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Remedial steak assistance

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Remedial steak assistance

Yaqo Homo | Sep 23, 2007 12:13 PM

Like most people, I like to cook and eat steaks.

Normally, I purchase the thinnest porterhouse steaks I can find. I like my meat rare, so I sear them for 30 to 60 seconds in a very hot cast iron skillet, sometimes with some butter. Yum.

Recently, at the greenmarket I bought some a very appealing grass-fed sirloin steak, but it's almost an inch and a half thick.

I do not know how to cook thicker steaks. I don't think my quick sear on each side would be effective; I don't own a grill or a grill pan and am too scared to use my broiler (for the reasons why, please see: http://www.chowhound.com/topics/362258 ).

What should I do? Should I roast it in the oven somehow? Or alter my stovetop method?

As usual, please forgive my ignorance about basic culinary matters.

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