Oven Grilled Steak Mark Bittman Recipes

OVEN-GRILLED STEAK (MARK BITTMAN)

Oven-Grilled Steak (Mark Bittman) image

Make and share this Oven-Grilled Steak (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2-2 lbs New York strip steaks or 1 1/2-2 lbs rib eye steaks
salt
fresh ground black pepper

Steps:

Preheat the oven to its maximum, 500° or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better.
About 10 minutes before you are ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks over high heat.
Wait 2-3 minutes, until the pan is beginning to smoke.
Add the steaks and let them sit on top of the stove as long as you can before the smoke is intolerable-probably no more than 1 minute.
Immediately transfer the pan to the oven; roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3-4 minutes, until done.
Sprinkle with salt and pepper and serve immediately.

OVEN-"GRILLED" STEAK

Oven-

Maybe you don't have a grill, maybe it's freezing outside, maybe you don't want to eat dinner in the choking cloud of smoke that stovetop steak cookery unfailingly produces. Fear not: a minimalist preparation if ever there was one, this technique will put a great crust on your steaks and keep your kitchen (largely) smoke free.

Yield makes 4 servings

Number Of Ingredients 2

Ingredients

1 1/2 to 2 pounds strip or rib-eye steaks (2 large steaks should do it)
Salt and freshly ground black pepper

Steps:

Preheat the oven to its maximum, 500°F or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better. About 10 minutes before you're ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks (or use 2) over high heat. Wait 2 or 3 minutes, until the pan is beginning to smoke.
Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes intolerable-probably no more than a minute. Immediately transfer the pan to the oven. Roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3 or 4 minutes, until done. Sprinkle with salt and pepper and serve immediately.

SEARED STEAK

Seared Steak image

For "grilling" a steak indoors, a cast iron pan really can't be beat. Cast iron can withstand super high heat, and it distributes that heat evenly, meaning you get a perfect brown crust that seals in the meat's juices. You don't need much in the way of seasoning; just a generous sprinkle of salt and freshly ground black pepper. A standard cast iron pan works great for this, or if you like the look of grill marks, get your hands on a ridged cast-iron grill pan.

Provided by Mark Bittman

Categories dinner, weekday, steaks and chops, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

Ingredients

2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
Course salt and freshly ground black pepper to taste

Steps:

If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 2 grams

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