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Broiled Steak: A Quick and Delicious Guide to Cooking the Perfect Steak at Home

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Nothing quite compares to the satisfaction of preparing a juicy, tender steak. Whether youā€™re a seasoned home cook or someone just starting to experiment in the kitchen, cooking a perfect steak can feel like an accomplishment. Broiled steak is one of the easiest and most accessible ways to enjoy this beloved dish at home, especially when you donā€™t have access to a grill. Using your ovenā€™s broiler, this method allows you to cook a steak with crispy, charred edges and a perfectly tender interior. This simple yet delicious recipe guarantees that you can create a restaurant-quality meal in less than 30 minutes.

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Broiled Steak: A Quick and Delicious Guide to Cooking the Perfect Steak at Home

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Get ready to enjoy steakhouse-quality steak in the comfort of your home! šŸ¤© This Broiled Steak recipe is the perfect way to cook your favorite cut of steak in no time. šŸ„© Crispy on the outside, juicy on the insideā€”each bite is packed with flavor. šŸ§‚ Whether youā€™re a steak pro or a beginner, this easy recipe ensures your steak turns out perfect every time. Ready for a delicious dinner in under 15 minutes? šŸ”„

#SteakhouseAtHome šŸ  #BroiledSteak šŸ„© #TenderAndJuicy šŸ˜‹ #QuickSteakDinner ā±ļø #MeatLoversDelight ā¤ļø #SizzlingSteak šŸ”„ #PerfectSteakEveryTime šŸ’Æ #EasyWeeknightMeals šŸ“ #SteakTime ā³ #FlavorfulBites šŸ˜

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 ribeye steaks (1 1/2ā€³ thick, boneless): Ribeye steaks are known for their rich marbling, which gives them a tender and juicy texture. The fat in ribeyes melts during cooking, keeping the meat moist and flavorful. However, you can also use other cuts like New York strip or T-bone if you prefer.
  • 2 tablespoons vegetable oil: The vegetable oil helps to sear the steak and prevents it from sticking to the cast iron skillet. It also contributes to the flavor and gives the steak a slight golden crust. If you prefer, you can substitute with olive oil or another high-heat oil.
  • 2 teaspoons kosher salt: Kosher salt is perfect for seasoning steak because of its coarse texture, which helps it adhere to the meat. Salt draws out moisture from the steak, forming a delicious crust on the outside while enhancing the natural flavors of the meat.
  • 1/2 teaspoon coarse ground black pepper: Freshly ground black pepper adds a subtle heat and depth to the steak, balancing out the richness of the meat. Make sure to use coarse ground pepper for the best texture and flavor.

Instructions

Step 1: Preheat the Oven and Prepare the Cast Iron Skillet

Start by setting your oven to High Broil, which will provide the intense heat necessary for the perfect steak. Place a cast iron skillet inside the oven as it preheats. The cast iron skillet is ideal for broiling because it retains heat well, ensuring that the steak cooks evenly and gets a beautiful sear. You want the skillet to be screaming hot by the time you add the steaks.

Step 2: Bring the Steaks to Room Temperature

While your oven is preheating, take the ribeye steaks out of the fridge. Let them sit at room temperature for about 10-15 minutes before cooking. This helps the steak cook more evenly by ensuring the meat isnā€™t too cold in the center when placed in the hot skillet.

Step 3: Pat the Steaks Dry

Using a paper towel, gently pat the steaks dry. This step is crucial because excess moisture on the surface of the steak can prevent it from getting a good sear. The drier the surface, the better the crust will be once the steak hits the hot pan.

Step 4: Season the Steaks

Rub both sides of the steak with vegetable oil to ensure a crispy, golden crust. Then generously season both sides with kosher salt and coarse ground black pepper. The salt will help draw out the meatā€™s natural juices and create a flavorful crust, while the pepper adds a layer of heat that enhances the overall flavor. Donā€™t be afraid to be generous with the seasoningā€”this is the key to making your steak stand out.

Step 5: Sear the Steaks in the Cast Iron Skillet

Once your cast iron skillet is preheated and smoking hot, carefully place the steaks into the pan. You should hear a satisfying sizzle when the steaks hit the hot skillet, signaling that youā€™re getting the perfect sear. Allow the steaks to sear on the first side for 3 minutes. Do not move or touch them during this time, as you want the steaks to form a nice, brown crust.

Step 6: Flip the Steaks and Broil the Other Side

After 3 minutes, carefully flip the steaks over using tongs. Place the skillet back in the oven, ensuring that the steaks are now 6-8 inches away from the top broiler element. Broil the steaks for another 2 minutes to develop the first sideā€™s crust and create the beginnings of that delicious char.

