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.