How to Broil Steak ?
1 Answer
How to Broil Steak
You can grill steak, but if you don’t have a grill at home, there’s a delicious but healthy alternative cooking method you can try: broiling. Unlike grilling, it allows you to cook indoors and gives you consistent temperature control. Broiling a steak isn’t very difficult, as long as you know how.
What You’ll Need:
Steak
Marinade ingredients
Bowl or large container for marinating
Oven with “broil” setting
Refrigerator
Tongs
Broiler pan
Knife
Seasonings
Salt and pepper
Plastic wrap
Oven mitts
Procedure:
Buy your steak pieces. Go to the butcher’s shop or grocery store and select steak pieces that have a rich, red color (not brown) and that are well-marbled, meaning you can see several thin fat veins running through. When you broil, opt for medium-thickness cuts, or pick a steak that’s 1 1/4 inch thick or less. If it’s too thick, the outside will burn quickly, even if the inside isn’t cooked yet.
broiled steak
Most high-quality beef cuts (such as tenderloin) don’t require marinating, just a salt and pepper rub. If you didn’t get these cuts, though, prepare a marinade with your desired flavoring. One simple mixture is vinegar and soy sauce. This mixture soaks very deep in the meat because it breaks down the tough meat fibers.
Marinate your steak. Soak the beef in a container, like a shallow bowl or dish, where it can be submerged thoroughly in the marinade. Cover with plastic wrap. If marinating for more than 30 minutes, put the steak in the refrigerator, but if you’re doing it for less time, just put it at room temperature, to get more flavorful results.
Once you’re ready to start cooking, adjust the oven rack, so the steak’s top is at least four inches from the broiler’s heating element. Turn on the over to “broil”, then allow to preheat.
A broiler pan looks like a cookie sheet that comes with an inset “grill” top with slots that allow juices to drip onto the cookie sheet. Grease the broiler pan with cooking spray, then put the steak on it, draining the excess marinade.
Start broiling. Broiling a steak can take between 3 to 18 minutes. The cooking time depends on the cooking altitude, the type of cut, the kind of oven and the heat of the broiler. The best thing you can do is watch it. When it looks done, use tongs to flip it over to the other side. Here are some other ways to determine if a steak is done.
Check its edges. For thicker steaks, the edges’ color is a good indicator if it’s already done or not. If they’re already brown, the insides are likely to be medium done.
Listen. If the outside is overcooked, the sizzling sound is sharper and louder.
Pinch the steak. Use your thumb and forefinger. If it’s firm, but supple, it’s medium-cooked already. Be careful not to burn your fingers, though!
Cut into the steak’s thickest area and check its color. Well done steak should have a brown-gray color and brown juices. Medium steak have clear juices and pink insides.
After it’s cooked, remove the steak from the broiler pan and transfer to a plate. Check if it’s done one more time. If it is, don’t cut it yet. Allow it to “rest” for a few minutes, so it’ll stay juicy. Wait until most of its steak has slowed, and the juices have stopped running before eating it.
Some Tips
When you move the broiler pan or the over racks, always wear oven mitts.
Never use glass cookware or Pyrex for broiling.
Don’t use the raw marinade for sauce. The raw meat juices can make you sick.
Try not to overcook your steak. You can put back a still-raw steak in the oven, but a tough steak cannot be undone.
Steak tastes great when its broiled properly. Follow these tips and have a delicious steak dinner at home!
You can grill steak, but if you don’t have a grill at home, there’s a delicious but healthy alternative cooking method you can try: broiling. Unlike grilling, it allows you to cook indoors and gives you consistent temperature control. Broiling a steak isn’t very difficult, as long as you know how.
What You’ll Need:
Steak
Marinade ingredients
Bowl or large container for marinating
Oven with “broil” setting
Refrigerator
Tongs
Broiler pan
Knife
Seasonings
Salt and pepper
Plastic wrap
Oven mitts
Procedure:
Buy your steak pieces. Go to the butcher’s shop or grocery store and select steak pieces that have a rich, red color (not brown) and that are well-marbled, meaning you can see several thin fat veins running through. When you broil, opt for medium-thickness cuts, or pick a steak that’s 1 1/4 inch thick or less. If it’s too thick, the outside will burn quickly, even if the inside isn’t cooked yet.
broiled steak
Most high-quality beef cuts (such as tenderloin) don’t require marinating, just a salt and pepper rub. If you didn’t get these cuts, though, prepare a marinade with your desired flavoring. One simple mixture is vinegar and soy sauce. This mixture soaks very deep in the meat because it breaks down the tough meat fibers.
Marinate your steak. Soak the beef in a container, like a shallow bowl or dish, where it can be submerged thoroughly in the marinade. Cover with plastic wrap. If marinating for more than 30 minutes, put the steak in the refrigerator, but if you’re doing it for less time, just put it at room temperature, to get more flavorful results.
Once you’re ready to start cooking, adjust the oven rack, so the steak’s top is at least four inches from the broiler’s heating element. Turn on the over to “broil”, then allow to preheat.
A broiler pan looks like a cookie sheet that comes with an inset “grill” top with slots that allow juices to drip onto the cookie sheet. Grease the broiler pan with cooking spray, then put the steak on it, draining the excess marinade.
Start broiling. Broiling a steak can take between 3 to 18 minutes. The cooking time depends on the cooking altitude, the type of cut, the kind of oven and the heat of the broiler. The best thing you can do is watch it. When it looks done, use tongs to flip it over to the other side. Here are some other ways to determine if a steak is done.
Check its edges. For thicker steaks, the edges’ color is a good indicator if it’s already done or not. If they’re already brown, the insides are likely to be medium done.
Listen. If the outside is overcooked, the sizzling sound is sharper and louder.
Pinch the steak. Use your thumb and forefinger. If it’s firm, but supple, it’s medium-cooked already. Be careful not to burn your fingers, though!
Cut into the steak’s thickest area and check its color. Well done steak should have a brown-gray color and brown juices. Medium steak have clear juices and pink insides.
After it’s cooked, remove the steak from the broiler pan and transfer to a plate. Check if it’s done one more time. If it is, don’t cut it yet. Allow it to “rest” for a few minutes, so it’ll stay juicy. Wait until most of its steak has slowed, and the juices have stopped running before eating it.
Some Tips
When you move the broiler pan or the over racks, always wear oven mitts.
Never use glass cookware or Pyrex for broiling.
Don’t use the raw marinade for sauce. The raw meat juices can make you sick.
Try not to overcook your steak. You can put back a still-raw steak in the oven, but a tough steak cannot be undone.
Steak tastes great when its broiled properly. Follow these tips and have a delicious steak dinner at home!