Anybody tried cooking steak in a toaster oven?

[pdswife]

How'd it work out Z??

[DaCook]

I have done steak in a toaster oven and all is fine if you have the broiler pan it came with.

[The Z]

I had a decent result. I used the broiler pan that came with the toaster oven and put some foil on it for easy clean-up. I seasoned the small piece of steak and set to broil. I turned it once during cooking.

It wasn't the most tender steak ever, but have never had great results broiling meat anyway. I think it was because the cut was pretty lean. I'd do it again, but am now curious to see if it would work better with a cut with higher intersticial fat.

[mudbug]

Get you a nice ribeye, Z, and try that out.

[The Z]

I'm not even sure what I had. It was just wrapped in plastic in my freezer, but I could tell that it was lean and I was concerned about whether it would turn out tender. Yeah, a ribeye would be good... but so would others with just a LITTLE more fat than the one I used. I'll certainly be doing this again and experimenting a little with toaster oven lunches.

[Michael in FtW]

When I was a kid (circa 1950's) Dad used to cook steak for breakfast every morning in a "toaster oven". The only difference between a toaster oven and the broiler in the oven was ... size. If the cut of beef isn't conducive to "quick broiling" ... then it doesn't matter if it's a toaster oven or a full blown oven ... it's going to be tough.

The amount of fat is not always an indication of how "tender" a piece of meat will be. (not talking about Kobe or Aberdeen Angus here gang) Where the steak comes from (the cut of meat) is a better indicator of how it needs to be cooked ... the fat may only be related to the grade (prime, choice, select) and not related to the tenderness of the cut .... a chuck steak is going to be tougher than a rib steak .... no matter how you cook it .....

Another trick Dad used to use ... Adolph's Meat Tenderizer ... he would dock the meat, sprinkle on the tenderizer with a little water to allow it to penetrate the meat ... most mornings ... it was slimey and "pre digested" ...

[rebelwithaclause]

I just finished a ribeye steak I broiled with the broiling pan.It was tender & delicious,& all I did was season with salt & pepper.I think using a special mix of seasonings would've added flavor,but it was pretty much perfect otherwise