There are few things more satisfying and wonderfully relaxing yet soul warming as enjoying a nice good grilled steak on a hot and sunny summer day. It’s something that everyone can look forward to, and it’s also one of the most classic American pastimes.
Generation after generation this simple traditional maintains its ever popular status as one of the activities most looked forward to for summertime fun.
Only problem is…that you can only do it in the summer (obviously).
Alternatively, if you happen to get desirable enough weather one day, are willing to brave less-than-ideal conditions out of season, or simply live in a place that is basically summer all year long then this is not a problem for you.
However, for the rest of us who cannot meet these conditions we have to make do with what we have; we have to rely on our indoor grills to do the job for us.
Now despite the fact that it just isn’t the same experience grilling an ‘indoor’ steak can, at the very least, at least still taste as good if not even better than what you can for doing it outdoors.
After all, it’s just cooking right? And this has far more to do with the recipe, the skill of the chef, and other factors unrelated to the actual environment from which you are doing your cooking.
So let’s talk about grilling an indoor now.
OK so before we get to the actual recipes and instructions we first have to cover some basics and beginner tips. Otherwise, no matter how good the recipe and how skillful the chef there’s just simply too much of a risk of the steak turning out badly.
- For indoor steaks you typically want one that’s going to be thinner than what you serve outdoors or at the steak houses. Those guys have access to equipment that you simply lack, and there’s just no denying that you can’t replicate what they can. In order to rectify this issue you should trim your steak down to about ¾ – 1 inch in thickness.
- Be sure to keep an extra eye out for grilling times, because indoor grills typically do not get as hot as outdoor ones. Also, if you are using a dual contact grill then definitely be aware that times will be different. If nothing else, you will not have to worry about flipping it around.
That’s about the end of our ‘setup’ for our actual recipes. It’s meant to be easy to understand after all. Besides, you want to get to the good stuff as much as I do.
Indoor Steak Recipes
Fast-to-Make New York Strip Steak Recipe.
- Ensure that steak is cut between ½ – ¾ inches in thickness…New York Strip is meant to be on the thinner side.
- Gather the following ingredients – 2 tablespoons of soy sauce, 2 tablespoons of Worchestershire sauce, 1 tablespoon of red wine vinegar, ¼ teaspoon of garlic powder
- Mix all marinating ingredients together into a bowl and then place into a container with the steak. Marinate to desired length of time.
- Now preheat your grill for at least 5 minutes and with the lid closed. Do it on high or medium settings.
- Once the grill is properly preheated put the steak onto the grill.
- For medium-rare steaks check in 4:00 minutes as New York Strip is very thin. For medium check in 6:00 minutes.
- Serve when finished.
There’s not much to follow up with here.
New York Strip steaks are one of the easier cuts to cook. The thinness kind of alludes to that fact before you’re supposed to pick it out at the grocery store anyway.
However, what I do want to mention here is that the ingredients are meant for 1 New York Strip weighing in at about 6 – 8 oz or so. Meaning that the marinating components should not be used for anything more, but obviously if you want to make more steaks you can just simply add a multiplier to it based on how much weight of steak you want to increase it by.
If you want to make two 6 oz steaks simply double the marinating ingredients. If you want to make a total of 24 oz of steak then either triple or even quadruple it based on your desired taste preferences.
And that’s about it for last instructions for the New York Strip, and that’s all you’ll really need.
Fast-to-Make Grilled Skirt Steak Recipe.
- 2 skirt steaks at 0.5 lbs each for a total of 1 pound worth of skirt steak meat.
- 1.5 teaspoons of Worchestershire sauce.
- 0.5 teaspoons of soy sauce.
- 0.5 teaspoons of Kosher salt
- 1 teaspoon of ground black pepper
- Ensure that steaks are cut to ½ – ¾ inches in thickness
- Combine and mix marinating ingredients until everything is uniform and not separated
- Marinate for desired length of time
- Preheat your grill for at least 5:00 minutes on high or medium settings with the lid closed
- Add a final sprinkle of salt and pepper on both sides of the steaks
- Grill for 4:00 minutes for medium-rareness and 6:00 minutes for medium doneness.
- Serve and enjoy!
Yes, I know that this recipe is not much different from the New York Skirt steak above, but hey can you really exist the allure of it?
Besides, there’s actually a pretty valid reason for that, and it’s because thin steaks are more conducive to indoor grilling since they require less cooking time and thus will not stink up the house as much.
Makes sense right? I mean grilling is already a messy enough affair, and while we all enjoy the mouth-watering aroma of fresh meat being heated to perfection it’s not going to be as pleasurable when you have it stick around the house all week long! And think about what if you have guests?!
So ya, there’s your reason for why another thin skirt steak is on our recipe list, and it’s not because we simply happen to just like them in particular…there’s actually a pragmatic reason to doing so.
Anyway, that about wraps it up for our indoor grilling steak recipes.
Add some nice wine or a drink of your preference and possibly some mashed potatoes and you’ll be glad you spent the night cooking and not doing whatever other unproductive things we all do after work…
Enjoy your steak!