Broiling

Broiling

Broiling is good for thin cuts of meat because the food cooks quickly. A special pan is used to allow fat to drain during cooking. The meat should be placed 2-5 inches from the heat source coming from the top of the oven. Broiling can be healthy because a lot of the fat drains off the meat. Steaks, chops, and patties are the best meats to broil.

Broil A Perfect Steak Recipe

Directions


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