How to Broil a Rare Steak

Broiling is an effective method to achieve a juicy, rare steak.

The act of broiling meat browns the surface of the food using direct heat from a gas flame or electric element just above it. Broiling works best for thick, tender cuts of meat - thinner cuts will cook through too quickly and become overdone, and tougher cuts of meat cook better in moist heat. A common error in broiling is not placing the food close enough to the heating element; by the time the surface is browned, the interior will be overcooked. Be sure to prewarm the meat so it will heat quickly and lose less moisture.

Things You'll Need

• Plastic wrap
• Large bowl
• Canola or peanut oil
• Tongs
• Meat thermometer

Instructions

1. Remove the steak from the refrigerator 30 minutes before you're ready to broil it. Double wrap it in plastic, making sure it's watertight. Immerse the steak in a large bowl filled with very warm water -- about 100 degrees F. Add more warm water after about 15 minutes to keep the temperature elevated.

2. Remove the steak from the warm bath and take it out of its wrappers. Pat the steak dry with paper towel.

3. Oil the steak lightly with canola or peanut oil, both of which can withstand high heat. Make sure to wipe off any excess oil to avoid flare-ups. Season the steak generously with salt and pepper, and whatever other seasonings you like on beef.

4. Turn on the broiler. Once it is glowing, it is hot enough.

5. Place the steak in a broiling pan about 1 inch away from the heat source. Watch the steak closely, flipping it over with tongs once the first side has developed a nice brown color. Place it back under the broiler and remove it once the other side is brown.

6. Check the internal temperature of the steak. A rare steak should be 115 to 120 degrees F. If it hasn't reached that temperature, let your oven drop to about 375 degrees F, then place the steak back in on the middle rack or lower for one to two minutes.

Tips & Warnings

• Make sure to check the oven manufacturer's instructions on broiling. Usually the door is to be left ajar with an electric oven, but closed with a gas oven.

References

• "Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes"; Harold McGee; 2010
• Purdue University: Cooking Meat and Poultry; 2002