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Feb 16, 2009 08:57 AM

Is it sacrilege to NOT Grill a New York steak?

I have 2 beautiful organic NY steaks to cook, but it is -20C today and don't want to be bbqing. Our BBQ doesn't hold its heat well when it is that cold.

I have grown up in Beef country and have never had or cooked a steak any other way. Are there other ways to cook a steak indoors (that is worthy of this cut). I have a 'George Forman', a cast iron skillet, broiler pan etc.


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  1. In terms of semantics, (and this is my opinion) you should be referring to the "BBQ" as a grill. BBQ steak (to me) means steak with BBQ sauce on it. So, to rephrase the question for you, "Is it sacrilege to NOT *GRILL* a New York steak?"

    I would say it is perfectly fine if you don't grill the steak. There are countless times that I've pan seared a steak indoors.

    5 Replies
    1. re: HaagenDazs

      Thanks for the tip, I edited the subject. We refer to anything on the grill as BBQ'd up here :)

      So how do I pan sear a steak? should I use my cast iron? do I need to oil the pan? temp?

      1. re: cleopatra999

        Get the cast iron skillet hot. Brush some oil on the steak(s) and drop it into the skillet. DON"T TOUCH IT any more for three minutes. The turn it, repeat the process on the other side. When searing is completed, simply leave the steak(s) in the pan and deposit them into a 350 - 375 degree oven until the internal temperature reaches the degree of doneness you seek. Remove from oven, sprinkle with coarse kosher salt and fresh ground black pepper.
        They lose a bit more of their moisture by searing, instead of oven roasting, but it isn't significant and the flavor imparted by searing is, IMHO, worth any difference (which I don't think you could detect anyway) in moisture.
        Be careful not to over crowd the pan when searing. If both steaks won't fit nicely without crowding, sear them one at a time.

        1. re: cleopatra999

          Do a quick search and type this into any major search engine "bbq versus grilling". You can read up on the differences there. Frankly I don't think it's a matter of regionalism, it's more the use of the correct term.

          1. re: HaagenDazs

            The use of the word BBQ is regional and began:

            - in Australia to define both the method and apparatus for cooking.

            - as a derivative of the West Indian term "barbacoa," which denotes a method of slow-cooking meat over hot coals.

            - from the French term "de barbe à queue" or "from beard to tail" (especially buccaneers who would roast and smoke whole goats, impaled on a stick "from the beard to the tail") and refers to an animal cooked whole.

            The word then gets imported to America and becomes even more regionalized
            and can mean either grilling over direct or indirect heat depending on the area of the country. The use of the term BBQ to mean sauced meats is also localized as is the use of BBQ for smoked meats. Where we grew up, we would BBQ either with or without sauce.

            1. re: alwayscooking

              In my area, BBQ meant the apparatus, the act of cooking on said apparatus and if a group of people were joining you, the event.

              Mrs. Sippi has reprogrammed me to a certain degree.


      2. I often pan sear a steak, NY included, in my cast iron skillet and finish it in the oven. Works just fine. Just don't salt it until lit comes out of the oven.

        1 Reply
        1. re: todao

          Just as a note to cleopatra - the salting issue is merely a matter of opinion, so whatever you happen to do on your outside grill, you can do the same with the indoor cooking method.

        2. You could either pan sear - finish in the oven as other have suggested or use the broiler, which jfood has done on occassion.

          BTW - Jfood has always referred to usingthe grill as BBQ'ing. At 53 he lets others worry about semantics.

          1. I've never used a George Foreman grill, but can it get hot enough to sear the steak?

            When I'm not grilling outdoors I use my cast iron (with grill marks) skillet and sear the meat at the highest temp on both sides and flip it (so you get those nice diamond grill marks) and finish it at a med heat to medium rare. No oil required.

            6 Replies
            1. re: monku

              Frankly, I don't think the George Foreman grill is suitable for grilling steaks. It seems to handle burgers and perhaps chops fairly well but I've tried searing a steak on this grill (other manufacturers too) and have been disappointed in the results. It's a bone of contention in our kitchen. My wife likes the simplicity of using the electric grills like the Foreman; I'm more of a cast iron traditionalist.

              1. re: todao

                I agree, todao, and pan-seared in cast iron and finished in the oven is my preferred method as well!

                1. re: Procrastibaker

                  I haven't used my indoor electric grill for years, our bbq is now right by our back door and with the exception of really cold days, it works for us all thru the winter.

                  I think I will try the pan sear, cast iron method. my skillet is large enough for 2, so it sounds like my best bet.

                  thanks all!

                  1. re: cleopatra999

                    Electric grill but outdoor BBQ, huh? Don't you mean Electric BBQ? ;-)

                    1. re: HaagenDazs

                      I guess a bbq to me has a flame and coals. LOL

                2. re: todao

                  I did a couple of steaks on a GF as an experiment. They were dreadful. Pan searing in cast iron is the way to go.


              2. This Chow step-by-step instruction for searing a steak in a cast-iron skillet (and finishing it in a hot oven) is simple and is how I sear my steaks. I actually prefer my steaks cooked this way over grilling.