Steaks can be just as tasty cooked indoors
By Jane Palmer
Omaha World-Herald
Grilling a steak outdoors may be the ideal, but oven broiling is a close second.
To do that, set the oven regulator to broil and allow about 10 minutes for the heating element to come to the proper temperature. If it is an electric oven, leave the door slightly ajar. If it is a gas oven, keep the door closed. The owner's manual may have additional instructions.
When the oven is hot, place beef straight from the refrigerator on the broiler pan. (For easier cleanup, coat the cooking surface with nonstick cooking spray, but don't cover up the slotted broiling surface with aluminum foil.) Season meat as desired or according to your recipe.
Position broiler pan so the surface of the meat is two to four inches from the source of heat. Thinner steaks, less than an inch thick, should be about two to three inches from the heat. Thicker steaks, more than an inch thick, should be cooked about three to four inches from the source of heat.
Cooking times vary with the size of the steak. When done, a steak should look well browned on the exterior and pink on the interior. The best way to check for doneness is to remove a steak from the oven and hold it with tongs while inserting an instantread thermometer into the side. Push the thermometer in about two inches to get an internal read. Medium-rare is about 145 degrees. Or, if you're impatient, cut into the steak with a knife to check for doneness.
The Nebraska Beef Council in Kearney, Neb., shares these recipes for porterhouse, T-bone, tenderloin and loin steaks.
Garlic-Thyme Grilled
Porterhouse
2 porterhouse or T-bone steaks,
about 1-inch thick
Salt and pepper, to taste
Rub:
1 to 2 tablespoons cracked black pepper
2 cloves garlic, minced
2 teaspoons dried thyme leaves
Combine rub ingredients: cracked pepper, minced garlic and thyme leaves. Press evenly onto both sides of steaks. Grill over medium coals or broil in the oven about 14 minutes, turning once. Season to taste with salt and pepper. Makes four servings.
Grilled Herb
Mustard Steaks
2 boneless beef loin (K.C. strip
or N.Y. strip) or rib eye
steaks, cut 1-inch thick (about 1 pound)
Salt
2 large cloves garlic, crushed
2 teaspoons water
2 tablespoons Dijon-style
mustard
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
In a glass measuring cup, combine garlic and water; microwave on high power 30 seconds. Stir in mustard, basil, pepper and thyme. Spread on both sides of steaks.
Cook over ash-covered coals or under the oven broiler. The meat should be uncovered. Cook about 12 to 18 minutes, turning occasionally. Season steaks with salt, as desired. Carve steaks, crosswise into thick slices. Makes four servings.
Gorgonzola-Topped
Tenderloin Steaks
4 beef tenderloin steaks, cut
1-inch thick, 4 to 6
ounces each
1 large clove garlic, crushed
1/4 teaspoon coarse ground black pepper
1/2 cup beef broth
1/4 cup dry red wine
1/4 cup crumbled Gorgonzola
cheese or other blue cheese
Heat a large nonstick skillet five minutes over medium heat or until hot. Combine garlic and pepper. Press evenly into both sides of each steak. Place steaks in skillet and cook for 10 to 13 minutes, turning occasionally. Meat should be browned on the outside and slightly pink inside. Remove from skillet and keep warm.
In same skillet, add broth and wine. Increase heat to mediumhigh. Cook while stirring up browned bits from skillet for one to two minutes or until sauce is reduced by half. Spoon sauce over steaks and sprinkle with cheese. Makes four servings.
Omaha World-Herald
Grilling a steak outdoors may be the ideal, but oven broiling is a close second.
To do that, set the oven regulator to broil and allow about 10 minutes for the heating element to come to the proper temperature. If it is an electric oven, leave the door slightly ajar. If it is a gas oven, keep the door closed. The owner's manual may have additional instructions.
When the oven is hot, place beef straight from the refrigerator on the broiler pan. (For easier cleanup, coat the cooking surface with nonstick cooking spray, but don't cover up the slotted broiling surface with aluminum foil.) Season meat as desired or according to your recipe.
Position broiler pan so the surface of the meat is two to four inches from the source of heat. Thinner steaks, less than an inch thick, should be about two to three inches from the heat. Thicker steaks, more than an inch thick, should be cooked about three to four inches from the source of heat.
Cooking times vary with the size of the steak. When done, a steak should look well browned on the exterior and pink on the interior. The best way to check for doneness is to remove a steak from the oven and hold it with tongs while inserting an instantread thermometer into the side. Push the thermometer in about two inches to get an internal read. Medium-rare is about 145 degrees. Or, if you're impatient, cut into the steak with a knife to check for doneness.
The Nebraska Beef Council in Kearney, Neb., shares these recipes for porterhouse, T-bone, tenderloin and loin steaks.
Garlic-Thyme Grilled
Porterhouse
2 porterhouse or T-bone steaks,
about 1-inch thick
Salt and pepper, to taste
Rub:
1 to 2 tablespoons cracked black pepper
2 cloves garlic, minced
2 teaspoons dried thyme leaves
Combine rub ingredients: cracked pepper, minced garlic and thyme leaves. Press evenly onto both sides of steaks. Grill over medium coals or broil in the oven about 14 minutes, turning once. Season to taste with salt and pepper. Makes four servings.
Grilled Herb
Mustard Steaks
2 boneless beef loin (K.C. strip
or N.Y. strip) or rib eye
steaks, cut 1-inch thick (about 1 pound)
Salt
2 large cloves garlic, crushed
2 teaspoons water
2 tablespoons Dijon-style
mustard
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
In a glass measuring cup, combine garlic and water; microwave on high power 30 seconds. Stir in mustard, basil, pepper and thyme. Spread on both sides of steaks.
Cook over ash-covered coals or under the oven broiler. The meat should be uncovered. Cook about 12 to 18 minutes, turning occasionally. Season steaks with salt, as desired. Carve steaks, crosswise into thick slices. Makes four servings.
Gorgonzola-Topped
Tenderloin Steaks
4 beef tenderloin steaks, cut
1-inch thick, 4 to 6
ounces each
1 large clove garlic, crushed
1/4 teaspoon coarse ground black pepper
1/2 cup beef broth
1/4 cup dry red wine
1/4 cup crumbled Gorgonzola
cheese or other blue cheese
Heat a large nonstick skillet five minutes over medium heat or until hot. Combine garlic and pepper. Press evenly into both sides of each steak. Place steaks in skillet and cook for 10 to 13 minutes, turning occasionally. Meat should be browned on the outside and slightly pink inside. Remove from skillet and keep warm.
In same skillet, add broth and wine. Increase heat to mediumhigh. Cook while stirring up browned bits from skillet for one to two minutes or until sauce is reduced by half. Spoon sauce over steaks and sprinkle with cheese. Makes four servings.
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