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Old 10-03-2010, 03:24 PM   #1
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Steak Without A Grill?

I've recently decided to go VLC for a little while and bought a ton of sirlion steaks at Sams Club. The only problem for me is that I live in an apartment and don't have access to an outdoor grill. I have a George Foreman grill, but I cooked one on there today and it's very tough. I honestly don't really know much when it comes to cooking a good steak. I want to enjoy this VLC experiment and I have the steaks to last me for a while, so any tips and suggestions would be great.

I'm not sure if you could pan fry or cook in an oven. Is there a trick to keeping it tender? Could I use the crock pot?
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Old 10-03-2010, 03:28 PM   #2
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I like my steaks rare, which makes them more tender by default. I rarely use the grill, I just make sure my pan is really hot or let the Foreman heat up really well. The sirloin has less fat than ribeye, which is my favorite and usual choice, so it's riskier having it end up tougher. Hopefully some of the resident forum chefs will have an answer for you. If you don't like rare, I'm not sure what to suggest. Hope you figure it out!
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Old 10-03-2010, 03:29 PM   #3
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I pan fry or broil mine usually anyway
I don't usually have a problem with toughness but I like mine rare. Sirloin is one of those cuts, to me, that you either cook very quickly or very long. It's the medium cooking time (say between 15 and 20 minutes) that seems to make them tough, in my experience.
I just salt and pepper then, make sure the skillet it hot then add a little oil and pan fry for 2-3 minutes per side.
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Old 10-03-2010, 03:58 PM   #4
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If you get a cast iron pan and get it really really hot, you can turn out restaurant-quality steaks. You can get a lodge cast iron skillet for under $20.

For stuff that's in danger of becoming tough, I usually sear a minute or two on each side, then finish in the oven (just move the cast iron pan to a hot oven for 5 minutes or so). I think sirloin would benefit from this and from letting it rest after the oven for at least five minutes, then slicing thinly.
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Old 10-03-2010, 05:36 PM   #5
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Oven broiler or a grill pan. The best investment I EVER made was a good grill pan.

I grill EVERYTHING in/on it when I can't do grilling outside!
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Old 10-03-2010, 05:59 PM   #6
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You can definitely pan fry a steak. In fact, I think it comes out awesome that way. I had one for breakfast today and one for dinner yesterday.
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Old 10-04-2010, 03:48 AM   #7
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Wendy, how exactly do you cook it? Temps and whatnot?
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Old 10-04-2010, 04:04 AM   #8
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Pan fry in light olive oil, enough to lightly coat bottom of pan. med high heat. trick is to get the oil hot, then add room temp steak. gets a good sear which will hold the juices. 4 min or so each side. remove from heat to a warm plate and don't cut for 5 minutes to let meat rest. if you cut hot meat, all the juices run out making it dry.

don't waste such a good cut of meat in the crockpot!

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Old 10-04-2010, 04:07 AM   #9
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i have been pan frying shell steaks in a non-stick pan

i find in the incinerator. (yes, i cleaned it first). they come out great, not tough at all. i use a little peanut oil to get them started. i put on a dry rub the night before. i get both sides charred, and then, turn the heat down to cook it through to "meaty-yum" rare. In the last few minutes, i add butter to the pan. No cause for regrets. Tender and juicy. Love & Profits: FLATFERENGHI
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Old 10-04-2010, 04:29 AM   #10
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Note that you're not going to get a great result with a lightweight/nonstick pan.
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Old 10-04-2010, 07:55 AM   #11
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I put a little butter in the pan, season my steak, then put it on the pan. I don't get the pan flaming hot first, and I don't cook it at a super high heat. I find it dries out the steak if you do. You cook it on each side until you get a nice crust. I find this works well with a very thick steak. If your steak isn't that thick, I'd probably try the very hot pan method to get a sear on each side. The butter will help with that. For seasoning I use salt, pepper, and garlic powder.
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Old 10-04-2010, 08:36 AM   #12
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I like to pan-fry my steaks too. Like most of the others who've posted, I get some oil really hot in a non-nonstick skillet (mine is Farberware). I cook thin steaks 30 seconds per side and thicker ones for either a minute per side or a minute on one side and 30 seconds on the other. Basically, I only cook them long enough to get the outside brown and that's about it. I like my steak VERY rare.
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Old 10-04-2010, 09:30 AM   #13
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Sirloins cook fabulously in the broiler. We usually go for 5-7 min on each side but you can adjust depending on how thick they are.
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Old 10-04-2010, 12:36 PM   #14
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just for the record....

steaks work great on the Xpress...Redi...Set...Go. Adjust the time for the thickness, and for how u like it cooked(i.e. rare to well). 1st time was a charm. FF
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Old 10-04-2010, 08:53 PM   #15
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I pan fry steak all the time. I use the cast iron pan
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Old 10-05-2010, 09:16 AM   #16
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I pan fry mine in cast iron. Make sure your sirloin is room temp and then pat it dry with a paper towel. Little olive oil in the hot cast iron season steak and cook about 5 to 7 minutes per side. Let set about another 3 to 5 minutes before you cut it.
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Old 01-14-2011, 03:07 AM   #17
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Broiling is your friend! I love my steaks practically moo-ing and this works for me!
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Old 01-14-2011, 06:54 AM   #18
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I just have to ask: Those who like their beef "mooing", are you not afraid of E-coli from eating raw meat? Scares me!!!
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Old 01-14-2011, 07:29 AM   #19
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I prefer to use a cast iron grill pan or a foreman. I always let the steak come up to almost room temp with all seasonings on it except salt before I cook it. The salt, I add about 3-4 mins before cooking.

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Old 01-14-2011, 08:29 AM   #20
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Quote:
Originally Posted by Butternut View Post
I just have to ask: Those who like their beef "mooing", are you not afraid of E-coli from eating raw meat? Scares me!!!
E-coli is more prevalent in meat that has seen a lot of processing, like hamburger. Especially the kinds that come in a chub or similar, packed in a plant someplace far far away.

Raw meat itself isn't too prone to E-coli, it's the HANDLING of the raw meat that usually infects it.

So in short, no, I don't worry about it. I like my steaks so rare that my Dad says he thinks the vet can still save it...
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Old 01-14-2011, 02:11 PM   #21
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I love out door grilled the best, but cooked in cast iron skillet or cast iron stove top grill is almost as good.
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Old 01-14-2011, 05:36 PM   #22
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I totally agree with Perdita and Linda Sue. Cast iron pan, smoking hot, add butter (I use Kerrygold), pat meat dry, sprinkle with salt and pepper. Sear for a couple of minutes on each side, let rest -- voila yummy steak. Just be sure to have the kitchen fan on and/or a window cracked, because you will smoke up the kitchen and trigger the fire alarm. How do I know that? Um, well, um, my angry neighbors might haver suggested the fan and the window ; )
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Old 01-14-2011, 07:27 PM   #23
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I have also had good results with the oven broiler. Sometimes the steaks are as close as a few inches from it. With some babysitting I can get a real good crisp outside and juicy inside. If you place them on a cookie cooler sheet so they are elevated it works much better.
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