How to Broil Steak With No Smoke in the Oven
Steak is a versatile meat. Depending on the cut, it can be both affordable and expensive, and you can cook it on the grill or in the oven. After a busy work day, though, you may not want to wait an hour before a steak is cooked to perfection on the grill. Instead, sear your steaks under the broiler to prepare them in a fraction of the time it takes to fire up the grill. To ensure your oven does not smoke excessively from the intensity of the cooking process, follow a few simple directions. Does this Spark an idea?
Things You'll Need
- Broiler pan with rack
- Non-stick cooking spray
- Cooking brush
- 2 tsp. olive oil
- Aluminum foil
- Sirloin steak, about 1 ½ lbs.
- Kosher salt, to taste
- Fresh-cracked pepper, to taste
- Tongs
- Oven mitts or pot holders
- Instant-read meat thermometer
- 1 tbsp. butter
Instructions
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1
Move the top oven rack to the position just above the bottom rack.
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2
Preheat your oven to broil for 10 minutes.
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3
Create a roll of aluminum foil to insert between the door and the oven frame to keep the door ajar if your oven door will not remain slightly open on its own.
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4
Spray the broiler rack with non-stick cooking spray. Fill the broiler pan with 1 inch of water and fit the rack inside the pan. The water will catch the oil spatters from the steak, reducing the possibility of smoke.
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5
Brush both sides of the steak with a cooking brush dipped in olive oil, and season it with salt and pepper to taste. Place the steak on the broiling pan.
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6
Cook the steak for five minutes, then turn the steak over with tongs to cook five minutes on the other side.
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7
Put on oven mitts and temporarily remove the steak from the oven. Move the oven rack to the top position, or to a distance of 3 to 4 inches away from the broiler element.
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8
Return the steak to the oven and cook it for three minutes.
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9
Turn the steak with tongs again, and cook it three more minutes. Insert an instant-read meat thermometer into the center of the steak; it should read 160 degrees Fahrenheit for medium doneness. Adjust the times accordingly for more- or less-rare steak.
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10
Remove the steak and place a dollop of butter on top of the meat. Allow it to rest for five minutes before slicing.
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1
Tips & Warnings
When selecting steaks at your grocer's or butcher's, choose only steaks that are bright red in color with no gray, brown or green spots of color.
Steak must rest to allow the juices to pull back toward the center of the steak and away from the edge. When you cut into the steak, the delicious juices will remain within the meat and not run out onto the plate.
References
Resources
- Photo Credit sliced steak image by Karin Lau from Fotolia.com
