The Perfect Broiled Steak From Zero to Hero in Minutes
The Perfect Broiled Steak From Zero To Hero In M
Ingredients:
Instructions:
Nutrition Facts
| Calories | 525 |
|---|---|
| Fat | 37.5g |
| Fiber | 0g |
Recipe Introduction: Broil Steak Like a Pro
Fancy a restaurant quality steak without the restaurant price tag? Ever wondered how to broil steak to juicy perfection?
Quick Hook
Honestly, nothing beats a perfectly broiled steak . This recipe shows you how to prepare steak in the oven quickly, delivering a rich, savory flavour and a beautiful seared crust.
Brief Overview
This simple recipe draws inspiration from classic grilling techniques. It teaches how to broil steak in your kitchen. It is super easy and takes only minutes.
This recipe is perfect for beginners! Prep takes about 10 minutes, cooking around 8-15, and serves 2 hungry people.
Main Benefits
Steak is packed with protein. So, get ready to build those muscles! This oven broiled steak recipe is ideal for a weeknight treat or a weekend dinner party.
The secret? It's all about the high heat and quick cooking!
Ready to dive in? Next, we'll cover what you need. Let's talk ingredients and get this show on the road.
Ingredients & Equipment: Let's Get Started!
Alright, mate! Fancy learning how to broil steak ? Forget slaving over a hot stove. Broiling is quick, easy, and delivers top-notch results. First, let's gather our bits and bobs.
Main Ingredients: The Steak of Your Dreams
- 2 steaks ( 8-10 ounce/225-285g each), about 1 inch thick. I love a good Ribeye or Sirloin for this. Honestly, best steak to broil depends on you!.
- 1 tablespoon (15ml) olive oil. Extra virgin is always a winner.
- 1 teaspoon (5g) kosher salt. Proper seasoning is dead important.
- 1/2 teaspoon (2.5g) freshly ground black pepper. Don’t scrimp on the pepper!
- 1 clove garlic, minced (optional). I always whack some in!
- 1 sprig fresh rosemary, finely chopped (optional). Gives it a bit of class, you know?
For quality, look for steaks with good marbling. That fat is flavour!. The cut really does matter. Some cuts, like Filet Mignon, do great how to broil Filet Mignon while others are not so much.
Seasoning Notes: Get That Flavour Bangin'
My go-to spice combo is garlic, rosemary, salt, and pepper. Simple but effective. For a bit of extra oomph, try adding a pinch of red pepper flakes.
Want that broiled steak with garlic herb butter flavour? Mix some minced garlic and herbs into softened butter. Then slap a knob on your steak as it rests.
Sorted.
If you haven't got fresh rosemary, dried thyme works a treat. You know, play around and see what you prefer!.
Equipment Needed: Keep It Simple
- Broiler pan (or wire rack on a baking sheet). This keeps the steak from stewing.
- Oven mitts. Don't want to burn your mitts!
- Instant read thermometer. Broiling steak internal temp is key to doneness.
- Tongs. Essential for flipping and moving the steak about.
If you don't have a proper broiler pan, a wire rack set inside a baking sheet works a charm. Just make sure the rack is oven safe.
And honestly? You can get away with using a fork instead of tongs. Just be careful, yeah?. Now, how to prepare steak in the oven is about to become your favorite thing.
Unleash Your Inner Chef: How to Broil Steak Like a Pro
Honestly, who needs a fancy restaurant when you can learn how to broil steak to absolute perfection at home? Forget the stress of booking a table and the hefty bill.
With this simple guide, you'll be chowing down on a juicy, seared steak in minutes. I still remember the first time I tried this.
My family was so impressed, they thought I had become a chef overnight. This is how to prepare steak in the oven!
Prep Steps for Steak Nirvana
- Essential Mise en Place: Grab your steaks, olive oil, salt, pepper, and any optional garlic or herbs. It's all about broiling steak right!
- Time Saving Organization Tips: Lay everything out. Having everything ready means you don't scramble later.
- Safety Reminders: Oven mitts are your best friend. That broiler gets HOT!
Oven Broiled Steak Recipe : Step-by-Step
- Pat those steaks completely dry. This is so important for a good crust.
- Mix your olive oil, salt, pepper and garlic (if using) in a small bowl. Rub all over the steak.
- Move the oven rack to the highest position. Think like 4-6 inches from the broiler.
- Preheat that broiler to high! Give it at least 5 minutes to get screaming hot.
- Place steaks on the broiler pan and broil for 4- 7 minutes per side for medium rare. Keep an eye out for that gorgeous crust! This is how long to broil steak for perfection.
- Use your thermometer to check the internal temperature. Medium Rare is 130- 135° F (54- 57° C) .
- Rest those steaks! Tent with foil for 5- 10 minutes and let those juices redistribute.
- Slice against the grain and serve immediately!
