Main Dish

Grill-less Steaks

Sometimes you run to the country and the country tries to run you out. I’m sitting in a house in the middle of the woods of western Massachusetts, indoors as I have been for nearly the entire day. Despite being the middle of May, it is in the 50s and has been raining all day. Not heavy, intense rain but consistent, cold rain. And I just can’t motivate to stand over the grill outside, in spite of the presence of beautiful Delmonico steaks we defrosted to grill tonight.

So, I will – somewhat sacrilegiously – cook them in the oven instead. As a point of reference for cooking, they are each around 3/4 lb and 1.5” thick.

I found cheap grill pans in a drawer, the kind intended for one use but that someone has (thankfully) washed and put away for reuse. Reduce and reuse before you recycle.


Coarse salt is often called kosher salt. If you only have table salt, you can use it instead but cut back to 2 teaspoons and be extra careful that it is evenly distributed.

You can substitute garlic powder for granulated garlic, its thicker cousin; if you have fresh garlic, you can rub the steaks with a whole clove.

The paprika and crushed red pepper can be left off or replaced with whatever spices you have on hand.

5 3/4 lb Demonico steaks, defrosted
1 tablespoon coarse salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 tsp paprika
1/2 tsp crushed red pepper

1. Place defrosted steaks on pans you will cook them on.
2. Heavily sprinkle salt and lightly sprinkle other spices on both sides of each steak.
3. Let rise to room temperature, about 30 minutes.
4. Position oven rack 3 to 4 inches from broiler, further if steak is thinner. About 10 minutes before you are ready to cook, turn on the broiler. If it is an electric coil, put it on high; an actual flame, on low.
5. Broil steak seven minutes on one side, two minutes less for a steak 1” thick or thinner. Use metal tongs to flip steaks and broil for an even amount of time on the other side.
6. Using tongs move steaks to serving plate. Tent with foil and let rest 10 minutes before cutting or serving.
7. Serve whole or slice 1/4” thick pieces against the grain.

Slice before reheating on stove or in microwave.

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