How to broil steak?

Gramyson

it's raining and cold outside but i want steak, lol.  can i broil?  what kind should i buy?  i just don't want it to be tough...i'm a rare ribeye kind of girl:)

tia!

kgb1411

I broil steak all of the time.   I go by the time/temp table in my Betty Crocker cookbook.  It turns out perfect medium rare every time.

ETA:  I usually buy strip steak and broil it for 11 minutes.

beachlovinbride

Im trying to remember how dh would make his steak, so Im kinda winging it...sear it in a pan w/butter.  Then place pan in oven and broil until your preferred pinkness.  Im a fan of bone-in steak(t-bones).  So much more flavor and marbling and fat(flavor)!

MamaMyers22

We had to do that recently because our propane ran out.

I googled directions.  It would have turned out better but Mike wouldn't listen to me and he over cooked it.

I made a mess  in my oven.

CFO

If you want to broil, set your oven rack to highest setting (2" inches or so above meat) and broil 4-5 min per side depending on thickness.  You could also set a skillet to med-high, add a little butter, sear for 2-3 minutes per side, and then put your oven to 250-300 for another 5 minutes, then let it rest.

Gramyson

MamaMyers22:

We had to do that recently because our propane ran out.

I googled directions.  It would have turned out better but Mike wouldn't listen to me and he over cooked it.

I made a mess  in my oven.

ahhh, lol.  i thought broiler pans are supposed to catch all the juice?  i have  broiler pan i've never used, so this should be interesting.

KatieRL1979

Before they invented grill pans this was the only way we made steak at my house (couldn't use our outdoor grill in MI most of the year).  Turn oven up to broil setting, but in the broiler drawer and let it roll, 4-5 minutes per side just like you would grill it.

Seriously though, I would just go get a cheap cast-iron grill pan and do it on the stovetop.  I got one that covers two burners so we can do veggies and meat at the same time... mmmmm

Fish4Fun

Broiled steak is one of my favorites.  I usually use thick chunks of meat so it's about 6 minutes on one side and 5 minutes on the other.  I also like rare meat, so I like to leave it bloody and pink in the middle.

 I simmer soy sauce, brown sugar, crushed garlic, and sliced ginger for the sauce.

After the meat is done, I slice it up and pour the sauce over it.

TBH, I use whatever cut of steak is cheapest.  I've even done it with venison.  It all comes out delicious.