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Broiled Steaks

I like to say that if you don’t set the smoke alarm off, you aren’t cooking your steak right. My standard recipe involves searing the steak on a screaming hot pan on both sides and then finishing it off in an oven till medium rare. Cook’s Country has an intriguing method for steak. You bake the steak in a 375 degree oven for 6-10 depending on the thickness of the steak and then broil it on high until it achieves the level of doneness desired. The actual recipe has a chart with all the different times.

 

I was at Costco and the holiday season has arrived, so they had good looking bone in rib roast. I bought a small one (5lbs) with the plan to make a prime rib, but when we got home, I did not feel like spending 2 hours roasting it. Instead, I butchered the roast in to 3 thick ribeyes and tried this recipe.

 

It turned out really, really well. The steak was perfectly medium rare and the broiling created a nice, brown crust that is normally attained by searing. The best part? The kitchen and surrounding rooms weren’t filled with smoke and clean up was a breeze.

Broiled Steaks

From the episode: Steakhouse Favorites

We usually rely on a red-hot skillet or the grill for putting a crusty sear on steaks, but we wondered if our oven’s broiler could do the job just as well.

Serves 4.  

To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking. Try to purchase steaks of a similar size and shape for this recipe. If you like your steaks well-done, continue cooking and flipping as directed in step 3 until the steaks reach the desired internal temperature.

Ingredients

4

tablespoons unsalted butter , softened

1

tablespoon minced fresh thyme leaves

1

teaspoon Dijon mustard

 

Salt and pepper

4

strip steaks , rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed (see note)

Instructions

·  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl and refrigerate.

·  2. Spread 2 cups salt over bottom of 3-inch-deep disposable aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and transfer to lower-middle oven rack. Cook 6 to 10 minutes, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.

·  3. Heat broiler. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare), 6 to 16 minutes. Transfer steaks to platter, top with reserved butter mixture, and tent with foil. Let rest 5 minutes. Serve.

Technique

Perfectly Broiled Steaks The first step to perfectly broiled steaks is knowing exactly how thick your steaks are. Using a ruler, measure each steak and then follow the guidelines below:

• For a STEAK THICKNESS of 1 inch, PREBAKE for 6 minutes and then BROIL, turning steaks every 2 minutes.
• For a STEAK THICKNESS of 1 1/2 inches, PREBAKE for 8 minutes and then BROIL, turning steaks every 3 minutes.
• For a STEAK THICKNESS of 2 inches, PREBAKE for 10 minutes and then while BROIL, turning steaks every 4 minutes.

Comments

( 1 comment — Leave a comment )
jmandresen
Nov. 10th, 2008 09:11 pm (UTC)
Cook's Illustrated did a similar thing last year. They recommended a 250-degree oven until an internal temperature of 85 degrees followed by pan searing. This leads to a perfect maillard-reaction crust transitioning immediately to pink center without the gray band you get if you start with room temperature meat. The heating gets rid of moisture in the steak without triggering the maillard reaction. Sounds like the Cook's Country procedure is doing a similar thing.
( 1 comment — Leave a comment )

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