A broiled steak is a fantastic alternative to grilling if you want to cook a delicious steak in the oven. Picture this: a steak that’s charred and crispy on the outside, yet still juicy and tender on the inside. And let’s not forget the mouthwatering flavored butter that enhances the steak’s flavors.
Cooking a perfectly juicy steak can seem like a daunting task, but it’s actually quite simple if you know a few tricks. While grilling is the most common method for cooking steaks, sometimes you may not have access to a grill, especially during winter or if you live in an apartment. In those cases, cooking a steak in the oven is the way to go.
So, why would you want to cook a steak in the oven? Here are a few reasons:
No Grill? No Problem!
Perhaps you don’t have a grill or it’s too cold outside to venture into the snow. Cooking a steak in the oven allows you to stay cozy and warm indoors while still enjoying a delicious meal. This method is perfect for those times when grilling just isn’t an option.
No Fancy Equipment Needed
Unlike some cooking methods, broiling a steak in the oven doesn’t require any fancy equipment. Most people already have a baking sheet and a wire rack, which are all you need to achieve that perfect broiled steak.
Minimize the Mess
Cooking a steak in the oven keeps splatters confined to the oven, saving you from having to clean up the stove, walls, counters, and floors. While searing a steak in a skillet can be satisfying, it often leads to a messy cleanup, even if you use a splatter guard. With the oven method, you can enjoy that irresistible sear without the aftermath.
Now that you’re convinced to try broiling a steak in the oven, let’s talk about the key ingredients you’ll need:
Ingredients:
- Steaks: Opt for a steak that’s about 2 inches thick or even thicker. The oven doesn’t get as hot as a grill, so thicker steaks need more time to develop a perfect sear without drying out. Strip steaks or rib eye steaks are excellent choices for broiling.
- Salt
- Ground black pepper
- Flavored Butter: Create a mouthwatering butter by combining butter, shallots, garlic, fresh herbs like thyme and parsley, lemon zest, lemon juice, salt, and pepper.
Choosing the right cut of steak is crucial for a successful broiled steak:
Choosing the Best Steak
Selecting the correct cut of meat is essential. Chuck roasts or shoulder blades may give your jaws a workout and result in a dry, leathery steak. Look for cuts like ribeye, strip steak, porterhouse, or T-bone steaks. These steaks are tender and juicy when cooked quickly.
Pay attention to the marbling, which refers to the streaks of fat dispersed throughout the steak. The more marbling, the more tender and flavorful the steak will be. Additionally, opt for steaks that are at least 1 1/2 – 2 inches thick to avoid overcooking and achieve a perfect sear.
Now that you’ve chosen your steak, it’s time to broil it:
How Does Broiling Work?
Broiling involves cooking food at a high temperature, usually using the heating element at the top of the oven. This method allows for intense browning and a quick sear on your meat. However, be cautious as food can go from golden to burned in a matter of minutes or even seconds. Stay vigilant and keep a close eye on your steak while broiling.
Here’s how to broil steak to perfection:
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Prep the steaks:
- Allow the steaks to come to room temperature for about 20-30 minutes, then pat them dry on both sides.
- Generously season the steaks with salt and ground black pepper on both sides.
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Set the oven rack:
- Position the oven rack just below the broiling unit, which is the heating element at the top of the oven.
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Prepare the baking sheet:
- Spread 2-3 cups of salt evenly over the surface of a large rimmed baking sheet. The salt is used to catch the meat drippings.
- Place a wire rack on top of the salt. This elevates the steaks and allows hot air to circulate around them, preventing steaming.
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Broil the steaks:
- Broil the steaks for 2-4 minutes on one side, depending on their thickness.
- Flip the steaks and broil for another 2-4 minutes on the other side.
- Use an instant-read thermometer to ensure the steak reaches your desired doneness: 125 degrees Fahrenheit for medium rare, 130 degrees for medium well, and 140 degrees for well done. Remember to adjust the broiling time based on the thickness of your steaks.
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Let the steaks rest:
- Remove the steaks from the oven and let them rest for about 10-15 minutes before serving. This allows the juices to redistribute, resulting in a tender and flavorful steak.
The secret to avoiding a smoky house lies in the salt-lined baking sheet that catches the drippings, preventing them from smoking up your oven.
When it’s time to serve the steaks, don’t forget to enhance their flavors with the delicious flavored butter:
Serving the Steaks
Resting the steaks is crucial, as it allows the meat to become even more tender. Cutting into a steak right away would cause the juices to pour out, resulting in a less succulent steak. Discard the salt used for catching the drippings.
To elevate your steaks to “steakhouse-worthy” status, slice the flavored butter into coins while the steaks are still hot, and place them on top of the steaks. As the butter melts and seeps into the meat, you’ll experience an explosion of flavors that will leave you wondering how something so simple can be so delicious.
If you’re looking for more restaurant-worthy recipes, here are a few to try:
- How to Grill Steak
- Scalloped Potatoes
- Grilled Lamb Chops with Chimichurri Sauce
- Crab Cakes
Now that you have all the tips and tricks for broiling a steak in the oven, it’s time to put them into practice. Enjoy your perfectly cooked, juicy, and flavorful steak!
Print recipe: Broiled Steak Recipe
This article was originally published on June 24, 2013, but it has been updated with improved photos and clearer instructions to ensure an even better cooking experience.