Tillie Doyle
Cooking steak to perfection can be achieved in a variety of ways, from grilling to broiling in an oven. Broiling is an excellent way to prepare a mouthwatering steak, especially when using high-quality, grass-fed beef. But can you achieve the same results with a regular pan? It turns out you can. Pan broiling is a two-stage method that uses your broiler for searing and finishing to your preferred degree of doneness. This method creates an intensely flavorful caramelized crust that seals in the juices, resulting in a juicy and tender steak.
| Characteristics | Values |
|---|---|
| Broiling equipment | Broiler pan, baking sheet, instant-read thermometer, oven mitts |
| Broiler location | Electric oven: coil at the top of the oven. Gas oven: burner on top of the oven or in a sliding drawer underneath |
| Broiling temperature | 550°F |
| Broiling time | 4-6 minutes per side, depending on thickness and desired level of doneness |
| Steak temperature | 125°F for rare, 130-135°F for medium-rare, 135-140°F for medium, 140-150°F for medium-well, 155°F for well-done |
| Steak preparation | Pat dry, season with salt and pepper, rub with olive oil |
| Steak type | Top sirloin, flank steak, ribeye, New York strip, filet mignon |
| Pan type | Cast iron skillet, sheet pan with foil |
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What You'll Learn
Preheat the oven and skillet
To broil steak in the oven, you'll need to preheat your oven and skillet. Start by setting your oven to broiler for 15 to 20 minutes. The ideal temperature is around 500°F to 550°F. While the oven is preheating, prepare your steaks by patting them dry with a paper towel to remove any excess moisture. This step is important to prevent smoking in the oven. Season the steaks generously with salt and ground black pepper on both sides. You can also add other spices or rubs of your choice.
Once the oven is preheated, it's time to prepare your skillet. If you have a cast-iron skillet, place it in the oven during the preheating process to heat it up. If using a regular skillet, carefully remove the oven rack and place the skillet on it. Note that the pan will be extremely hot and may spit and splatter, so use oven mitts with superior heat protection, such as those made with neoprene or silicone.
After seasoning your steaks, carefully place them on the preheated skillet. For added flavour and sear marks, you can use a cast-iron grill skillet. Close the oven and sear the steaks for 3 minutes on each side. It's important not to use a fork to turn the steaks, as this can pierce the meat and affect its texture and moisture retention.
Once the steaks are seared, adjust your oven temperature to 500°F and continue cooking according to your desired doneness. For a rare steak, cook for 0-1 minute for a 1" steak, 2-3 minutes for a 1 1/4" steak, and 4-5 minutes for a 1 3/4" steak. For medium (140-150°F), cook for 2-3 minutes, 4-5 minutes, and 6-7 minutes, respectively. Remember to turn the steaks halfway through the remaining cooking time.
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Use a broiler pan or baking sheet
To broil steak using a broiler pan or baking sheet, you'll first need to locate your oven's broiler. In an electric oven, this is a coil attached to the top of the oven, while in a gas oven, it's a burner on the top or in a sliding drawer underneath. Next, adjust the top rack of your oven so it sits 4–6" away from the broiler. You want the top of your steak to be at least 2–3" away from the broiler.
Now, line a broiler pan or a baking sheet with aluminium foil. Place the pan on the oven rack and preheat it for about 5 minutes. While the pan is preheating, rub olive oil on both sides of the steak and season with kosher salt and freshly ground black pepper. You can also add other spices or rubs as desired.
Once the pan is preheated, carefully place the steak in the centre of the pan and put it back into the oven. Broil the steak without turning it until it's nicely browned and firm with some give when pressed in the thickest part. The cooking time will depend on your desired level of doneness. For a medium-rare steak, cook until an instant-read thermometer reaches 130–135°F. For a medium steak, aim for 135–140°F, and for medium-well, cook until the thermometer reads 140–150°F.
Using a broiler pan or baking sheet is a convenient way to broil steak, as it often eliminates the need to flip the steak during cooking. The top part of the broiler pan, which is a grid, also allows air to circulate around the food.
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Prepare the steak
To prepare the steak, start by removing it from the refrigerator and letting it come to room temperature for about 30 minutes. Pat the steak dry with a paper towel to remove any extra moisture, which can cause smoke.
Brush the steak with olive oil and season it with salt and pepper. As a rule of thumb, use 1 teaspoon of salt per pound of steak. You can also add other spices or rubs to the steak as desired.
If you are using a broiler pan, line it with foil and place the broiler insert on top. Put the pan in the oven and preheat it for about 5 minutes. If you are using a cast-iron skillet, place the dry pan in the oven and preheat it on high heat for about 20 minutes.
