cheryl
Administrator
Staff member
Cooking steak indoors? Embrace the reverse sear - Sioux City Journal
Cooking steak outside? That’s easy. Get the grill as hot as possible, toss the meat on and cook until done. But attempt that same stunt indoors, and you’ll smoke out your family and any immediate neighbors. Sure, you could turn the heat down, though then you risk either ending up with a sad, gray piece of meat devoid of an evenly browned crust or a steak that is horribly overdone.
As a condo dweller without easy access to an outdoor grill, I’ve tried a number of different methods, from using electric grills and grill pans to placing multiple fans around my kitchen to help direct the smoke out the window. Usually, my family just sits down to dinner in a haze of vaporized beef fat so thick we can hardly see one another.
Cooking steak outside? That’s easy. Get the grill as hot as possible, toss the meat on and cook until done. But attempt that same stunt indoors, and you’ll smoke out your family and any immediate neighbors. Sure, you could turn the heat down, though then you risk either ending up with a sad, gray piece of meat devoid of an evenly browned crust or a steak that is horribly overdone.
As a condo dweller without easy access to an outdoor grill, I’ve tried a number of different methods, from using electric grills and grill pans to placing multiple fans around my kitchen to help direct the smoke out the window. Usually, my family just sits down to dinner in a haze of vaporized beef fat so thick we can hardly see one another.