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Should all non-grilled steaks be broiled?

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  • Should all non-grilled steaks be broiled?

    Newbie question.

    I recently bought a filet mignon and the instructions said grill or broil and I noticed that I have a couple of buttons on my oven that say broil (one is just broil and the other is convection broil.)

    So I was wondering, should all my steaks that I cook in the oven be broiled? Normally I just press the bake button and cook for 15 minutes or so, and I'm wondering if I've been doing it wrong.

    Also, when should I use normal broil button vs the convection broil button?

    Thanks in advance.

  • #2
    I like to marinate my steaks in a lime juice, butter, paprika, salt, pepper, garlic mix before broiling. it's the only way i've had steaks recently and i love it

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    • #3
      Broiling is better than baking because you get more direct heat, so you can brown the outside of the steak while keeping the inside rare (assuming you want it rare). Make sure you position the rack so your steak is about 2" from the flame or coil.

      Convection broil sounds like nonsense to me. In a oven, "convection" is a little fan that helps distribute heat evenly, which is the opposite of broiling.

      If your steak is very thin, you can also sear it in a cast iron pan on the stove.

      But if it tastes good, you're not doing it wrong.

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      • #4
        Ah, this has been confusing me for a while, but I think I have it worked out now (Slightly off topic... )

        American to English
        Broil = Grill (place under heat source - coil, flame)
        Grill = Fry (as in using a frying pan / skillet / hot plate)
        Fry = Deep fat frying
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        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

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        • #5
          Grilling and broiling Yea!!! Pan Fry if you must. Baked steak!? Where you raised by vegetarians!!!
          And the meek shall inherit the earth.
          What good is a used up world, and how could it be worth having?

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          • #6
            Originally posted by Misabi View Post
            Ah, this has been confusing me for a while, but I think I have it worked out now (Slightly off topic... )

            American to English
            Broil = Grill (place under heat source - coil, flame)
            Grill = Fry (as in using a frying pan / skillet / hot plate)
            Fry = Deep fat frying
            Thanks, been confusing me too.

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            • #7
              How to cook a steak when you can't grill it.

              Place cast iron pan in oven. Turn oven to 500 degrees.
              While the oven/pan are heating, season steak and drizzle with a bit of oil or melted butter
              When oven reaches 500 degrees, remove pan from oven (keep oven on)
              Place pan on burner and turn the fire up to high
              Place steak in pan, cook for 1-2 minutes
              Turn steak and cook for 1-2 minutes on second side
              Place in oven and cook until it reaches desired done-ness (please don't cook it more than medium rare!)
              Remove steak from oven, top with butter (compound butter is good. I like garlic and cajun in my butter)
              Let steak stand for 10 minutes
              Eat.
              YUM.
              ~Sandy

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              • #8
                Originally posted by Misabi View Post
                Ah, this has been confusing me for a while, but I think I have it worked out now (Slightly off topic... )

                American to English
                Broil = Grill (place under heat source - coil, flame)
                Grill = Fry (as in using a frying pan / skillet / hot plate)
                Fry = Deep fat frying
                I thought grilling meant BBQ grill.

                Originally posted by Guod View Post
                Where you raised by vegetarians!!!
                Neither of my parents knew how to cook.

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                • #9
                  Originally posted by Misabi View Post
                  Ah, this has been confusing me for a while, but I think I have it worked out now (Slightly off topic... )

                  American to English
                  Broil = Grill (place under heat source - coil, flame)
                  Grill = Fry (as in using a frying pan / skillet / hot plate)
                  Fry = Deep fat frying
                  Broiling is done in the oven under a flame/coil. In some stoves it's in the main part of the oven, in others it's in a special drawer under the oven.
                  Grilling is done outdoors over flames.
                  Frying is either done in shallow oil on top of the stove or there is also deep fat frying which involves completely submerging the food in the oil.
                  ~Sandy

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                  • #10
                    Originally posted by Rosegin View Post
                    While the oven/pan are heating, season steak and drizzle with a bit of oil or melted butter
                    Why do you put the oil on after the seasoning? Is the seasoning just ground pepper?

                    Place in oven and cook until it reaches desired done-ness (please don't cook it more than medium rare!)
                    How can you tell how done it is if you can't see the inside?

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                    • #11
                      Originally posted by Grok View Post
                      Why do you put the oil on after the seasoning? Is the seasoning just ground pepper?



