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
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.