Pro Tips for Broiling Steak Mastery
- Don't crowd the pan! This allows for even browning. Also, Broiling steak internal temp is very important.
- Watch it like a hawk! Broiling is fast. You don't want charcoal, do you?
- Make it ahead? Season the steaks earlier and keep them in the fridge.
Cooking is a journey. So next time you are asking yourself How to broil filet mignon or a simple Broil sirloin steak , try these tips.
Hope that I could help you. Now go and impress your friends!
Recipe Notes
Right then, let's talk about some nitty gritty details for this oven broiled steak recipe . Honestly, it's dead simple. But a few pointers can turn "meh" into "bloody brilliant," know what I mean? I'm just itching to get you to try how to broil steak .
Serving Suggestions: Dress It Up!
Fancy a bit of posh nosh? Plating matters, my friend. A simple but effective idea is to slice the steak against the grain.
Then arrange it beautifully on the plate. A sprig of fresh rosemary? Adds a touch of class. A dollop of creamy horseradish sauce? Bang on!
For sides, think classic. Creamy mashed potatoes are always a winner. Roasted veg adds some color. Don't forget a good gravy.
Or, for something lighter, a crisp green salad works wonders. As for drinks? A full bodied red wine is the classic choice.
A nice local ale would also do the job.
Storage Tips: Keepin' it Fresh
Got leftovers? Lucky you! Once the steak is cool, wrap it tightly in cling film. Then pop it in the fridge.
It'll keep for up to 3 days. To reheat, gently warm it in a frying pan with a little butter.
Or you can microwave it, but watch it doesn't dry out. Freezing isn't ideal. It'll affect the texture. But if you must, wrap it well and use within a month.
Variations: Mix It Up!
Fancy a change? Go veggie! Serve with grilled halloumi for a delightful meal.
Got some seasonal ingredients? Brilliant. Use asparagus in spring. Mushrooms in autumn. It's all about using what's fresh and tasty.
You can also swap ingredients like herbs. Parsley or thyme instead of rosemary? Why not! Also, want to make broiled steak with garlic herb butter , just mix it in during the cooking.
Nutrition Basics: Know Your Stuff
Let's be real, a Broiling Steak is a treat. A rough idea per serving: 450-600 calories, 40-50g protein, 30-45g fat.
Remember, this is a guide. It depends on the cut of meat. And how much you scoff!
For health, steak is packed with protein. Great for building muscle. It's also a good source of iron. Essential for energy.
But don't overdo it. Moderation is key, as with all good things.
So there you have it. My guide to how to prepare steak in the oven . Give it a go. Don't be shy.
And most importantly, have fun with it! Oven broiled steak recipe here is just a suggestion, feel free to play with it!.
Learning how to broil filet mignon or how to broil sirloin steak is the same thing! Just different cuts!
Frequently Asked Questions
I'm a complete beginner. Is it really easy to learn how to broil steak?
Absolutely! Broiling steak is surprisingly simple once you get the hang of it. Think of it like grilling indoors just keep a close eye on it because things can cook quickly under the broiler.
With a bit of practice, you'll be serving up steakhouse worthy results in no time, even if you've never cooked a steak before!
What's the best type of steak to use when learning how to broil steak?
For beginners, I recommend ribeye, New York strip, or sirloin steaks that are about 1 inch thick. These cuts tend to be forgiving and deliver good flavor. Avoid thinner cuts as they can easily overcook under the intense heat of the broiler. Remember to adjust cooking times based on your preferred level of doneness.
My broiler seems really strong. Any tips to avoid burning the steak?
A powerful broiler is a double edged sword. Make sure your oven rack is positioned at least 4-6 inches away from the broiler element. Watch the steak like a hawk that means no popping off to watch the telly!
If the steak is browning too quickly, you can lower the rack one notch or reduce the broiler setting to medium.
How can I tell if my broiled steak is cooked to the right doneness without cutting into it like a barbarian?
An instant read thermometer is your best friend here; it's the civilized way to cook steak. Insert it into the thickest part of the steak to get an accurate reading. Remember, the steak will continue to cook slightly as it rests, so pull it off the heat a few degrees before your target temperature.
No need to channel your inner butcher to check!
Can I season or marinate the steak ahead of time before I broil it?
You bet! Seasoning your steak with salt, pepper, and other spices is a must for flavor. You can do this just before broiling or even a few hours beforehand. A marinade can also add extra flavor and tenderize the steak.
Just be sure to pat the steak dry before broiling to get a good sear moisture is the enemy of a delicious crust!
How long does leftover broiled steak last, and what's the best way to reheat it?
Cooked steak will generally last for 3-4 days in the refrigerator if stored properly in an airtight container. To reheat, the gentlest method is in a low oven (around 250°F/120°C) until warmed through, this will prevent it from drying out.
For a quicker option, you can microwave it in short bursts, but be careful not to overcook it. Slicing it thinly before reheating can also help.
