Cooking a Great Steak without a Grill
Cooking a Great Steak without a Grill
Learn how to cook a great steak even if you don't have a grill or a traditional oven. We reverse seared a Rib-Eye with just a toaster oven and a hot plate.
We have done a few posts and videos on some of the best ways to cook steaks. All of those assumed that you had easy access to a grill or at least a conventional oven but that’s not the case for everyone so Ali and I decided to see if we could cook a good steak with just a toaster oven and a hot plate.
First we took the steak out of the fridge 30 minutes before we were ready to cook and rubbed it with Ultimate Steak and Roast Rub. We put some tin foil down to keep the steak slowly cooking in its juices and to make cleanup easier!
This wasn’t a terribly thick steak so we set the toaster oven to 200° and cooked our steak for 35 minutes until the steak got to 125° internal temperature. I used the Grilleye Bluetooth Thermometer to monitor the temperature. The toaster oven worked beautifully during this stage, it gave a nice even heat just like a normal oven would have.
Next we took a cast iron pan and put it on our hot plate. We used a thermometer to check the hot plate and it got up to 650° but we could not get the cast iron plate about 450°. We put a little bit of vegetable oil in the pan and some butter on top of the steak to let it cook down over it. They cooked for about 1 1/2 minutes a side. The fact that we couldn’t get the pan above 450° was probably the reason for the steak not having as nice of a crust as we would have liked.
We set the steak under tin foil for 5 minutes to “nap” it keep the steak as juicy as we could
The reverse sear worked nicely with this limited equipment. We got a nice even pink throughout, the only thing that was an issue at all was the crust on the steak. Since we could not get the pan hot enough the crust never developed as well as it should have. If we were to do it again I would have given the pan longer to get up to heat.
The taste was great, even without the crust I normally like. The steak we used was a little fattier than normal but the combination of a Ultimate Steak and Roast Rub, the Reverse Sear and the Pan Sear made for a delicious finished product! So, there ya go, even if you don’t have access to a grill or even an oven and a stovetop you can still make a great tasting steak at home!
- The pan not getting hot enough also seems to have made the butter standout more in the taste. It was a nice taste but not something I would usually aim for.
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Pan Seared Ribeye
Dill Pickle Almonds
Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Overview
The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!“Meat” Block
Almonds (8 oz)Steps
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Excalibur’s Salt & Vinegar Wing Shake
Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake
The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket
Agreed. I will mix smoke
30 minutes 130 C and later 30 minutes 71 C
After that will finished 100% grill on fire…
I hope to get flavour and safety even to take in refrigerator
Sorry for boring,
I will talk to my meat guy if possible to cure all my coarse chopped meat
only for me in this case.
If positive reply, I will start back smoking topic
@LaBarca-cf like @Joe-Hell said you can still get some smoked flavoring by just adding lump wood or wood chips to your smoker. The Hickory Smoke Powder would work as well. The issue is without I would not recommend cooking/smoking it at low temperatures to start off. You run too high of a risk of getting people sick with food poisoning and if you are trying to make a business out of this then getting people sick will stop anyone from eating at your cart more than once.
So, adding wood chips/lump wood and using hickory smoke powder will help with the taste and if you cook them over wood you should still get some color, it just wouldn’t be what we would consider a true smoked sausage here.