Re: What did you do today...
Posted: Wed Nov 02, 2011 6:44 pm
I worked, then shopped, then cooked dinner for a friend.
So I finally got around to trying this. I used my own marinade a made with a combination of Italian salad dressing and Au Poivre marinade, but used Gummiente's method of pan searing in a cast iron skillet and direct transfer to a hot oven.Gummiente wrote:It was. And I surprised my wife with a fresh, crisp and sweet watermelon all sliced into wedges for dessert, just the way she likes it. It was an unexpectedly amazing combo of flavours, the steak and watermelon, I'm going to have to repeat that next time.HYPERR wrote:Wow that sounds incredibly good!
I'll let you in on the secret of how I cook a steak... first off, you need to select a quality cut like a thick sirloin. Blade or simmering steak is a waste of time, as it will not break down enough during the marinating and cooking process to become tender. In a large cooking dish, pour in 2 bottles of beer (preferably a dark ale, but you can experiment with different types) with 2 tbsp soy sauce and 2 tbsp Worcestershire sauce. Mix lightly with a fork until the colours all blend evenly. Place the steak(s) in the dish and spoon some of the liquid over top if there isn't enough to cover the tops. Then sprinkle a healthy amount of Montreal Steak Spice over both of them and place the dish in the fridge for 2-4hrs. Flip the steaks every 1/2hr and add more steak spice as required. When ready to begin, preheat the oven to 425F and position the rack in the middle setting. In a large oven-proof frying pan, heat up 1/8 brick of salted butter over high heat. When pan is hot (dip a finger in some water and flick onto the pan, when it dances for a bit and then evaporates right away, the pan is ready). Remove the steak(s) from the marinade, discard the marinade. Place steak(s) in pan and sear no more than 4 minutes each side. Transfer the pan directly in the oven and bake for 6-8 minutes, depending on desired doneness. Do not flip the steaks during cooking and do not open the oven door until steak is ready to be removed. Remove pan (PLEASE remember to use oven mitts when grabbing the pan by the handle. DAMHIK) and place on cool stovetop, let sit for a couple minutes. Transfer steak to plate and dig in!
You will not believe how incredibly tender and flavourful the meat is when cooked this way - you may never grill one again.
So the verdict? I was very impressed. The steak was absolutely yummy and it was very tender and juicy. In terms of juicy-ness and tenderness, it is actually better than a propane gas grill. However a great charcoal grill like a Weber does beat it out by a smidgen. Also it is obviously missing that great charcoal smokey taste. It is however so much easier to do than prepping and cooking on a charcoal grill. I would never have believed that pan seared/oven broiled steak could taste this good! I will definitely be doing this again and on a regular basis. Thanks Gummiente!
