While I do grill outside during the winter, it's not as fun as being able to stay outside and down a few cold ones. So I'm looking for some guidance on using my oven/stove top to prepare 1 inch thick NY strips that are sitting in my freezer. My concern is the amount of smoke generated, as the hood above my stove is for show only. My condo association installed smoke detectors in each unit that can't be disabled, so is it even worth trying or will the smoke get out of hand? More worried about the searing process rather than finishing it off in the oven. I have a cast iron skillet if that matters.

Any suggestions?

Cast iron skillet on high heat, with an oil that has a high burning point. Sear each side, and finish it off in the oven.

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<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Thin cuts , let them get to room temp

Fajita -
Philly cheese steak

Pro tip - high heat oils ..ie. grapeseed, canolas have higher smoke points...less smoke

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

That's the only way I ever prepare steaks inside. It can be somewhat problematic without an exhaust system. Before I had a hood installed, I used to open the kitchen windows. It could still get a little smoky though.

I get the cast iron skillet super hot and coat the bottom with salt. Put the steak(s) in and put a good char on both sides. I only turn the steaks one time. I prefer them no more than medium rare.

Also, I'm very proud of how well seasoned my skillet is. After cooking, I scrape it with a spatula, rinse with warm water, dry very thoroughly, and them rub with canola oil.

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Anybody here seen my old friend Bobby?
Can you tell me where he's gone?
I thought I saw him walkin' up to The Hill
With Elon, Tulsi, and Don

Skillet in the oven is what we use as well. Its relatively quick, and pretty easy as long as you are watching the steaks so they don't overcook.

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http://www.digitaltrends.com/grill-revi ... ll-review/


We bought this and it's simple and works great!

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favrefan said:"Chris Coghlan isn't gonna pay your rent, Jimmy."

I heat my pan in a 500 degree oven, put it on the stove, and sear it. I leave the steaks out for about half hour before putting them in the pan. They should be defrosted. Open windows, turn on fans and have your wife stand by the smoke alarm just in case.

I have not stopped grilling...and I wont

plastic bag, rubber band around smoke detector.

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Reality is your friend, not your enemy. -- Seacrest

Depending on how much crud I have to remove, I first use kosher salt as an abrasive (then the spatula, if needed).

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Exhaust (Darkside should be giving you this info)

Think of it as the old Hawaiian Punch cans. You would always punch a second hole to make the punch flow out better. You need that for makeup air, or else you create a vacum. So, if you have a vent, thats great, but to make that vent work better, open the closest window, so you get a flow of exhaust.

learned this the hard way in my old establishment, bought a heavy duty CFm exhaust fan, wasnt getting any of the smoke out for cooking 2 burgers, but it was pulling the damn swinging doors open it was so powerful. Had the HVAC engineer in he explained the whole vacuum theory and make up air. If you are moving air out, you need air to come in and take its place.

Built a house for a guy and it was one of his wishes, to be able to cook steaks on an indoor grill and not have his wife complain about the smoke. So put in a high end exhaust, with a makup air system. 2nd night in the house at 7 PM he called me to tell me he just made steaks while his wife was in the shower and she couldnt smell the smoke at all. Wasnt cheap. They got divorced 3 months after moving in and I resold the house for them,

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

ding ding ding

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I swear by this recipe. Adjust the times accordingly depending on the steak you use.

http://www.foodnetwork.com/recipes/alto ... ecipe.html

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-- source

you swear by a "recipe" that is just salt and pepper

i mean, that is all you want to put on there, but dont call it a recipe. its 2015 stop being weird

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the world will always the world. your entire existence is defined by your response.

This guy gets it

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Yup. I grill year round.

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CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

yeah even in the summer months i tend to do all of my steak grilling inside as loading up a proper charcoal-heated grill outside is a whole bunch of time and effort and whatnot when really i'm just aiming to get the decent-store-steaks cooked and ready to go ASAP. as everyone's said upthread it's all about having a good skillet/whatever that can transfer the heat from stovetop-flame to meat without getting in the way too much, then naturally you wanna have some sort of fans/exhaust-holes there to suck up the smoke/grilled-air/whatever as to not have your house smell like dinner for the next day.

typically once you've found that skillet that isn't thick enough to mess up the transfer of heat it's all about how you season/marinate the meat, seeing as you're not going to have the proper flavor from outdoor grilling handy, so you're going to want to artificially pump up the meat with as much third-party-flavor as you can. being the food plebeian that i am i'll use the jewel brand marinade and it gives the meat a flavor that my grandpa digs so it's a-ok by me. i'm far from picky and much father from an aficionado/connoisseur of immaculately-cooked-meat so i don't feel like i'm "missing anything" from a proper outdoor romp, however i will offer up that i've found with cooking that the more time you invest into cooking something the better it comes out, so c'est la vie.

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Me too. It beats opening windows and taping bags over smoke alarms.

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"I honestly don't see a good bet on the board here."

I always like making cheap steaks with a good 24 hours of marinating. You can make some pretty cheap stuff palatable if you just have the patience to soak it in acid for an entire day first.

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The recipe is both the methods and the ingredients that go into making a dish. Besides, simplicity is almost always the best way to go. Why fuck with the flavor of a good steak?

Actually thicker would be better...it retains more heat so when you put something in it the temperature doesn't drop as much as it would with something flimsy like a non-stick or stainless pan.

Salt and pepper is all that is needed to season a steak.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

One thing I've never figured out is why no one makes a cast iron pan that is covered in stainless steel. Most good SS pans have layers of aluminum or copper sandwiched inside, and there are cast iron pans with enamel interiors (e.g., Le Creuset), but as far as I know, there are no SS pans with cast iron cores. Would seem to be the best of both worlds (easy clean up and superior heat retention). Must be too difficult to manufacture.

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If it's a great piece of meat, definitely, but if you're rooting through the shelf at Da Jewels for cheap stuff, you need to soften it up so you're not just eating an old shoe. Hm, maybe I'll try giardiniera next time.

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This has been a great winter for grilling so far. I was in Lowes and they have a bunch of Stubbs 15 lb bags of charcoal for 9 bucks, so I am set.

I have a relative who wil not salt red meat before cooking...he says that it draws the moisture out of the meat and dries it out. I tell him that apparently Mortons, The Chop House, Ruths Chris, Gibsons, and every high end steak house must be doing it wrong because they all salt their meat.

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CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

yeah good call on that one. ideally i'll get 24hrs of marinating in there, but sometimes i'll wait til the morning before cooking to make sure that we definitely want to go that route cuz i tend to worry about marinating something and having it sit there for 2-3 days if we decide to do something else or something comes up and we end up doing take-out/restaurant/whatever.

at the bare minimum if i'm going to cook something around 6pm i'll get it marinating before i head out for the day, so that means it's usually starting to soak around like 7:30-8am for an estimated cooking time of ~6pm.

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