Every year in the fall, folks tell us they are sad winter is coming because the grill gets put away and steak season is over. We are always sad to see summer go but we don't worry about missing the grill. In fact, we don't even own a propane grill.
We've found we can cook a delicious steak on our stove top using just a cast iron skillet/heavy frying pan, some salt, and tongs or a fork for flipping. It really does turn out well and works for any type of steak, from chucks to ribeyes. It's also quick and super simple so it helps us get a good meal ready in very little time.
I explained our method to a market customer a few weeks ago and they went home to try it. They later wrote to let us know how happy they were with the simple process and the flavor of the steak. We were so pleased to hear that we'd helped someone prepare a simple meal that they really enjoyed.
In case you'd like to try this yourself, we've made our first ever cooking video. Cameras always feel scary but we went for it anyway... eeeeeeeeeekkkkkkkk! There is a quick written instruction outline below too, if you're in a hurry.
In the end, we had fun and would like to make more videos soon. If there is something you feel we might be able to help you with when it comes to cooking, go a head and comment with your idea and we'll get on it, (scary camera and all). :)
Thanks for being here! We really appreciate it and you!
Cooking steak with out a grill outline:
Thaw steak of your choice and place on plate. Allow steak a short to time to warm at room temperature if possible.
Collect tools and ingredients - large skillet or heavy frying pan, lid for pan, tongs or fork, salt (coarse sea salt works best), butter (optional), and herbs such as rosemary or thyme (optional).
Place skillet on burner and turn on to high heat. Allow skillet time to get very hot and sprinkle generous amount of salt into bottom of skillet. I try to make it look like the bottom of the skillet is the Milky Way Galaxy and the salt is the stars. The salt helps to prevent the steak from sticking but it’s also helpful to salt steaks as they are cooking. When salt is added during the cooking process it enhances the flavor of the steak. Whereas adding it afterward can just leave it tasting salty.
Gently place steak into skillet and allow one side to sear to your liking (approx 1 to 2 minutes).
Flip steak to its other side in a fresh area of the pan (if possible - this will avoid the cooler spot the steak will have created. If your skillet is too small for a fresh spot that is OK). Allow second side to sear (1 to 2 minutes).
Turn burner down to medium and flip steak back to first side. Allow to cook for about 2 minutes.
Flip steak to second side and cook for another 2 minutes.
Flip back to first side and add a pat of butter and herbs to top of steak if using. Turn burner to low-medium and place lid. Allow another 2 minutes on low-medium with lid in place. Use as much butter as you’re comfortable with and a small amount of herbs. You can always add more of both later.
Now it’s time to check how done your steak is. If your steak is very thing or you like your steak quite rare - it may be done already. Skip to step 11.
If your steak is too rare, continue flipping and cooking for 2 minutes and checking for doneness until it is almost as done as you would like. Replace lid each time. You can place herbs back on top of steak each time if you are using fresh ones and they are still on the stem.
Remove skillet from burner and allow steak to rest in pan, with lid on for about 2 minutes.
Transfer to place and serve immediately. The melted butter and juices in the skillet are fabulous when poured over potatoes, rice, or freshly steamed greens.
That’s it. You should have a tasty steak on your hands and no need to go out and grill in the snow. :)
