How To Broil Steak Recipes

HOW TO BROIL STEAK

Steps:

• Choose a tender cut of steak. Some steaks will broil better than others, so you should take care when choosing cuts of meat. For broiling, choose a tender cut of steak like a sirloin, porterhouse, ribeye, top loin, eye round, or T-bone.
• Let the steak come to room temperature. You can use any kind of steak you want, from flank steak to top sirloin. Just be sure that the steak is between 1-1.75 inches (2.5-4.4 cm) thick. Remove the steak from the fridge and set it on a plate on the counter for 20-30 minutes so it comes to room temperature. Sticking cold steak in the oven may cause it to cook unevenly, so it's important to let it warm up a bit. If the steak is frozen, completely thaw it in the fridge, which may take up to 12 hours. Avoid thawing meat on the counter which could cause harmful bacteria to grow. Once it's thawed, remove it from the fridge and allow it to warm up to room temperature.
• Place a cast iron skillet in the oven and turn on the broiler. While the steak is coming up to room temperature, you can preheat your skillet and oven. Set the oven dial to "Broil." Make sure the rack you're using is about 4-6 inches (10-15 cm) from the heating element (use oven mitts to move it if necessary). Then, place the cast iron skillet on top of the rack and allow it to heat for 5-10 minutes. If your steak has both high and low broiler options, opt for high. If you don't have a cast iron skillet, use a stainless steel frying pan instead. Do not use a non-stick frying pan. The very high temperatures involved in this cooking process can damage the non-stick coating and cause harmful particles from the coating to end up in your food.
• Season or marinate the steak as desired. Less tender cuts of meat will be more tasty if you marinate them first. If you have a favorite rub, seasoning, or marinade for steaks, feel free to use it. Otherwise, you can rub about 1 tablespoon (15 ml) of olive oil over each steak, then season both sides with salt and black pepper. You can make a delicious marinade from 1⁄4 cup (59 ml) of soy sauce, 2 US tbsp (30 ml) of Worcestershire sauce, 3 tbsp (8.4 g) of minced garlic, 1 tsp (3.1 g) of garlic powder, and ½ tsp (1.6 g) of onion powder. Alternatively, try a steak rub made from 1 minced garlic clove, 2 tsp (6.2 g) of paprika, 2 tsp (6.2 g) of ground coriander, 1 tsp (3.1 g) of dill seed, ½ tsp (1.6 g) of dry mustard, ¼ tsp (0.8 g) of cayenne pepper, and salt and black pepper to taste.
• Remove the skillet from the oven and place the steak in it. Use an oven mitt to remove the cast iron skillet so you don't burn your hand. Carefully place the steak in the skillet using tongs. Due to the heat and the oil, it will spit and sizzle! Leave 1⁄2 inch (1.3 cm) or so of space between the steaks in the skillet.
• Sear the steak for 3 minutes on each side. Put the skillet back in the oven and close the door. After 3 minutes, carefully remove the skillet and use tongs to flip the steak over. Then, put the skillet back in the oven, close the door, and broil the steak for 3 more 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.