I don’t live in the middle of a bustling city. I live in the ‘burbs. So the unique circumstances that occur when living in an apartment building with 200 neighbors is somewhat of an enigma to me.

The ‘burbs have other issues, believe me. But trying to cook what is sometimes a smoky meal must not be easy when you have upstairs and downstairs neighbors to think about.

Here, our bud Jen over at TinyUrbanKitchen.com gives us some keen insight into cooking a fantastically seared steak in your tiny urban kitchen — or, heck, even your tiny SUBurban kitchen!

Enjoy…

Oven to Pan Seared Prime Ribeye Steaks

Ingredients

2-ribeye steaks (1 1/2 to 1 3/4 inches thick)

Kosher salt and ground black pepper

1 T vegetable oil

Step 1: Preheat oven to 275 degrees and adjust oven rack to middle position. Dry the steaks with a paper towel and cut the 16-oz steaks in half to make 2 8-oz steaks (still same thickness!). Generously sprinkle the steaks on both sides with sea salt and pepper. (Ideally the steaks would be at or close to room temperature)

Step 2: If the steaks are not even thicknesses, try to press down on the thicker steaks to bring all the steaks to a uniform thickness, if possible.

Step 3: Put the steaks on a wired rack set in a rimmed baking sheet. Since I did not have a wired rack, I just cleaned one of my oven racks, placed the steaks directly on top, and put a rimme

Step 4: Bake the steaks at 275 degrees until they reach an internal temperature of 90-95 degrees (rare or medium rare) or 100-105 degrees (medium). It took my steaks about 14 minutes to reach 90 degrees (it started at around 50 degrees).

This slow baking at a low temperature allows enzymes in the meat (cathepsins) to break down connective fibers, making the meat super tender. It’s sort of like dry aging at turbo speeds in the oven. This enzyme only works at temperatures below 140 degrees, which is why hot broiling the steaks for a short amount of time does not cause this tenderizing effect. In our case, we have slowly baked and “aged” the steak in the oven under low heat for 15 minutes (or longer, if you like medium steaks!)

You can use an instant read thermometer. I used this cool thermometer which beeps at you when your desired temperature is reached. You stick the probe in the meat and then the unit sits outside. I picked up this Taylor one at Target for only $20 (the one at Williams-Sonoma was $50!). It worked like a charm.d cookie sheet right below the rack with the steaks to collect any drippings.

When you take the steaks out, they will look a little scary, but don’t worry! We will sear them and then they will be beautiful!

Step 5: Heat your cast-iron grill pan (or aluminum grill pan) to high heat with vegetable oil until the oil is smoking. Quickly put the steaks onto the grill. Cook for 1.5 – 2 minutes on one side (lifting the steak halfway to re-distribute the fat), and then flip and cook another 2 – 2.5 min on the other side. Warning, this is where there will be smoke. Open windows and vent as necessary!

Step 6: Let steaks rest on rack while you do the next step.

Step 7: Pick up two steaks, put them side by side with tongs, and sear all sides of the steak to lock in the juices!

Step 8: Let the steaks rest for 10 minutes loosely tented with foil (important! don’t eat them right away!)

Step 9: Serve!

Photo and recipe courtesy of TinyUrbanKitchen.com.

Okay, I hate the name. Slapping anyone’s granny sounds like a horrible idea to me. But that’s what it’s called so we’ll go with that.

This steak is apparently “so good you’ll wanna slap your granny.” You marinate your steaks in a yummy Worcestershire/soy concoction inside a bag until it’s good and infused with flavor. Then you grill them.

Hold onto your Hoverround chair, cuz this stuff is good!

Don’t those look brimming with flavor???

Here’s the skinny on this recipe from “Stay At Home Dad” over at Hubpages.com.  Enjoy! (And please, don’t really slap your granny. She’s a nice lady.)

Slap Your Grandma Good!

I am not an advocate of violence and I have never actually slapped my grandmother, but this steak recipe is so good I wanted to make sure the title would get your attention.

This recipe is a variation of the one my mom taught me. I have spent years perfecting it and my wife loves it. I have designated it my ‘go to recipe’ when I have done something to upset her. It is quick and easy and guaranteed to produce the best steak you’ve ever had!

Prep time: 5 minutes

Marinate time: 1-3 hours (depending on the cut of beef)

Cook time: 10-15 minutes (depending on the cut of beef and thickness)

The Marinade

1/2 cup Worcestershire sauce (I think Lea & Perrin’s is best)

1/3 cup soy sauce ( I use Kikkoman’s)

1/2 cup A-1 steak sauce

3 Tbls. McCormick Grill Mates Montreal Steak seasoning

*A little fresh minced garlic is optional- but also very good!

I should say that I NEVER measure anything when I put this together. The measurements here are merely suggestions. My only advice is to go a little lighter on the soy than the Worcestershire. I use the soy to take a little of the ‘sweetness’ out of the Worcestershire.

Marinating in the Bag

The Steak

If you don’t have a favorite steak, I highly recommend the Ribeye. It isn’t the most expensive cut, but you cannot beat the flavor. This recipe is for two ribeye steaks- adjust accordingly if you are cooking more.

