Tiffany Haney
Broiling is a great way to cook steak, yielding a crisp, deeply browned exterior without overcooking the inside. The broiler's high heat, typically between 500 and 550 degrees Fahrenheit, necessitates placing the steak close to the heat source, usually 2 to 6 inches away. Broiling pans are designed to withstand this intense heat and are useful for catching drippings and preventing flare-ups caused by grease pooling. However, a simple sheet pan with a cooling rack can also be used to achieve similar results, provided it is placed at the appropriate height. The key is to monitor the steak closely, as the intense heat can quickly overcook the meat, and to let the steak rest after cooking to prevent overcooking and ensure a juicy, tender bite.
| Characteristics | Values |
|---|---|
| Broiler pan | Use a broiler pan or a baking sheet lined with foil, with a broiler insert on top |
| Broiler unit | Position the oven rack 5-6 inches from the broiler unit |
| Broiler temperature | 500-550 degrees F |
| Broiling time | No longer than 15 minutes |
| Steak temperature | Medium rare: 130-135 degrees F |
| Resting time | 5-10 minutes |
| Slicing | Cut against the grain, across the muscle fibers |
| Oven mitts | Use mitts with superior heat protection, such as those made with neoprene or silicone |
| Broiler pan alternative | A cooling rack on a rectangular bake pan |
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What You'll Learn
Broiling pan vs. sheet pan
Broiling is a great way to prepare steaks, especially lean and flavourful cuts like flank steak. It involves cooking at a very high heat of 500 to 550° F, so food cooks quickly and you need to keep a close eye on it.
Broiling pans are designed to be used in this way, with a rack that allows fat and oils to drip away from the food, and a pan to catch these juices. This means you get to eat a less greasy meal, but it can be drier, so you may want to add extra moisture with marinades or dips. Broiling pans are made of thick metal that won't warp under high heat, and the rack design means you won't have issues with food sticking to the pan.
Sheet pans, or baking sheets, are flat with a low rim to contain ingredients. They are usually made of aluminium, which conducts heat efficiently, and have a larger surface area than broiling pans, so you can cook more steaks or chops at once. However, they are not designed to be exposed to the very high heat of broiling and may warp, so you need to line them with foil. You also need to use high-temperature oil or pan spray to prevent food from sticking.
If you are broiling steaks, it is important to use oven mitts with superior heat protection, such as those made with neoprene or silicone, as the pans get extremely hot. You should also be careful not to overcook your steaks by leaving them on the hot pan after cooking—transfer them to a plate to rest so they don't keep cooking.
To broil steaks, position an oven rack 5 to 6 inches from the broiler unit and preheat the broiler. Line your broiling pan or sheet pan with foil and place the pan on the oven rack to preheat for about 5 minutes. Place your steak in the centre of the pan and cook without turning until browned and firm with some give, or until an instant-read thermometer registers 130 to 135° F for medium-rare. Limit cooking time under the broiler to 15 minutes and keep a close eye on your steak to prevent burning.
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Broiler pan depth
Broiling pans are typically designed with two pieces: a top wire rack and a bottom piece. The top rack is designed with a grid that allows air to circulate around the food being broiled. The bottom piece is used to catch drippings from the food being cooked. Broiler pans are made of porcelain-coated steel, with the colour depending on the type of oven (cobalt blue for electric ovens and black for gas ovens).
The depth of a broiler pan is an important factor to consider when broiling steaks. While there is no standard depth for broiler pans, they should be deep enough to catch drippings from the food being cooked without spilling. A deeper broiler pan can also be useful for cooking thicker cuts of meat, as it provides more space for the meat to cook evenly.
When broiling steaks, it is important to use a pan with a suitable depth. If the pan is too shallow, the drippings may spill over and cause a mess or even a fire hazard. On the other hand, if the pan is too deep, the steaks may not cook evenly or may become overcooked. Therefore, it is essential to choose a broiler pan with an appropriate depth for the size and thickness of the steaks being cooked.
Some sources recommend using a larger baking sheet when cooking multiple steaks to ensure even cooking. Additionally, it is suggested that steaks be transferred to a plate after broiling to prevent overcooking and to allow the juices to redistribute.
Overall, when selecting a broiler pan for cooking steaks, it is crucial to consider the depth of the pan to ensure optimal cooking results and avoid any potential hazards.
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Positioning the oven rack
Broiling is a low-fuss way to prepare steaks, particularly lean but flavorful cuts. The broiler temperature is extremely hot, usually between 500 to 550 degrees Fahrenheit, and the food cooks very close to the heat source. Therefore, it is important to position the oven rack at the right distance from the broiler unit.
