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best way to cook steak on a regular electric stove?

Discussion in 'Social Life, Food & Drink, Travel' started by GQgeek, Sep 5, 2006.

  1. GQgeek

    GQgeek Well-Known Member

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    Anyone got recommendations? I'm not much of a cook and I'm getting really sick of chicken breast :p

    Any recommendations for what type of cookware to buy for cooking meats on a regular stovetop?
     
  2. VMan

    VMan Well-Known Member

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    I think you can get a grill-style pan that may be effective.

    Otherwise I believe you can sear each side on high heat, then reduce heat and cook it until you reach the desired 'temperature.'
     
  3. Stax

    Stax Well-Known Member

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    https://secure.lodgemfg.com/storefro...idProduct=3939 cure it first and do not wash with harsh soap. after use, simply wipe down with a little water and dry. cast iron works best when seasoned with use. EDIT: i should add that i have an expensive high-end non-stick grill pan. it has proven a poor purchase. it pales in comparison to the inexpensive lodge cast iron pan.
     
  4. Huntsman

    Huntsman Well-Known Member

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    Cast iron is your only option, with grill marks or otherwise. Rub steak with olive oil, coarse salt, and coarse pepper. Thoroughly sear on one side, flip, repeat, rest, serve. I would probably go with boneless cuts as you'll lose too much heat into the bone and electric won't give it back fast enough.

    ~ Huntsman
     
  5. Kent Wang

    Kent Wang Well-Known Member

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    Huntsman is spot on. That's how I did mine: [​IMG]
     
  6. j

    j Well-Known Member

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    Yep. Mainly, you want a very heavy pan that can hold onto a lot of heat. Let it get really hot, and toss a steak on there. It actually works quite well. You'll need oil whether or not it's a non-stick pan, and once done with the steak, you can deglaze the pan with some wine, cook it down a bit, then add some butter and pour it all over the steak. Good stuff.
     
  7. GQgeek

    GQgeek Well-Known Member

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    what kind of oil do you use? Does it matter?
     
  8. j

    j Well-Known Member

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    I used to use olive oil when I did this. I know some oils will burn on high heat, but I really don't know which ones. Olive seems to be a pretty common recommendation. Just brush it on the steak before putting it in there. I think if you used a lot, it would burn, but since it's transferring the heat into the steak, it will be okay. Sort of like how you can boil water over a flame in a Dixie cup.
     
  9. royal618

    royal618 Well-Known Member

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    Olive oil burns at 210C - but yes, it's still a very good choice. However, don't oil your pan, rub the steak with the oil and whatever flavours you desire.
     
  10. VKK3450

    VKK3450 Well-Known Member

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    Dont use too much oil. As mentioned before, get a heavy pan which will retain heat. Get the pan smoking hot, then drop your steak in and DONT touch it or shake the pan. Leaving it undisturbed until you flip will give it that good crust.

    If it is a thicker cut, after searing bot sides you can take it off of direct heat and place the pan into a hot oven to cook a little longer. Keep in mind that it will continue cooking during the resting time.

    Ohh, and novice mistake is to take it right out of the fridge and put it in pan or on the grill. In order to cook right, the steak should be at room temperature before cooking

    I did 4 x 1.5 inch (3/4 pound) New Zealand Rib Eyes this way the other night. Exxxxxxxxcellllllent.

    I am telling you, Hong Kong has the best of anything, whenever you want it. The quality of steak you can find here is better than you can generally find in the US.

    K
     
  11. Huntsman

    Huntsman Well-Known Member

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    Dead common cheap olive oil is best -- called 'pure' olive oil. Extra virgin burns the easiest.
     
  12. Mr. Checks

    Mr. Checks Well-Known Member

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    I use peanut oil.

    My method is described in the other steak thread (cast iron, don't move, flip, into oven, flip, let it rest, eat)
     
  13. Kent Wang

    Kent Wang Well-Known Member

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    The ultimate oil is duck fat.

    Next best is bacon grease.
     
  14. VKK3450

    VKK3450 Well-Known Member

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    The ultimate oil is duck fat.

    Next best is bacon grease.


    I disagree on Bacon grease. I feel that the pork flavour is overpowering on a steak. You should be looking for pure beef taste here.

    Duck, I am sceptical. Anyways, I feel that duck fat should be reserved to roast potatos.

    K
     
  15. edmorel

    edmorel Well-Known Member

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    I am telling you, Hong Kong has the best of anything, whenever you want it. The quality of steak you can find here is better than you can generally find in the US.
    K


    Easy there, big guy. I get some serious American dry aged steaks here in NY. The only foreign beef that has not disappointed me, has been Argentine beef and I still prefer the stuff my butcher gets.

    OP: one thing on the cast iron skillet, you will get a lot of smoke and a strong beef smell. If you live in a small place, open up a lot of windows.
     
  16. Kent Wang

    Kent Wang Well-Known Member

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    You are right that bacon grease may overpower the steak. If you want absolutely no taste from the fat, peanut oil will be ideal.
     
  17. VKK3450

    VKK3450 Well-Known Member

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    Ahhh, I know. comparisons such as "best" can rarely hold up because someone can always find something....

    For every great steak that I can find here, someone can pull some USDA prime, dry aged, etc... For every piece you pull, I can grab some..... and on and on it goes.

    I love American steak. I was raised on it as I grew up in Atlanta. But seriously, the Hong Kong Chinese are so passionate about their food that the availability of good meat, fresh seafood, exotic vegetables, etc that you can find here really cannot be matched anywhere... Of course this does not apply to every local grocery store in Hong Kong, but WOW, you should see the Salmon Sashimi that they had tonight!!!

    But one thing I am standing fast on. The Netherlands has horrible steak. I lived there for 5 years, and it was like the definition of insanity. I craved steak, and so would buy one thinking "this one will be decent", but they never were. Their beef is too lean to allow for a tender marbled piece of meat.

    K
     
  18. VKK3450

    VKK3450 Well-Known Member

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    You are right that bacon grease may overpower the steak. If you want absolutely no taste from the fat, peanut oil will be ideal.

    I wonder about Butter. Doesn't Ruth's Chris do them in butter?

    I would think that it would burn. Unless you found a clarified butter....

    Anyone want to do a test?

    K
     
  19. Kent Wang

    Kent Wang Well-Known Member

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    You can clarify your own butter.

    I believe Ruth's Chris adds the butter at the end.
     
  20. edmorel

    edmorel Well-Known Member

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    I wonder about Butter. Doesn't Ruth's Chris do them in butter?

    I would think that it would burn. Unless you found a clarified butter....

    Anyone want to do a test?

    K


    I always use butter, but I use a charcoal grill not a skillet. The butter will burn somewhat if you just rub it on as it. You can let it melt in a shallow plate and then skim off the fat. Use the remaining clarified butter on the steak as you would use olive oil or something. The other way to do it would be to have a couple of tablespoons of butter on a plate and then place the steak fresh off the grill directly on top of the butter ( I think this is what Ruths Chris and Peter Luger do). Lastly, you can buy "ghie"(definitely spelled wrong), Indian clarified butter.
     

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