November 26th, 2007

Alternative to Grilling Steak: Broiling Method

Alternative to Grilling Steak: Broiling Method

Oven Broiled Steak

Both gas and electric ovens have broiler units or settings that can be used to broil steak.  If you’ve never used your broiler, read your oven manufacturers directions before you try the broiler method for cooking your steaks.

Be sure to use a broiler pan, not a cooking sheet or other cooking pan to broil your steak.  A broiler pan has a flat, perforated cooking surface that channel
the drippings away from the steak as it cooks, into the shallow pan that fits underneath.  Spray the cooking surface of the broiler pan with non-stick cooking spray.  Pour water in the bottom of the broiler pan to a depth of one-inch (this cuts down on smoke from oil splatters).  Fit together the broiler pan’s cooking surface to the bottom.

The following directions apply to steaks that are about 1-inch thick, and cooked to medium-rare doneness.  Position the top rack in your oven 3 to 4 inches from the broiler element.  Turn the broiler on and allow to heat fully.  (Again, follow your oven manufacturer’s directions, but typically, an electric oven’s door should be left ajar when broiling; a gas oven’s door should be shut).

Your steaks should be barely cool, and patted dry with a paper towel to remove excess moisture.  Apply a little oil to both sides of each steak and lay on the broiler pan.  Slide it carefully into the oven, under the broiling element.  The steaks will smoke a bit as they cook; watch them carefully so they don’t blacken!

When they appear dark brown and shiny (this takes about 8 – 10 minutes) slide out the rack and turn your steaks.  Slide the rack back into the oven and repeat the process, until you see the surface turn dark brown and shiny (again, about 8 – 10 minutes).  Remove from the oven, and allow steaks to rest about 10 minutes before serving.

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2 Responses to “Alternative to Grilling Steak: Broiling Method”

  1. Arnie Says:

    Dena. If I let the steak rest for 10 minutes, it gets cold. Been there, done that! I do the exact times like you said, but the steak ended up turning out dry. I want the outside seared and the inside still hot and juicy like they do at Applebees. Any idea where we went wrong?
    Thanks, Arnie


  2. Dena P Says:

    Arnie, try resting it for 5 min instead of 10 and reduce your cooking times. A good way to check the doneness is the “hand method.” Here is the link to my post about that: http://www.steak-enthusiast.com/2008/07/let-your-hand-be-your-guide/

    That should give you better results. Happy cooking and thanks for your comment!

    Dena



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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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