HOW TO BROIL STEAK IN THE OVEN
Ever wanted to learn how to make a fancy steak dinner at home without a grill? Learning how to broil steak in the oven is easier than you think and makes for a delicious meal, whether you're having at-home date night or hosting friends.
Provided by Erin Parker, The Speckled Palate
Categories Beef
Time 22m
Number Of Ingredients 4
Steps:
- BEFORE you fire up the broiler, place the rack 4-6" from the broiler/top of the oven. (The closer it is, the faster the steak will cook and the more caramelized it will get. I've found that we like it better closer to the broiler because it gives it more flavor, as well as cooks faster. BUT you want the steak to be at least 2.5-3" away from the broiler, as any closer could cause some flare ups.)
- Preheat the broiler. It should be around 550°F.
- Line a small baking sheet with sides with aluminum foil.
- Season your steaks with salt and pepper, and place it in the oven.
- Broil for 4 minutes, and then flip using tongs.
- Broil for 3 minutes to cook the other side. Take the internal temperature of the steaks. Be sure to remove the steaks when they are within 5 degrees of your ideal internal temperature. It will continue to cook when you remove it from the oven.
- Remove from the oven, and transfer to a plate.
- Cover loosely with aluminum foil, and let rest for 5-10 minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out!
- Once the steaks have rested, slice it and serve with your favorite sides for an at-home steak dinner!
Nutrition Facts : Calories 396 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 26 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 654 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BROIL A PERFECT STEAK
I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.
Provided by Kimc12
Categories Steak
Time 30m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 4
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.
BROILED STEAKS
From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites." ATK recommends top sirloin steak for indoor broiling. If price is no object, they recommend rib-eye or New York strip steaks.
Provided by DrGaellon
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 103.3, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 15.8, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
GRILLED OR BROILED STEAK
Steps:
- Grill or broil, for rare, 6-7 minutes a side for porterhouse, T-bone and sirloin or 9-12 minutes a side for medium; grill or broil flank steak for 4-5 minutes rare or 6-7 minutes medium.
BROILED CAULIFLOWER STEAKS WITH PARSLEY AND LEMON
Provided by Alex Guarnaschelli
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower.
- Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
- In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
- For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
- For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.
- Finish the cauliflower: Preheat the oven to 375 degrees F.
- Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
BROILED SALMON STEAKS
Make and share this Broiled Salmon Steaks recipe from Food.com.
Provided by Dancer
Categories Broil/Grill
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the salmon steaks and pat dry with paper towels.
- In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
- Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
- Let stand for 15 minutes.
- Set the oven rack 3 to 4 inches below the element and preheat the broiler.
- Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
- Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
- Broil the salmon until lightly browned, 3 to 5 minutes.
- Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
- Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
- Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.
BROILED SIRLOIN STEAKS
A butcher gave me great advice on how long to broil steak. This marinated recipe follows his advice and turns out great every time. -Karol Chandler-Ezell, Nacogdoches, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 6 ingredients; rub over both sides of steaks. , Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.
Nutrition Facts : Calories 187 calories, Fat 7g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
PAN-BROILED STEAK WITH WHISKEY SAUCE
This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.
Provided by Redneck Epicurean
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
BROILED SALISBURY STEAKS
These Salisbury steaks are flavorful and very moist. Nothing like the shoe leather served in cafeterias and frozen dinners. These steaks go wonderful served with a Belmont sauce.
Provided by HongKongCV
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil.
- Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 289.2 calories, Carbohydrate 2.9 g, Cholesterol 78 mg, Fat 19.3 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 6.8 g, Sodium 650.1 mg, Sugar 0.4 g
BROILED SALISBURY STEAK
Here is a tasty comfort food. I like to fry some mushrooms with onions and serve this with mashed potatoes and peas or beans.
Provided by Olha7397
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE PATTIES: Mix together the beef, onion, green peppers, garlic, parsley, salt, pepper, paprika, and marjoram.
- Form the mixture into 6 to 8 steak shaped patties and 3/4 inch thick.
- Dip lightly in the flour and rush with the oil.
- Arrange on a broiling pan.
- Broil 3 inches from source of heat 5 minutes on each side, or to desired degree of rareness.
- While the meat is broiling, prepare the sauce.
- FOR THE SAUCE: In a saucepan, combine the ketchup, butter, Tabasco, Worcestershire sauce, and mustard.
- Cook until butter melts, then stir in the sherry.
- Arrange the patties on a hot platter and pour the sauce over them.
- The Complete Round The World Meat Cookbook.
Nutrition Facts : Calories 487.4, Fat 35.4, SaturatedFat 13.5, Cholesterol 118.1, Sodium 1160.3, Carbohydrate 10.7, Fiber 0.6, Sugar 5.2, Protein 29.3
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
BROILED SALMON STEAKS
Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.
Categories Fish Broil Salmon Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5-7 minutes.
- Serve with Roasted Poblano and Caper Salsa.
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