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Here is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂
Bon Appetit ! Life is good !
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Easy Does It # 11 – Perfect Steak Without A Mess
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Easy Does It # 11 – Perfect Steak Without A Mess
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Easy Does It # 11 – Perfect Steak Without A Mess
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Easy Does It # 11 – Perfect Steak Without A Mess
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ChefsOpinion 
So simple Hans. All these years I’ve tried to grill a steak perfectly, and failed, yet it’s so simple. Thank you for this post. I may change my mind about having steak at home now.
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Chef… you posted a recipe recently that involved a potato pan cake of sorts and said to partially cook the potato before grating. Was it boiled or baked? I have been playing a potato cake loaded with ham, onions and garlic, but am having problems making it stick together. Is it the moisture? I am afraid to use too much flour. Any suggestions/
Julian
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Hi Julian,
either baked or boiled. However, if you boil them, make sure you let them dry well.
If you make lattkes (potato pankakes), you add eggs, grated onions and flour.
If you make roesti,nothing is added except seasoning. You can find instructions for both on CO.
Cheers
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Easy does it, Ky 🙂
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