Best way to cook a steak? (NOT on a BBQ/grill)
 

What’s the best way to cook a steak, using a stove and/or oven only?
I’ve heard in the past about using some combo of a cast iron skillet on the stove, and baking/broiling in the oven.
I’ve never cooked a steak on anything other than an outdoor grill, and they’ve always been ok, but not great imo.
Time to try something new.
Recommendations?

There is no best way without a grill. (edit) You might try George Forman

sous vide, then seared.

The cast iron method you mention delivers a VERY good steak.

Heat your cast iron in the oven to very hot, then put on the stove on High. use a good, high smoke point oil. Sear the side fat of the steak first, as this breaks it up and lets it flavor the meat. 1-2 minutes on each side, then into the oven on Broil for 5-6 minutes.

Perfect.

cast iron.

salt and pepper as soon as you get it home. get the pan very hot, little butter, 3 mins per side. let rest for 5 before slicing and eating.

steak is one of the easiest things to cook. its also about the only beef i eat any more.

This....only way to get it perfectly cooked throughout.

Yes as above. BUT. Use fresh cracked black pepper. Larger salt crystals are good as well.

I do similar for Tuna. Yumm.

I sear my steak on the inferred side burner.
Nothing compares to it.

The key to a great steak is for it to be cooked to the right amount, not too much or too little.

I usually use salt and pepper, and may add garlic powder and onion powder, but they aren't necessary.

I don't know that I have a strong feeling regarding low/slow or hot/fast as long as it's cooked the the correct level everywhere. The size and type of steak probably has a bearing on the best way (low/slow vs hot/fast) to cook it. I'm guessing that a giant slab of meat that resembles a side of beef probably needs more low/slow to ensure that the inside is right without the outside being over done. Something smaller can probably be done hot/fast and still come out tasty. I'm also not 100% sure if the cut/type of steak will make a difference, ie filet mignon vs a heavily marbled ribeye, but I think it would.

I like a sear (maillard) on the outside. It should be dark brown and yummy. If it's black and tastes like coals, then it went too far. The inside should be juicy and flavorful and tender.

There are several ways to track the correct doneness of steak. I use a thermometer and generally shoot for the 135-137º range. Make sure you take it off and let it rest before you cut, carve, eat it.. When I was younger, my dad and I grilled a lot. But I'm grilling a lot less in the last 10 years for a variety of reasons.

This is probably THE best way. The sous vide get the steak to the perfect spot, then the sear adds the maillard flavor (which is important).

I've never had anything sous vide, but I've read and heard a lot about it.

+1

My daughter moved in with me after college and we snagged 20 or so 16-18 ounce rib eyes from one of those overnight dry ice steak/lobster delivery services. They were clearing inventory and the steaks were about $10 each.

Anyhoo, she starts watching these YouTube videos on how to do the stove top and oven method using a cast iron skillet. She makes me go out and buy the olive oil that can handle high heat and she does the rest.

They were 93.7% as good as any of the downtown Chicago steak houses I have dined in and that is saying something.

Took us a six months to go through them but what a treat each and every time.

Now I gotta study sous vide. LOL

To get the final sear on a sous vide steak....I use a hand held MAP torch with a flat tip that spreads the flame.
Only takes a minute or so per steak and there is minimal smoke....perfect.

I've done this and it is really good. As an aside, BBQ is a food and not an appliance.

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Sous Vide+ sear...

If you lack Sous Vide equipment...

Reverse Sear... Sear in a cast iron pan... finish in the oven ( or over charcoals indirectly)

I have finished the steaks occasionally in an 800+ deg pizza oven..

Sous Vide:

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I have done steaks, ribs, chicken, eggs, pork chops, and bacon in my sous vide.
All have turned out great. The best thing about sous vide is that you don't have to be concerned about over-cooking it.

If you like your steaks med-rare...just set the temp to 129 and it will be perfect.

The cast iron pan/oven method, or even without the oven but with meticulous timing, is the best way to cook a steak. Why? At the end of the process, basically every drop of water, fat and flavor is still in the steak. And it is cooked perfectly.

A nephew works as a chef in a high end steakhouse and he tells me the best way is on a hot cast iron flat griddle. So, my wife picked up a little cast iron flat griddle at Aldi's (of all places, LOL!). I use it on a Weber gas grill, it just sets on the grates. Turned up high for a bit, smoking hot. I pam the steak lightly. I have been getting these great 2" thick rib eyes or NY Strips and it takes about 6 min. per side turned once, no fork, only tongs. I get the internal temp to about 125F (use a digital thermometer) and then let it rest for a bit. It turns out perfectly caramelized and medium rare. Never over an open flame. There are a lot of ways to cook steak and this is just one way that works for me. I have ruined a lot of meat on grills over the years and this way was a revelation. I prefer cooking steaks and fish outside so the house doesn't get smoked up.

Here is what I do.

Season both sides of the the steak with salt at least an hour before cooking it. I press in freshly ground pepper just before cooking. Cast iron pan on high heat (gas) until it's extremely hot. Oven at 400ºF. Pat steaks so they are DRY. Wet steaks steam. And cool the pan down. Even cast iron. I typically do 1.5-2" ribeyes though have done a few NY strips. 2 minutes on first side. Flip. 1-2 minutes on other. Oven for 4 minutes. Remove from the oven, steak on a plate to rest at least 10 minutes. Can do any number of sauces, quick and easy is butter and shallots and fresh rosemary and thyme. Can splash some Bordeaux in and reduce it if you like.

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2 ways I love to cook steak

1) Reverse Sear: heat oven to 200 degrees, season (I use Montreal steaks seasoning) a room temperature steak; place in the oven until internal temp gets to 120 degrees; let it rest for 10-15 under foil; sear on hot cast iron pan with butter and some herbs (I make a mixed butter with rosemary, garlic, salt and chill until it’s hard and cut small pads to place on the steak when searing). This is a good link. https://tasty.co/recipe/reverse-sear-steak

2) on my Big Green Egg, I crank up heat to 700 degrees and sear it on both sides then shut the vents and cook until desired internal temperature

You get a feel for it over time.

With sauce moutarde

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Sometimes Kate's Butter is enough

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Freshly picked hen of the woods mushrooms and Madeira

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With truffle fries

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