suggestions? I have an 1.5 inch thick sirloin marinating in the fridge

[NMDemDist2]

that I was gonna grill tonight, but the wind is too high to fire up the grill.

I have a stove top grill pan that can go in the oven, will that work? the old stand by broiler pan option? whadda ya think?

I'm afraid it will be tough if I just do it on the stove top :shrug:

[trotsky]

1. Broiler.

During the long, cold Minnesota winter, the broiler gets me closest to a grilled steak.

[NMDemDist2]

2. nevermind, Mr K isn't feeling great, so we're just having baked taters

I'll grill the sirloin tomorrow

[wryter2000]

3. Sorry Mr. K is sick

I'm with Trotsky. The broiler is the closest to a grill I can think of.

[Warpy]

4. it's supposed to be windy tomorrow, too

Ah, New Mexico spring, 50 KPH of it.

If you really want the grill marks on the stake, you can grill it and then finish it in the oven, but watch that internal temperature. You don't want to overshoot it and end up with grey, dry leather.

If you don't want the grill marks, particularly, I agree with the other posters that the broiler will probably do a better job.

I find the stovetop grill most useful for things that take a short amount of time, like fish and chicken breasts that have been pounded thin and some veggies. I find either roasting or broiling to be better for a lot of other things, like bone-in chicken breasts and thick steaks of dense fish.

[NMDemDist2]

5. it's supposed to be calm until afternoon, maybe I'll sear it on the grill in the morning

and finish if off in the evening by reheating it in the broiler on the broiler pan on a lower shelf

yeah, nobody warned us about this wind, I'm about over it, ready for the heat if only the wind will stop

[Kali]

6. I am so sick of the wind

this has been one of the worst springs for wind that I can remember.


Grill the steak (rare to med rare) in the morning and then slice it onto a salad cold for lunch or dinner. I wouldn't reheat it. bleh.


edit: oops didn't see the dates - what did you end up doing?

[NMDemDist2]

7. I grilled it the next day

one more day in the marinade didn't hurt it a bit :evilgrin:

[Fran Kubelik]

8. During the winter, I always just sear the steaks on the stove top

..and then finish them off under the broiler. Works really well. Just make sure your oil is smoking hot.

[Tab]

9. I grill year round

Except for really cold winter wind conditions, it works. I prop the grill cover up (it's a gas grill) by about two inches by resting it on something. Keeps the heat in, wind out.

And I live in New Hampshire....

Anyway...

A 1.5 inch steak is a thick-assed steak. I'm not sure I'd stove top it. If you can make it work on the grill, that'd be best. Lower heat longer will probably do you well with something that thick.

I know people like the idea of a thick steak but personally I've moved away from them (the idea of the steak, not the people, I mean). It's just more complex to cook. It can be done, obviously, but I'm just as happy with a thinner one (properly cooked) and I can only eat so much anyway).

Only note about marination - because of the chemical reactions, marinating too long can make the meat mealy. If you want to marinate it, fine, but you can only go so far. After a while you have to pull it and stop the reactions.

Personally, when I make steak I don't even marinade - I let it come up to room temp and I have it rubbed with garlic salt (not powder, but salt) and it's great. Other rubs would be fine too. Marination on beef, however seems to have an end point. I don't see that with other things as much (like chicken) but beef seems to have a short limit before it gets mealy.

Anyway, enjoy your steak. If you can't cook it and the wind is too strong, pack it in ice and PM me for my address and you can send it here. I'll cook it and eat it and let you share it vicariously.