Grilling outdoors in winter has long been our house’s badge of honour and stubbornness. There is a particular Canadian pride that comes with winter grilling. That said, I usually face blowing snow and howling winds with BBQ tongs in hand while expectant diners circle the kitchen island, steak knives at the ready. Sometimes, a guy needs a break.

Cooked rib steak on a grilling pan cooled down and sitting on a wood counter.

The Ikea Grill Pan (https://www.ikea.com/ca/en/p/vardagen-grilling-pan-cast-iron-20560670/) is what I turn to when I want the grilled steak and feel like staying closer to the fire indoors. I preheat the pan in the oven, prep the steak and sides, sear the steak on either side for three minutes over a high burner, and finish in the oven. I remove the steak at 120F and let it rest for 10 minutes for medium rare.

Feel free to substitute a pork chop, chicken breast or even halloumi cheese if you like––just adjust the final cooking temperature to be safe.

Equipment

      • Ikea cast iron grill pan (or equivalent)
      • Stove burner
      • Oven
      • Tongs

Olive oil poured over a seasoned steak on a white plate sitting on a wooden table.

Ingredients

      • 1 Bone-in-rib steak (this one served two)
      • Coarse salt and pepper
      • Olive oil

Method

      1. Preheat the oven to 350F. Place the grill pan in the oven.
      2. Prepare whatever sides you wish to serve with the steak. In this case wedges of red skin-on potatoes, and baked carrots with honey and grainy mustard. (Two tablespoons each mixed and tossed with the carrots with a tablespoon of olive oil.)
      3. Rinse the steak under cool water, and pat dry with paper towels.
      4. Season with coarse salt and pepper, drizzle with olive oil and let stand at room temperature while the oven heats.
      5. When the sides are nearly ready to serve, set the grill pan over a high-heat burner.
      6. Once the pan is searing hot, gently lower the steak onto the pan to sear. At two minutes rotate the steak 90 degrees. At three minutes turn the steak to the second side, rotate at two minutes and place the steak on the fill pan in the oven. When the internal temperature of the steak hits 120F, remove it to a serving plate, cover and let rest while you assemble the other plates. The steak’s internal temperature will rise to 130F which is a perfect medium rare. If you prefer your steak medium, remove it from the oven at 130F and it will hit 140F while resting.

Having already proven my heartiness by grilling at -20C and below, I now often resort to the grill pan for that grill-marked mahogany sear that makes grilled meat delicious. And I can do this in the comfort of my home or RV.

Happy grilling.

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