Cooking the Perfect Steak without a Grill

Oct 30, 2012

Cooking the perfect steak is an art. It usually takes many failures before finding the method that works right every time. This is especially true when trying to cook a steak indoors.

It's that time of year where the grills are getting used less often. It's cooling off and it's getting dark earlier. So what's a paleo lifestyle aficionado supposed to do when they crave a nice slab of steak and there's two feet of snow on the ground?

Well, I've found the answer. I'm about to share with you the best way to cook steak indoors. All you need is an oven that can be set to broil and a cast iron skillet (like this one). 

Oh, you'll also need some steak! The best cuts for this method are going to be Rib Eye and New York Strip. You'll want the cut to be at least an 1 inch to 1 1/2 inches thick. One pound of weight is perfect.

Of course we prefer steaks from grass-fed, organic cows. By default a grass-fed steak will not be as marbled as a corn-fed or corn-finished steak but with this method of cooking it won't matter!

Cooking the Perfect Steak in 5 Easy Steps (Only 12 Minutes Total!) 

Step One: To begin, take your steak and blot it dry with a paper towel. Now go ahead and give it a good sprinkle of sea salt and black pepper on both sides. You want to get the steak as close to room temperature as possible. This is always the case when you're cooking steak because it will allow the steak to cook evenly and true. You don't want precious cooking time wasted on thawing the meat!

Step Two: While you have your steak resting and coming to room temperature you'll want to go ahead and turn your oven to broil. Take your cast iron skillet and place it in the oven to get hot. Once the oven reaches broil, grab an oven mitt and take out your cast iron skillet. Put it on the stove on a high heat burner.

Step Three: Put approximately one tablespoon of ghee in the skillet and let it melt down. You should probably have a pair of tongs for flipping the steak (I like these).

Put your steak in the skillet and cook for 30 seconds on high heat. Flip the steak and cook it on the other side for 30 seconds.

Now, at this point it's time to put the steak into the oven. I emptied the juices from the skillet into the sink before I put it in the oven to prevent splattering. Your call.

Step Four: Put the skillet in the oven to broil the steak. You'll want to broil it for 2 to 3 minutes on each side. Three minutes will give you a medium done steak. If you opt for 2 minutes on each side you'll be eating a medium rare steak. I went with 3 minutes on each side.

Step Five: Take the steak out of the oven. Remove the steak from the skillet and place it on a large cutting board. Take a piece of foil and cover the steak. Let it rest for exactly 5 minutes before cutting into it. After you've let it rest for 5 minutes, remove the foil, cut the steak and serve.

You could even prepare a Deadly Horseradish Sauce to go with the steak.

Enjoy this steak with a nice glass of red wine. A big Cabernet Sauvignon would be perfect. This Louis M Martini is one of our favorites. For the price, you can not go wrong.

Cooking the perfect steak is no longer a mystery. Now you'll be able to enjoy a juicy steak no matter how cold it gets outside!

Please don't keep this all to yourself... that's just not cool! If you liked this post then go ahead and 'share' it on Facebook. Your fellow carnivores will thank you. Maybe they'll even invite you over for a tasty steak dinner.

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