Grilling steak is a classic technique that delivers a thick, crackling crust and a juicy interior. But, if you’re missing your grill or have no access to one, there are a couple of alternative ways to achieve the same results without losing too much quality in the process.

The key to achieving a steak with a flavorful crust is eliminating as much moisture from the surface as possible. This helps to speed up the Maillard reaction, which turns meat brown and crispy.

Cast Iron Skillet

A grill seems like the only way to get steak that’s charred and flavorful, but if you don’t have a grill there are plenty of other ways to achieve that grilled flavor without resorting to smoking meat.

One of the best options for cooking steak is a cast iron skillet. These pans are heavy and distribute heat evenly, making them ideal for searing a ribeye and creating that beautiful crust with a crispy exterior and rosy interior.

To ensure your cast iron skillet is hot and ready to sear, preheat it before adding your steak. Drizzle a small amount of oil in the pan and let it get really hot.

Once your skillet is super hot, add the steak to it and cook for about four minutes on each side. Flip your steak and cook for another few minutes, then take it out of the pan and serve.

Smokey Ingredients

There are several ways to add smoky flavor to steak without the use of a grill. One option is to add liquid smoke to the steak before cooking it.

This technique gives the meat a nice smoky flavor, but also helps the juices to get locked in, resulting in a tender and tasty steak. Another option is to smoke the steak over a wood fire or pellet smoker.

Smoking is a long and slow process that infuses the meat with a delicious smoky flavor. It takes time and requires constant monitoring of the temperature.

However, if you’re in a hurry and don’t want to wait for your smoker to heat up, you can finish the steak on a hot cast iron pan over high heat. Just make sure you don’t cook it too long or it will dry out and become tough.

Culinary Torch

Grilling steak is one of the easiest ways to achieve a thick, crackling crust and juicy interior. A grill or cast iron skillet will get the job done but if you don’t have access to either, a culinary torch is an easy way to achieve these results.

To sear a steak with a culinary torch, pop it on a wire rack over a non-stick baking sheet and start your flame about 2 to 4 inches away. This will minimize the amount of fuel that comes out and maximize your sear time.

You can also use a culinary torch to melt cheese on top of a tuna melt or salmon melt for extra flavor and texture. Just make sure to hold the torch a little farther away than you would for regular melting, then bring it in closer when the cheese bubbles and browns.

Before you fire up the torch, make sure it’s properly filled with butane and that you have the right safety precautions in place. It’s a bit intimidating to handle such a powerful flame, but with the right tool and some practice, you’ll be able to master the art of cooking with a torch.

Skewers

If you don’t have a grill, skewers can be a great way to add steak and other meats or vegetables to a meal. Use metal skewers, which transfer heat quickly and are reusable.

The best grill skewers are long and sturdy enough to hold multiple pieces of meat or vegetables without breaking. They’re also rust-resistant and durable enough to withstand high temperatures from barbecues.

They can be soaked before use to prevent them from burning, and they’re easy to clean with soap and water. They’re also dishwasher safe.

You can use skewers to thread cubes of beef, chicken, shrimp or vegetables. You can even use a dry rub to marinate the steak or other protein before slicing and skewering.

To cook, grill the skewers on the direct-heat side of the grill until they’re seared and release easily from the skewers. Then flip and repeat, rotating them as necessary to sear all sides. This takes about 4 minutes per side for a medium-rare steak.

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