How to Use a Broiler to Cook Steak
While grilling remains a well-established cooking method for steak during the warmer months, broiling a good cut of porterhouse or rib eye works well anytime of the year and is just as efficient as the barbecue. Preparing steak for indoor cooking doesn't require any additional work; though cooks with little experience using the broiler feature of their oven might need a couple of tries to perfect this technique. Does this Spark an idea?
Instructions
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Fit the broiler pan into the top rack of the oven, nearest the flame that will come from the broiler heating element. The top of the pan needs to rest about 3 to 5 inches from the heating element in order to work most efficiently.
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Preheat the broiler and broiler pan for at least 10 minutes before cooking the steak. If you don't have a broiler pan, you can use an oven safe pan, such as cast iron. Many conventional broiler pans are made of nonstick materials so if you do use cast-iron or another oven-safe metal, apply a light coating of oil to the pan to prevent the meat from sticking.
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Take the steak out of the refrigerator and season it as you like. Some people prefer a simple sprinkling of salt and pepper, while others prefer a more complex rub of spices and herbs such as fresh garlic, onion salt, paprika or rosemary. Other cooks experiment with soaking their steaks in marinades before cooking.
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Put on an oven mitt, open the oven door and slide the broiler pan out far enough to lay the steak on top of the pan. Slide it back in under the heat. Close the oven door and set the timer depending on the thickness of your steak and your preferred degree of doneness. A 1-inch T-bone steak cooks to medium rare (145 degrees Fahrenheit) in 10 minutes, with five minutes of cooking time on either side. Cook thicker steaks for three to five additional minutes.
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Flip the steak after the timer goes off and cook for the remaining amount of time to reach your preferred doneness. Use tongs for turning the meat instead of poking at it with a fork and releasing the juices out of the steak and onto the broiler pan.
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Take the pan out of the oven carefully and set it on the stovetop. Take the internal temperature of the meat with a kitchen thermometer by inserting the probe into the side of the steak. The USDA recommends that steak cook to at least 145 degrees before eating. Remove the steak from the pan with a pair of tongs and set on the cutting board or a plate to rest for five minutes before serving.
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References
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