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Tornado watch and buckets of rain. Need a good way to cook sirloin steaks inside.

Dinner plans need to be changed. Can not grill becaue of weather. I could broil them but, I was thinking of doing the New York Steaks in a fry pan and then finish in the oven of just in the fry pan. Any good ideas on this way of cooking steak?

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  1. I did it a few nights back in my cast iron pan. They were great. They weren't thick enough to need to finish in the oven, I'm a medium rare kinda gal.

      1. re: John Francis

        I have done this method many times, especially in winter when a few feet of snow and sub-zero temps make grilling not as much fun as during the summer. I use a pepper crust, though and scrape most of it off before serving.

        Then I learned a new way. I now do the oven part first (heat the oven and pan, then add steaks to the pan and place directly in oven), about four minutes per side depending on thickness. Then I *finish* on the stovetop to get the browning. This helps ensure a uniform internal color and a nice crust. My wife and I like this "inverted" method better.

        You could also do the steaks sous-vide...

      2. Yes, get a cast iron pan searing hot, and preheat oven to 425. Works great.

        1. In honor of Julia Child's 100th birthday coming up, I'm making some of my favorite recipes of hers for the next week and tonight I made Steak Diane. An old forgotten favorite but so good. Julia's recipe for Steak Diane is all over the internet. I added mushrooms, omitted the Madeira and used brandy instead of Cognac. Delicious.

          http://bellavita-bellasblog.blogspot....

          2 Replies
          1. re: TrishUntrapped

            Steak Diane, what a great dish not seen too often on menus. I would like to make it as well. I had put this on a forgotten food thread.

            1. re: Ruthie789

              Absolutely!

              I also love Steak Oscar or Steak au Poivre for great indoor steaks using the pan to your best advantage.

          2. If they're thick enough, I highly recommend the method described on this thread, which is done entirely on the stovetop: http://chowhound.chow.com/topics/844767

            I've started cooking ribeyes this way and I am thrilled with the results. I try to get steaks that are at least 1.5 inches thick and closer to 2 inches, preferably.