Cook A Steak Indoors

Cook A Steak Indoors

Nothing beats the smell and taste of a rib eye or t-bone steak on the grill in the summertime.

Top Sirloin Steak

There are times when we just can’t grill outdoors because of the weather or you live in an apartment but that doesn’t mean you shouldn’t cook a steak indoors. You can still enjoy a premium steak pan-seared indoors the same way many of the finest restaurants prepare a steak.

Pan-searing or pan frying works best with thicker more tender cuts from the rib, short loin and sirloin. Less expensive cuts from the shoulder should be braised or stewed and cuts from the round(hip) work best cut thin, tenderized or marinated and then sauteed, stir-fried etc.

Using a heavy cast iron skillet at med-high heat will caramelize the surface without overcooking the steak.

T-bones and bone in rib steaks cook evenly when grilling outdoors but we recommend using boneless cuts such as strip lion, rib eye or top sirloin steaks when indoor grilling a skillet steak, the bones don’t allow the meat to touch the surface and cook evenly. If you have a t-bone or bone in rib steak, the bone can easily be removed using a sharp knife and simply following along the bone

How To Cook
A Steak Indoors

CAST-IRON SKILLET #1 BEST SELLER

1. Heat a heavy skillet over med-high heat until very hot about 4-5 minutes. In the meantime season both sides of the steaks with salt and pepper.

2. Lay the steaks in the skillet leaving about ¼” of space between each, cover with a lid. Do not move the steaks and only flip each steak over one time after they have a nice browned caramelized appearance. A 1" steak takes about 4 minutes on each side for a rare doneness, check the chart for cooking time guidelines.

3. Remove the steaks from the skillet, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

The following cooking times are minutes per side

Pan-Searing	Rare	Med-Rare	Medium
3/4" Steak	3 minutes	4 minutes	5 minutes
1 Inch Steak	4 minutes	5 minutes	6 minutes
1 ¼” Steak	5 minutes	6 minues	7 minutes
Temperature	120-130 degrees	130-140 degrees	140-150 degrees

The above cooking times are guide-lines and depend on the heat temperature of the skillet. You should always use an instant-read thermometer to check the doneness of a frying steak. For maximum tenderness cook to med-rare but no more than medium, a higher temperature will over cook and dry out the steak.

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