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I have 2 T-bone steaks I got on sale yesterday, About 1 inch thick.
Never having broiled steak before and wanting a different way to cook them, is this a good cooking method?
Grilling is not an option and a George Forman doesn't get a proper sear. I've been doing that on the rare occasion I have steak anymore.
I could go that route again but was hoping to try something different.
You could, but a cast iron grill pan on the stovetop would be better. Whichever method you use indoors is going to create a lot of smoke that will need be exhausted away.
I feel your fear. I broiled something FIFTY YEARS AGO that caught on fire and have never broiled anything since! Do use the hibachi, though. Good luck!
I broil steaks all the time. I don't have any issues with smoke, but I don't move the oven rack up. I certainly don't get a steakhouse type sear, but I am very happy with the results. No smoke and nothing to clean up (I just use a double layer of non-stick foil with the edges formed so it's like a tray).
Press a little salt into the steaks, rub both sides with a light olive oil....once broiler is hot...
place underneath 4-5 minutes each side....6 will take the pink away.
There are a lot of methods, tho...
Press a little salt into the steaks, rub both sides with a light olive oil....once broiler is hot...
place underneath 4-5 minutes each side....6 will take the pink away.
There are a lot of methods, tho...
I'd skip the oil.
Cooking time will vary depending on thickness and temp of steak when you start.
Don't do it! Restaurants can get away with it because they have broilers that reach over 1,500 degrees, you can't get anywhere near that at home so you won't get good results.
Instead use a reverse sear, where you bake it in the oven on a low temperature then flash finish in a heavy pan with oil/butter. It is the best way to consistently get perfectly cooked steaks indoors without using a grill. Technique is described in detail here:
I started reverse searing when weather wasn't suitable for grilling, and liked it so much I eventually stopped using my grill for steaks. Here's a video showing same technique:
I'd skip the oil.
Cooking time will vary depending on thickness and temp of steak when you start.
I used to skip the oil, too, had never heard of it, it's just a rub, did it both ways...it was good.
Now, I always do.
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