Timetable For Broiling Steak Recipes

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BROIL A PERFECT STEAK



Broil a Perfect Steak image

I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.

Provided by Kimc12

Categories     Steak

Time 30m

Yield 2 Steaks, 2 serving(s)

Number Of Ingredients 4

2 steaks
kosher salt
fresh coarse ground black pepper
olive oil

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.

TIMETABLE FOR BROILING STEAK



Timetable for Broiling Steak image

Number Of Ingredients 0

Steps:

  • Steak Thickness Total Cooking Time (Medium-Rare to Medium)Ribe-Eye 3/4 inch 8 to 10 minutes 1 inch 14 to 18 minutes 1 1/2 inches 21 to 27 minutesRib, small end 3/4 inch 9 to 12 minutes 1 inch 13 to 17 minutes 1 1/2 inches 24 to 31 minutesPorterhouse/T-bone 3/4 inch 10 to 13 minutes 1 inch 15 to 20 minutes 1 1/2 inches 27 to 32 minutes Top Loin 3/4 inch 9 to 11 minutes(New York Strip) 1 inch 13 to 17 minutes Tenderloin 1 inch 13 to 16 minutes(Filet Mignon) 1 1/2 inches 18 to 22 minutes Top Sirloin 1 inch 16 to 21 minutes 1 1/2 inches 26 to 31 minutes Top Round 1 inch 17 to 18 minutes 1 1/2 inches 27 to 29 minutes Chuck Shoulder 3/4 inch 10 to 13 minutes 1 inch 16 to 21 minutes Source: National Cattlemen's Beef Association

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