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
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.