/ck/ - Food & Cooking

[Anonymous No.8938391]

Stuck at my dads house and for reason he decided to buy 50 dollars worth of ribeye but he doesn't have a grill or any cast iron.

Any tips for broiling in an electric oven?

>Do i need to keep the door open
>should i brush oil on them beforehand?
>Do i need a pan that can drain liquid like a roasting pan or is it better to just have them in a flat bottom pan?
>Should I sear in a nonstick pan first (all he has and would have to do 1 at a time)

Anything else to get a good sear fast enough before they cook through (they are a little over an inch thick)

I just really fucking hate electric stoves/ovens they are so shit and I always have problems with them in the past whenever im forced to use them.

[Anonymous No.8938427]

>>8938391
Your oven has a broil setting, right? Use that and put the oven rack 3 -5 inches below the top That's where the broil heat element is. Let it preheat at least 15 minutes. Put steak on a roasting pan rack and brush with oil and season with salt and pepper. Place on oven rack with door slightly ajar and crack door slightly. Flip steaks after 2-3 minutes and go 2-3 minutes more.

[Anonymous No.8938473]

>>8938391
>Should I sear in a nonstick pan first
yes. sear, finish in the oven, go one at a time if you have to, though I wonder how small the pan is, if you can't fit 2 steaks in it. don't forget to sear the fat if the meat looks anything like the picture, (nothing better than caramelised fattrim or whatever it's called and nothing worse than flabby one imo)

btw, are you all that autistic that you'd flat out rather boil or throw away steaks than use a non-stick frying pan? if not, you can be gay about how you successfully triggered me with your meme pan autism.

[Anonymous No.8938531]

>>8938473
In my experience non-stick doesn't get near as hot as cast iron, and using nonstick pans at the highest setting usually warps them or their coating starts burning off.

Also seems to splatter oil everywhere, and even with slightly warped bottom oil tends to move to the edges.

I can do copper/stainless but I really fucking hate nonstick crap.

[Anonymous No.8938566]

>>8938473
this is bad advice

and boil is not the same as broil, you fucking retard

[Anonymous No.8938574]

>>8938391
Honestly, just fucking use whatever pan you have, and to compensate the lack of residual heat in the pan add a little bit more oil/butter in the pan, it'll get the sear easier and better than fucking pushing it in the oven

[Anonymous No.8938582]

>>8938531
>Also seems to splatter oil everywhere
that is true. it's still perfectly good enough to make a great steak in. what I don't buy in is all the "oh my, only *this* is the one true pan!" attitude most co/ck/s seem to have. it's not about your (and I don't mean (you) personally) glorious 1000X times folded glorious nippon knife or seasoned cast iron/copper/whatever pans; while tools are handy, they are just that, tools, most important about coockery is the ingredients you have, and your ability to not fuck up easy tasks.
>their coating starts burning off
good lord, what shitty pans does your father have? buy him one for his next birthday. I've never experienced the coating to come off, unless you scrwtch the hell out of it with forks, or you happen to have a retard flatmate eatin with knife and fork directly from the pan, the dickhead.
look at me, all triggered, rambling on... you go ahead, have yourself a nice steak dinner with your dad. have a beer (I'm not a fan of whiskey, and my smooth rum doesn't exactly fit steak) and a glass of rum and a parthagas junior afterwards. you probably deserve it.

[Anonymous No.8938583]

>>8938391
Nuke that shit in the microwave my nigger

[Anonymous No.8938595]

>>8938566
>triggered over a typo
>muh seasoned pan!
whatever, I can't be arsed to come up with an insult...

[Anonymous No.8938616]

>>8938583

[Anonymous No.8938774]

>>8938583
Do this OP and post before and after pics

[Anonymous No.8938990]

>>8938391
Broiling with the door open isn't possible on most newer ovens, like 2010 and newer.

It's unnecessary.

[Anonymous No.8939121]

>>8938990
The problem with electric ovens is they have a safety feature built in where the burners/broil will automatically turn off whenever an upper limit of temperature is reached.

You open the door so the broiler never turns off.

Not all electric ovens do this though.

[Anonymous No.8939145]

600 degrees but this looks great.

[Anonymous No.8939187]

>>8938582
I'm unsure whether to make a reddit or an autism joke.

[Anonymous No.8939576]

>>8938391
Yeah go ahead and sear the meat off really fast and throw it under a broiler. If you have butter, garlic, and parsley I'd recommend throwing some in the pan as it broils. Simply baste the meat with the delicious butter.

[Anonymous No.8939582]

>>8938391
Get a blow torch for like $20 at a hardware store.

[Anonymous No.8939597]

It may sounds like >>8939582 is fucking with you, but you very well could bake them in a hot oven to doneness, then blast them with a butane torch to sear the outside. Keller has a recipe like this for roasts, but there isn't any reason I could see that this wouldn'twork on a smaller scale.

Then again, if you have 20 dollars to blow on a torch, why not just go buy a heavier pan?

[Anonymous No.8939608]

>>8939597
https://www.youtube.com/results?search_query=chef+blowtorch

[Anonymous No.8939626]

>>8939187

[Anonymous No.8939629]

>>8938391
broiling is just fine, of course. Every oven comes with a "broil pan" that is ridged or slotted, and has a drip pan underneath it to catch fat drippings. It is basically designed to broil meats under the top element.
Protip#1: I suggest lining the bottom pan with aluminum foil for easy clean up if you want. If it were leaner meat, like a flank steak,.
Protip#2: You are going to high heat this baby, and it's extra nice to marinade the meat for this purpose. Go ahead and toss those guys in a ziploc with some olive oil, some kind of citrus or vinegar, alcohol of choice like vermouth or whiskey, splash of worchestershire, horseradish, tons of raw garlic, cracked pepper, anything...mustard, ketchup...this is old school now, think Peter Luger steak sauce here, which is basically all that. Plop on grill pan, allowing a good 4-5 inches under the element of air space so it can't flare up and catch fire.
Protip#3: Umm, I usually just stand there, and crack the door. You want the entire rest of your dinner done, because these steaks will need watching and flipping in about 5 minutes to do the underside.
Protip:4: Go ahead and make a compound butter while you wait. Whirl up some garlic, zest or parsley in the processor and pat it on the steaks when they come out. Orange zest, bourbon, anything. Got some mushrooms? A1 is s'alright. But, basically kick em up a notch. I like grilled onions, just marinate in a little balsamic or olive oil an broil them alongside the steaks, or get them cooking on the stove a while.

[Anonymous No.8939649]

>>8938391
Your weekend dad sounds like a fucking loser.

[Anonymous No.8940033]

>>8939649
He just switched jobs so hes staying at an apartment till he closes on his new house.


Anyways thanks for advice guys it turned out good, not as good as the other methods I'm more comfortable with though.

Broiling just doesn't seem to work all that well since heat rises and the heat source is above. I also found out that on top of the broiler element turning off when the temperature inside the oven gets too hot, it also turns off if the door is ajar or open which kinda sucked.

[Anonymous No.8940285]

>>8939629
talk dirty to me