Craving a perfectly cooked steak? Here's how to cook steak without a BBQ
When the grill is broken during a family gathering, there is no need to be afraid. As long as you master the skills, you can make delicious steak even without a grill. Today, I will share with you how to make delicious steak without a grill!
How to cook steak without a bbq?
In fact, even without a grill, you can make delicious steak. I recommend frying it with a pan. Here are some production techniques:
Meat selection is very important
To make delicious steak, choosing good meat is the key. You can choose steaks from parts such as ribeye, filet mignon, and New York strip. These steaks are all very suitable for home cooking methods. Secondly, make sure the steak is of moderate thickness. Too thin steaks are easy to become dry and hard, while too thick steaks may be undercooked inside.
At room temperature treatment
For steaks taken out of the refrigerator, it is best to place them at room temperature for 15-20 minutes in advance to return to room temperature. In this way, the steak is heated evenly during the cooking process, and it is not easy to produce excessive temperature differences. The taste will be more tender.
Seasoning
For steak, simple salt and black pepper are the most classic seasoning methods. Before cooking, evenly sprinkle some salt and black pepper on the steak and gently pat it into the meat. Simple yet can show the meaty aroma of steak to the greatest extent.
Pan cooking
The pan is the best substitute when there is no grill. Use a thick-bottomed cast iron pan or non-stick pan, heat it to a high temperature, and add a little cooking oil. When the oil temperature is slightly smoking, put the steak into the pan. When turning over, be patient and don't turn it frequently.
According to the thickness of the steak and the degree of doneness you like, turn it over 2-3 times. Fry each side for about 3-5 minutes and adjust the time according to the thickness of the steak and the heat.
Oven assistance
If you like the effect of being crispy on the outside and tender on the inside, you can first seal both sides of the steak with a pan, and then put the pan into the oven preheated to 200°C and bake for 5-7 minutes. This method can help the inside of the steak reach perfect doneness while maintaining the crispy feeling on the outside.
Let the steak "rest"
After the steak is cooked, it is best to let it stand for 3-5 minutes before cutting it. In this way, the gravy will be distributed more evenly, and not too much will be lost when cutting, maintaining the juiciness and tenderness of the meat.
How to cook a steak in the whatever pan?
First, take the steak out of the refrigerator and let it sit at room temperature for a while to bring the steak to room temperature. Then evenly sprinkle salt, black pepper and some olive oil on both sides of the steak and marinate for about 15 minutes to make the steak more flavorful.
Next, heat the pan, pour in an appropriate amount of olive oil. When the oil is hot until it is slightly smoking, put the steak in. Pay attention to the heat when frying. Fry it over high heat for about 30 seconds first to lock in the juice of the steak, and then turn to low heat and fry slowly.
The specific frying time depends on the thickness of the steak. For example, for a 2-centimeter-thick steak, frying each side for about 3 - 4 minutes can reach medium rare.
Remember to turn over the steak from time to time during the frying process to make both sides of the steak heated evenly. If you want the steak to have more flavor, after frying one side, you can sprinkle a little rosemary or garlic slices and fry for a while.
After the steak is fried or baked, you can let it stand on the plate for 3 - 5 minutes to make the gravy better distributed in the steak and the taste will be more tender.
Is it better to cook a steak in the oven or stove?
In fact, both the oven and the stove can be used to cook steak. As for which one is better, there is no absolute answer. It mainly depends on the steak flavor and degree of doneness you want. Each method has its unique advantages. Here are the differences between the two:
Oven:
Even heating: The advantage of the oven is that it can provide a very even heat source. Especially when you need to bake a thick-cut steak, the oven can better maintain a stable temperature, thus ensuring a more even degree of doneness of the steak. If you want an effect of being crispy on the outside and tender on the inside, the oven is also a good choice.
Suitable for thick-cut steaks: If you are making a relatively thick steak, the oven will have more advantages. Because in a high-temperature environment, the oven can quickly seal the juice on the surface of the meat and ensure the internal doneness at the same time. The resulting steak is more juicy and the meat is tenderer.
No need to turn frequently: When baking steak in the oven, you almost don't need to turn it frequently. Just wait quietly in the preheated oven, saving time and effort.
Stove:
Quick high-temperature searing: When making steak with a stove, a pan or cast iron pan can quickly sear the surface of the steak in a short time, lock in the juice, and form a very attractive charred aroma. Especially suitable for friends who like crispy on the outside and tender on the inside and have a charred aroma on the surface.
Easier to control doneness: When cooking with a stove, you can control the heat according to your own preferences, turn the steak at any time, observe the degree of doneness, and ensure that the steak reaches the state you want most.
Suitable for thinly sliced steaks: If you are cooking thinly sliced steaks, the heat of the stove can quickly fry them, avoiding that thin steaks may become too dry and hard in the oven.
Combining oven and stove: If you want to combine the advantages of both, you can use the "fry-bake method". First, sear both sides of the steak on the stove with a pan or cast iron pan until golden and crispy, and then put the pan into the preheated oven and continue to bake for a few minutes. This way can make you get the effect of being crispy on the outside and tender on the inside at the same time, and the steak can also be cooked evenly. Especially suitable for making thick-cut steaks.
Summary:
If you are making a thick-cut steak or like steak cooked more evenly and at a lower temperature, the oven may be more suitable for you.
If you like the effect of being crispy on the outside and tender on the inside, especially for thinly sliced steaks, frying with a stove will be better.
