Grilling in the summer…. without a grill.

It is a truth universally acknowledged that summer is for grilling. During this fine season, we are to eat the bright bounty of the garden and crisp meat cooked outside. I could live off of summer tomatoes, squash, zucchini, and corn. Match those up with crisp greens and grilled meat and I am a happy camper.

Which is why it is almost painful that we have no grill, nor room for one even if we got one.

But behold, I have good news. Or actually, I have a cast iron skillet.* And did you know that you can “grill” steak in a cast iron skillet that is melt in your mouth perfect? Neither did I until my friend Megan made me the best of summer meals… all inside her kitchen.

Grilled Steak and Corn on the Cob (which James requests at every turn saying that as a Hoosier, he will always choose corn)

Steaks (we prefer the boneless variety for this method)

Oil

Butter

Diced Garlic

Corn on the cob, shucked and cleaned (I like sweet white corn)

Tin Foil

Salt and pepper

  1. Let the steaks sit out for 20 minutes before cooking. Why? No clue. Just do it. Season them with salt and pepper.
  2. While the steaks are sitting out, set the oven to 375 and melt 1 TBS of butter per ear of corn. Stir in about ½ TBS diced garlic to the butter and let sit about 5 minutes.
  3. Place each ear of corn in a square of tin foil big enough to fold around it into a pouch. Brush the corn on all sides with melted garlic butter and fold foil around it. Not tightly against the corn, but secure the edges so no butter leaks out. Place pouches directly on oven rack.
  4. After the corn has cooked about 20 minutes, put your cast iron skillet on the stove and get it hot enough to where water droplets flicked in sizzle and evaporate. Add enough oil to coat. Turn the oven up to 400.
  5. Brown the steaks on either side. Then add the whole skillet to the oven.
  6. Cook approximately 5 minutes for medium, 7 for medium well, 9 for well.
  7. Remove steak and corn and serve with something green, because meals should have green parts, especially in the summer. And if you can eat outside, your meal will be even better.

*If you are intimidated to use cast iron skillets because they can’t be soaped off, just delegate cleaning to someone else, as husbands love that they aren’t really cleaned and then you can just ignore it. Plus, it is nice to have a cast iron skillet on hand as they double as a formidable weapon, should intruders arrive.  Plus, our current favorite chicken dinner is made in the cast iron and it can be found here. We add green beans to it for a little extra summer green.

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4 Responses to Grilling in the summer…. without a grill.

  1. I’m with you on the joys of a cast iron pan. I don’t oil the pan for steaks, though; when it gets nice and hot, I sprinkle kosher salt and just drop those steaks on that.

  2. cfgload says:

    That Recipe looks Awesome, sometimes the iron skillet gets forgotten.

  3. Mark Hays says:

    Yep my mom used to make hamburgers on the nonstick after we ditched the gas grill. A master chef told me he uses the cast iron for searing rare steaks… I’ll stick with my slowly cooked well done steak.

  4. Pingback: Today I am thankful for | The Art in Life

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