From the Grill to the Kitchen: Cooking Steak & Pork Chops Indoors Like a Pro

I love to cook outside. Smoking, grilling, flat top, even frying—if I only had my outdoor tools, I could go forever without turning on the kitchen stove. There’s nothing quite like the smell of meat cooking over fire.

But when it’s 98 degrees and humid? That’s a different story. Maybe it’s because I’m getting older, but sweating buckets while trying to enjoy the sizzle and smoke just doesn’t sound like a good time anymore.

So, I’m starting a blog series on how to bring your outdoor cooking skills indoors—without losing the flavor or fun. In this first post, we’re tackling the first two of the five major meat groups:

1. Steak
2. Pork Chops
3. Chicken
4. Hamburgers
5. Smoked Meats (like brisket, pork shoulder, and roasts)

Let’s talk about steak and pork chops—two cuts I love to cook outdoors, but now make just as well in the comfort of my air-conditioned kitchen.

🛠️ Step One: Invest in a Cast Iron Skillet

If you don’t already have one, grab yourself a cast iron skillet. It holds heat like a champ, gives a beautiful crust, and transitions seamlessly from stovetop to oven. It’s basically the indoor version of a flat top or grill.

🥩 Steak Indoors: Still Juicy, Still Crusty, No Sweat

Here’s how I make steaks inside without missing the grill:

1. Preheat your oven to 350°F.
2. Season your steaks with kosher salt and coarse black pepper—that’s all you need.
3. Let the steak rest at room temp while you heat your cast iron skillet on high.
4. Add a little oil. You’ll know it’s hot when a drop of water pops in the pan.
5. Sear the steak for 2–3 minutes without moving it. Let that crust form.
6. Flip it, add a pat of butter and a sprig of rosemary, and baste with a spoon for another 2 minutes.
7. Transfer the skillet to the oven to finish cooking.

I like my steak medium rare, so I pull it at 125°F internal temp.

8. Rest the steak on a cutting board, not in the hot skillet.

This prevents overcooking and lets the juices settle. It will rise to 130–135°F as it rests.

🐖 Pork Chops with BBQ: Sticky, Sweet, and Perfectly Juicy

For pork chops, I like to bring a little BBQ flavor indoors:

1. Preheat oven to 350°F.
2. Season chops with your favorite BBQ rub.
3. Heat oil in the cast iron skillet and sear the chops for 2–3 minutes per side, just like steak.
4. Transfer the entire skillet to the oven to continue cooking.
5. When the internal temp hits about 115°F, pull them from the oven, brush on BBQ sauce, and return them to the skillet.
6. Put them back in the oven and cook until the temp hits 135°F.
7. Rest the pork chops on a cutting board, not in the skillet.

This keeps them from overcooking and allows them to gently reach 145°F during rest, staying perfectly juicy.

The sugars in the BBQ sauce will caramelize beautifully, giving you that grilled, sticky-sweet finish—without stepping outside.

🥶 Stay Cool, Eat Well

Now, crack open a cold beer (if you haven’t already), kick back in the A/C, and enjoy some top-tier steak and pork—no sweat required.

Stay tuned for the next blog, where I’ll take on indoor chicken that’s every bit as flavorful as what you’d pull off the grill.