So I will be in the situation of having a very nice piece of meat with no grill to cook it on. Otherwise I pretty much have a full kitchen. I'm thinking I season as I normally would and sear on the stove with olive oil and then stick it in the oven for a few minutes. Is this the correct approach? If so, what else should I keep in mind while doing this. If not, what is the better way?
I have a grill pan that Okie got me as a wedding gift last year and it is WONDEFUL! Just put it on the stove top and cook a little bit longer then on a grill and it is perfect. But without one of those, I would have no clue. I would think you would be able to put it in the oven. Now I am curious about the time though. I am going to google. Be right back.
http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490 This looks like you start it on the stove top and finish it in the oven. Come to think about it, I think this is how they do it on Hell's Kitchen also.
Other than maybe purshasing a cast iron stove top (reversible flat to grill) that is the way to go. I would just have a thermometor handy given it is hard for myself to judge how long to keep it in the oven after getting a nice sear. Easiest/fastest way which some may not enjoy is cut up the meat into cubes. Use the juices from the meat, other seasonings and olive oil and just give the meat a quick sear in a skillet. This wouldn't be an option if there is a bone. Doing this way just eliminates much of the guess work.
On another food forum I occassionally post on that is a very controversial method but there are some there who swear by it.
1. Broil it 3.5 minutes per side in the broiler or in a toaster/broiler oven. Broiled steak is very good. If it is a tender steak, you can cube it, marinade it, and shish-kabob it with onions and green peppers and broil it as well. 2. If you have a heavy, expensive non-stick pan you can fry it without oil at very high temps to sear it nicely on the outside without overcooking it.
I use a cast iron skillet and cook it several minutes on each side with very high heat and some canola oil...olive oil burns at high temps. It sears and I don't use the oven. How long it cooks depends on its thickness.
This. In a pre-heated cast iron skillet if possible. Then pull it and let it rest in a bath of butter, garlic, etc. before serving. You're welcome...
