Yummy Broiled Steak Recipes

BROILED STEAKS

Steps:

• Pat the steaks dry on paper towels on both sides.
• Season generously with salt and pepper on both sides. Set aside for at least 30 minutes.
• Meanwhile, make the flavored butter. In a medium skillet, heat about 1/2 Tablespoon of the butter, then add the shallots and garlic, season with salt and cook for just a few minutes, until tender and starting to turn golden. Cool slightly. Add the cooked shallots and garlic, along with the lemon juice, lemon zest, parsley and thyme to the remaining butter. Season to taste with salt and pepper and mix to combine. She the butter into a log and wrap in parchment paper, plastic wrap or aluminum foil. Chill. Store in the refrigerator for up to a week and in the freezer for up to 3 months.
• Preheat the oven to broil, 500 degrees Fahrenheit. Set the oven rack to be right below the broiling unit or the one just below it.
• Spread out 2-3 cups of salt on the bottom of a large rimmed baking sheet. Set a rack on top of the layer of salt and place the steaks on top of the rack. The steaks should not be touching the salt.
• Broil for 2-4 minutes, flip the steak over and broil for another 2-4 minutes. If you are using steaks that are thinner than 2 inches, broil for 2 minutes, if you are using thicker steaks than 2 inches, broil for 4 minutes.
• Continue broiling for 2-4 minutes per side, flipping the steaks over, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
• Let the steaks rest for at least 10-15 minutes before serving. Top the steaks with flavored butter.

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

YUMMY BROILED STEAK

Steps:

• Buy fresh cuts of steak or thaw overnight in the refrigerator.
• In a large mixing bowl add the Worcestershire sauce, minced garlic envelope of Lipton onion soup and water.
• Rub the steak with the garlic salt.
• Place steaks in the mixing bowl making sure it is covered completely with the soupy mixture. I let marinade for an hour, but I'm sure if kept in the refrigerator over night this would be even better!
• Fork steaks onto baking pan lined in foil, broil 15-20 mins or how done you prefer. (I broil on high)
• Note: I poured some of the liquid over the steaks before broiling. If broiled on low your steak will not be as tough. I recommend using a tenderizer.
• This would go well with mashed potatoes and use the drippings for gravy, perhaps corn on the cob or even peas and carrots!