outdoor half grill half griddle How to Grill Steak Inside on a Stovetop Grill or Pan

Logically, the closest alternative to an outdoor barbecue is often an indoor barbecue.Many high-Built-in Terminal seriesIn the stovetop grill, there is a powerful lower ventilation device that can take away the pungent smoke generated by the steak.For those who are lessHigh equipment budget, large lineupYou can also make delicious steak with an iron baking tray.
Season the steak with spice rub, marinade or coarse salt at least an hour in advance, or at the last minute before the barbecue.Trim excess fat from the edge of the steak and leave no more than 1/4 thin skin.A small amount of dripping fat will bring a pleasant smoky flavor to your steak, just like an outdoor grill, but too much will produce excessive smoke and increase the risk of dangerous flashesups.
Preheat the grill for at least 5 minutes and heat the grill to a scorching temperature.In this case, the grill marks on the steak are hot enough.Brush or spray the steak with vegetable oil, which has a double benefit and can help them turn yellow and prevent them from sticking to the grill.
Place your steak on the grill and spacing evenly so there is enough air circulation space.Turn the lower ventilation of the stove up to capture the smoke generated when baking the steak.Also open your range hood, and--Especially when you're baking rib eyes or another steak with a rich marble pattern ---You may also want to open a window or two.
Billowing smoke is one of the attractions of an outdoor barbecue, but like a big and wet dog, they are not popular indoors.Depending on the cut and thickness of the steak, bake each side for 7 to 12 minutes until the steak reaches the level of delicacy you like.The 1 inch thick or less steak falls at the shorter end of that scale, while the 1 1/2 or more steak falls at the longer end.
If you experience the torchDuring the cooking process, use the long tongs to slide the steak away from the flame.Test your steak by inserting momentsRead the thermometer horizontally into a thick muscle.For rare cases, you want a temperature of 120 to 125 degrees F, for medium temperaturesRare 125 to 130 F, medium 130 to 135 F.
After taking it off the grill, the thick steak will continue cooking, so aim for a temperature of 5 degrees lower than the target.Thick steaks benefit from a 5 minute break from the grill as they reach the final temperature.Place them on a preheated or in-store plate and place them under loose cover of aluminum foil.
For the break, the thin steak cools too fast and can be served immediately.Create a charming restaurant-style cross-Hatch grill markers to start your steak from the diagonal of grill bar.Halfway through the first side of cooking, rotate them 60 to 90 degrees to create the intersection mark.
If a flare-The Up lasts for a few seconds, turning off the burner of the grill and waiting for it to subside.If necessary, douse the flame with salt or baking soda.Pre-Season the steak with a spice rub or marinade that suits your taste, or generously add salt to the steak about an hour in advance.
Place a square or round grill on a large burner on the stove, or place a larger rectangular grill on both burners.Preheat the baking tray in mediumHigh burners are not used until the weather is very hot.If the pot is goodExperienced, it may start to send out thin gray wisps, strong-smelling smoke.
Apply any surface moisture on the steak with a paper towel, and then gently brush or spray the steak with oil to encourage Brown.Put your steaks on the grill and separate them so they don't get crowded.If you use a pairThe burner baking pan avoids the middle area between the burners, which tends to be colder.
Instead, place the steak directly on the stove.Pan-If the thickness of the steak is 3/4 to 1 inch, bake each side for 5 to 8 minutes.Steak from 1 to 1/1/2 can take 12 to 15 minutes depending on how much you like beef.
Pour out the excess fat, or scoop it away with a small spoon, if it is possible to overflow from the groove of the pot at any time.Test your steak in an instant.Read the thermometer and slide it horizontally into a thick muscle.For rare cases, the final temperature should be in the range of 120 to 125 degrees F, and for medium temperatures, it should be in the range of 125 to 130 degrees F.
Rare, ranging from 130 to 135 F.
The ridges and grooves of the grill tray simulate the grill mark and offer the opportunity to drop the fat away like the real grill, but this does not provide the smoke smell of the real roast steak.To make up for this, you may want to rub with spices containing smoked or Mexican peppers, or add a liquid smoke seasoning to your marinade.The baking pan Ridge does not pass the heat to the steak like a flat frying pan, and is best suited for cooking a thin steak of 3/4 to 1 inch.
For thicker steaks, it is best to place them on your stove grill for the sake of beauty, and then transfer the steak to the 450 F oven for cooking