BROILING BASICS
Broiling offers a straightforward method to quickly prepare a flavorful meal, requiring minimal seasoning and a single intense heat source from your oven to wow your family in mere minutes.
Broiling Basics
Broiling mirrors grilling with its use of direct dry heat, except the heat emanates from above. This method is most effective for cuts that are relatively flat and uniform in thickness.
PREHEAT & PREP
Season your steak as desired and preheat the broiler. Utilize a broiler pan to ensure even cooking and to catch any drippings. Keep a timer close by.
UNDER THE BROILER
Position the beef 2–4 inches from the broiler for optimal results. Start your timer when the steak is placed under the broiler, and depending on your oven, you may need to keep the door ajar. Flip the beef once at the halfway point, adhering to your recipe or provided cooking chart for timing.
ARE WE DONE YET?
A few minutes before the suggested cooking time ends, check the steak's doneness with an instant-read thermometer. Remember, the internal temperature will rise slightly after the steak is removed from the oven.
GIVE IT A REST
Allow the steak to rest for at least five minutes before slicing, by placing it on a serving plate and covering it loosely with aluminum foil. This step is crucial for retaining the steak's juiciness.
FINISHING TOUCHES
Slice the steak across the grain and consider adding compound butter or your preferred sauce for an enhanced flavor experience.