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best way to cook steak on a regular electric stove?

post #1 of 116
Thread Starter 
Anyone got recommendations? I'm not much of a cook and I'm getting really sick of chicken breast :P

Any recommendations for what type of cookware to buy for cooking meats on a regular stovetop?
post #2 of 116
I think you can get a grill-style pan that may be effective.

Otherwise I believe you can sear each side on high heat, then reduce heat and cook it until you reach the desired 'temperature.'
post #3 of 116
https://secure.lodgemfg.com/storefro...idProduct=3939 cure it first and do not wash with harsh soap. after use, simply wipe down with a little water and dry. cast iron works best when seasoned with use. EDIT: i should add that i have an expensive high-end non-stick grill pan. it has proven a poor purchase. it pales in comparison to the inexpensive lodge cast iron pan.
post #4 of 116
Cast iron is your only option, with grill marks or otherwise. Rub steak with olive oil, coarse salt, and coarse pepper. Thoroughly sear on one side, flip, repeat, rest, serve. I would probably go with boneless cuts as you'll lose too much heat into the bone and electric won't give it back fast enough. ~ Huntsman
post #5 of 116
Huntsman is spot on. That's how I did mine:
post #6 of 116
Yep. Mainly, you want a very heavy pan that can hold onto a lot of heat. Let it get really hot, and toss a steak on there. It actually works quite well. You'll need oil whether or not it's a non-stick pan, and once done with the steak, you can deglaze the pan with some wine, cook it down a bit, then add some butter and pour it all over the steak. Good stuff.
post #7 of 116
Thread Starter 
what kind of oil do you use? Does it matter?
post #8 of 116
I used to use olive oil when I did this. I know some oils will burn on high heat, but I really don't know which ones. Olive seems to be a pretty common recommendation. Just brush it on the steak before putting it in there. I think if you used a lot, it would burn, but since it's transferring the heat into the steak, it will be okay. Sort of like how you can boil water over a flame in a Dixie cup.
post #9 of 116
Olive oil burns at 210C - but yes, it's still a very good choice. However, don't oil your pan, rub the steak with the oil and whatever flavours you desire.
post #10 of 116
Dont use too much oil. As mentioned before, get a heavy pan which will retain heat. Get the pan smoking hot, then drop your steak in and DONT touch it or shake the pan. Leaving it undisturbed until you flip will give it that good crust.

If it is a thicker cut, after searing bot sides you can take it off of direct heat and place the pan into a hot oven to cook a little longer. Keep in mind that it will continue cooking during the resting time.

Ohh, and novice mistake is to take it right out of the fridge and put it in pan or on the grill. In order to cook right, the steak should be at room temperature before cooking

I did 4 x 1.5 inch (3/4 pound) New Zealand Rib Eyes this way the other night. Exxxxxxxxcellllllent.

I am telling you, Hong Kong has the best of anything, whenever you want it. The quality of steak you can find here is better than you can generally find in the US.

K
post #11 of 116
Dead common cheap olive oil is best -- called 'pure' olive oil. Extra virgin burns the easiest.
post #12 of 116
I use peanut oil.

My method is described in the other steak thread (cast iron, don't move, flip, into oven, flip, let it rest, eat)
post #13 of 116
The ultimate oil is duck fat. Next best is bacon grease.
post #14 of 116
Quote:
Originally Posted by Kent Wang
The ultimate oil is duck fat.

Next best is bacon grease.

I disagree on Bacon grease. I feel that the pork flavour is overpowering on a steak. You should be looking for pure beef taste here.

Duck, I am sceptical. Anyways, I feel that duck fat should be reserved to roast potatos.

K
post #15 of 116
Quote:
Originally Posted by VKK3450
I am telling you, Hong Kong has the best of anything, whenever you want it. The quality of steak you can find here is better than you can generally find in the US.
K

Easy there, big guy. I get some serious American dry aged steaks here in NY. The only foreign beef that has not disappointed me, has been Argentine beef and I still prefer the stuff my butcher gets.

OP: one thing on the cast iron skillet, you will get a lot of smoke and a strong beef smell. If you live in a small place, open up a lot of windows.
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