Emilie Meyer
Broiling is a cooking method that uses direct heat to cook food extremely quickly. While it is a great way to cook steak, it is not recommended to use a glass pan. Glassware is not broiler-safe because it is sensitive to changes in temperature. The bottom of the glass pan stays cool while the top gets hot, leading to breakage. Instead, use a sturdy metal pan that can withstand high temperatures, such as stainless steel or cast iron.
| Characteristics | Values |
|---|---|
| Broiling steak in a glass pan | Not recommended |
| Reason | Glass has insulating properties, causing the side away from the broiler to remain cool while the surface facing the broiler heats up. This large thermal difference leads to breakage. |
| Broiler-safe materials | Metal, stainless steel, seasoned cast iron |
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What You'll Learn
- Glass pans are not broiler-safe due to their sensitivity to temperature changes
- Use a metal pan that can withstand high temperatures
- Prepare the steak by seasoning and bringing it to room temperature
- Preheat the broiler and pan, and adjust the rack height
- Cook time depends on steak thickness, desired doneness, and pan type
Glass pans are not broiler-safe due to their sensitivity to temperature changes
Pyrex, for example, is designed to withstand these changes but only to a certain extent. Pyrex changed its formula from laboratory-quality borosilicate glass to heat-treated soda-lime glass in 1998, reducing its ability to withstand temperature changes. Even Pyrex dishes cannot be placed under a broiler, as the high temperatures can cause them to break.
Therefore, it is recommended to use a sturdy metal pan that can withstand the heat when broiling. Stainless steel or seasoned cast iron are good choices, as long as they are explicitly marked as "broiler-safe" or "safe up to 550°F."
It is best to avoid using glass or Pyrex dishes for broiling and opt for suitable metal pans instead to ensure safe and effective cooking.
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Use a metal pan that can withstand high temperatures
Broiling is a cooking method that uses direct heat to cook food extremely quickly. It is a great way to cook steak, but it is important to use the right equipment to avoid accidents.
Glass pans should not be used for broiling steak. Glass has insulating properties, meaning that the side away from the heat source does not heat up as quickly as the surface closer to it, which can lead to breakage. Pyrex, while more resistant to temperature changes than regular glass, is also not suitable for broiling.
Instead, use a metal pan that can withstand high temperatures. All-metal pans, such as stainless steel or seasoned cast iron, are good options. Make sure the pan does not have any non-stick coatings, as these are not designed to withstand the high temperatures of broiling. If using a cast-iron skillet, be very careful when handling it, as the handle will get extremely hot.
Some ovens come with a broiler pan, which has a grid that allows air to circulate around the food. You can also use a foil-lined sheet pan, which can be preheated to help cook the steak from both sides. If using foil, cut a few slits in it to prevent fat from pooling around the food and potentially catching fire.
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Prepare the steak by seasoning and bringing it to room temperature
To prepare a steak for broiling, you should first season the meat and then let it come to room temperature.
Seasoning a steak is a matter of personal preference. Some people prefer to keep it simple with just salt and pepper. Salt is said to enhance the natural flavours of the meat, and pepper adds a bit of spice. Others like to add herbs such as garlic, thyme, or rosemary for extra flavour. You can also coat the steak with olive oil, which will help to create a nice surface texture and prevent the salt from dissolving. If you're using pepper, it's generally better to add it after cooking, as pepper can burn and leave a bitter taste.
Some people like to dry brine their steak, which involves salting and drying the meat in the fridge for a few days or up to a week. This reduces the moisture content and intensifies the flavour. If you don't dry brine, it's a good idea to let the steak come to room temperature before cooking. This allows for a more even cook, as the muscle fibres won't tense up from the cold. It also means the outside of the steak won't burn while you're trying to cook the inside.
How long you should leave a steak out of the fridge depends on its weight and the temperature of your room. A 500g steak will usually take 30-40 minutes to reach room temperature. However, some people argue that letting a steak come to room temperature accomplishes almost nothing and that it's better to dry the steak thoroughly before cooking.
