Grilling Not an Option? 4 ways to Cook Meat When Weather’s Not Cooperating (Video)
From Pan-Seared to Sous Vide, Rain or Shine, There Will Be Meat
It’s the height of grilling season. Flip-flops, lazy days with a cool drink and a complete meal on the grill with not a pan to wash in sight. But what if the weather completely obliterates that plan?
Maybe you have beautiful weather all summer where you are, but in Texas, we and the weather app are BFFs. Will it rain? Will we be taking our lives into our own hands cooking on a lightning rod during an impending thunderstorm? Or for the faintest of heart, will it be 107 degrees with 98% humidity? (Hello 2023)
Plan B is a necessity so I’ve developed an arsenal of tips and techniques so you can achieve delicious, flavorful results right in your kitchen. Whether you’re dealing with inclement weather, limited outdoor space, or simply prefer indoor cooking, there are several methods to cook meat that rival the grill in taste and texture.
How to Cook Meat Like a Chef
Regardless of cooking technique, seasoning is essential and following these steps will help home cooks create chef quality meat (and fish) at home.
Season Well - Use at least 1 tsp sea salt per pound of meat plus any flavoring agents like herbs, pepper, etc. That may sound like a lot, but that’s the minimal amount necessary to infuse the meat with enough flavor. Grab my Spice Blend PDF cheat sheet here.
All Purpose Meat Rub - My favorite all-purpose seasoning for meat is my Steak Seasoning on the PDF.
Let Seasoning Permeate - Meat can sit at room temperature for up to an hour with the seasoning on it. Beyond that you can refrigerate uncovered up to 24 hours or longer for red meat and larger cuts of meat like a whole chicken or turkey. Boneless chicken can be refrigerated up to 12 hours and fish for up to 4 hours.
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Best Indoor Meat Cooking Methods
I’ve included a video showing the basics of seasoning meat like above and then I focus on the Pan-Seared method. This is the method I use the most, but I wanted to include a few alternatives even though they are not part of the video.
Pan-Seared
One of the most effective ways to cook meat without a grill is pan-searing. This technique involves cooking meat at high heat in a heavy-bottomed skillet, such as a cast-iron pan.
Start by preheating your pan until it's smoking hot.
If you haven’t preseasoned, season your meat generously with salt and pepper, or Magic Salt mixed with granulated onion, then place it in the pan.
If the meat is lean, (chicken, fish, tenderloin) spray it with avocado oil spray or let 1 tsp avocado oil spread throughout the bottom of the pan.
Add the meat to the preheated pan.
For a perfect crust, avoid moving the meat too soon; let it sear for 5 minutes on the first side or until it moves easily if you nudge it. Flip and cook for 5 minutes or more on the other side over medium heat until it reaches:
160 for poultry and burgers*
135-145 for steaks, pork and lamb chops medium rare to medium
150-160 for steaks, pork and lamb chops medium well to well done
Finish thicker cuts 1” and above in a hot 400 degree oven to ensure even cooking throughout.
Overnight Oven Roasting
While it’s not the preferred method for summer due to the heat, oven roasting is ideal for larger cuts of meat you would grill lower and slower such as roasts, briskets (essentially a roast) or racks of ribs when the grill just isn’t practical. Since roasts tend to taste even better after a day of sitting. You can cook your roast overnight to avoid heating up an already warm house in the summer.
If you didn’t preseason your meat, season it while oven preheats
Preheat your oven to 275 degrees.
Place meat on a rack in a roasting pan. This allows hot air to circulate around the meat, cooking it evenly.
Use a meat thermometer to ensure your meat reaches the perfect internal temperature without overcooking.
Pork Shoulder, Brisket and Ribs - 200 degrees for pull apart tenderness
Poultry - Any cut 160 degrees
Roasts - Follow Same Temps as Steaks above
Broiling
Broiling is the indoor equivalent of grilling so almost anything you would grill, you can broil. That said, you can still catch your oven on fire, just like you can have a fire on your grill, so keep an eye on everything.
Set your oven to broil and let it preheat.
Place your seasoned meat on a broiler pan (a pan with slits over another pan), which allows fat to drain away and promotes even cooking.
Position the pan about 4-6 inches from the heat source.
Broil each side for 5-7 minutes, adjusting the time based on the thickness of the meat.
