Do you like steak? Do you have a good tried and tested recipe for a well done or almost well done steak?
What’s your favorite cut?
Its too cold to grill outside and I might not have an oven when I am cooking this so how else can I make it?
Re: Steak
You can use any thick cast iron pot (dutch oven kind) that has a lid, on a regular stove. The only trick is to keep the pot bottom at least 1.5 inches above the stove so the bottom is not in direct contact with the heat source (flame or stove surface). I have used red bricks on both sides of stove ring to hold the pot on top of it.
it would be ideal if you have a pot that is already raised.
Restored attachments:
Re: Steak
a cast iron skillet would work well as well
http://www.thekitchn.com/how-to-cook-a-perfect-steak-in-the-oven-108490
This method takes 15 minutes, tops. Have the rest of your meal ready, the candles lit, and the wine poured before you start cooking. (Although you should probably heat the broiler at least 20 minutes before you need to cook.) It turns out a beautifully juicy, medium-rare steak, with crisped and crunchy edges, and so much flavor! This is probably our favorite way to cook a steak, honestly; it is even easier than grilling.
How To Cook Perfect Steak in the Oven• This method is adapted slightly from Alton Brown’s Pan-Seared Rib Eye recipe.
• Yield: One pound of steak is plenty to feed two people. In fact, I’ve served four people on just one pound of boneless rib eye. One pound of bone-in ribeye is enough for a feast for two, with a little left over for lunch the next day.
What You NeedIngredients
One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Kosher salt
Freshly ground black pepper
Equipment
Cast iron skillet
Long tongs
Very thick or well-padded oven mitt
Instructions1. The first, and most important, step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm. The beef should be at least partially grass-fed and humanely butchered. Look for steaks that have been dry-aged to intensify the flavor, too. I buy my steak from a butcher at my local market; they raise the animals on a farm nearby and dry age the beef for at least a couple weeks. (I love Bluescreek Farm Meats, my local butcher! There is always a difference in taste when buying from good folks like them.)
2. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can. No matter how expensive it is, it will still be cheaper than eating out on Valentine’s Day! Expect to pay at least $10 to $15 for a pound of steak. If it is less than that, pass it up. I live in the Midwest, so prices aren’t too bad here. If you’re in the city, you should probably expect to pay at least $20 per pound. 1 pound of steak will easily feed two, and can be stretched to three or even four people.
3. Now that you have your rib eye steak, open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn’t already.
4. Turn on your oven’s broiler and place an oven rack 6 to 8 inches below the broiler element. Put a cast iron skillet on the rack to heat up with the oven.
6. Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.
7. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.
8. Brush the oil all over the steak, coating it generously on both sides and on the ends.
9. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
10. Turn on a stove burner to high heat.
11. Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
12. Cook the steak for 30 seconds, then flip it over.
13. Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don’t forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.
14. Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.
15. Slice the steak against the grain and fan slices out on each plate. Serve immediately.
Additional Notes:
• If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving.
Re: Steak
And yes, I love steak! I prefer mine medium or medium well
Re: Steak
oh I was abotu to post a thread for steak recipes.. khatti, is this one you shared in your thread before?
I need something with desi spices and not just salt and pepper :$
Re: Steak
TLK - I am going to go hunting for that...it looks useful for other things as well!
Khatti - that recipe looks like a quick one actually. I like...do you have any other marinades you use?
Re: Steak
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste
I don’t like using heavy seasonings, like desi spices on my steak. If you have good cut of beef, you don’t need it. I’d rather do a simple seasoned steak and then make an accompanying pan sauce, like a bernaise, or peppercorn to accompany it 
Re: Steak
share teh sauce recipes too please.. I just dont want it to be bland, doesnt have to be desi but needs to be flavorful.
Re: Steak
I love Dijon mustard…this looks really good. Will try it.
Do you marinate the night before? Does it matter how long its been marinaded?
