Who Cooks?

great advice, guys.

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

Yeah, I thought about grilling - maybe I will. I'm just feeling kinda lazy honestly.

Dude, grill that bad boy! You have a good looking steak, to do anything but grill it is a waste IMO.

Broiling won't ruin it but nothing beats a grilled steak. Why aren't you grilling it?

What he said.

One more elementary question.

If I broil it and use a pan, should I grease/oil the pan. I mean just slightly? And if I decide to go with rack inside the oven, shouldn't I wrap foil around it?

LOL! We were typing the same thing. Best method IMO.

Haha, it truly is a great method and to mirror what he's saying, NEVER cut your steak open. It needs to rest at room temperature (tent it with some foil) for about 10 minutes.

Yeah, I thought about grilling - maybe I will. I'm just feeling kinda lazy honestly.

I take it you have a charcoal grill? I think my gas grill is easier and faster than doing anything in the oven.

Charcoal is a pain though, you need time to devote to that.

I take it you have a charcoal grill? I think my gas grill is easier and faster than doing anything in the oven.

Charcoal is a pain though, you need time to devote to that.

Exactly. I just don't feel like effin with it. I need to invest in a good gas grill next year.

12th just spray some pam on the broiling pan but in all reality it should not stick.

12th just spray some pam on the broiling pan but in all reality it should not stick.

Yup.

Use high heat at first to sear the outside, thus trapping juices within. Then lower the heat to warm the inside. You'll have to flip a few times but you'll get the tenderest, juiciest meat.