Though many people associate steaks with grilling, restaurant chefs and home cooks alike often prefer the flavor of oven-broiled steaks. A baking sheet, pan or skillet in the oven allows for greater surface contact than the grate on a grill and similarly facilitates better seasoning retention. The contact between a scorching flat surface and well-seasoned meat is what ultimately yields the savory crust that seals in a steak’s juices and imparts mouth-watering flavor.
Things You'll Need
- Paper towels
- Salt and pepper, to taste
- Seasonings to taste, optional
- Meat thermometer
- Aluminum foil
Position the oven rack 2 to 4 inches from the heat source in your oven. Place a baking sheet on the rack.
Preheat the oven on the broil setting for 10 minutes.
Pat the steak dry with paper towels to remove excess moisture. Meat with a drier surface will sear more effectively, creating the flavorful crust that separates good steaks from great steaks.
Season the steak with salt and pepper to taste. Add other herbs and other seasonings to taste, if desired. Parsley, rosemary, thyme or pepper-based spices such as chili powder or cayenne pepper complement beef well.
Place the steak on the hot baking sheet with a pair of tongs.
Brown the steak, then turn it over with the tongs. It should take approximately 4 to 6 minutes to brown one side if the heat distribution is even throughout the oven.
Allow the other side to brown sufficiently before checking the steak’s temperature. Insert a meat thermometer in the center of the steak. The United States Department of Agriculture specifies that steaks should be at least 145 degrees F in the center to eliminate the risk of foodborne illness.
Transfer the steak from the oven to a plate with tongs. Cover the steak with aluminum foil and let it rest for approximately 5 minutes before serving.
Tips & Warnings
- A medium-done steak generally has a 145-degree center. You can cook the steak longer, if desired. A well-done steak is approximately 160 F in the center.
- Consider using a broiler pan instead of a baking sheet. Broiler pans look like baking sheets but have ridges across the bottom. They are heavier and thicker than baking sheets, which allows them to hold heat more effectively. As a result, steaks cooked on broiler pans sear more effectively and evenly.
- National Cattlemen’s Beef Board and National Cattlemen’s Beef Association: Broiling
- National Cattlemen’s Beef Board and National Cattlemen’s Beef Association: Broiling Guidelines
- Epicurious: Broiled Steak with Horseradish Cream
- University of Delaware Cooperative Extension: Herbs & Spices
- United States Department of Agriculture: Beef from Farm to Table
- Photo Credit Digital Vision./Digital Vision/Getty Images