How to Broil a Steak Without a Broil Pan

Broiling is ideal for thicker cuts of steak.

Broiling is a healthy way to cook steak without added oil when a grill is unavailable. The process involves cooking under dry heat using two pans. One pan collects fat, while the other is a slotted pan placed on top for air circulation to ensure that the food is evenly cooked. But it's still possible to broil without a broiling pan by using cooking tools found in most kitchens. Steak is prepared and cooked in the same way to create a tender result. Does this Spark an idea?

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1 to 1-1/2 pound steak
Kitchen knife
Meat mallet
1/4 cup cooking oil
2 tablespoons vinegar or lemon juice
Glass baking dish with cover
Desired seasonings
Aluminum foil
Cookie sheet
Wire rack
Meat thermometer

Instructions

- 1
  
  Use a mallet to tenderize both sides of tougher cuts of meat, such as chuck, flank or round steak. Alternatively, score the meat with shallow diagonal cuts across the surface, and repeat with crosswise diagonal cuts.
- 2
  
  Combine 1/4 cup cooking oil with 2 tablespoons vinegar or lemon juice in a glass baking dish to form a marinade base. The combination of oil and vinegar will also act as a tenderizer. Use seasonings such as rosemary, garlic, salt and pepper.
- 3
  
  Add the meat, cover and place the dish in the refrigerator between four and 24 hours to marinate. Turn the meat over occasionally.
- 4
  
  Preheat the broiler. Cover a cookie sheet with a single layer of aluminum foil, which will protect it from the heat of the broiler. Set a wire rack on top of the lined cookie sheet. Remove the steaks from the baking dish and place them on the rack in a single layer. Discard the marinade and season the meat as desired.
- 5
  
  Place the pan in the oven. The steak should be three to four inches from the heat source, or four to five inches for steaks over 1-1/2 inches thick.
- 6
  
  Broil flank steaks 12 to 14 minutes. Chuck steaks should be cooked 14-20 minutes until 135-140 degrees Fahrenheit for medium rare, or 16-25 minutes to 140-150 degrees Fahrenheit for medium. Finer cuts, such as T-bone or porterhouse, should be broiled 10-20 minutes for medium rare and 12-25 minutes for medium. Turn the steaks halfway through the cooking time.