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Thread: Should all non-grilled steaks be broiled? page

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    Grok's Avatar
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    Should all non-grilled steaks be broiled?

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    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.

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    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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    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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    Misabi's Avatar
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    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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    Guod's Avatar
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    Grilling and broiling Yea!!! Pan Fry if you must. Baked steak!? Where you raised by vegetarians!!!
    And the meek shall inherit the earth.
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    Quote 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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    Rosegin's Avatar
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    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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    Quote 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.

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

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    Quote 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


  10. #10
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    Quote 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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