Grilled Steaks

The smell of grilling steak filled the air last night all from the indoor comforts of our home. The weather has turned and we have been having a bit of nasty stuff so firing up the outdoor grill wasn't too appealing.

Steaks on Indoor Grill

Pictured here are the three about 1-inch thick rib eye steaks we grilled last night. There are a couple of tricks to grilling indoors. For years we used a table top indoor grill but now have one as part of our stove. There should not be any flare-ups although we have seen very small quick flames, here then gone. If there are larger flare-ups is turn off the heat! All indoor grills will smoke but some deal with this problem better than others. If you have a table top model of grill add about 1/2 inch of water to the bottom then grill. The water will help reduce the smoking. My stove has a downdraft system so the smoke is sucked right out. We set it to low.

Now you can't really see much from this picture as far as cleaning but it is best to let everything cool before cleaning. The two black grill come off as does the white centre vent that does get pretty dirty when grilling. Soak all of these in hot soapy water after cooling. At this point cleaning a table top model and built-in is the same. However, a built-in has a grease drain so what you have to do is pour hot water down the drain. It will take a couple of cups to be sure the tube is clean. Empty the drain cup, wash with hot water and replace. There you go!


Grilled With Mushrooms

This is a picture of one of the rib eye steaks grilled and topped with sauteed mushrooms. Steaks are generally grilled to medium rare here but sometimes rare. Sauteed mushrooms are a given. We sauté the mushrooms in butter then pile them on the steak. This is just the perfect accompaniment for any steak. Served with an oven baked potato an corn, you have a hearty meal.

I guess I should mention about seasoning steaks for grilling. I like adding a little Montreal Steak Spice when grilling steaks. My husband does not season expecting instead his skills to make the full flavour of the meat shine and he always does! He has a knack of knowing exactly when to turn the meat and it is only turned once, that's the rule.