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keltic63
the kilted one
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Joined: 17 May 2002
Posts: 8574
Location: under the weather
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 Posted: 12/14/04 - 12:38 Post subject: calling all chef's
last night I seared a couple of steaks in my frying pan, but wanted to use it for potatos too. so I put the lightly browned steaks under the broiler, nearly dried them out though (saved them in the nick of time, and they were good.) Can I broil steaks from the start? and for how long without drying them out?
ps. I made an awesome steak sauce that had raisins, applebutter, garlic, olive oil, vinegar, ketchup and chili powder. it really brought out the flavor in the deer steak.
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Sahara
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Posted: 12/14/04 - 12:49 Post subject:
I'm no expert but I...
1. think of the broiler as an upside-down grill. Flip and time it just like you were grilling outside.
2. put the oven rack closest to the heating element.
3. do not close the door on the broiler... it just turns it into an oven that continually heats.
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robp
Pyromaniac
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Location: Waiting in line at the beer store...
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Posted: 12/14/04 - 12:53 Post subject: Re: calling all chef's
| keltic63 wrote: | last night I seared a couple of steaks in my frying pan, but wanted to use it for potatos too. so I put the lightly browned steaks under the broiler, nearly dried them out though (saved them in the nick of time, and they were good.) Can I broil steaks from the start? and for how long without drying them out?
ps. I made an awesome steak sauce that had raisins, applebutter, garlic, olive oil, vinegar, ketchup and chili powder. it really brought out the flavor in the deer steak. |
I like marinating my deer steaks in cheap italian dressing for a couple of hours before grilling or pan frying. Yum.
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HighHeat
Big Daddy
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Joined: 30 May 2004
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Location: Out of the frying pan, and into the fire.
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Posted: 12/14/04 - 13:03 Post subject:
| Sahara wrote: | I'm no expert but I...
1. think of the broiler as an upside-down grill. Flip and time it just like you were grilling outside.
2. put the oven rack closest to the heating element.
3. do not close the door on the broiler... it just turns it into an oven that continually heats. |
This is basically the same way I do it, except with two kidlets in the house, I close the door and reduce my cooking time a little bit.
FYI - On a grill, a good medium rare steak is about 5 minutes per side on high.
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robp
Pyromaniac
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Posted: 12/14/04 - 13:11 Post subject:
| HighHeat wrote: |
This is basically the same way I do it, except with two kidlets in the house, I close the door and reduce my cooking time a little bit.
FYI - On a grill, a good medium rare steak is about 5 minutes per side on high. |
The true expert on the subject has spoken.
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Ms. Jenn
Fresh, Hot & Wild
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Joined: 14 Feb 2004
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Posted: 12/14/04 - 13:12 Post subject:
My mother always broiled steaks. I had never had a steak on the grill until I met my first husband, in 1987.
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coachmarkos
my boys could swim
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Joined: 14 May 2002
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Location: 1st in AFC West
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Posted: 12/14/04 - 13:16 Post subject:
But how long do you broil your chicken skins, that is the big question?
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bpdou
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Location: Louisville
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Posted: 12/14/04 - 13:20 Post subject:
Here's what Alton taught me (via TV) about steaks and the stove, MTC.
Take your pan, oven safe, and put it in the oven at 500, for about ten minutes, to get it NICE and hot.
Put your flame on high, and put the pan on that. Sear your steaks, each side, no more than 45 secs/1 mintue, each side.
Put them back in the oven, in the same pan, not on broil, but just regular roast heat.
Usually 5-6 mins does a nice rare. 8 - 9 for MR. But time isn't the test. When it's the same feeling of the part between tumb and forefinger, when you press your thumb against the side of your hand, that's a great medium rare.
If you want to use the same pan, you could put them in something else after the sear, and then use the sear pan for potatoes, which could give you a nice flavah for your tater.
Only drawback to this plan was the house would get a little smokey, and the stovetop needed a lot of cleaning.
But always a nicely browned sear on the meat, with a juicy interior.
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