Posted: 11/18/2006 8:55:43 AM EDT
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Hey guys, I have a ribeye steak that will very soon be my lunch. The problem is, I have no gas for my grill and I am also out of charcoal. There is no way I am going to the store, so how should I cook this slab of beef? Please hurry, I am very hungry. Thanks |
Good work can be done with a skillet, provided it is a cast iron skillet. Charcoal would be my first choice, but if I want a steak and the weather outside is nasty a smoking hot cast iron skillet will get the job done. |
That brings up another problem. The fridge is quite sparce aside from the steak and some veggies. So I have very few lunch options, and lunchables are not one of them. |
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I have made steaks in an oven with the broiler part. If you have a gas stove you can get a pretty damn good steak out of it if you put some work into it. In an electric oven you may not get the same results...but if you get the thing cranked up to the hottest possible temp and get the steaks right up to the heat, you can sear them quickly and get a decent meal out of it. Why not go outside and gather some fallen branches and make a wood fire? Surely you can find something to burn. I vote for a wood fire before cooking it inside. |
i agree ^ a desperate second would be a foreman grill that you let heat up for 10 mins while closed, then quickly open and throw it on and close with pressure to sear, then let it cook for 4 to 6 mins depending on thickness. then un plug it and let it cook closed till you are happy |
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Ya I'd cut it up into thinner strips and cook it. You could make ribeye steak taco's or make a brunch type meal. You can always pan fry it to give it some character on the outside and then just bake it in a 350 degree over for like 30-40 minutes also. A straight pan fry works as well but can get pretty damn messy with all that fat on a ribeye. |
Dude thats not steak, thats roast beef  Cast iron skillet on the highest heat level. Let it get hot for at least 5 minutes or so. Spray the steak on both sides with olive oil cooking spray. Black pepper, kosher salt. About 3 minutes or so on each side, only flip it once. Let it rest for a couple of minutes, enjoy. |
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With no charcoal or wood, use a cast iron skillet. Preheat your oven to 500 degrees. Rub the steak with a HIGH SMOKE POINT oil (canola works good), season with salt and pepper on both sides. Get a cast iron skillet BLAZING hot (over the highest heat you can muster), and toss the steak in there. Leave it sit for like a minute to a minute and a half. Turn it over (no poking), sear for another minute to minute and a half. Stick the whole damn thing in the oven for around 6-7 minutes. Remove it, set on a plate to rest for 10 minutes, then eat it. It'll be rare, but seared with a nice crust on the outside and DAMN tasty. It's my third-favorite way to cook a steak. First being a mesquite fire, second being a charcoal fire. |
I'm just kidding. I held off on the steak and ate some ramen. I will eat the steak after the Pats kick ass today. Picked up some charcoal this morning. |
+ INFINITY This is how I cook my steaks when I don't have mesquite for the CharGriller. I have received MANY compliments on them. |
But, Top! There's plenty of high flames on the TOP of the oven to get it started! Sometimes, the mesquite or QUALITY charcoal isn't available... 
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I am not the Judge but the messenger, since said violation occurred have you made self-punishment to the Man Gods by cooking red meat on real wood allowing the smoke from the flesh to rise up and please the Man Gods. As it is written, so it shall be done. |
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Aye, aye, First Sergeant! I have MANY times offered charred animal flesh to the man-gods, over the Holy Mesquite. I have also barbecued the blessed ribs and briskets for many hours, letting only the cleansing smoke cook them until they were at last acceptable to the man-gods. Use of the secular flames of natural gas, or the unholy electric heat of the Jenn-Aire indoor grill were used only when the Holy Mesquite or Somewhat Spiritual Charcoal were not available...  I have also said many Hail Ditkas ("DA COACH!") 
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| I just had the best damn ribeye made by a friend who works at a high end steak house. Pan fryed with salt, italian seasoning and garlic. Perfect medium rare with vegetables cooked with some alcohol. I would pay that man to cook for me every night. Sorry no notes as to how hed did it. Just remember high heat and flip only once |
Sounds Like the Alton recipe. www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_99,00.html?rsrc=search I like this one too: www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32817,00.html?rsrc=search |
Oh yeah? I've got you guys beat: I have to wait another 2 and a half hours until the chow hall opens, and get wonderful KBR/Halliburton-supplied Army chow, cooked by Albanian Muslim Kosovars. To give you a hint: 2 years ago for Thanksgiving at Camp Monteith, the menu called for "sweet potatoes". One of the wonderful LN (Local National) staff decided that meant take regular potatoes and add SUGAR  .
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thank you for your service .....  sorry man, that sucks. If you are ever in Pullman, WA i'll cook you a nice steak. 
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Did you ever post the completed photos of your out door Temple that you built? The thing was a work of art! |
Bless you Brother, All is well; I have had to ask forgiveness myself a few times and always looked over my shoulders until the sacrifice. A sin on gas Ribeyes on the 4th of July  Just a few of the steaks  Brother in laws grill  My reward for cooking 
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+1 |
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Forget the broiler, If you cant grill it then pan fry it in the basic spices (salt & pepper). Nothing better than a good pan fried steak! If you dont have a well seasoned iron skillet then I suggest the basic non-stick pan. Since it's Ribeye dont bother with oiling the pan much. |
Nope.. Thats a real man... He don't need a damned fire! He ate that sucker RAW... Joh Wayne would be proud ETA...oops...sorry.. Guy ran out and got some charcoal... Hope you at least cooked it rare.... That would please the Man Gods  |
