FUSION COOKING, CANNING AND PRESERVING FORUM

IF YOU FEED THEM THEY WILL COME

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Trish 106
Indoor "grilling"
Sat Feb 6, 2010 08:13
96.243.0.34

It's been a particularly cold winter and I haven't braved the grill outside much. However, I have found a method that nearly satisfies the craving for grilled beef.

You will need an iron griddle that fits your stove to do this. Begin by marinating your meat. I had some very inexpensive steak (1.99 a pound) that I soaked in Yoshida's Blackened Pepper sauce in the refrigerator for 48 hours.

Heat the griddle very hot and coat it with olive oil. Now, sear the meat on each side as you would on the grill (about 2 minutes a side to get the nice hatch marks). Add a little butter or baste each time you turn. When you've turned the meat four times move it to aluminum foil and finish in the oven until it reaches about 130 degrees internally for medium-medium rare. Let the meat rest before carving. This results in a very tender and tasty piece of beef.

  • Got a BEEF?trish 106, Sat Feb 6 08:09
    This thread is for beef recipes, helps and hints.
    • Indoor "grilling" — Trish 106, Sat Feb 6 08:13
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