oven and cook for 3-4 minutes.  After 3-4 minutes remove the pan from the oven, flip the steaks and return to the oven for another 3-4 minutes.  Remove the skillet from the oven and place the steaks on a cutting board or plate to rest for at least 5 minutes to rest before serving.  

This is the first time I’ve used my seasoning mix with the cast iron skillet trick.  I was really impressed with the outcome.  There is just enough sugar in the blend to create a nice caramelizing in the crust.  The cast iron also brought out some of the other spices adding a really nice toasty spice flavor to the steak. It was pure beefy goodness!

So there you go fellow fair-weather and snowbound grillers.  You can have great steak without leaving the comfort of your cozy little kitchen.  All you need is some good steaks, seasonings, your oven and a cast iron skillet. Just don’t burn the crap out yourself on the skillet.   

3 thoughts on “Look Mom, No Grill!

  1. Kirk – I have a really old WagnarWare from Australia, 10 inch. Got it at a swap meet in Orange County CA in the 70's. Have kept it seasoned and it is a keeper.

  2. I've done that cast iron sear once or twice and it does produce a good steak. Good tips, especially about preheating it in the oven.

  3. You should try it on the egg. You get the sear and the smokey flavors. I got a cast iron griddle for my egg I can't wait to try out.

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