Thanks a bunch, lol. Now I'm leaning towards a combination of gas and charcoal!Your problem is that you want a gas grill.
I need to apologise to @natenaaron ! My reputation as the "King of Thread-Thieves" is still intact!
Thanks a bunch, lol. Now I'm leaning towards a combination of gas and charcoal!Your problem is that you want a gas grill.
Now I need ways to cook steaks INDOORS!
I've been using this steak chart for nearly 20 years after my mother-in-law sent us Omaha Steaks/ perfect every timeOk then guys, convince me to do it at home! I'd much rather do that than get the occasion bad one I probably paid to much for!
PLEASE educate me! Steak is the one thing the War Department don't cook. And I do it poorly. So:
What is a good way to make medium well steak EASY on or in the stove or on a gas grill. PLEASE.
Mohammad Ali should have patented ropadope.Yep, I’m going to replace the burners. I’ve been a charcoal grill man for many decades. I just made the switch to gas when I married a couple of years ago. It doesn’t taste the same but it sure is easy!
And why is George foreman the only one with cookware? Why didn’t Joe Frazier, Sugar Ray Leonard, or The Greatest come out with cookware? Now I’ll be pondering that the rest of the evening.
Now I need ways to cook steaks INDOORS!
Yeah, I'm seriously a needy individual. And I'm carnivorous and cheap.
Thank you!Whatever you do, don't over think it. Like anything simple, the fewer the steps/ingredients, the easier it is to screw up.
Steak indoors is the same as out; better results (in my opinion) because of the sear on the entire suface, not just a few lines.
1) Pre-salt your steak LIBERALLY. It's almost impossible to over-salt. Just brush off any visual salt before you cook.
2) Get a heavy skillet hot. The hotter the pan, the quicker the cook, and the easier it is to control meat temp.
3) Rub a drop or two of fat on the meat and put in pan. If it's not hissing and sizzling, the pan isn't near hot enough.
4) Depending on the thickness, only a few minutes per side. I like to add a pat of butter and a clove or two of garlic, and flip often during the last half of the cook.
5) If seared to your liking and still too rare, place in a 300 oven for a few mionutes.
6) Let rest 10 minutes for the internal pressure to subside, so as to not lose too many juices.
Whatever you do, don't over think it. Like anything simple, the fewer the steps/ingredients, the easier it is to screw up.
Steak indoors is the same as out; better results (in my opinion) because of the sear on the entire suface, not just a few lines.
1) Pre-salt your steak LIBERALLY. It's almost impossible to over-salt. Just brush off any visual salt before you cook.
2) Get a heavy skillet hot. The hotter the pan, the quicker the cook, and the easier it is to control meat temp.
3) Rub a drop or two of fat on the meat and put in pan. If it's not hissing and sizzling, the pan isn't near hot enough.
4) Depending on the thickness, only a few minutes per side. I like to add a pat of butter and a clove or two of garlic, and flip often during the last half of the cook.
5) If seared to your liking and still too rare, place in a 300 oven for a few mionutes.
6) Let rest 10 minutes for the internal pressure to subside, so as to not lose too many juices.