Broil a Perfect Steak
Prep
20 mins
Cook
10 mins
Servings
2
Difficulty
Hard
You know, broiling a steak is honestly my favorite way to cook them at home. It's fast, foolproof, and requires almost no fancy equipment. I just pop them under the broiler for about ten minutes and get restaurant quality results every time. Plus, the olive oil in this recipe is packed with heart healthy monounsaturated fats that are great for you. With minimal prep and ingredients you probably already have in your kitchen, this method delivers a perfect crust and juicy interior without any fuss. Trust me, once you try this approach, you'll never go back to struggling with a hot pan.
Ella x
Ingredients
- 12 steaks
- 1kosher salt
- 1fresh coarse ground black pepper
- 1olive oil
Detail level
Instructions
- 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.
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