From robust and savory to earthy and caramel-like, steaks pack tasty goodness into each mouthwatering bite. We'll show you how to cook steak in the oven by broiling.
Whether you're making a romantic dinner or a casual meal for friends and family, steaks are always a delightful entree. Broiling them in the oven makes steak -- including this flavorful Herbed Steaks with Horseradish recipe -- super quick and fuss-free to prepare. Follow these steps to broil it right.
Here are some good types of steak for broiling:
-- Top sirloin
-- Rib eye
Tip: For melt-in-your-mouth texture, look for steaks that are bright red with abundant marbling (stripes of fat in the meat).
Use a paper towel to dry off each steak. Because surface wetness will delay a good sear, remove excess moisture to allow the steak to brown ideally.
One-inch-thick steaks are ideal for broiling. If your steaks are slightly thicker or thinner, you will need to adjust the cooking time accordingly (longer for thicker steaks, shorter for thinner steaks).
-- Before turning the broiler on, position a broiler pan with a rack on the top rack of your oven so the steaks will be about 4 inches from the heat.
-- Remove the broiler pan from the oven and preheat the broiler.
Add extra flavor to your steaks with a homemade rub or a simple sprinkling of sea salt and cracked black pepper.
-- Ask the people you are serving how they like their steaks cooked. Steaks for those who like their meat well-done should go under the broiler a few minutes before the steaks for those who like their meat rare to medium.
-- Place the steaks on the unheated rack of the broiler pan.
-- For 1-inch steaks cooked to medium doneness, broil the steaks for about 15 minutes, turning once halfway through cooking time. Allow less time for rare steaks and more time for well-done steaks.
Let the meat rest for a few minutes after cooking. This allows the juices to redistribute from the interior of the steak and keeps the juices from escaping once the meat is cut.
Tip: If you are slicing the steaks before serving, be sure to cut them perpendicular to the meat's grain for the most tender slices.