Indoor grills are essentially skillets with grooves that collect fat and moisture released during the cooking process. They don't impart the same smoky flavor as an outdoor grill does, and they don't reach as high of temperatures. But they're still pretty great for cooking steak.
Preheat the indoor grill to a high setting.
Rinse the steak under cool tap water to remove the naturally occurring moisture that settles in the packaging. Dry the steak with paper towels so that it sears well.
Place the steak on a cutting board and season it thoroughly with kosher salt and freshly ground black pepper.
Add olive oil to a sauté pan, and set the pan on the grill. (Searing the steak first on a flat surface creates a uniform, caramelized texture unattainable by grilling alone.) When the olive oil begins to shimmer, place the steak in the pan. Once golden brown, turn the steak and repeat. (Turn the steak only once while searing.)
Remove the steak from the sauté pan and place directly on the indoor grill. For medium rare, turn steak after approximately 4 minutes and cook for another 4 minutes. (Steak cooking times on an indoor grill are generally longer than on an outdoor grill.)
Check for doneness by inserting a probe thermometer into the center of the steak. Medium rare should be 145 degrees Fahrenheit; medium ranges from 155 to 160 degrees Fahrenheit; well done is anything above 160 degrees Fahrenheit. You can also use touch —a steak’s firmness increases the more it cooks.
Remove the steak from the grill. Make a tent out of aluminum foil, and wrap the steak in it. Let the steak rest for a minimum of 15 minutes to let the juices redistribute throughout the meat. Refrain from slicing or piercing the steak while it rests.
- The Firepit and Grilling Guru: Classic Grilled Steak Recipe
- All Recipes: Griiled Sirloin Steak with Garlic Butter
- The Professional Chef 8th Edition; The Culinary Institute of America; 2006
- Virtual Weber Bullet: Letting Meat Rest After Cooking: How It Works & Why It Makes Your Barbecue Better
- Food Info: Maillard Reactions
- Ask the Meatman: Beef Cooking Times
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.