Ella Walter
Broiling steak is a simple and fuss-free method of cooking steak that gives a good char and takes about 10 minutes. It can be done in an oven without a broiler pan. To broil steak without a broiler pan, you can use a baking sheet or a cast-iron skillet. The steak should be patted dry with paper towels and placed on the lined baking sheet. It is important to remove excess marinade to prevent burning. The steak can then be seasoned with salt and pepper and placed in the oven. The cooking time will vary depending on the desired level of doneness.
| Characteristics | Values |
|---|---|
| Can you broil steak without a broiler pan? | Yes, you can. |
| How to do it? | Clean an oven rack and spray it with cooking spray. Place a baking sheet on the remaining rack and set the oven to "broil high". Put the sprayed rack in the oven, about two inches above the other rack. |
| How long to broil the steak? | Broil the steak for 4 minutes on the first side, then flip and broil for 3-4 minutes on the second side. |
| How to check if the steak is done? | Use a digital thermometer to check the temperature. For medium-rare to medium steaks, aim for around 130°F in the center. |
| How long does the steak continue to cook after removing from the oven? | The steak will continue to cook for about 5-10 minutes after removing from the oven. |
| How to prevent overcooking? | Transfer the steak to a plate after removing from the oven to slow down the cooking process. |
| How to store leftovers? | Store leftover steak in a food-safe container in the refrigerator. Let the steak come to room temperature before eating instead of reheating it in the microwave, as this can make it tough. |
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What You'll Learn
Use a baking sheet
You can easily broil a steak without a broiler pan by using a baking sheet. Here is a step-by-step guide:
Preparation
Before you begin, preheat your oven to broil at 500 degrees Fahrenheit. It is important to pat your steaks dry with paper towels and place them on the baking sheet. This step is crucial as you want to avoid any extra marinade or moisture on the steaks and the sheet, as it will burn under the broiler. You can also bring the steak to room temperature for about 20-30 minutes.
Seasoning
Next, season your steaks generously with salt and ground black pepper on both sides. You can also add other spices like cumin, sumac, or coriander for extra flavour. If you want to add a tangy twist, you can marinate your steaks with balsamic vinegar, which helps the steaks char beautifully under the broiler.
Using a Baking Sheet
Line your baking sheet with aluminum foil. Using a large rimmed baking sheet, spread out 2-3 cups of salt evenly over the surface. The salt is used to catch the meat drippings, so the cheap variety works just fine. Make sure the salt completely covers the bottom of the pan, but the meat should not be resting on the salt. Place a rack on top of the salt layer and put the steaks on the rack, ensuring they don't touch the salt.
Broiling
Place the baking sheet on a rack in the oven, about two inches above another rack. Pull out the lower rack so they are even. Set the oven rack right below the broiling unit or the one just below it. Put the steak directly on the top rack, ensuring the baking sheet is underneath. Push both racks into the oven at the same time and cook.
Cooking Time
Broiling times vary depending on your steak's thickness and desired doneness. As a rule of thumb, for steaks thinner than 2 inches, broil each side for 2 minutes, and for steaks 2 inches or thicker, broil for 4 minutes per side. For a medium-rare steak, cook until the meat reaches 125 degrees Fahrenheit on a meat thermometer. For medium-well, aim for 130 degrees, and for well-done, cook until it reaches 140 degrees.
Resting and Serving
After broiling, transfer the steak to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures the steak cooks evenly. Finally, serve the steak with your favourite side dishes and enjoy!
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Marinade and season the steak
To broil a steak without a broiler pan, you can use a cast-iron skillet or a baking sheet. But before you start cooking, you'll want to marinate and season your steak for the best flavor and texture.
Maring your steak before cooking helps to tenderize the meat and add flavor. A good marinade will coat all sides of the steak. You can use a zip-top bag or a lidded container to ensure the steak gets fully coated in the marinade. A basic marinade includes olive oil, soy sauce, balsamic vinegar, lemon juice, and spices. You can also add in some Worcestershire sauce, hot sauce, and minced garlic for extra flavor. Leave the steak to marinate for at least 2 hours but no more than 24 hours.
After marinating, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Then, pat the steak dry with paper towels—this step is important to prevent excess smoke. Before cooking, brush the steaks with olive oil and season with salt and pepper. As a rule of thumb, use 1 teaspoon of salt per pound of steak.
