Perfect Broiled Steak (How to Broil Steak)
Broil steak the right way and enjoy tender and juicy results with any cut!
Servings: 4 servings
Calories: 502kcal
Ingredients
- 2 large steaks 1 to 1 1/2 inches thick (see note)
- 1 tablespoon canola oil or other high-smoke point oil (see note)
- 1 1/2 teaspoons coarse salt
- 1 teaspoon black pepper freshly ground, optional
Instructions
- Optional: Remove the steak(s) from the refrigerator 30 to 60 minutes ahead of time to take the chill off and promote even cooking.
- Arrange your oven rack position (this is important). As a trial run, put a steak on a broiler pan and place on the top rack. You want 3 to 4 inches of space between steak and the broiler. Adjust the rack position if needed before removing the pan.
- About 15 minutes prior to cooking, turn on the broiler to maximum or 550-550°F. Close the door to let the broiler preheat. Turn on the exhaust fan in your kitchen and consider opening the window slightly as well. Set aside an instant-read thermometer.
- Place the steak(s) on a work surface. Pat dry with paper towels to remove excess moisture.
- Rub the meat with oil on all sides. Then rub with the salt and black pepper. Place on the broiler pan.
- Using oven mitts, carefully place the steak(s) on the top rack of the oven. Close the oven door or keep ajar according to your oven's directions.
- Let the steak(s) broil for about 5 minutes or until a caramelized brown crust starts to form. Using long-handled tongs, flip the steaks and continue broiling.
- Start checking doneness after 8 minutes of total cooking time. Using oven mitts to prevent burns, insert an instant-read thermometer into the middle of the steak about an inch from any bone. Rare is 120°F; Medium-rare is 130°F; Medium is 140°F; Medium-well is 150°F and Well-done is 160°F. Keep checking every 1 to 2 minutes until done.
- Once the steak(s) are at your desired doneness, remove the pan from the oven. Use tongs to transfer the steak(s) to a carving board. Cover with foil to keep warm.
- Let the meat rest undisturbed for 5 minutes so the juices can redistribute. Then slice crosswise against the grain to serve.
Notes
- Steak Cuts: Suitable cuts for broiling include rib eye, T-bone, porterhouse, top sirloin, tenderloin, New York strip, flank steak and steak tips. Avoid broiling lean cuts like round steak or tri tip.
- Gas vs Electric: Note that gas broilers are usually less powerful than electric broilers and may require additional cooking time.
- Resting Period: Avoid cutting into the steak during cooking or resting, as juices will escape and cause the meat to dry out.
- Storage: To store leftover steak, first let it come to room temperature. Place in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop for 5 to 10 minutes or until hot.
Nutrition
Serving: 4oz | Calories: 502kcal | Protein: 45g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1280mg | Potassium: 607mg | Vitamin A: 35IU | Calcium: 16mg | Iron: 3.9mg