I like butter with my steak…oh hot damn…that is good stuff.
Re: Steak
Bernaise Sauce:
- 1 cup clarified butter (about 2½ sticks before clarifying)
- 4 egg yolks
- ½ cup white wine vinegar
- ½ tsp crushed black peppercorns
- 2 Tbsp chopped shallots
- 1 Tbsp chopped tarragon
- 1 Tbsp chopped parsley
- Kosher salt, to taste
- Cayenne pepper (or a dash of Tabasco sauce), to taste
- Lemon juice, to taste
Preparation:
- Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.
- In a separate saucepan, heat the vinegar, shallots, peppercorns and half of the tarragon to a simmer and reduce until the mixture is nearly dry (au sec). There should be about two tablespoons of liquid remaining. Remove from heat and transfer to a glass or stainless steel bowl (not aluminum).
- Add the egg yolks and whisk for a minute or two, until the mixture is light and foamy.
- The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened.
- Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
- Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.
- After you’ve added all the butter, strain the sauce into a new bowl, stir in the chopped parsley and the remaining tarragon. Season to taste with lemon juice, Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished béarnaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water.
- It’s best to serve béarnaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.
Steak
I usually have sirloin or fillet! Medium well done for me! And agree overseasoning kills the steak. I usually just season with salt and coarse black pepper and usually have a pepporcorn sauce or garlic/mushroom sauce
Re: Steak
**Peppercorn Cream Sauce:
**1/4 cup coarsely crushed black peppercorns
4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream
[ol]
[li][COLOR=#4E4E4F]Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.[/li][li]Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.[/li][li]Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.[/li][/ol]
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Re: Steak
Skirt steak…pan seared style. I need more ideas 
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Bella how do you make the garlic mushroom sauce?
Re: Steak
We love eating peppercorn steak so that’s pretty much what we have whenever we do have it. My dad taught me how to make these, so this is only way I know.
Tri-coloured peppercorn placed in a tea towel I bang the hell out them with a frying pan while the Mr. watches in horror each time 
Roll the steaks in the peppercorn along with generous amount of salt. Take a non-stick frying pan that can be also placed in the oven. Pan sear it in olive oil for 5 mins each side. In the oven for 15-18 mins on 370. (depending on your oven) It comes out almost under well done, just a little hint of pink colour.
Take the steaks out and leave them to rest on a platter covered with foiled.
Sauce:
Add 1 ts butter to the pan, de-glaze with a little bit of beef stock, add chopped mushrooms, and 2-3 tbs half & half cream. Adjust the salt only if you need to, sprinkle dry parsley on top. Pour it over the steaks.
Re: Steak
I made flank steak…pan seared with a simple steak rub and it was deeeeeeeeeeeeelish! Served with butter.
Next project is make sure its more tender. Flank is cut thinner so its not an issue to make that cut tender but I want to make the next one medium well and super tender.
Aside from methods and seasonings, sauces and crusts and having good quality meat and a good cut the most important thing is how you like it done.
Medium rare to medium is the max you should do. Well done steaks mostly taste like shoes, and medium well are just simply edible.
Ribeye can handle medium and medium well due to the fat content. But for lean cuts anything above medium is dodgy. It can be good… But it will not be as good as a medium rare or medium.
Fav cut- ribeye
Fav style of making it
1- sous-vide and infrared grill sear..produces the best results
2- infrared grill and sear
3a- regular gas grill
3b- charcoal grilled- wood smoked
4- cast iron pan and oven
Re: Steak
Does anyone have a good cooking techniique for well done steak in oven?
I found bunch of you tube recipes but I am not sure which one is most authentic..
Does this sound good enough?
sear the rib eye in pan for 5 mins on each side? and then
Butter the pan and put it in oven for 15 mins at 400F?
should we wrap it in oil to keep it tender and juicy or not?
Quick replies needed please 
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Post #3!!!
Re: Steak
Ahaa so for well done..add 3 more mins?