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Adjust the oven rack
Broiling steak is a lot like grilling, but with the heat source above the steak rather than below it. This makes it a fast and convenient way to cook steak, especially when it's too cold to grill outside.
When broiling steak, it's important to adjust the oven rack so that the steak is the correct distance from the heat source. This will ensure that the steak cooks evenly without burning. The optimal distance between the steak and the heat source depends on the type of oven and the desired level of doneness, but a good rule of thumb is to place the rack 4-6 inches from the broiler/top of the oven. This can be adjusted depending on your preference; placing the steak closer to the broiler will result in faster cooking and more caramelization, while moving it further away will slow down the cooking process. However, it is important to note that the steak should be at least 2-3 inches away from the broiler to prevent flare-ups.
For ovens with a broiling unit at the top, the oven rack should be set right below the broiling unit or the one just below it. This will ensure that the steak is close enough to the heat source for effective broiling.
If you are using a baking sheet or pan, it is recommended to place the rack about two inches above the other rack and pull out the lower rack so that they are even. The steak is then placed directly on the top rack, with the baking sheet underneath to catch any drippings.
For thicker steaks, it is recommended to use the lower-middle rack to ensure even cooking. This is because the greater distance from the heat source reduces the intensity of the heat, preventing the outside of the steak from burning while the inside is still raw.
By adjusting the oven rack to the optimal position, you can achieve the desired level of doneness for your steak and prevent any unwanted burning or flare-ups.
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Sear the steak
To sear the steak, you will need to pat it dry with paper towels and place it on a lined baking sheet. Patting the steak dry is important to avoid excess marinade burning under the broiler. Season the steaks with salt and pepper, and perhaps a bit of oil or butter to get a good sear. You can also add a few tiny cuts on the side of the steak to let the seasoning get absorbed and to get a crispy texture.
Place the baking sheet on the remaining rack and set your oven to "broil high". Once the oven is preheated, put the rack in the oven, about two inches above the other rack. Broil the steaks for 4 minutes on the first side, then use tongs to flip them and broil for another 3 to 4 minutes on the second side. The steaks will continue to cook after they come out of the oven, so remove them when they are within 5 degrees of your desired temperature.
If you are using a cast-iron skillet, heat the pan for about 20 minutes before searing the steaks. When the pan is heated, pull the oven rack out and carefully lay the steaks in the skillet. Sear the steaks for 2 to 3 minutes on each side. After the steaks are seared, reduce the oven to moderate heat and continue cooking to your desired doneness.
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Rest the steak
Resting the steak is an important step in the cooking process. It gives the meat a chance to rest and allows the juices to redistribute. This is why you should remove the steak from the oven when it is within 5 degrees of your desired temperature. The steak will continue to cook even after it is removed from the oven.
Once the steak is removed from the oven, transfer it to a plate and cover it loosely with aluminium foil. This will help slow down the cooking process. If the steak remains on the hot pan, it might overcook. Let the steak rest for 5 to 10 minutes. If you cut it too early, the juices will run out.
After the steak has rested, place it on a cutting board and slice it thinly. If you are serving the steak sliced, be sure to cut against the grain—across, not parallel with, the visible lines of muscle fibres—so that the steak will be tender, not chewy.
You can also serve the steak with flavoured butter. Slice the butter into coins and place them on top of the steak while it is still hot. As the butter melts, it will seep into the meat, adding flavour.
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Frequently asked questions
Yes, you can. You can use a baking sheet or a skillet instead.
You can use a baking sheet or a skillet as an alternative to a broiler pan. If you are using a baking sheet, line it with aluminium foil for easy cleanup. If you are using a skillet, ensure it is cast iron and dry, and place it in the oven about 6 inches from the flame or heating element.
First, pat the steaks dry with paper towels and place them on the lined baking sheet. Then, season the steaks with salt and pepper, and brush them with olive oil. Next, preheat your oven to a high temperature and place the baking sheet on the middle rack. Broil the steaks for 4 minutes on the first side, then flip them and broil for another 3-4 minutes on the second side. Finally, use a meat thermometer to check that the steak is cooked to your desired level of doneness.
There are many ways to cook a steak, including grilling, pan-broiling, and broiling in the oven. Broiling in the oven is one of the simplest and most fuss-free ways to cook a steak, as there is very little cleanup involved.