Once the pan is heated, pull out the oven rack and carefully lay the steak onto the pan. Be cautious, as the pan will be extremely hot and may splatter. If using a skillet, sear the steak for 2-3 minutes on each side, then reduce the heat and continue cooking to your desired doneness.
If using a broiler pan, you may not need to flip the steak. Broil until the steak is browned and firm, with some give when pressed in the thickest part. For a medium-rare steak, cook until an instant-read thermometer reaches 130-135°F. For medium, cook to 135-140°F, and for medium-well, cook to 140-150°F.
Remember to keep a close eye on the steak as it cooks, as broilers can vary. Also, ensure you have adequate ventilation, as this method can create smoke.
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Broil the steak
Broiling is a great way to cook steak, and it can be done in a regular pan. Here is a step-by-step guide to help you achieve the perfect broiled steak:
First, locate your broiler. In an electric oven, it is a coil attached to the top, whereas in a gas oven, it is a burner on the top or inside a sliding drawer. Next, adjust your oven rack so that the top of the steak will be 2-3 inches away from the broiler. Preheat your oven to a high temperature, ideally 550°F. While the oven is heating up, prepare your steak. Take the steak out of the refrigerator and let it come to room temperature, which should take about 30 minutes.
Now, it's time to season the steak. Brush both sides of the steak with olive oil and season generously with salt and pepper. You can also add other spices or rubs to suit your taste. If you're using a cast-iron skillet, place it in the preheated oven on the rack above the broiler, about 6 inches away from the flame or heating element. Heat the pan for around 20 minutes.
Once the pan is hot, carefully pull out the oven rack and lay the steak in the pan, being cautious of splatters. Set your vent or fan to high, as this method can create a lot of smoke. For a 1-inch steak, broil each side for 2-3 minutes for a rare steak, 4-5 minutes for medium, and 5-6 minutes for medium-well. If you're using an instant-read thermometer, the internal temperature should be 120-130°F for rare, 140-150°F for medium, and 150-160°F for medium-well.
After searing, you can finish cooking your steak to your desired doneness. If you like your steak medium-rare, cook it to an internal temperature of 130-135°F. For medium, cook to 135-140°F, and for medium-well, aim for 140-150°F. Remember that the steak will continue to cook even after it's been removed from the oven, so account for that when checking the temperature.
Finally, let the steak rest for a few minutes before slicing and serving. Enjoy your perfectly broiled steak!
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Check the steak's temperature
Checking the internal temperature of a steak is important to ensure it is cooked to your desired level. There are a few ways to do this.
Using a Thermometer
The most common method is to use a meat thermometer. You should aim for a few degrees below your desired level of doneness, as the steak will continue to cook even after it is removed from the heat. For example, for a medium-rare steak, you should remove it from the heat when the internal temperature reaches 130-135°F (54-57°C), as it will continue to rise to around 140°F (60°C).
The Finger Test
Some cooks prefer not to use a thermometer, as it pierces the meat and allows juices to escape. Instead, they use the "finger test". This method involves pressing on the steak with your fingertips while it cooks and comparing the firmness or softness to that of your own hand. To get a sense of what raw meat feels like, open your palm and push on the fleshy area between your thumb and the base of your palm with your other hand's index finger. To get a sense of what well-done meat feels like, gently press the tip of your pinky and thumb together, and feel the fleshy area below the thumb. It should feel quite firm. For medium-rare, press the tip of your middle finger to the tip of your thumb, and for medium, press the tip of your ring finger to the tip of your thumb. This method takes practice, but many chefs rely on it.
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Frequently asked questions
Yes, you can broil steak in a regular pan. However, it is recommended to use a cast-iron skillet or a broiler pan.
To broil steak in a pan, first, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Brush the steak with olive oil and rub it with coarse kosher or sea salt and freshly ground pepper. Place a dry cast-iron skillet in a preheated broiler on high heat about 6 inches from the flame or heating element. Heat the pan for about 20 minutes. When the pan is heated, pull out the oven rack to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. Sear the steaks for 2 to 3 minutes on each side. After searing, reduce the oven temperature to moderate heat and continue cooking to your desired doneness.
The best way to know when your steak is done broiling is to use an instant-read thermometer. For a medium-rare steak, cook to an internal temperature of 130°F to 135°F. For medium, cook to 135°F to 140°F, and for medium-well, cook to 140°F to 150°F.
Some tips for broiling steak include:
- Use a meat thermometer to check the internal temperature of the steak to ensure it is cooked to your desired doneness.
- Adjust the oven rack so it is about 3 to 6 inches away from the heat source to allow the steak to cook evenly without burning.
- Line the pan with aluminium foil for easy cleanup.
- Pat the steak dry with a paper towel before cooking to remove excess moisture, which can inhibit browning and cause smoke.
