Steaks
Smokeless Indoor Steak on Electric Grill
Cooking steak indoors used to mean choosing between a cast-iron pan that coated every surface in grease vapor and a broiler that dried the meat out. A modern indoor electric grill with a sloped drip channel solves both problems. The heating element reaches sear-grade temperatures, but because rendered fat drains away instead of pooling, there is almost no smoke. The George Foreman GGR50B has been the go-to for this technique for twenty years, it is not fancy, but the geometry works. The two tricks that make indoor steak succeed are a dry-brined surface and a high-smoke-point oil. Salt 40 minutes ahead to draw out and reabsorb moisture. Use avocado or grapeseed oil, never olive. The rest is pure steakhouse technique: undisturbed sear on side one, butter baste on side two, and a proper rest on the plate.
Ingredients
- 2 sirloin or flat iron steaks, 1 inch thick (10 oz each)
- Kosher salt
- Black pepper
- 1 tbsp avocado oil (high smoke point)
- 1 tbsp unsalted butter
- 1 sprig rosemary
- Flaky finishing salt
Instructions
- 01
Salt both sides of the steaks 40 minutes before cooking and leave them uncovered on a wire rack on the counter. This dries the surface and lets the salt penetrate, both critical for a sear indoors where you do not have a lid to trap heat.
- 02
Preheat your indoor electric grill to its highest setting for at least 8 minutes. Temperature matters more than technique for indoor searing.
- 03
Pat the steaks bone-dry with paper towels. Any surface moisture will steam instead of sear and set off your smoke detector.
- 04
Rub with avocado oil (never olive oil indoors, the smoke point is too low and it will fill your kitchen with smoke).
- 05
Lay the steaks on the grill and do not move them for 3 minutes. You want the sear to form undisturbed.
- 06
Flip, top with a pat of butter and the rosemary sprig, and cook another 3 minutes for medium-rare (130F internal).
- 07
Rest on a warm plate for 5 minutes. The carryover will bring them to 135F, perfect pink center.
Pro Tips
From our kitchen
- ★The biggest smoke source in indoor grilling is olive oil, not the steak. Avocado, grapeseed, and refined peanut oils all have smoke points above 450F and will keep your kitchen breathable.
- ★A truly smokeless indoor experience needs a grill with a grease-drain channel, like the George Foreman GGR50B. Fat that pools on the grate is what burns and smokes; fat that drains does not.
- ★Crack a window if you can. Even a 'smokeless' grill puts a small amount of aerosolized fat in the air, and circulation keeps the kitchen from smelling like steak for three days.
We recommend for this recipe
George Foreman GGR50B 15-Serving Indoor/Outdoor Grill
The George Foreman GGR50B 15-Serving Indoor/Outdoor Grill's 240 sq in surface and removable stand for indoor/outdoor use and george tough nonstick coating make it our pick for this recipe. the woodfire smoke infusion delivers the deep flavor this recipe needs and the 500F searing heat builds the crust this cut demands and the indoor-friendly design lets you cook without a patio.
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