How to put it all Together

In a large zip lock bag combine all the ingredients and slosh around a bit to mix thoroughly. Add the steaks and zip the bag closed. Slosh around a bit more and be sure to coat each steak completely and refrigerate. For ribeyes, it is best not to marinate for more than two hours. I have marinated for 30 minutes if I am in a hurry, but a 1-2 hours is best.

You may need to experiment a little with the marinade times on other steaks. The following times are what I use when I splurge for more expensive cuts:

1-3 hours are best for strips

1-2 hours for Porterhouse and T-bones

30 minutes or less for Filets

I normally turn the bag over 2 or 3 times while they marinate, but it isn’t necessary. About 20 minutes before you put them on the grill, remove the steaks from the refrigerator and allow them to warm to room temperature.

Time to Light the Grill

I use a Weber charcoal grill when I cook steaks. After you light the grill and allow the coals to begin to ash on each corner, push all the coals to the outside edge of the grill. I have found the best results when I cook the steaks over the center of the grill, not directly above the coals. I have heard this referred to as ‘indirect’ cooking. If you use a gas grill, preheat on highest setting, then reduce to low heat. You may need to adjust your cook times on a gas grill.

*I never cook steaks without baked potatoes. I recommend using large russets and I have a great way to prepare them while the steaks are cooking. I’ll let you in on my secret at the bottom of this post…

Grill set up

Cooking Tips and Times

After many years of trial and error, I broke down and bought a meat thermometer. It was the best $10 I ever spent.

For best flavor, do not remove any fat prior to cooking. Place steaks in the middle of the grill. We prefer our ribeyes cooked medium rare. For steaks cut ¾ inches thick, do not cook more than 5 minutes per side. I try to only turn my steaks once during cooking. ALWAYS use tongs to handle steaks. To insure juiciness, never pierce the steaks while cooking. Keep the lid on the grill as much as possible. After approximately 8 minutes, I use a meat thermometer to check the temperature. Steaks will heat up to an additional 10 degrees after you remove them from the grill, so for medium rare remove the meat from the grill when the temperature at the thickest section reaches 135F. If you do not have a meat thermometer, DO NOT cook more than 10 minutes. You can always put them back on if they are not cooked enough.

On the grill

Suggested Temperatures for Doneness

145F for medium rare

160F for medium

170F for well done

Serve with your favorite sides and enjoy!

Baked Potato Secret

For two large baked potatoes:

Pierce each potato through with a knife in 2-3 places

Microwave two potatoes for 5 minutes on each side (10 minutes total)

Wrap with aluminum foil and place directly on the coals about 10 minutes before the steaks go on

Turn the potatoes once about the same time you turn the steaks

There is no set amount of time to leave the potatoes on the coals, but a minimum of 20 minutes is what I recommend. Top with your favorite toppings and enjoy!

Recipe and photo courtesy of Hubpages.com.

That is one gorgeous cut of beef!

Ribeye is my favorite and it’s blogger Melody’s fave too!

Here’s her post over at BouchonFor2.com with an amazing ribeye recipe.

Thyme-Infused Red Quinoa with Lemon-Mustard Black Kale with Ribeye

Ingredients

2 cups red quinoa

2 cups vegetable or chicken stock

2 bunches of kale, aprox 1.5 lbs.

1 fennel bulb, white parts only, diced

3-4 garlic cloves, minced

1 lemon, zested and juiced

1/4 cup grainy mustard

1 bunch thyme

Olive Oil, S&P

Preparation

Quinoa: Place in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal.

Thyme: Tie the sprigs together with twine or spend 10 minutes picking them out like I did.

Stock: Bring to a boil.

Kale: Strip the leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.

Directions

In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.

Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.

The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.

In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)

When the kale is tender, stir in the mustard and lemon zest + juice.

Toss the kale into the warm quinoa.

Serve with beef below.

Serves 4 as main dish.

Ribeye is my favorite cut for steak. A pristine piece is distinctly flavorful, tender yet toothsome, and releases the proper amount of fatty juices with each bite.

To cook the proper steak is to not fear, over- think, or complicate it.

Rub the slab down with some oil and sprinkle generously with sea salt.

Sear both sides quickly in a hot skillet, transfer to a baking pan, and a finish it in hot oven (400 °F) for several minutes.

A rare steak will feel soft and remain slightly indented after a poke, while a medium rare steak will spring back gently.

Use a meat thermometer if you are not confident to test its doneness by touch initially. For a medium rare steak, remove it at 125-130 °F.

Remember that the residual heat will continue to cook it during the resting time.

Cover the meat gently with foil and allow it to rest until the moisture re-absorbs (8-10 minutes).

Slice it thinly against the grain.

Refrain from drooling.

Lay it over the Quinoa and garnish with a sprig of basil.

Serve with a ripe, freshly sliced tomato.

No sauce, no jus, maybe just a dollop of tangy horseradish mustard.

Large, crunchy flakes of Black Lava Salt can’t hurt though!

Recipe and photos courtesy of BouchonFor2.com.