Written by: Food52
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12 Comments
Judith H.
December 16, 2009
If you want your steak to look like you grilled it, use a non stick grill pan or a cast iron grill pan. Last winter I made a steak using the non stick grill pan to brown both sides and then finished the cooking in the oven. I used a 2 1/2 to 3 inch thick strip steak which served three people (one who liked medium, one medium rare and one rare). I sliced the steak and the medium person got the end slices, the med rare the next and the rare the middle. It was perfect for all. This winter, I will try your rubs for added flavor. They sound very good.
KLL5
December 13, 2009
These recipes look delish- but I was also hoping maybe you could do a video or a post on how to broil a steak for those without a good technique? Every time I try it comes out over done and chewy! Thank You.
Amanda H.
December 14, 2009
We've thought about doing videos like this -- glad to know someone might watch them!
allie
December 13, 2009
I love the pans you are broiling -- as they can go on the table, too. Where are they from?
Amanda H.
December 13, 2009
Thanks. The aluminum one is a used sizzle pan that I got at one of the restaurant supply stores on the Bowery. The black iron pan is made by Lodge, a pretty common brand, and I bought it years ago at Zabar's.
eatboutique
December 11, 2009
How do you two cook sans aprons? I'd be a mess after pan searing. But I'm a mess after cooking pretty much anything... :) I've lost so many shirts to splatters of hot oil.
Amanda H.
December 12, 2009
The camera isn't high-def enough to show all the stains on our shirts. That's why we wear dark colors!
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