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Photo by Jess124

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA
Jess124 is looking for: (2 recommendations)
Hubs cooked some steaks on the grill last night after grilling up some chicken and the fire died out and we had no more charcoal and the steaks were cooked they just needed like another minute or so. I like a pretty medium rare steak but more on the rare side and it was eatible but lets just say I filled up on green beans :) So I put them in the fridge and want to eat them for dinner but dont want to start up the grill again. Soo should I pan fry them? In butter or oil? Broil? I really dont want to end up with a over cooked steak bc it just wont get eaten. They are ribeyes if that matters. Thanks!

Recommend a recipe

Last updated: Dec. 12, 2012 8:17 pm
Posted: Dec. 12, 2012 5:33 pm
Recommended Recipe:
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Recommended by: Patty Cakes
Dec. 12, 2012 5:37 pm
Oh yeah Jess, boil them for a couple minutes. It will heat them up and make sure you get more then green beans for dinner!!
Patty Cakes
Dec. 12, 2012 5:38 pm
Dec. 12, 2012 5:43 pm
when I first read that I was like huh? lol! It is a good thing that I make really yummy green beans! I ate a few bites of the steak bc didnt want to hurt my husbands feelings. We had the chicken but like I said I didnt want to hurt his feelings so I just ate the green beans :)
Patty Cakes
Dec. 12, 2012 5:46 pm
And ribeyes are just too good to not eat for sure!!
Commented by: chairlifter
Dec. 12, 2012 5:43 pm
Tough break! Expensive meat like that can be kind of forgiving,,,I'd warm them in a microwave, and then douse them in Jack Daniels or vermouth and ignite that with a match that the outsides crisped up a bit, without overcooking the interior. That would give you a somewhat "charred" exterior and eliminate a bit of the "pink" undercooking. If you don't do "both", you probably don't come out where you want to...My thought only!
gderr the dysfunctional
Dec. 12, 2012 5:50 pm
agree with chair.
Dec. 12, 2012 6:06 pm
Sounds interesting but when you say douse you mean dip them in a pan with jack then take them out then light on fire? Or like pour a shot over the steak and then light on fire? I have Jack and love it so this method is really interesting me I just dont want to burn down the house!
Dec. 12, 2012 6:19 pm
Season (if needed) both sides of the steaks & let sit out for 10 minutes or so. Into a screaming hot cast iron skillet 1 to 1 1/2 minutes per side depending on thickness. Will give a nice crust without overcooking the interior. A pat of flavored butter over the top is nice. I do this with rib roast.
Dec. 12, 2012 6:27 pm
No cast iron skillet. I have one but havent seasoned it in a long while. We usually only use it for camping. I need to bring that in the house and out of the garage bc things are awesome in those pans. I love putting butter on the steak after too. I just pulled them out to let them sit for a bit before I cook them and I looked at the steak I took a few bites of and wow I cant believe I ate that. It is pretty rare. The outsides are browned and thats it. If you pan fry do you use oil or butter with steak?
Dec. 12, 2012 6:52 pm
Thanks for the responses! I ended up pan frying it for 2 min on each side in oil and it was just right. Chairlifter I am still interested in the jack daniels thing for future use!
Dec. 12, 2012 7:03 pm
No, Jess, reduce to the simplest terms (mind who is giving the "advice"!) I mean gently warm the leftover meat in the microwave for a minute or two, remembering that it cooks from the inside out, and so will take your steak from rare to medium in very little time. Personally, I would use vermouth or gin or vodka to char the exterior over again (but you USA types seem to love the "Jack" stuff) and for a full sized ribeye, it would only take one jigger (one ounce, imperial) to do both sides, please do one side at a time, and if the meat was warmed up, it would work better than cooled meat...I do this when its on the BBQ, normally, as the alcohol wants to start evaporating from the heat, and will then burst into glorious flame for a number of seconds and then go out...if you tried this with a panfull of "Jack" you might find yourself in "Kitchen Fire" mode, which is definitely not "fun" (so have a over handy to extinguish and smother if necessary!) I can explain this a lot better if you are doing it from scratch on the grill, outside, rather than as a "rescue mission" inside in the oven, but there you go...
Dec. 12, 2012 7:32 pm
Would never put good meat in the microwave!
Dec. 12, 2012 7:46 pm
I love vodka, gin ehhh, jack love but vermouth I have never tried. We have a pretty well stocked liquor cabinet but my drink of choice is vodka. Next time I buy steaks I am going to ask you what you do on the grill outside. My husband is more of a chicken guy but if I told him it had Jack on it he would be like OKAY!! lol That or Sailor Jerries spiced rum. It is ok but not my favorite :) Does the liquor just put a good charr on it when grilling it? Or what does it do? Does it need to be a certian percent alchohol level? I never cook with any other alchohol but beer (Guinness or Shiner).
Dec. 12, 2012 8:17 pm
Beer will not typically "ignite" whereas most liquors will. It gives a "char" to th outside of the meat, not affeting the inside an iota, and can give the outside (the part that touches your taste sensing pallete) with a risidual taste of whatever you burnt on to it. Jack Daniels has a very distinctive taste, where Vodka and Vermouth have almost bone, other than the somewhat burnt or charred flavour of the meat itself. I must accept what HotGrandma says, but this is a rescue mission, as opposed "cooking advice", there is a bit of wiggle room in between the two that cannot be denied.
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