Method of Pan Broiling a Steak
Prepare a perfect steak every time--without a grill. Ideally, you want to sear the exterior of the meat to lock in the juices and then heat it through so that the interior reaches a safe eating temperature. While the easiest method to get this sear requires the use of the high heat under an outdoor grill's grates, an oven's broiler makes a good understudy. Using a broiler to cook your steak uses high heat from above the meat to cook the exterior of the steak, while the inside warms to perfection. Does this Spark an idea?
Things You'll Need
- Oven-safe frying pan or skillet
- Oven mitt
- Cooking tongs
- Beef cooking temperature chart
- Meat thermometer
Instructions
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1
Place the pan onto a stove burner over high heat for five minutes to heat the pan.
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2
Heat the broiler to its preheat. Use the high setting if you own an oven with different broiler temperature settings. Omit this step to cook the steak entirely on the stove top.
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3
Set the steak into the pan, but do not add oil, water or broth. Allow at least one inch of space on all sides of the steaks if cooking more than one in the pan.
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4
Pick up the heated skillet containing the steak with an oven mitt and place it in the oven, under the broiler for four minutes. Alternatively, leave the skillet and steak on the stove over high heat--in the dry skillet--to cook.
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5
Turn the steak over after four minutes of cooking using the tongs. A fork would cause the steak to leak juices.
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6
Continue to broil the steak in the oven or on the stove top until it reaches the desired internal temperature. Expect total time to vary between three and 14 minutes depending on the cut of steak and the thickness.
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7
Insert a meat thermometer into the side of the meat so the tip does not touch the bone. Remove the steak from the heat when it reaches your desired level of cooking: 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees F for medium well and 165 degrees F or more for well done.
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8
Let the steak rest for five minutes after removing from the skillet to reabsorb juices.
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