Although it’s hard to top a steak that you’ve grilled in the great outdoors, cold drink in your hand and a fresh breeze on your face, it’s always a great idea to have a back-up plan if the great outdoors isn’t cooperating with your steak cooking plans.
Broiling a steak is an awesome way to cook your steak because it’s a super quick and easy cooking method that makes one heck of a tasty steak, and it’s how we cook our Steaks at the Golden Steer Steakhouse.
Actually, broiling a steak and grilling a steak are actually very similar - both processes use intense and direct heat to cook the steaks, except grilling has the heat source on the bottom and broiling has the heat source on the top.
Follow these simple steps to broil your steak, and you will soon become a huge believer in broiling - a method that’s doable year-round.
Choose Your Steak:
For the best of the best when it comes to steak, be sure to choose USDA prime beef - something at least 1.5 - 2 inches thick and that’s the perfect mixture of tender and juicy as well as flavorful and full of marbling (ribeyes are always delightful). Check out our guide to picking out the perfect cut of steak.
Thaw Your Steak:
Be sure to thaw your steak correctly - a seemingly simple and yet vital step. Skipping out on the proper precautions and steps when thawing a steak can result in unevenly cooked steak, or food poisoning. Whether you start the day before or thaw it the day of, there are different ways for you to properly and safely thaw it. If you’re in need of a refresher for the steak thawing procedure, check out our list of dos and don’ts for thawing your steak.
Season Your Steak:
Liberally season all sides of your steak with salt and pepper (or Sergio's Seasoning for a flavor upgrade), and don’t forget to brush it with oil (checkout our guide to cooking oils to make sure your oil isn’t sabotaging your attempt at that perfectly cooked steak).
For the ultimate steaks, season them 30 minutes ahead of time, or right before you cook them. Although, seasoning them 30 minutes beforehand is ideal so that the flavors have time to work their way into the meat, and the end result is a perfect balance of crusty outside that’s bursting with flavor and meshing with a tender and juicy inside.
For more tips, check out our to-do list for how to season your steaks like a pro, and to take your cooking skills to another level, check out our list of easy-to-do amazing steak crusts.
Bring Your Steak up to Room Temperature:
Let your steaks sit out on a clean space after seasoning them for 30 minutes in order to bring them to room temperature (as opposed to refrigerator temperature) before cooking them - not doing so will risk them cooking unevenly. Checkout our list of the biggest mistakes to avoid when cooking steak.
Prepare Your Broiler:
Preheat your broiler to high heat, and be sure to set the rack 3-4 inches away from the broiler’s heat source, which is either in the oven or under the oven in a drawer. (Consider checking your oven’s manual. With some ovens, you may need to leave the door cracked when using the broiler.)
Roast and Broil Your Steak:
- Preheat your oven to 400°F.
- Place your steaks on a pan, and roast them in the oven for 10 minutes.
- Afterwards, immediately turn your oven to broil. (Note: When you turn the oven to broil and begin to broil them, ensure that the steaks are as close as possible to the broiler so that they receive maximum heat.)
- Broil the steak for 2 minutes, flip it, and then broil it for 2 more.
**cooking times may vary depending on the cut of the steak**
Steak Doneness Temperatures:
For medium-rare, the internal temperature will be 135°F.
For medium, the internal temperature will be about 140°F.
For medium-well, the internal temperature will be about 150°F.
The preferred level of doneness varies for everyone. Check out our guide on how long to cook your steak for the exact temperature that your steak should be at for different levels of doneness), and remember to always use an instant read thermometer to check the doneness of the steak - never guess!
Rest Your Steak:
Don’t skip this step of letting your steak rest for at least 5 minutes. The extra few minutes are worth the wait because if you cut into your steaks too soon, they will lose those marvelous juices that you want to stay in there.
Slice Your Steak:
To slice your steak correctly, slice it against the grain (the direction of the steak’s muscle fibers). This is so important because, when done correctly, it cuts through the muscle fibers of the steak and shortens them, resulting in steak that is much easier to chew.
Now that you can broil steak to perfection with ease, here’s a few other cooking techniques to tackle:
Photo credit: Amirali Mirhashemian