Can you cook a steak in a frying pan and make it come out ok tasting?

Question

how?

Answer 1

I did it last week because it was raining outside and I could not grill.  :(  I flavored my meat as I always do, put it in the pan with just a teaspoon of olive oil.  Placed the lid on it and cookkedd it real slow. Low-Med. Temp. I kept 1/4 of luid in the bottom of the pan so it would not dry out.  I used teriyaki sauce.  It was not too bad but I would still rather grill, its just not the same.

Answer 2

Yes ... although I don't think it's as good as broiling, and nothing is as good as on the BBQ.  You can get pans with ridges to use on the stovetop too, so you'd have "grill marks" if you do alot of panfrying of steaks/chops

Answer 3

STEAK SKILLET SUPPER  

Meat and vegetable dish in one - 1 tbsp. cooking oil 1 (10 1/2 oz.) can mushroom gravy 1/2 c. water 1/2 env. spaghetti sauce mix with mushrooms (about 2 tbsp.) 3-4 med. zucchini, cut in 1 1/2" slices Hot cooked noodles or rice

In skillet quickly brown the round steak strips in hot cooking oil. Add mushroom gravy, water and spaghetti sauce mix; stir until well combined. Cover; cook over low heat for 20 minutes, stirring occasionally. Add zucchini slices. Cover and continue cooking until zucchini is crisp-tender, 10-12 minutes. Serve zucchini mixture over hot noodles or rice. Serves 4.

Answer 4

Pan-fried T-Bone Steak From Food Network Kitchens  

Show:  How To Boil Water  

Episode:  Meat of the Matter  











2 pound T-bone steak (about 1 1/2 inches thick)

Coarsely ground black pepper

Kosher salt

1 to 2 tablespoons oil, like peanut, corn, or soy

Serving Suggestions: Compound Butter

About 1/2 hour before cooking the steak, bring it to room temperature.

Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)

Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.

Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce