A broiled steak is the perfect method to cooking a steak in the oven, charred and crisp on the outside and still juicy on the inside. Don’t miss the delicious flavored butter to serve with the steak. Show
A perfectly cooked steak can be intimidating to do at home, but it’s actually quite easy if you know a few simple tips. If you have a grill, that makes it much easier; that’s the most common way that steaks are cooked. If you’re looking for a great grilled steak recipe, I’ve got just the one for you. Why would you want to cook a steak in the oven?#1 Maybe you don’t have a grill or it’s the middle of winter, your grill is buried in snow and you want to stay in the cozy and warm house instead of trekking out into the cold. I tried this recipe during the years when my husband and I lived in apartments and didn’t have access to a good grill. #2. You don’t need any fancy equipment – most people have a baking sheet and wire rack. #3. Cooking a steak in the oven keeps splatters in the oven and not on you, all around the stove, the walls, the counters and the floors. I love getting a good sear on food using a great skillet, but washing the floors is a must after, even if you use a splatter guard. I was very intrigued by this recipe when I read it in The Complete Cook’s Country TV Show Cookbook. I have to admit, I was skeptical, but thought it would be a worth trying it out. Broiling steaks? It sounded like an interesting idea. I was ready to try anything to solve the smoky house problem and spraying myself with tiny little oil droplets while I stood next to the stove flipping the steaks. Yes, folks, this is a wonderful method. If you don’t have the convenience of a grill in your backyard or an exhaust fan that works properly, try this out. Charred and crisp on the outside, juicy on the inside, you only need to know a few secrets to be able to pull it off. Choosing the Best Steak:
Choosing the correct cut of meat is the most important thing. If you buy a chuck roast or a shoulder blade, it will be a really leathery, dry and will give your jaws a good workout. Nope. Those are great to cook low and slow until they become tender. (Want to find out more about choosing correct cuts of meat and how to cook them? Check out this post, Cuts of Meat and How To Cook Them – Beef.)
To get a great char on the steaks, you can achieve that by cooking them on the grill or using a good quality skillet, either cast iron or something like my stainless steel All Clad Skillet. Flavored Butter For SteakFlavored butter takes these steaks up a notch and makes them “steakhouse worthy”. All the aromatic flavors in the butter pack a powerful punch, without being overpowering at all. Shallots, garlic, lemon and fresh herbs – they are the perfect marriage to complement the steaks. How to Make Flavored Butter:
You can also use flavored butter to serve alongside chicken, pork, lamb, or seafood. You can also add a dab of flavored butter to potatoes, either mashed, roasted or sautéed, season rice, green beans and so much more. The possibilities are endless. Make an extra portion of flavored butter and store it in the refrigerator for up to a week or even freeze it for up to 3 months. How To Broil in the Oven?Broiling simply means that you use a really intense and high heat to cook something, usually the heating element in the oven is right at the top. Turn it on, some oven just have a “Broil” option and others let you choose the temperature, in that case, turn it on 500 degrees Fahrenheit. This method allows you to get some really good browning and a sear on your food, but don’t walk away – your food could turn from golden to burned to a crisp black in just a few minutes or even seconds! Stay right near the oven when using the broiler. Tips For How to Broil Steaks In the Oven:
8. Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If the steaks are thinner than 2 inches, broil for 2 minutes per side, if the steaks are 2 inches or thicker, broil for 4 minutes. Continue broiling for 2-4 minutes per side, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done. Using a meat thermometer will give you the perfectly cooked steak without guessing. 9. Remove the steaks from the oven and let them rest for about 10-15 minutes before serving. Resting meat is really important to give the meat a chance to rest and the juices to redistribute. If you cut into them right away, all of the juices will pour out and your steak won’t be as tender. Discard the salt. Serve the steaks with flavored butter. As the butter melts and seeps into the meat, you will wonder how such a burst of flavor is even possible. It is SO delicious. PrintBroiled SteaksPrint Recipe A broiled steak is the perfect method to cooking a steak in the oven, charred and crisp on the outside and still juicy on the inside. Don’t miss the delicious flavored butter to serve with the steak.
IngredientsScale 1x2x3x
Flavored Butter – Lemon Herb:
Instructions
Keywords: how to broil steak, how to cook steak in the oven, broiled steak Did you make this recipe?Share a photo and tag us — we can’t wait to see what you’ve made! This recipe was originally published on June 24, 2013. I updated the photos and clarified the instructions, to make this recipe even better. Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email. Categories:
Tags:
You might also enjoyHow To Grill SteakAll About Skillets VideoCuts of Meat and How To Cook Them – BeefWow Olga, This is such a brilliant idea. I will have to make this soon… Thanks for sharing this recipe with us.
NatalkaOlga gde tu pokypala eti rewotki, y menya est tolko oni mne kazhetsya tolko chobu ostuvalo. . . ili mozna ispolzuvat tozhe ? thanks a lot
TanyaTried your steak recipe today. Turned out very delicious. Thank you!
tatyanathis looks delicious !!! what are you side dishes in the picture!!! Will be making this tonight for dinner!!
VikaOlga, should I use the meat pounder (or what does that tenderizing tool called?) to tenderize the steak before marinading? Thank you!
Ziz'kathis is what I was looking. I will try it soon and will comments on how it turned out…
AliHi Olga, I really want to try this recipe, but I don’t have a meat thermometer. Do you know approximately how long I should cook the meat or how many times I should turn it until it’s done?
Robbie GreenHi Olga! Id just like to say that, your recipes are completely to the point and very understandable. With so many other Chefs/Cooks who are featured on YouTube or their own sites; they are so busy being all about themselves, until, they leave out important information about their recipes! Many times, The Recipes just doesn’t make any sense! Coming across your site was indeed by accident, but, at the same time, I’m really glad I found your recipes. Thank you for making it easy to understand! That’s all I am trying to say! Take Care and God Bless! What temperature do you broil New York strip steak?How Long to Broil Steak. For medium-rare: cook the steak to 130 to 135 degrees F.. For medium: cook to 135 to 140 degrees F.. For medium-well: cook to 140 to 150 degrees F.. How long does it take to broil a steak in the oven?On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Step 3Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium.
How do you broil thin New York strip steak?If the steaks are thinner than 2 inches, broil for 2 minutes per side, if the steaks are 2 inches or thicker, broil for 4 minutes. Continue broiling for 2-4 minutes per side, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
Do you bake or broil a steak in the oven?Baking uses lower heat — around 400 to 450 degrees F. Due to the high heat, broiling typically cooks steaks faster than baking. However, with baking you can "set it and forget it," while broiling requires vigilance to prevent the meat from burning or even catching fire.
|