S is for summer — and salad, steak and sizzle

It finally feels like summer outside, which means more meals from the grill.

My husband handles the grilling in our family. I can grill. I have grilled, but I’m not a fan. I’m mostly scared of lighting the grill. Long story short: Scott saw a ball of flame as he pulled up the drive way the night I decided not to wait for him to get home.

Yes, one bad experience years and years ago freaked me out enough that I’ve yet to work up the nerve to try again. In my defense, it was a real bad experience.

Anyway, I was at the grocery store the other day because we were out of milk (we are always out of milk; this probably explains why my kids are tall), looking for something quick to make for dinner when I saw the new DOLE Salad Kits. Some people are against bagged salads. On nights I don’t feel like cooking, but want to make something healthy, I’m totally fine with grabbing on of these, tossing in some baked chicken, and calling it good.

That night, though, I didn’t want chicken. I wanted a steak salad, and I was going to make the steak myself. Girl Power! Or perhaps it was Grill Power. Ha!

I didn’t use the grill, though. Awhile back I had stumbled across a recipe about making the perfect steak on the stovetop with a cast-iron skillet, finishing it off in the oven, so I Googled that, opened the kitchen windows, and got ready to fake grill a steak. With my son looking over my shoulder – “Do you really know how to make steak, Mom?” – I made one of the best steaks I’ve ever had.

Even the picky eater agreed.


Remove the steak(s) from the refrigerator and let them come to room temperature.

Place the cast-iron skillet into the oven and preheat to 400 degrees.

Remove cast iron skillet from the oven when the oven is fully heated, using oven mitts and kitchen towels. Place the skillet on a burner on the stove over high heat. Leave the oven on.

Lightly coat the steak with the oil and season both sides with salt and pepper to your liking.

Place the steak into the hot pan on medium-high heat. The steak will sizzle loudly and some oil may spatter from the hot pan, so use caution during searing.

Sear the steak for 2 to 3 minutes, then flip the steak using tongs and sear the other side for the same amount of time.

Open the oven and place the hot skillet with the steak in it in the oven, using oven mitts, to let it finish cooking. Let the steak cook for another 5 to 12 minutes, based on the level of doneness that you prefer.

Remove the pan from the oven and place the steak on a plate. Cover the plate with foil and let the steak rest for 5 to 15 minutes, depending on the thickness. This allows the juices to redistribute throughout the steak to make it juicy.

Recipe courtesy of: http://www.ehow.com


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