Step 7: Adjust the Heat for Desired Doneness

Now itā€™s time to adjust the heat based on how you like your steak cooked. Lower the oven temperature to 450Ā°F (232Ā°C) and cook the steaks for the following times depending on your preference:

  • Rare: 3-4 minutes of broiling
  • Medium: 5-6 minutes of broiling
  • Well-done: 7-8 minutes of broiling

The cooking time may vary depending on the thickness of your steak and your ovenā€™s broiler. The best way to ensure your steak is cooked to your liking is to use a meat thermometer. For rare, the internal temperature should be around 120-125Ā°F, for medium, 130-135Ā°F, and for well-done, 150-160Ā°F.

Step 8: Rest the Steaks

Once the steaks have reached your desired doneness, carefully remove them from the oven. Itā€™s important to let them rest for about 5 minutes before slicing. This allows the juices to redistribute within the meat, keeping it tender and juicy when cut. During this time, the steak will continue to cook slightly, bringing it closer to your perfect temperature.

Step 9: Slice and Serve

After resting, slice the steaks against the grain to ensure tenderness. You can serve them as-is, or pair them with your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh salad. The possibilities are endless when it comes to serving your broiled steak.

Notes

  • New York Strip: This cut is leaner than ribeye but still flavorful. It will still achieve a nice sear under the broiler.
  • Filet Mignon: If youā€™re looking for something extra tender, filet mignon is a great choice. It has a delicate texture and mild flavor, perfect for those who prefer a lighter taste.
  • Sirloin: This is a budget-friendly option that still provides good flavor. Since itā€™s leaner, be sure not to overcook it to avoid dryness.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

In this article, we will walk you through the process of making broiled steak, offering tips for achieving the perfect doneness and seasoning. Whether youā€™re making steak for a special dinner or just a quick weeknight meal, this recipe will soon become your go-to method for cooking steak.

Why Broiled Steak?

Broiling steak is one of the fastest ways to cook it, and it doesnā€™t require any complicated equipment. Instead of firing up the grill, you can use your ovenā€™s broiler, which mimics the high heat of an outdoor grill. The result is a perfectly seared, flavorful crust with a tender, juicy interior. Broiling also allows for more control over the cooking process compared to grilling, where temperatures can fluctuate. Plus, thereā€™s less mess and clean-up involved, making it a win-win for busy home cooks.

Broiling steak also offers you the opportunity to experiment with different cuts of meat. From ribeye to filet mignon, the broiling method works for many types of steak. This makes it a versatile option for anyone looking to cook steak at home without the need for a grill or specialized skills.

Ingredients Breakdown

For this broiled steak recipe, the ingredients are simple yet crucial for getting the right flavors and texture. Hereā€™s a breakdown of what youā€™ll need:

  • 2 ribeye steaks (1 1/2ā€³ thick, boneless):Ā Ribeye steaks are known for their rich marbling, which gives them a tender and juicy texture. The fat in ribeyes melts during cooking, keeping the meat moist and flavorful. However, you can also use other cuts like New York strip or T-bone if you prefer.
  • 2 tablespoons vegetable oil:Ā The vegetable oil helps to sear the steak and prevents it from sticking to the cast iron skillet. It also contributes to the flavor and gives the steak a slight golden crust. If you prefer, you can substitute with olive oil or another high-heat oil.
  • 2 teaspoons kosher salt:Ā Kosher salt is perfect for seasoning steak because of its coarse texture, which helps it adhere to the meat. Salt draws out moisture from the steak, forming a delicious crust on the outside while enhancing the natural flavors of the meat.
  • 1/2 teaspoon coarse ground black pepper:Ā Freshly ground black pepper adds a subtle heat and depth to the steak, balancing out the richness of the meat. Make sure to use coarse ground pepper for the best texture and flavor.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Cast Iron Skillet

Start by setting your oven toĀ High Broil, which will provide the intense heat necessary for the perfect steak. Place a cast iron skillet inside the oven as it preheats. The cast iron skillet is ideal for broiling because it retains heat well, ensuring that the steak cooks evenly and gets a beautiful sear. You want the skillet to be screaming hot by the time you add the steaks.

Step 2: Bring the Steaks to Room Temperature

While your oven is preheating, take the ribeye steaks out of the fridge. Let them sit at room temperature for about 10-15 minutes before cooking. This helps the steak cook more evenly by ensuring the meat isnā€™t too cold in the center when placed in the hot skillet.

Step 3: Pat the Steaks Dry

Using a paper towel, gently pat the steaks dry. This step is crucial because excess moisture on the surface of the steak can prevent it from getting a good sear. The drier the surface, the better the crust will be once the steak hits the hot pan.

Step 4: Season the Steaks

Rub both sides of the steak withĀ vegetable oilĀ to ensure a crispy, golden crust. Then generously season both sides withĀ kosher saltĀ andĀ coarse ground black pepper. The salt will help draw out the meatā€™s natural juices and create a flavorful crust, while the pepper adds a layer of heat that enhances the overall flavor. Donā€™t be afraid to be generous with the seasoningā€”this is the key to making your steak stand out.