Firstly, ensure that your pan and rack are made to handle the intense heat of the broiler. The broiler pan that comes with your oven is designed for this purpose, with a top grid that allows air to circulate around the food. However, you can also use a sheet pan or a cooling rack placed on a rectangular baking pan to achieve the desired height. Just be aware that there is a risk of these alternatives warping or damaging any non-stick coating they may have.
When positioning the oven rack, the general recommendation is to place it 2 to 6 inches away from the broiler unit. The closer the rack is to the broiler, the more intense the heat will be, so the exact distance will depend on your desired cooking temperature and the thickness of your steak. For thicker cuts of steak, a greater distance may be preferable to avoid overcooking the exterior before the interior is done to your liking.
It is also important to note that different ovens have different broiler locations. In an electric oven, the broiler is usually a coil attached to the top of the oven, while in a gas oven, it may be a burner on top or in a sliding drawer underneath. Understanding the layout of your oven will help you position the rack appropriately.
Finally, remember to preheat the broiler. Place the pan on the oven rack and preheat it for about 5 minutes until it is hot. This step is crucial for ensuring even cooking and achieving the desired results.
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Slicing the steak
To broil a steak, you should position an oven rack 4 to 6 inches from the broiler unit and preheat the broiler. Place the steak in the centre of the pan and broil without turning until it is browned and firm, with some give when pressed in the thickest part. For a medium-rare steak, an instant-read thermometer should register 130 to 135 degrees Fahrenheit.
When slicing the steak, it is important to cut against the grain. This means cutting across, not parallel with, the visible lines of muscle fibres. This will ensure that the steak is tender, not chewy.
After removing the steak from the oven, let it rest for 5 to 10 minutes to allow the juices to redistribute. Place the steak on a cutting board and slice thinly.
If you have leftover steak, it is best to store it whole and unsliced. When ready to eat, you can sear it in a skillet with butter or oil. If you have sliced your leftover steak, let it come to room temperature before eating instead of reheating it in the microwave, which can make it tough.
You can also serve the steak with flavoured butter. After the steak has rested, place pats of butter on top of the steak while it is still hot so that the butter melts and adds flavour.
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Resting the steak
Resting your steak is an essential step in the cooking process. It is important to let the steak rest for a few minutes after broiling to allow the juices to redistribute and ensure the steak is juicy and flavorful. This also gives the muscle fibers time to relax and widen, preventing the steak from drying out and losing its juices when cut.
When you remove the steak from the broiler, transfer it to a plate so that the cooking process slows down. If the steak remains on the hot pan, it may continue to cook and become overdone. It is recommended to let the steak rest, uncovered, for 5 to 10 minutes before slicing or serving. This allows the steak to cool slightly, with the internal temperature dropping by a few degrees, while remaining hot enough for the juices to be evenly distributed.
During the resting process, the muscle fibers of the steak relax and widen, allowing the steak to retain more of its juices. This is because the width of the muscle fibers is directly related to the temperature at which it is cooked. When the steak is cooked at a high temperature, the muscle fibers contract, trapping the juices inside. As the steak rests and cools, these fibers relax and widen, allowing the juices to redistribute throughout the steak. This helps to ensure that the steak remains moist and juicy when cut into.
To enhance the flavor of the steak while it rests, you can add a pat of regular or flavored butter on top. The butter will melt into the meat, infusing it with additional flavor. You can also cover the steak loosely with foil while it rests to prevent it from cooling down too much. This will help maintain the desired temperature and keep the steak warm until serving.
The resting time for a steak can vary depending on its thickness and the desired doneness. For a medium-rare steak, it is recommended to remove it from the heat at around 115°F to 130°F and let it rest until it reaches 125°F before serving. This ensures that the steak reaches the optimal internal temperature without overcooking. Thicker cuts of meat or larger roasts may require a longer resting time, such as five minutes per inch of thickness or ten minutes per pound.
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Frequently asked questions
The broiling pan should be placed 2-4 inches from the heat source. The broiler temperature is very high, so you need to limit the cooking time to around 15 minutes.
A broiler pan is best for even cooking and to catch drippings. However, you can also use a sheet pan with a cooling rack placed on top.
You can use an instant-read thermometer to check the internal temperature of your steak. For a medium-rare steak, the temperature should be 130-135°F. Keep in mind that the internal temperature will continue to rise for a few minutes after removing the steak from the oven.