Of course, you can also combine the two, fry first and then bake, so that you can give full play to the advantages of both.
What's the best way to cook a steak without a barbecue?
If you don't want to cook steak on the grill, I recommend using a pan or oven to fry the steak. Both methods have their own advantages, and you can choose according to your personal preference.
Pan-frying steak
The advantage of pan-frying steak is that it can quickly form an attractive caramelized outer layer, making the steak crispy on the surface while remaining tender and juicy on the inside. The high temperature of the frying pan can quickly lock in the meat juices, creating a crispy taste on the outside and tender on the inside. Using a frying pan can visually observe the cooking progress of the steak, which is suitable for people who like to control the heat and cooking process. The specific steps are as follows:
Prepare the steak: Take the steak out of the refrigerator and let it sit at room temperature for a while to warm up. Then press the steak with kitchen paper to ensure that the surface moisture is absorbed. Sprinkle salt and black pepper on both sides of the steak and pat it lightly.
Heat the pan: Choose a frying pan, turn on high heat, pour in an appropriate amount of olive oil, and shake the pan a few times to evenly distribute the oil.
Fry the steak: Add the steak and fry until the bottom is slightly browned. Cut a small piece of butter and add a small amount of thyme and rosemary. Keep an eye on the bottom of the pan and add a little more butter if it feels dry.
Turn over: When the bottom of the steak is brown, turn it over and continue to fry the other side. You can use a small spoon to scoop up the hot oil in the pan and pour it on the surface of the steak.
Remove from the pan: Remove from the pan when both sides are dark brown. Let the steak rest on a plate for 3-5 minutes, so that the gravy can be better distributed in the steak, and the taste will be more tender when eaten.
Oven
The advantage of cooking steak in the oven is that it can provide even heat distribution, ensure that the steak is heated evenly as a whole, and avoid partial overcooking or uneven cooking. The hot air in the oven circulates and heats, which helps to lock in the gravy and make the steak more tender and juicy. In addition, oven cooking is relatively simple, and there is no need to frequently turn the steak, which reduces the difficulty of operation. The specific steps are as follows:
Prepare the steak: Take the steak out of the refrigerator and let it sit at room temperature for a while to let it warm up. Then press the steak with kitchen paper to ensure that the moisture on the surface is absorbed. Sprinkle salt and black pepper on both sides of the steak and pat it.
Preheat the oven: Preheat the oven to 200 degrees.
Grill the steak: Place the marinated steak on a baking tray and bake in the oven for 15-20 minutes. The specific time depends on the thickness of the steak. For example, a 2 cm thick steak takes about 7-10 minutes per side to reach medium rare.
Rest: After the steak is grilled, let it rest on a plate for 3-5 minutes. This will allow the gravy to be better distributed in the steak and make it taste more tender and smooth.
How long to cook steak in oven at 425 without searing?
When baking steak in an oven at 425 degrees Fahrenheit (about 218 degrees Celsius), the control of time is extremely critical.
If the thickness of the steak is about 1 inch (about 2.5 centimeters), baking for 10 - 12 minutes can reach medium doneness.
Take the steak out of the refrigerator and let it return to room temperature. This will take about 30 - 40 minutes. Put the steak that has returned to room temperature into the preheated oven. Bake for 5 - 6 minutes first, then take it out and turn it over, and bake for another 5 - 6 minutes.
If you prefer a rarer taste, such as medium rare, you can reduce the baking time by 2 - 3 minutes; if you like well-done, you may need to increase the baking time by 3 - 4 minutes.
During the baking process, you can insert a thermometer into the center of the steak to detect the temperature. When the internal temperature of the steak reaches 130 - 135 degrees Fahrenheit (about 54 - 57 degrees Celsius), it is medium rare. 140 - 145 degrees Fahrenheit (about 60 - 63 degrees Celsius) belongs to medium doneness. Around 160 degrees Fahrenheit (about 71 degrees Celsius) is well-done.
How to cook steak in a frying pan without oil?
First, take the steak out of the refrigerator in advance and let it return to room temperature. Because if the steak is too cold and fried directly, it is easy to cause the outside to be cooked while the inside is not heated through.
Next, put the frying pan on the stove and preheat it on medium-low heat. Although there is no oil, the temperature of the pan is very critical. Make the pan hot enough. After the steak is put in, its own fat will be slowly forced out, and it can better form a charred crust.
Then, dry the steak with kitchen paper and evenly sprinkle salt, black pepper and other seasonings on both sides. When the pan is hot until it is slightly smoking, you can put the steak in the pan. Don't turn it over in a hurry when you just put it in. Let one side of the steak heat up first. After frying for about 1 - 2 minutes, you will see the edge of the steak start to change color and oil seep out.
At this time, you can gently pick up the steak with tongs and observe the color at the bottom. If a golden brown crust has formed, you can turn it over. After turning it over, fry the other side in the same way. Determine the frying time according to the thickness of the steak and the degree of doneness you like. If the steak is relatively thick, it may take 3 - 4 minutes to fry each side; if it is relatively thin, frying each side for about 2 - 3 minutes is almost enough.
During the frying process, the steak's own fat will make it not stick to the pan, and it will become more and more fragrant as it fries. After frying, put the steak on a plate and let it stand for 3 - 5 minutes to redistribute the gravy. In this way, the taste of the steak will be better. Finally, according to your own preferences, you can pair it with some sauces or side dishes, and the delicious steak is done.
However, it should be noted that this method is more suitable for steaks with relatively high fat content, otherwise it may be a little dry.
