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Cooking Steak without a Grill? HELP!

What's your best method for cooking a NY Strip without a grill. I always seem to overcook it when I'm not grilling (I prefer medium rare). Any recommendations?


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  1. You've got a perfect steak for the french bistro classic, steak au poivre. Find some good peppercorns and stick to the classic method:


    1. Do you have a grill pan? If not you could use a regular pan and sear it in a bit of oil to get a good crust. You just need a decent exhaust fan....


      1. You will know when it is medium rare when you see little pearls of redness bubble up to the surface of the steak.

        1. Hmmm....well, I am not so great at "recipes" because I guesstimate amounts of ingredients, and have a tendency to just throw some random stuff into whatever I make with no rhyme or reason....However, I think I *might* be able to help.

          Marinade the steaks overnight in the fridge (or on the countertop for 3-4 hours) in a marinade consisting of: 1 12oz. cans of beer (the cheaper the better), onion salt to taste (no subbing real onion!!), 2-4 cloves of fresh pressed garlic, cayenne pepper (to taste), Paprika (to taste), about 1/4 cup of Worsch, and teriyaki sauce to taste (you don't HAVE to add the teriyaki, I like to though). Before you start to cook the steaks, preheat your broiler to the low setting. Put some extra seasonings like what was in your marinade on a plate (you don't need very much), mix them together, and kinda rub them into one side of the steak (I'm assuming you are only making 2) with your fingers. Sear in a skillet for like 1-2 minutes per side before placing on broiler pan. Broil until desired doneness.

          You can also sub in some coarse ground black pepper and some coarse salt instead of the "rub" for a bit of a different flavor--if you do that I would use onion powder in the marinade to keep it from being too salty though (I've never done it this way, so I have NO IDEA what will happen LOL!).

          I will admit that this recipe generally works BETTER on the grill, but I'm confident it will turn out just as good in the oven if you sear it first. You might even throw a bit of the "liquid smoke" into your marinade to give it a bit of a "grilled" taste--I've never tried it, but you might like it.

          It's always good to buy a cheap cut of steak and try out a recipe just for you before you invite over that special someone--which is what I'm guessing you are doing...??? Be sure to let us know which one you use, and how it turns out--I take criticism well if you don't like my way. ;-)

          There is also an excellent pork chop recipe that might be able to be converted to use on a steak, here is the link.


          I have personally noticed that the seasonings would probably be just perfect for two steaks, because they only do about 2 chops (even though the recipe says 4) so I wouldn't increase the seasonings unless you plan to make more than 2 steaks. And you can broil it instead of pan frying, just keep it on the "low" setting to avoid overcooking.

          Good luck!! I hope something in here helps!!

          5 Replies
          1. re: Farmgirl22

            Thanks Farmgirl22. I already bought an expensive cut of meat, so I want a simple method, but I'll keep your reccomendations in mind for my next flank steak. Never thought of the beer before. Sounds like it would great for steak fajitas.

            1. re: Farmgirl22

              I am always looking for different ideas and marinades and I will try yours this weekend with a piece of flat-iron steak. I usually make a red wine vinegar/ Worch' sauce and S-W spiced marinade with the flat iron steak, but your idea is a welcome change..

              My standard way of doing steak indoors is steak au poivre, but I construct the pan sauce as a beef stock and red wine reduction. It is a bit unusual but I don't like the richness of the butter and cream sauces.

              1. re: Kelli2006

                Let me know how it works for you, because as I said...the only exact measurement is the beer (and even that can be changed if necessary!)...LOL! I always smell my marinade before pouring it over the steaks to see if it needs a bit of "something"...you really need to have a good nose to do that though, because the spices won't really be very noticeable until they've sat for a while--and by then, if something isn't right, it's probably too late! :eek:

                I wish I could do more cooking with wine, but my hubby (the chicken-fried everything man) doesn't like the flavor from using wines with foods...so I have adapted to using beer in ways that most use wine. The beer imparts more of a mellow yeasty taste, instead of the sharp taste that wine adds to food. And really, with the right mix of seasonings, the beer comes out excellent on steaks--and it's a heck of a lot cheaper!! LOL! For some variety, you can use dark ales instead of the cheap beer...it changes the flavor a bit without making my hubby cringe....

                1. re: Kelli2006

                  I know you wrote this a long time ago, but I was hoping you could tell me how to do steak au poivre your way (with beef stock and red wine reduction instead of butter and cream), because I am becoming lactose intolerant and I really like wine. I am just a beginner at cooking anything much fancier than crock-pot recipes, so explicit recipes and/or detailed instructions are awesome! Thanks!

                  1. re: notehappy

                    I remove the meat to a covered plate and then de-glaze the pan with approx 3/4 C of red wine or cognac, and add an equal amount of beef stock(or demi-glace) and reduce it by 2/3rds. You can fortify it with a pat of butter or serve it as is.