Sous Vide
While I haven’t used this method personally, I’m including it for those of you that like to have gadgets and because my 21 year old son said it produced some of the best steaks he’s ever had. For precise and consistent results, sous vide cooking is unmatched.
Use a food sealer to seal meat in a vacuum bag. As a plastic free alternative use Silicone Stasher Bags.
Cook it in a water bath at a controlled temperature. Basically you will cook everything to the temp you would want it when it’s finished so follow the temps in the Pan-Seared section.
After sous vide cooking, quickly sear the meat in a hot pan for 5 minutes on one side to develop a crust.
Briefly sear on the other side then remove from heat and let rest for 5 minutes before serving.
This technique ensures perfectly cooked meat every time, with a juicy and tender interior.
My Favorite Equipment for Meat Cookery
Cooking meat without a grill can be just as rewarding and delicious. By mastering these indoor cooking techniques, you can enjoy perfectly cooked meat year-round, no matter the weather or your kitchen setup. Here are some of my favorite tools to get the job done.
Cookware And Utensils
Greenpans - I love these for omelets and crepes. They’re nonstick without the harmful chemicals. 8” is perfect for small crepes and up to 3 eggs and the 10” is great for large batches of scrambled eggs, frittatas and large crepes.
12” cast iron skillet – I use this one most in cooking for 3 of us with leftovers.
10” cast iron skillet – This size is for medium jobs like 1-2 chicken breasts, fish fillets or small steaks.
8” omelet pan – This nonstick pan is perfect for a 3 eggs or less and has a non-toxic coating so eggs slide right out. Other sizes available for larger quantities.
Stovetop Grill – For grilled meats any day, rain or shine. Easy to clean. Great for 4 burgers or small chicken breasts or burgers.
3 qt stainless steel saucepan with lid – All purpose saucepan for everything.
7 qt stainless steel dutch oven – Perfect for making soup, stews, braises. Goes from stove to oven and can be used as an all purpose everything pan that won’t fit in the 3 quart.
Large Baking Sheets (about 16 x 12″)1 pack or 3 pack – I have 4 and use them all.
Unbleached Parchment Sheets – fit the baking sheets perfectly!
Spider – A strainer/ladle that I use all the time to remove pasta, skim broth or soup, etc.
Spatula (AKA Spoonula) – It’s a set of three because I use these for eggs, scraping bowls when baking, etc. and the shape works better than flat spatulas.
Whisk – One big whisk is all you need but this set has three.
Bamboo Utensil Set – Can be used in any cookware. If you have an IKEA nearby, I like their bamboo utensils better.
Instant Read Thermometer – this truly is an essential. You can’t cook meat well without one.
Stasher Bags - These are a great alternative to using plastic for Sous Vide method.
Small But Mighty Electronics
These are my favorite tools for all things around meat prep plus alternative cooking methods for smaller amounts of meat.
Nutribullet Blender Combo – I use this for making very smooth sauces, smoothies and nut butters.
Cuisinart Stick Blender – I have use this mostly for making mayo or other sauces right in the container. If you have a food processor you can use that instead. This one is a little pricey. I haven’t tried it, but this lesser expensive one gets great reviews.
Mini Chopper – This is the Cuisinart that I have and love it for making Chimichurri. It is the best value of the higher end models, but here are a couple of alternatives that are less expensive. Both get good reviews, but are smaller. I haven’t tried either.
Instant Pot 6 qt – This is what I use when I forget to thaw meat out. You can cook a 2 lb roast or whole small chicken from freezer to table in about 90 minutes completely hands off. 8 qt is the next step up from the one I have and will fit bigger cuts of meat.
Instant Air Fryer – I have been known to use this for every meal. It’s better than a toaster for toast and bagels! Roasted potatoes and fries are so much better than in the hottest oven.
Instant Pot/Air Fryer Combo – I bought this for my son and he says it’s awesome especially if you don’t want to make room for two more electronics.
Food Processor – My very favorite for the price. Makes food prep even easier. Great for making homemade mayo if that’s your thing.
Sous Vide - This is the apparatus you need for the Sous Vide method above. You can use any pan that will hold the bagged meat and cook at the exact temp.
*If the burger you buy is purely grass-fed and finished and ground by a reputable butcher you can cook it to the doneness you prefer but at least medium rare.
Thank you
Excellent piece.