The only way to make a steak indoors. Be sure to use decently-thick steaks; thin ones will overcook before the crust forms.
This was my first time cooking a steak and it worked for me! Not perfect but anything takes practice. My steaks were two different thickness but they were both good enough to eat.
This recipe interested me because of the use of cast iron cookware, which I love. That, and it's winter in Minnesota, so gas grilling, charcoal grilling is out and a broiler ruins good meat. Let me just say----dynamite! This will be my go-to method of steaks! I followed the easy to follow directions to a "T". Yes, there was some smoke, but my oven vent handled it. There was a lingering cooking odor but hey, steak smells good! They turned out lovely, with a nice "bark" and uniformly red interior.
Oh my goodness this was so good and simple. My only issue was I had to open up some doors or my smoke detectors would have gone off. Luckily, we had a great cross breeze going through the house so all remained calm. haha! Will make again. Delicious!
This is one of the best steaks I've ever cooked. I've made this several times and never posted a review--the only bad thing is this ALWAYS sets off my fire alarm! :)
Thanks for posting
A great way to a great steak! We use this recipe every time we cook steaks (any cut). We are never disappointed with the results. When we have a thinner steak to cook, we adjust the time so as to not overcook the meat. You can't go wrong with this method - it's a sure fire way to a great meal...and for very little effort. Plus, we think it tastes better than those cooked on the grill! Thank you!
This is a keeper for sure.. Thank you for posting..
Great steak. After reading the other reviews, I cranked up my exhaust fan to top speed - and didn't have any smoke problems at all. Very good and very simple. I served Sour Cream & Horseradish Sauce on top of it for a wonderful dinner. Thanks cooking_geek for a nice keeper. Made for Cookbook Tag.
This was so good and so easy. Like Tapout said - I used Pam spray rather than oil. I had very little smoke, easily controlled by the exhaust fan. I did cook 3 minutes on each side - we like our steak done. Even done, it was still very tender. Thanks for a great, easy recipe.
Being on rather tight budgets (aren't we all these days), we rarely get a treat as nice as a juicy rib-eye steak (the only steak I like). Since our local grocers had them on sale for $4.99 per lb., we decided to indulge ourselves with 4 nice 16oz. steaks. Turns out everyone but myself (medium rare for me) likes their steak cooked medium well. *cough* *gasp* *choke* I had no idea how to cook steaks that done and them still be tender so I came here and found your method. WORKED LIKE A CHARM! All 4 of us were completely happy with our steaks. :) At first I was a bit nervous about it since both in-laws are on oxygen and there were so many warnings about smoke. However, I put 2 fans in the kitchen with the window open to draw out the smoke and there was no problem. I put 2 small cans of mushrooms (juice included) in a pan with 1/2 package dry onion soup mix. I added about 1/2 cup blackberry wine and then cooked slowly until nearly all the juice was gone. After the steaks were done, I poured the juice from the steak pan onto the shrooms. Served on top of hot steaks. FANTASTIC! Thanks for the help! :)