VaporTrail
Senior Cook
- Joined
- Dec 29, 2006
- Messages
- 191
I'm with the "pan sear and oven finish" group personally.
If you start with a good cut of meat (I usually use thick Porterhouses), season well (I use McCormick Steak Rub most of the time), and give each steak a good sear before finishing on a rack over a sheet pan in the oven (I tend to slow cook mine at about 375, for a 30 minute medium) you should end up with something your regular steakhouse wouldn't just serve, but would promote as thier signature steak.
Grilling a good steak requires equal parts good meat, good seasoning, and good technique. Doing it with a stove and oven takes a LOT of the technique out of the equation. In other words, t's a lot easier to screw up on the grill.
If you start with a good cut of meat (I usually use thick Porterhouses), season well (I use McCormick Steak Rub most of the time), and give each steak a good sear before finishing on a rack over a sheet pan in the oven (I tend to slow cook mine at about 375, for a 30 minute medium) you should end up with something your regular steakhouse wouldn't just serve, but would promote as thier signature steak.
Grilling a good steak requires equal parts good meat, good seasoning, and good technique. Doing it with a stove and oven takes a LOT of the technique out of the equation. In other words, t's a lot easier to screw up on the grill.