              2. you need a saute pan that can be put in the oven
                pre-heat your oven to 475
                season the steak with salt and fresh ground pepper
                heat the saute pan, add a little olive oil
                sear well on both sides, pop the pan with the steak in the oven.
                cook in the oven 5-15 minutes, depending on the thickness of your steak
                remove from the oven and transfer to a plate to rest for a few minutes before serving

                5 Replies
                1. re: jscott65

                  Yep - perfect sear and perfectly done inside - exactly my method.
                  Rest is key!

                  1. re: jscott65

                    Thanks, this looks like it's exactly what I need. Simple and to the point. Should be great with an excellent cut of meat.

                    How long do you sear on each side to get a good crust?

                    1. re: rararachel

                      jscott may have a different idea, but depending on the steak's thickness, i'd say 3-5 mins. also, make sure the steak sits out on the counter for 1-1.5 hrs to come closer to room temp before hitting the pan. i prefer clarified butter/grapeseed oil in a 1/1 ratio as opposed to olive oil, but that will do just fine if the latter isn't available.

                    2. re: jscott65

                      Yes! Do it this way. Called "sear and blast."

                      But don't use oil. It'll just burn and you don't need it.

                      1. re: C. Hamster

                        Agreed, don't use oil. The steak will not stick if you let the crust develop. If you are still worried, lightly oil the actual steak but don't put the oil in the pan and then add the steak or the oil will burn.

                    3. Thank You!!! My steak dinner was delish. Didn't use oil. Only peppercorns on the steak. pan seared on high for 3 minutes on each side. then transfered pan to 475 degree oven for 5 minutes. next time I may not cook it as long, as i prefer the rarer side of medium-rare. Thank you all for opening up the ability for me to cook steaks in the cooler months!! Can't wait to try that Epicurious recipe as well.

                      1 Reply
                      1. re: rararachel

                        You're lucky you have an oven, here in Japan that's a rarity in apartments.

                        What I do, is take my steaks and rub them with salt, pepper, and a mystery something (usually whatever I have that's spicy at the time) and some olive oil.

                        Heat a pan over medium low and add butter and olive oil to pan. Cook steak for a few minutes aside and let rest about 10 minutes. It works ok, similar to cooking a grilled cheese sandwich!

                      2. When not using the BBQ, I heat a cast iron pan to sizzling hot, sear the meat on both sides for 3 minutes and then stick in a 400 oven - for 10 minutes - more or less depending on the thickness and degree of doneness required. Let rest before cutting into it.

                        1. Just made a large porterhouse using a stove top grill pan last night after trick or treaters left. Good quality meat is key, for medium rare, ask butcher for thick cut 1.5 - 2 in. Turn on your stove vent, get the grill pan screaming hot. I like to season with Lawry's, black pepper, fresh garlic and Montreal steak seasoning on both sides. Sear meat on both sides, turn heat down to medium, cook 7-8 min after turning. Medium rare meat should be as pliable as the flesh between the crook of your thumb and index finger (hope that makes sese). Other posters are correct - 5 to 10 minute rest is very important, lets juices re-distribute.

                          1 Reply
                          1. re: Diane in Bexley

                            "other posters are correct -5-10 minute rest is very important, lets juices re-distribute"

                            LOL!! That reminds me of something. I used to waitress in a "steakhouse" (that term is used loosely, LOL!) and we would have to let the steak sit under the lamp for a few minutes before bringing them to the table....try telling that to a hungry patron that spies their food sitting under the lamp! ;-) I got griped at by more than one patron because I was "being too slow and letting their food sit under the lamp" or "being lazy, standing around doing nothing (when I was washing dishes)" or some variation thereof, because they would hear the bell, know the food was done for someone, and then see me delivering those same plates to them later....after a while, some of the patrons started getting their own plates off the heater (usually the ones that knew they had a weird order that was easily identifiable) and take them to the table--they all complained that the steaks weren't as good as they used to be....:rolleyes: *smiles and shakes head* Other people's kids...I swear! xD

                          2. My favorite way for prime rib eye or NY steak is to pan fry in a cast iron skillet with butter and worchester sauce, not too high a heat so as to not burn the butter, then when ready pour the cooking sauce over the meat, delish!

                            2 Replies
                            1. re: malibumike

                              Personally, I hate to think of frying a good cut of any meat in a pan...although, your way does sound yummy! But I think we'll just stick with putting on heavy coats and firing up the grill anyway...;-)

                              Why do so many underestimate the deliciousness of a good Sirloin steak?? We used to throw away the t-bones, the "filets" were ground into burger, the ribeyes and KC strips we always gave to someone else....if you get good quality beef, the sirloin is the best cut...tender, juicy, they are huge, boneless (most of the time, so LESS WASTE!!), has just the right amount of fat on it. Plus, if you marinade it right, you can have some of the best steak you'll ever eat--melts in your mouth!! Perhaps it's because we were spoiled with good beef--Hereford cross makes the best beef money can buy...."Black" Angus can't even come close to comparing...maybe that's it? Everyone is too hooked on the "Black" Angus??

                              1. re: Farmgirl22

                                You're missing out, then, because once I learned about cooking ribeyes in cast iron skillets here on Chowhound, I've had the best steaks of my life. The grill can't come close.