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Preheat the broiler and pan, and adjust the rack height
Broiling steak is a lot like grilling, but with the heat source coming from above instead of below. It's a great option when you don't want to fire up the grill outside or don't have the time to do so. Broiling steak is also a low-fuss method of cooking steak, especially if you're cooking for a crowd.
To preheat the broiler and pan, and adjust the rack height, follow these steps:
- Place the rack 4 to 6 inches from the broiler/top of the oven: The closer the rack is to the broiler, the faster the steak will cook and the more caramelized it will be. However, you want the steak to be at least 2.5-3 inches away from the broiler to prevent flare-ups.
- Preheat the broiler: Set your oven to a high temperature, typically around 500 to 550 degrees Fahrenheit. This will ensure that your steak cooks evenly and efficiently.
- Preheat the pan: Place a dry cast-iron skillet or a metal broiling pan in the oven, about 6 inches from the flame or heating element. Heat the pan for about 20 minutes. You can line the pan with aluminum foil to make cleanup easier, but this is optional.
- Prepare the steak: While the pan is heating, pat your steaks dry with a paper towel to remove any extra moisture, which can cause smoke. Season the steaks with salt and pepper, or your desired spices and seasonings.
- Monitor the steak: Once you place the steak in the preheated pan, stay nearby to monitor the cooking process and prevent burning. The steak's temperature will continue to rise even after it's removed from the broiler, so keep this in mind when checking for your desired level of doneness.
Remember, broiling involves intense heat, so always use oven mitts with superior heat protection when handling hot pans. Additionally, avoid using glass or Pyrex dishes for broiling, as they are sensitive to temperature changes and can break.
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Cook time depends on steak thickness, desired doneness, and pan type
Broiling is a great way to cook steak, but it's important to remember that not all pans are suitable for broiling. Glass pans, for example, should be avoided as they are sensitive to temperature changes and can break. Instead, use a sturdy metal pan that can withstand high temperatures, such as a cast-iron skillet or a stainless-steel sheet pan.
When broiling steak, the cook time will depend on several factors, including the thickness of the steak, your desired doneness, and the type of pan you are using. If you are using a preheated sheet pan, for example, you may not need to cook the steak for as long as you would in a broiler pan.
As a general rule, thicker steaks will take longer to cook than thinner ones. If you prefer your steak rare, you will want to cook it for less time than if you prefer it well done. For a medium-rare steak, aim for an internal temperature of 130 to 135 degrees Fahrenheit; for medium, cook to 135 to 140 degrees Fahrenheit; and for medium-well, cook to 140 to 150 degrees Fahrenheit.
To ensure even cooking, it's a good idea to let your steak come up to room temperature before broiling. This will help the steak cook more evenly and reduce the risk of the exterior burning before the center is cooked to your desired doneness. Additionally, be sure to keep a close eye on your steak as it cooks, as broilers can vary in intensity and hot spots may develop.
By taking into account the thickness of your steak, your desired doneness, and the type of pan you are using, you can better estimate the cook time needed to achieve the perfect broiled steak.
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Frequently asked questions
No. Glass pans are not suitable for broiling steak as they are sensitive to changes in temperature and can break. Instead, use a sturdy metal pan that can withstand high temperatures.
You can use a metal broiling pan, a cast-iron skillet, or a rimmed sheet pan.
Remove the steak from the refrigerator and let 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. Season the steak with olive oil, salt, and pepper, and any other desired spices or rubs.
The time it takes to broil a steak depends on the thickness of the cut and your desired level of doneness. For a medium-rare steak, cook to an internal temperature of 130 to 135 degrees Fahrenheit. For medium, cook to 135 to 140 degrees Fahrenheit, and for medium-well, cook to 140 to 150 degrees Fahrenheit. Use an instant-read thermometer to monitor the steak's temperature.
