Broiling Steaks In Oven Recipes

BROILED STEAKS

Steps:

• Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
• Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
• Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
• Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
• Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
• Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

BROILED STEAKS

Steps:

• Pat the steaks dry on paper towels on both sides.
• Season generously with salt and pepper on both sides. Set aside for at least 30 minutes.
• Meanwhile, make the flavored butter. In a medium skillet, heat about 1/2 Tablespoon of the butter, then add the shallots and garlic, season with salt and cook for just a few minutes, until tender and starting to turn golden. Cool slightly. Add the cooked shallots and garlic, along with the lemon juice, lemon zest, parsley and thyme to the remaining butter. Season to taste with salt and pepper and mix to combine. She the butter into a log and wrap in parchment paper, plastic wrap or aluminum foil. Chill. Store in the refrigerator for up to a week and in the freezer for up to 3 months.
• Preheat the oven to broil, 500 degrees Fahrenheit. Set the oven rack to be right below the broiling unit or the one just below it.
• Spread out 2-3 cups of salt on the bottom of a large rimmed baking sheet. Set a rack on top of the layer of salt and place the steaks on top of the rack. The steaks should not be touching the salt.
• Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If you are using steaks that are thinner than 2 inches, broil for 2 minutes, if you are using thicker steaks than 2 inches, broil for 4 minutes.
• Continue broiling for 2-4 minutes per side, flipping the steaks over, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
• Let the steaks rest for at least 10-15 minutes before serving. Top the steaks with flavored butter.

BROILED SIRLOIN STEAKS

Steps:

• In a small bowl, combine the first 6 ingredients; rub over both sides of steaks. , Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.

BROILED FLANK STEAK RECIPE

Steps:

• Position an oven rack 6 inches below the broiler unit (so not directly below). Preheat the broiler on high (550°F).
• Line a large rimmed baking sheet with foil. Place it in the oven and allow it to heat up for about 5 minutes while you prepare the meat for broiling.
• In a small bowl, stir together the olive oil, kosher salt, black pepper, and red pepper flakes. Set aside.
• Unfold the flank steak and place it on a cutting board or another work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
• Rub the meat all over with the olive oil rub.
• Carefully, using oven mitts, remove the hot pan from the oven. Place the steak in the pan. Place the pan in the oven and broil until the steak is browned, about 8 minutes for medium-rare.*
• Remove the steak to a cutting board. Loosely cover it with foil and let it rest for 10 minutes.
• Slice the meat thinly against the grain, as shown in the video below. Serve immediately.

BROILED FLANK STEAK

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

EASY FLAT IRON STEAK RECIPE

Steps:

• Peheat your broiler on high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
• Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels.
• Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
• Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
• Carefully turn the steak to the other side. Broil until it's medium-rare, about 6 more minutes.
• Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice thinly and serve.