tailgater
Tuesday, July 29, 2014 10:01:33 AM

Does anyone broil their steak?

The best steakhouse steaks I've ever eaten have been broiled, yet we all gravitate towards grilling our finest cuts.

I don't care about your Pink Himalayan Sea Salt or crushed rainbow pepper medley.

I'm talking about the cooking process itself.

gryphonms
Tuesday, July 29, 2014 10:05:34 AM
To me broiling a steak takes away a little of it's flavor. I think this is a matter of personal taste.
DrafterX
Tuesday, July 29, 2014 10:24:29 AM
I have broiled before.. seems like it was a last resort or somethin but it turned out fine... didn't really give it much thought.... 🤔
kombat96
Tuesday, July 29, 2014 10:27:25 AM
I use the broiler when its a pork chop or I want a quick cook.
BuckyB93
Tuesday, July 29, 2014 10:31:49 AM
If I don't charcoal grill it, it's either cooked in a pan or under the broiler.

I like grilled best because you get the smokey flavor with it but either pan fried or broiled is fine by me too. Like Drafter, I don't really over think it.

illinichaser
Tuesday, July 29, 2014 10:44:35 AM
I'm not a fan of the broiler. I've done it in a pinch, but never felt the steak tasted quite right.

I'd prefer to grill in the rain, or save the steak for another day, than cook with the broiler. Just my 2 cents. .

KingoftheCove
Tuesday, July 29, 2014 10:48:33 AM
briefly sear in hot cast iron skillet on both sides

lift steak out of skillet, insert wire trivet in skillet, put steak on trivet

put the whole lot in the oven and broil

Abrignac
Tuesday, July 29, 2014 10:58:13 AM
If I want to eat broiled steak, I go to Burger King. I guess there's a reason why I don't go to a Burger King.

ZRX1200
Tuesday, July 29, 2014 10:59:03 AM
I don't like the broiler because I feel disconnected from the cooking process, I just as soon cook it French bistro style in a cast iron pan. But grilled on propane IS the way God intended.
Thunder.Gerbil
Tuesday, July 29, 2014 11:04:01 AM
If I had a broiler that could get as hot as the salamanders that steakhouses use (somewhere up in the 1800F range), I'd consider using it. Since I don't, I'll go for the next hottest thing I have, which is lump charcoal (900F-ish).

Alton Brown has a great, albeit hokey, method for using a charcoal chimney for getting the super high temps to cook a steak:

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe.html 

It doesn't work with all cuts though.

There is also a method for using a cast iron pan heated as high as it will go on the stove and then toss the steak in and after a sear, put it in an oven that's preheated as high as it can go, but that creates so much smoke you have to have a great exhaust fan in your kitchen to do it.

ZRX1200
Tuesday, July 29, 2014 11:08:44 AM
^ he did that with tuna steak too I believe.
Thunder.Gerbil
Tuesday, July 29, 2014 11:24:16 AM

^ he did that with tuna steak too I believe.

ZRX1200 wrote:

I'll bet that would be great.

Ever try just laying something like a flank steak right on the lump coals (after blowing the ash off)?

DrafterX
Tuesday, July 29, 2014 11:30:32 AM
I cooked a couple big & thick sirlions over a hot open fire at a camp site not long ago.... the steaks were in the flames about half the time... that was some good steak... 🍺
Abrignac
Tuesday, July 29, 2014 11:38:03 AM
http://www.cigarbid.com/FORUM/c/posts/m/3911735/porterhouse-steaks-do-you- 

Post #8

Try this though. Go on the patio and hook up your turkey fryer burner. Light it and put a well seasoned cast iron skillet on it. When it starts to smoke, toss in 3 tablespoons of butter and drop the steaks in a few seconds later. Cook about 1-2 minutes. Drop I'm another couple teaspoons of butter and flip the steaks. Cook another 1-2 minutes, then plate them and drop a teaspoon if maitre butter on each one. Let rest about 3 minutes and dig in.

abrignac wrote:

There is also a method for using a cast iron pan heated as high as it will go on the stove and then toss the steak in and after a sear, put it in an oven that's preheated as high as it can go, but that creates so much smoke you have to have a great exhaust fan in your kitchen to do it.

Thunder.Gerbil wrote:

DrafterX
Tuesday, July 29, 2014 11:41:47 AM

Try this though. Go on the patio and hook up your turkey fryer burner. Light it and put a well seasoned cast iron skillet on it. When it starts to smoke, toss in 3 tablespoons of butter and drop the steaks in a few seconds later. Cook about 1-2 minutes. Drop I'm another couple teaspoons of butter and flip the steaks. Cook another 1-2 minutes, then plate them and drop a teaspoon if maitre butter on each one. Let rest about 3 minutes and dig in.

Abrignac wrote:

how well is it cooked... I'm a med-rare kinda guy myself but the wife likes it more medium to med-well..... 😟

Abrignac
Tuesday, July 29, 2014 11:46:23 AM

how well is it cooked... I'm a med-rare kinda guy myself but the wife likes it more medium to med-well..... 😟

DrafterX wrote:

Med-rare is easy. Since the skillet is super hot, the steak gets a nice brown crunch on the outside. The inside is still a nice reddish pink. If you want to go past that, pull the skillet off the fire and finish in an oven preheated to about 400 degrees.

ZRX1200
Tuesday, July 29, 2014 11:47:57 AM
No thundergerbil I have not, I never buy flank steak as the price has gotten too high for what it is.
Thunder.Gerbil
Tuesday, July 29, 2014 11:50:12 AM

http://www.cigarbid.com/FORUM/c/posts/m/3911735/porterhouse-steaks-do-you-

Post #8

Abrignac wrote:

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html  Which I've also heard called the "Peter Luger Method" (NYC? Steakhouse owner/chef I think).

I wonder how much difference there really is with the 500-600F oven finish with the lower temp pan versus the higher temp pan surface that you can get with the turkey fryer burner.

Thunder.Gerbil
Tuesday, July 29, 2014 11:51:45 AM

No thundergerbil I have not, I never buy flank steak as the price has gotten too high for what it is.

ZRX1200 wrote:

True. It has. I'm lucky, they have a butcher program at the university here, so I get my meat there, typically choice or prime, and a good 30% below market rate.

Abrignac
Tuesday, July 29, 2014 12:16:12 PM
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html  Which I've also heard called the "Peter Luger Method" (NYC? Steakhouse owner/chef I think).

I wonder how much difference there really is with the 500-600F oven finish with the lower temp pan versus the higher temp pan surface that you can get with the turkey fryer burner.

I once worked with a guy who claimed to have worked for Ruth's Chris. He told me they used the cast iron skillet method.

As far as the turkey fryer burner is concerned, it's a combination of the higher BTU level verses a stove and the smoke. I don't have an a true exhaust fan in my kitchen. Like 90% of the population I have a fan that draws air over a charcoal filter and vents it right back in the room. I don't like smoking up my house or listening to the fire alarm so I go outside.

My stove puts out about 8500 BTU's on the larger burner. The turkey fryer has a 45,000 BTU burner. Not really sure about the physics of it, but it seems the fryer burner gets the pan much hotter which is key to a good sear.

As far as oven temp is concerned, I should have said 500 instead of 400, that was a brain fart as my oven goes up to 500 and I turn it all the way up.

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