Broil A Perfect Steak Food

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

HOW TO BROIL STEAKS PERFECTLY

Steps:

• Remove your steaks from the refrigerator and pat dry with a paper towel. Rub each side of the steak with a tiny bit of olive oil and season each side with salt and pepper. Let sit for 30-40 minutes to come to room temperature.
• Rearrange the racks in your oven so one is 3-4 inches away from the broiling element.
• Heat your broiler to high.
• Place the steaks on a broiling pan and place under the broiler.
• Broil for 6 minutes.
• Use tongs to carefully flip the steaks over. Broil on the second side for 6-11 minutes, or until the steak is cooked to your desired temperature.
• Transfer the steaks to a cutting board and let rest for 5 minutes.
• Slice across the grain and sprinkle with fresh parsley.

BROILED STEAKS

Steps:

• Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
• Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
• Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
• Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
• Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
• Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.

HOW TO BROIL STEAK

Steps:

• Choose a tender cut of steak. Some steaks will broil better than others, so you should take care when choosing cuts of meat. For broiling, choose a tender cut of steak like a sirloin, porterhouse, ribeye, top loin, eye round, or T-bone.
• Let the steak come to room temperature. You can use any kind of steak you want, from flank steak to top sirloin. Just be sure that the steak is between 1-1.75 inches (2.5-4.4 cm) thick. Remove the steak from the fridge and set it on a plate on the counter for 20-30 minutes so it comes to room temperature. Sticking cold steak in the oven may cause it to cook unevenly, so it's important to let it warm up a bit. If the steak is frozen, completely thaw it in the fridge, which may take up to 12 hours. Avoid thawing meat on the counter which could cause harmful bacteria to grow. Once it's thawed, remove it from the fridge and allow it to warm up to room temperature.
• Place a cast iron skillet in the oven and turn on the broiler. While the steak is coming up to room temperature, you can preheat your skillet and oven. Set the oven dial to "Broil." Make sure the rack you're using is about 4-6 inches (10-15 cm) from the heating element (use oven mitts to move it if necessary). Then, place the cast iron skillet on top of the rack and allow it to heat for 5-10 minutes. If your steak has both high and low broiler options, opt for high. If you don't have a cast iron skillet, use a stainless steel frying pan instead. Do not use a non-stick frying pan. The very high temperatures involved in this cooking process can damage the non-stick coating and cause harmful particles from the coating to end up in your food.
• Season or marinate the steak as desired. Less tender cuts of meat will be more tasty if you marinate them first. If you have a favorite rub, seasoning, or marinade for steaks, feel free to use it. Otherwise, you can rub about 1 tablespoon (15 ml) of olive oil over each steak, then season both sides with salt and black pepper. You can make a delicious marinade from 1⁄4 cup (59 ml) of soy sauce, 2 US tbsp (30 ml) of Worcestershire sauce, 3 tbsp (8.4 g) of minced garlic, 1 tsp (3.1 g) of garlic powder, and ½ tsp (1.6 g) of onion powder. Alternatively, try a steak rub made from 1 minced garlic clove, 2 tsp (6.2 g) of paprika, 2 tsp (6.2 g) of ground coriander, 1 tsp (3.1 g) of dill seed, ½ tsp (1.6 g) of dry mustard, ¼ tsp (0.8 g) of cayenne pepper, and salt and black pepper to taste.
• Remove the skillet from the oven and place the steak in it. Use an oven mitt to remove the cast iron skillet so you don't burn your hand. Carefully place the steak in the skillet using tongs. Due to the heat and the oil, it will spit and sizzle! Leave 1⁄2 inch (1.3 cm) or so of space between the steaks in the skillet.
• Sear the steak for 3 minutes on each side. Put the skillet back in the oven and close the door. After 3 minutes, carefully remove the skillet and use tongs to flip the steak over. Then, put the skillet back in the oven, close the door, and broil the steak for 3 more minutes.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

THE PERFECT STEAK

Steps:

• Everyone has to try Chuck Hughes' fool proof technique for cooking a mouthwatering, perfect, medium-rare steak.
• Preheat the oven to 350 degrees F.
• Sprinkle the steak with salt and pepper on each side. In a blazing hot cast-iron pan on medium-high, heat the oil. Sear the steak for 3 minutes on each side. Remove the steak from the stovetop and put it in the oven for 5 minutes.

THE PERFECT STEAK

Steps:

• Trim excess fat from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.
• Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking.
• Preheat the barbecue on HIGH. Brush grids with olive oil. Grill steaks to your liking such as rare, medium etc.