How do you cook a thick Sirloin or New York Strip steak in this thing?
1331815
I use a cooking spray and heat for about 2 minutes. Put the steak on the sizzling pan and cook. Depending on the size of the steak andhow well you like your steak, I would start with 1 minute on each side and then check.
1331816
He oils it, then puts a piece of bread in it and heats it up hot that way. Then he puts his steak in so that it sizzles when he puts it in. Then cooks it on high.
1331817
Unfortunately it takes some trial and error as all microwaves are different. The thicker the steak the lower the power setting you want to use. I use 50% power on my 1000watt microwave for a 1" steak. 4 min. on one side 1min on the other for med. Your results may very depending on the temp of your steak when you start. If you have an "inverter" microwave you will have more consistent results.
1200795
You need to place your veggies on a sheet of foil, pour just a little bit of water over them, season them however you like (ex: lemon pepper dry seasoning or squeeze some lemon juice on them) then cinch the foil at the top like a cinched purse but leave a small opening, place on any of your racks and cook on high power for about 8 to 10 minutes. If you place them on a lower rack then you can cook a protein like fish or chicken on the upper rack at the same time.
643739
It adjusts to any thickness! If you are cooking more than one steak or chop, they should be boneless and uniform thickness. When we cook boneless chicken breasts, we pound the thicker part down a little to make them more uniform. But you can cook 1" steaks or bigger, if you like! We love it!!
480590
We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and thought maybe I could help out. We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and... » Read More We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and thought maybe I could help out. « Show Less
310872
You would have to try it. I would assume it would take 20-30 percent longer to heat up so figure 4 minutes on a side for steak. Not sure if it would effect how hot it gets, but I would assume so.
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
2066215
You cook them like you normally would. Be sure you have the grease cup on the side. Start at 425 and lower to around 200 and they will cook . You might want to put a little PAM on it first
1965814
Yes, Just preheat it according to the instructions and place your steaks on direct heat area.
473979
Gregory, I have not needed to use high heat, I found that steaks sear well at medium heat, put your oil in the pan set the temp on medium and wait about five minutes for the pan to heat up, there is a lot of material there so it takes a little while to heat up. It may be best to ask Le Creuset about that one.Ron
2068777
OK for myself I'll try anything once - within reason. Go out and buy a slab and try it BUT as for the uniformity of the strips don't bet on it. you are going to have some variances due to the amount a pressure/force YOU the human put on it, and there is some give, again this is NOT you neighborhood butcher's $3000.00 dollar slicer !!! but its better than that thin crap farmer John gives you. here in Modesto,ca w have a small chain of stores that still sells platter bacon (scrap pcs) some thick, some thin but way better than the manufactured stuff, you should expect about the same results. good luck & thanks for the idea.
1127722
There are several smoking methods available. 1. Attach the gas; soak some hard-wood and put it in the charcoal tray; adjust the temp to 200. 2. Get fire; put wood and water in the metal smoker bowl; adjust temp to 200. 3. Attach gas; get a BUNCH of soft wood and put it in the charcoal tray; pre-heat to, like, 350 deg; take off the lid, but on your steak, and the softwood catches on fire and smokes like CRAZY! Oh, your steak gets black, but it tastes WONDERFUL! (And then you have to pay for all those carcinogens you just ate, but you only live once!)
643740
The grill will adjust to the thickness of the item that you are cooking. I have cooked steaks 1 1/2" to 2".Lois Barber
668553
I have only used this once, and it was for steak. I don't think it would solve your problem. Get a tenderizing hammer, or a gizmo that looks like you are puncturing the meat with 20 little razorblades to break down the texture. No advice on cookbooks.
1135461
It is a floating hinged cooking machine, but not enough to cook a thick steak, as mentioned. I gave mine away and bought a cast Iron Grill Stove top. Works Great. A $ 20.00 purchase at Target.
1121303
We cook frozen hamburger patties and chicken breasts on it all the time. You just have to make sure that the patties are situated so they are sitting on the heating element. As with other electric griddles, the surface doesn't heat evenly so you have to make use of the hot spots. I have also cooked thin cut ribeye steaks and carne asada meat on it before, but as John mentioned I would recommend using a skillet for thick steaks.
1357686
Yes use a meat tenderiiser add a half cup of watter cook on high for about 10 minuits. If not cooked to your taste cook another 5 minuits on high
2279749
There are many different ways and recipes! Email me cpowers3211@gmail.com :)