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How to broil steak - A quick Manly Meal

Lars HindsleyBy Lars Hindsley Tue 12 Mar 2013 10:18 AM EST | 2581 Views
(DL)  Assuming guys that you have a good steak to start with there are two major factors to consider aside from how rare or well done you like your steak.

 1. How high your rack is to the fire.
 2. Resting your steak.

If you screw up everything else following the two instructions above should still produce a great tasting juicy steak.

Let's keep this simple. This is not about grilling a steak, although some people will grill a steak then broil it for a finish. For a straight up broil you don't need to turn or flip your steak. Understand that like in grilling if you insist on flipping   you flip once.  

My preferred pan is an iron skillet that has been seasoned. However many pans get the job done. No glass dishes. Glass or pottery can and will eventually crack from the broiler. Iron skillets are dense and hold heat well. The density of iron requires more time to heat. So if I have time, I will pre-heat the pan before I toss in a cold slab of steak. Why? Because it sears without bringing down the pans cooking temperature. If you were to grill your steak instead of broiling instruction helps because you won't need to adjust your heat as often during the process. Is it important you don't adjust the heat? Not at all! It's part of the cooking process and learning process.  

A small amount of butter is your best flavor enhancer. Drop a slab or coat both sides if you like. Drizzled oil in the pan is strongly advised. You don't want to burn your meat to the pan. You want the pan to sear your steak on the outside, locking in the flavorful juices.  

Salt the top with coarse or kosher salt. Sea salt may be your choice, but larger coarse salt is smarter choice. The application of salt is an art. Your salt shouldn't be in a shaker. Keep it in a dish like a sugar bowl.  Pinch your salt and apply with a precision toss. Pepper should be applied fresh from a grinder.  Again, this manner of preparation makes a world of difference in flavor.

If you have a sub-par steak then you may want to coat it with some Spanish paprika for some kick along with a dash of celery salt and onion salt. To produce a great taste throw in some chopped carrots, trust me it makes a difference. 

Broil on the top rack. Trust that your kitchen will not catch fire. However do not leave your food unattended. Check on it because new cooks tend to over-oil or overdo many things resulting in unnatural results.

Remember to have the oven on broil guys. Not high bake. The broiler cooks from the top to sear your meat. You should only need to broil your steak from two to four minutes on each side. Just keep an eye on it. You want it a slightly crispy texture on the surface not all the way through. The pink inside is NOT a bad thing and will not mean your steak is fatty or hard to cut.  It is actually opposite. Also, having some pink in side means you have flavor! 

To lock in flavor you must let your steak rest. This is a crucial step. While broiling a steak is great for a hurried manly meal, (efficient and clean too) the back end of waiting is a must! Let it rest three to four minutes and when you cut into it you'll see the juicy flavor has been locked in for you to enjoy. Ignoring this step in the process will result in failure. You'll know you failed when the juice pours out after your first cut. Don't ignore this instruction. Let your steak rest.

As you learn and understand the principal of resting a steak you'll find it applies to grilling an hamburger too. One flip on each side, and you never smash out the juice with a spatula. 

You may find that some cooks call for placing the steak on a rack. I don't do this because I find that having the steak cook in its own juices make for a better tasting steak with flavor locked in and juices baste the surface.

Your steak should only taste bad is when you over-cook it. I suggest you under-cook as you learn. Go with 3 minutes each side. Rest it. Cut off from the end and if you have mild pink there, you should have the proper amount of pink in the center of your cut. If your steak is more rare than you prefer, then toss it back in the oven for another minute. Next time up your time if your steak is the same thickness. 

TIP: If you like potatoes with your steak... microwave them first in cut pieces, then toss them in with the broiled steak for and easy finish!
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