TOO COLD TO GRILL

Now, I grill year round. Winter, Spring, Summer, Fall. Hot weather, cold weather and perfect weather. Sunshine, rain or snow and I have even been known to stand out mannin' the grill durin' a tornado warnin'. But for some reason the cold has really been gettin' to me and I could not bring myself to go outside and grill for supper tonight. And this posed a problem because I was fixin' bacon wrapped ground sirloin and I happen to be one of those people who believes the only way to fix a steak is to grill it. But I've come up with a way to cook a steak indoors that I honestly think makes them good.

It doesn't matter what type of steak you've got to cook, I find this works for any cut and makes them taste delicious.

This method is for cookin' 2-4 steaks at one time.

First, heat your oven to about 475 degrees.

Then you you'll need to salt both sides of your steak with garlic salt.

For smaller steaks use smaller skillet, for larger cuts use a large skillet.
You will need to use an iron skillet or a skillet you can put into a really hot oven. I've never used anythin' but an iron skillet so use one if you can because I'm not sure if the steak will come out as tender and flavorful. There's just somethin' about those iron skillets.

Depending on what size of steak you are cookin', you'll use about 2 tablespoons of real butter (gotta be the real thing) for a smaller skillet and 3 tablespoons for a large skillet.
Put the butter in skillet and on top of stove over high heat melt the butter and let butter and skillet get very hot.

Lay your steaks in skillet keepin' heat turned up high to med-high. You are goin' to let your steaks sear on each side. Just raise steak up checkin' bottom until you see it is good and browned.

When you get both sides seared, put the skillet, with steaks and melted butter still in it, into your really hot oven. Close the oven door and don't open for about 15 - 20 minutes. You will need to adjust cookin' time to steak thickness. Twenty minutes is good for a steak about 1 1/2 inches thick and med-well doneness.

Take steaks out and you can check at this point to see if done to your likeness or stick it back in for about 5 more minutes if needed.

I promise you will be surprised how well these steaks taste. So flavorful and juicy and it really is quick and easy. Remember it doesn't have to be a ground steak to work. You can use ribeye or sirloin, any cut of steak.

Mmmm mmmm good.

Let me know how you liked 'em

Happiness is like wettin' your pants,
Every one can see it, but only you can feel the warmth.