slowcowboy wrote:I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.
I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.
I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.
My thoughts. Slowcowboy.
If you are getting a charred outside and raw inside on your steaks, you are probably starting with cold steaks. Let your steaks come up to room temperature before they go on the grill. Put them out on the table (wrapped in plastic if outdoors) with a little salt and pepper on both sides of the meat. The salt will draw some moisture to the surface, giving a nice crust. The pepper just tastes good.
Starting with a room temperature alone will help a lot. A too cold steak will burn outside before the inside is done.
But, you can also try cooking with zones on your grill. If it's a charcoal grill, put your charcoal on one side of the grill, leaving an area to move the steaks that is not directly over the fire.
Start cooking the steaks right over the hot coals to sear the meat and get than nice brown crust. Sear one side, and flip.
When you have your nice sear, move the steak to the "cool" side of the grill, close the lid, and let the steak cook on indirect heat -- kind of like putting it in the oven. Turn the steaks from time to time -- no matter what others may tell you, you can turn steaks more than once.
Don't give up on the grill.
BTW, a too cold steak will not cook right in a skillet, either.
CD