Step 5: Sear the Steaks in the Cast Iron Skillet

Once your cast iron skillet is preheated and smoking hot, carefully place the steaks into the pan. You should hear a satisfying sizzle when the steaks hit the hot skillet, signaling that youā€™re getting the perfect sear. Allow the steaks to sear on the first side forĀ 3 minutes. Do not move or touch them during this time, as you want the steaks to form a nice, brown crust.

Step 6: Flip the Steaks and Broil the Other Side

After 3 minutes, carefully flip the steaks over using tongs. Place the skillet back in the oven, ensuring that the steaks are nowĀ 6-8 inches away from the top broiler element. Broil the steaks for anotherĀ 2 minutesĀ to develop the first sideā€™s crust and create the beginnings of that delicious char.

Step 7: Adjust the Heat for Desired Doneness

Now itā€™s time to adjust the heat based on how you like your steak cooked. Lower the oven temperature toĀ 450Ā°FĀ (232Ā°C) and cook the steaks for the following times depending on your preference:

  • Rare:Ā 3-4 minutes of broiling
  • Medium:Ā 5-6 minutes of broiling
  • Well-done:Ā 7-8 minutes of broiling

The cooking time may vary depending on the thickness of your steak and your ovenā€™s broiler. The best way to ensure your steak is cooked to your liking is to use a meat thermometer. For rare, the internal temperature should be around 120-125Ā°F, for medium, 130-135Ā°F, and for well-done, 150-160Ā°F.

Step 8: Rest the Steaks

Once the steaks have reached your desired doneness, carefully remove them from the oven. Itā€™s important to let themĀ rest for about 5 minutesĀ before slicing. This allows the juices to redistribute within the meat, keeping it tender and juicy when cut. During this time, the steak will continue to cook slightly, bringing it closer to your perfect temperature.

Step 9: Slice and Serve

After resting, slice the steaks against the grain to ensure tenderness. You can serve them as-is, or pair them with your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh salad. The possibilities are endless when it comes to serving your broiled steak.

Flavor, Texture, and Aroma

The first thing that strikes you when broiling steak is theĀ aroma. As the steak sears in the hot cast iron skillet, the scent of sizzling meat and seasoning fills the air, whetting your appetite. Once itā€™s done, the aroma shifts to a deeper, more savory fragrance, with hints of caramelized fat and seasoning.

When you cut into the steak, youā€™re met with aĀ succulent, juicy texture. The exterior is crisp, with a rich, browned crust that locks in the meatā€™s natural juices. The interior remains tender and flavorful, with the seasoning and slight charring offering a satisfying depth of flavor. The steak melts in your mouth, releasing layers of savory goodness with each bite. Whether you enjoy it rare, medium, or well-done, the flavor remains consistently rich, and the texture always tender.

Ingredient Substitutions and Variations

While ribeye steak is a fantastic choice for broiling due to its marbling and flavor, you can experiment with other cuts of meat if you prefer:

  • New York Strip:Ā This cut is leaner than ribeye but still flavorful. It will still achieve a nice sear under the broiler.
  • Filet Mignon:Ā If youā€™re looking for something extra tender, filet mignon is a great choice. It has a delicate texture and mild flavor, perfect for those who prefer a lighter taste.
  • Sirloin:Ā This is a budget-friendly option that still provides good flavor. Since itā€™s leaner, be sure not to overcook it to avoid dryness.

Adjusting for Flavor:

You can also customize the seasoning based on your personal preferences. If you love garlic, rub some minced garlic on the steaks along with the oil. Fresh herbs like rosemary, thyme, or parsley can also be used to add an extra layer of flavor. For those who enjoy a spicy kick, sprinkle a bit of cayenne pepper or paprika on the steaks.

Serving Suggestions

Broiled steak is a versatile dish that pairs well with many sides. Some popular options include:

  • Garlic mashed potatoesĀ for a creamy, comforting side.
  • Roasted vegetablesĀ like asparagus, Brussels sprouts, or carrots for a colorful and healthy addition.
  • Steamed riceĀ orĀ baked potatoesĀ for a filling accompaniment.
  • AĀ fresh green saladĀ with a tangy vinaigrette helps balance the richness of the steak.

For an extra special touch, serve the steak with a homemadeĀ compound butterĀ flavored with herbs, garlic, or blue cheese. A drizzle ofĀ balsamic glazeĀ or a squeeze ofĀ lemonĀ can also brighten the dish.

Conclusion

Broiled steak is the ultimate solution for a quick, satisfying, and flavorful meal. The method is simple, the ingredients are basic, and the results are always mouthwatering. Whether youā€™re cooking for a special occasion or just want a quick dinner, this recipe delivers every time. With a perfect balance of crispy exterior and tender interior, broiled steak is sure to be a crowd-pleaser in your home.

So, the next time youā€™re craving steak, skip the grill and opt for the broilerā€”itā€™s easy, effective, and guarantees a delicious steak every time. Happy cooking!

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