02-06-2007, 03:16 PM
I grill until it's just too cold to stand outside and wait (like now; it's 5 degrees above).
When I'm forced inside I use a Murphy Grill. It's a flat pan w/ raised ridges that lives on the stove top. Got mine at a gourmet shop. I get it super hot and sear the seasoned beef. Depending on the steak's thickness, turn anywhere from 2-3 minutes.
An approximate way to test doneness is accomplished by pushing on the "drumstick" at the base of your thumb (mound of venus - no joke) w/ the index finger of the other hand and comparing it to a push on the cooking steak.. Rare is what it feels like when you push on just the thumb. Medium rare is what it feels like when you hold your thumb and index finger of the same hand together and push. Medium's thumb and middle finger. Medium well's thumb and third finger. Well's thumb and pinky. The muscle tightens as your fingers move further from the thumb itself. Just appoximate; you need to do this a few times to get the right "feel" for the way you want your steak cooked.
The Murphy Grill's not perfect, but I prefer it to the home broiler where I can't get enough heat to slightly crunch the outside while keeping the center soft.
When I'm forced inside I use a Murphy Grill. It's a flat pan w/ raised ridges that lives on the stove top. Got mine at a gourmet shop. I get it super hot and sear the seasoned beef. Depending on the steak's thickness, turn anywhere from 2-3 minutes.
An approximate way to test doneness is accomplished by pushing on the "drumstick" at the base of your thumb (mound of venus - no joke) w/ the index finger of the other hand and comparing it to a push on the cooking steak.. Rare is what it feels like when you push on just the thumb. Medium rare is what it feels like when you hold your thumb and index finger of the same hand together and push. Medium's thumb and middle finger. Medium well's thumb and third finger. Well's thumb and pinky. The muscle tightens as your fingers move further from the thumb itself. Just appoximate; you need to do this a few times to get the right "feel" for the way you want your steak cooked.
The Murphy Grill's not perfect, but I prefer it to the home broiler where I can't get enough heat to slightly crunch the outside while keeping the center soft.