I really want a bloody (literally) burger or a steak but I just moved and don’t have a grill yet. I have an oven and slow cooker but I just can’t think of a recipe that will satisfy my craving for grilled red meat. Any ideas? Shopping tomorrow morning for dinner tomorrow so I don’t need an answer fast.
You have a skillet, don’t you?
You could always put your steak or burger under the broiler in the oven; it’s messy, but it’s the next best thing to grilling.
Yes I have a skillet. I can’t find my cast iron tho. I just don’t care for beef in the oven. Maybe I’m doing it wrong. Any advice?
I have a roasting pan too. I guess I should just google recipes for best cuts for roasting.
Google Alton Brown steak.
If you have a roasting pan you can pull this off.
So, you heat the skillet really hot and cook the steak for a few minutes on each side. You can finish it in the oven if you want it done more. Easy peasey.
Ok. Thank you. But I can’t help seeing a disappointing steak in my future. So I might just be pleasantly surprised
Can you just go out to a burger joint or something?
Broiling would get you the closest to what you’re craving. Your oven has a broiler, doesn’t it?
Yes. Oven has a broiler. That’s a very good point about just going out for a burger. I guess this is just a silly problem I’m having. 
Thank you everyone for your sound advice.
It heats the dry skillet over a high flame. It sprinkles salt and pepper on the skillet. When the pepper begins to smoke it drops the room temperature steak in the skillet. It waits 5 minutes. It turns the steak over. It waits 5 more minutes. It puts the steak on a warm plate and lets it rest a few moments. It eats the steak.
Steak, or burgers, aren’t magic nor does increasing complexity of recipes give increasingly better results.
I eat steak almost every day. I heat on very high heat in a skillet for a very short period of time, turn and flip, finish in the oven at 400, and then let sit for a few minutes. I’m pretty picky and will send back anything cooked past medium rare, and cooking w/ the oven has become easy and effective for me.
Slightly pricey is a George Foreman (indoor) grill, sits on counter and plugs into wall socket. It does a very reasonable job of replicating a grill.
Thank you actual… for the not creepy directions. I’ll give it a shot. I have only cooked steak on a grill. At least twice a week even in the winter. Now I can only have a gas grill and haven’t gotten one. I’ll give it my best shot. Do you use a cast iron skillet?
I do have George Forman as well
At 5 minutes per side that must be a thick steak you’re talking about or you like them well done?
The salt and pepper and dry pan is interesting, I use the cast iron skillet on the gas range all the time for steak but never like that.
I do use cast iron but I have used other skillets that can be used in ovens.
Frankly, to me George Foreman always seemed best for people/steaks that don’t really like steaks. But that’s just my opinion. My wife always used hers for her super-low fat cheap steaks and other “diet” food. I’ve never made a good steak on one, but i don’t know if I’ve tried.
I only do mine about a minute on each side, but I do finish in the oven. if I did the whole thing on the range, I don’t know how long I would do it… but less than 5 min. I use a dry (seasoned) pan, but I salt&pepper the meat- not the skillet.
I normally put a little oil in the pan before heating it. A steak up to an inch thick gets 2 minutes per side then rest for 5 before eating. A thicker steak gets longer.
If you buy a really nice fillet mignon, broil it just a minute or so each side, then slice it into tissue-paper thin slices…mmmmmmmmm.