                      How can you tell how done it is if you can't see the inside?
                      I season my steaks with salt (liberally) and pepper. You're only using a very tiny bit of oil. Actually, it would be even better to brush it on with a pastry brush. You can do it before or after you season, it doesn't really matter.

                      As for how long to cook it, go by feel. Also, it will continue to cook a bit once you take it out of the oven and it's resting.
                      The Finger Test to Check the Doneness of Meat | Simply Recipes

                      Oh, and a compound butter is just softened butter mixed with yummy stuff. I like to chop garlic and mix it into my butter with some cajun seasoning. You could cut up herbs and mix those in, too.
                      ~Sandy

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                      • #12
                        Originally posted by Misabi View Post
                        Ah, this has been confusing me for a while, but I think I have it worked out now (Slightly off topic... )

                        American to English
                        Broil = Grill (place under heat source - coil, flame)
                        Grill = Fry (as in using a frying pan / skillet / hot plate)
                        Fry = Deep fat frying
                        Sorry, this is wrong.

                        (Edited to say if you meant British English you may be right I do not know, sorry. So my explanation below is American with American definitions. In your English version above you leave out what we call grill?)

                        Broil: Place under heat source, in some ovens place over, but not on, heat source
                        Grill: Place on hot grill pan (iron pan with ridges), or on a BBQ grill with a "grille"
                        Fry: Place in hot flat pan
                        Deep fry: Place in hot oil

                        I normally grill on the outside gas grill. I have a nice grill pan, but cooking indoors this way will fill the house with smoke and or smell.
                        Alternatively, get a cast iron pan, such as a Lodge pan, screaming hot, add a touch of butter, then slap the steak on the pan and let it sear. Turn it to sear on the other side, then finish in the oven to cook to your desired doneness. A thin steak doesn't need to cook in the oven - pan-searing it on both sides will cook it.

                        The benefit of searing in a cast iron pan is that you get the nice seared flavor, then you can deglaze the pan with any combi of red wine, butter, cream, add shallots, peppercorns, etc. Voila, a nice pan sauce to cover your steak with.
                        Last edited by HillsideGina; 02-04-2012, 09:43 PM. Reason: Duh moment...
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                        • #13
                          Originally posted by Rosegin View Post
                          Broiling is done in the oven under a flame/coil. In some stoves it's in the main part of the oven, in others it's in a special drawer under the oven.
                          Grilling is done outdoors over flames.
                          Frying is either done in shallow oil on top of the stove or there is also deep fat frying which involves completely submerging the food in the oil.
                          Not here in Oz it's not!

                          Grilling is under the heat source.
                          We don't have a special word for on a ribbed pan - I call it a griddle pan but have no idea if there is a 'proper' word for it.
                          BBQing is on a grill over a heat source - usually gas or wood flame
                          Pan-Fry is in a pan with a little butter or oil, just enough to cook the item
                          Fry is deep fry in a pot or deep fryer.
                          Odille
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                          • #14
                            Originally posted by Analog6 View Post
                            Not here in Oz it's not!

                            Grilling is under the heat source.
                            We don't have a special word for on a ribbed pan - I call it a griddle pan but have no idea if there is a 'proper' word for it.
                            BBQing is on a grill over a heat source - usually gas or wood flame
                            Pan-Fry is in a pan with a little butter or oil, just enough to cook the item
                            Fry is deep fry in a pot or deep fryer.

                            Some people here say "BBQ" when they are cooking outside over a flame. It depends on what part of the country you are in. For me, BBQ means sauce.
                            ~Sandy

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                            • #15
                              Originally posted by Rosegin View Post
                              Some people here say "BBQ" when they are cooking outside over a flame. It depends on what part of the country you are in. For me, BBQ means sauce.
                              American, depends on region

                              Grill-
                              outside over a flame... with or without BBQ flavored/type sauce

                              BBQ- either
                              A.) same as "Grill" above, or

                              B.) long, slow, low temperature wood smoke cooking done using a special type of out door grill that results in meat that is smokey, juicy, and pretty much falls apart.

                              I'm from the South East America.. so BBQ can ONLY mean version B. in my house... anything else involving grills, wood, and meat is Grilling. LOL

                              I really like Rosegin's version of what to do with a steak if an outdoor grill with flames is not available... except for the put it back in the oven part. I stop at the sear, and can't buy thin steaks at all... even searing cooks them too much. Thick steak a minute or so each side and... NOM!
                              Last edited by cori93437; 02-05-2012, 12:10 PM.
                              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
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