During wet weather, you might be reluctant to light up the grill outside. However, that does not mean you cannot enjoy a delicious and juicy steak.
The convenience of an electric skillet allows you to cook a steak right in your kitchen or RV. If you want to make sure that your steak is correctly cooked, you will need to master the correct technique.
We’ll see what to do with an electric skillet to get perfect results every time we cook steak…
Different Types of Steak
Understanding that there are many different kinds of beefsteak is important before you start. The different cuts have different flavors and are cooked in an entirely different way. Discover how to prepare some of the most popular types of beef steaks…
Steaks such as this are made from the beef tenderloin and feature a long and cylindrical muscle along the spine. It is considered the most expensive cut of beef due to its extraordinary tenderness. Ideally, filet mignon should be served rare or medium-rare and should not be overcooked.
Beef with this marbling is considered among the juiciest types of steak. Ribeye is a slightly chewier cut of meat, but it also tastes better than filet mignon. The best way to prepare this type of steak is to lightly season it and cook it over a low temperature until it reaches your desired doneness.
Steak cut from the short loin, this type of steak is referred to as a New York strip. There is a good balance between flavor and leanness in these roasts, and they are always boneless. A dry rub is the best way to serve this steak and it should be cooked medium-rare to medium.
There is a boneless steak in this section of the cow called sirloin, which can be found near the rear of the cow. With such a low price tag, you could serve this steak at any event. Despite sirloin steak’s low-fat content, it is crucial to avoid overcooking it.
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The beef for this top-round steak comes from the hindquarters of the cow. A marinating process helps to break down the tough fibers in the steak. Once marinated, flash-sear the meat in a skillet at medium-rare to medium, keeping an eye on its progress.
Porterhouse or T-bone
A T-shape steak is always sold with a bone attached. Especially if this steak is particularly thick, it is advisable to use the best instant-read meat thermometers to ensure that it has cooked through completely. Serve the meat after it has rested and separated from the bone.
Steaks on the bone are similar in appearance to ribeyes, except that the bone is left in. The size is usually between two to four inches thick and is large enough to feed several people. To cook this thick steak, sear it on the griddle and then use indirect heat to finish it off.
Steaks like this type are long and thin, as they come from the plate section of the cow’s belly. I love steaks that are tough and feature a lot of connective tissue. A marinated skirt steak should be flash seared before cooking-medium-rare to medium-well to make it juicy.
Steaks like this are thicker and wider than skirt steaks and are also slightly more tender. You should also marinate this type of steak before you cook it. Steak of this type is best-cooked medium-rare and thinly sliced to avoid it becoming tough.
Hanger steak, while relatively inexpensive, is acclaimed for its full flavor and is tender and juicy when cooked correctly. It is cooked over high heat and cuts well against the grain after you have finished cooking it. To experience the full flavor of hanger steak, it is recommended that it be cooked medium-rare or even medium.
Steak of this type is made from the hindquarters of the cow, is lean like sirloin, and comes from the backside of the cow. Unless the rump is extremely tender, it should be marinated for at least four hours before cooking. The steak should be grilled to medium and then rested for at least 15 minutes before serving.
Denver cut is the portion of the chuck that runs along the cow’s front shoulder where it is cut. Despite its brittleness, it is marbling like a strip without all the fat or hefty cost. Ideally, Denver Cut should be served medium-rare to medium.
Steaks made from this cut are quite versatile, and they come from the bottom of the sirloin. You can prepare and cook it in the same way as flanks or skirts. Marinating and cooking this steak at a medium temperature are the best options.
Cows get this thin cut from the round area near their hindquarters. Using a meat mallet, the meat should be pounded into tenderness and scored with small cuts before cooking. The result will be an especially evenly cooked product, and you may cook it as you wish.
Cows give this tender steak cut their front shoulders. Steaks in the flat iron style are tender and flavorful, although they can become tough when overcooked. It is best to cook this steak medium-rare in order to fully unleash its flavor and juiciness.
How Do You Like Your Steak?
Various types of steak should be cooked at different temperatures and with different cooking techniques.
Those who prefer rare steak should cook it at 120°-125°F, while those who prefer medium-rare cook it at 130°-135°F, and those who prefer medium should cook it at 140°-145°F. You should cook your steak at 150°-155°F if you prefer your steak medium-well, and at 160°-175°F if you prefer your steak well done.
The General Cooking Process
Having gone through the different types of steak and discovering your preference, we can begin cooking. It should be noted that this is merely a guideline and may need to be modified according to the type of steak.
Prepare your electric skillet by heating it to 400°F so that your steak can be seared. You can check your skillet’s temperature by adding a few drops of water. If the skillet is hot enough, you should see the water sizzle and bead.
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After the skillet has preheated, season your steak on both sides and place it in it. You can cover the skillet with a lid so that the fat from the steak doesn’t splash out. Make sure you however leave one corner open to ensure that the air can circulate.
You should sear one side of your steak until it has a dark color. A one-inch thick steak should be cooked for about seven minutes.
When the steak is cooked on one side, turn it over with a pair of tongs. You can brown the second side of your steak for approximately six minutes by reducing the heat slightly. Test if your steak is cooked by inserting a meat thermometer into the center.
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Getting steak cooked perfectly in an electric skillet requires a bit of trial and error. It’s possible that you won’t achieve perfect results on your first try. You will succeed with practice if you want your steak to be juicy and full of flavor.
As soon as you have your cooking skills down, you can start experimenting with different types of seasoning. Marinades are also exceptional for bringing out the flavors of steaks and bringing out their tenderness. It’s a delectable dish that’s meant to be shared with the whole family, so make plenty for everyone.