Broiling Steaks: Pan-Searing Secrets

How to Broil Steak and Sear in a Pan

Broiling a steak is a great way to cook a steak in the oven if you don't have access to a grill. The high heat of the broiler creates a charred and crisp exterior while keeping the inside juicy. To get started, you'll need to choose the right cut of steak, preheat your oven and pan, season the steak, and then cook it to your desired level of doneness.

Firstly, select a good cut of steak. Look for ribeye, strip steak, porterhouse, or T-bone steaks, which are juicy and tender when cooked quickly. The thickness of the steak is also important. Aim for steaks that are about 1 1/2 – 2 inches thick, as thinner steaks may overcook in the centre before getting a good sear on the outside.

Next, preheat your oven to a high temperature, ideally around 500 degrees Fahrenheit. Place a cast-iron skillet or a heavy stainless steel pan in the oven to preheat as well. While the oven and pan are heating up, prepare your steak by patting it dry with paper towels and seasoning generously with salt and pepper on both sides.

Once the oven and pan are preheated, carefully place the steak into the hot pan. For thin steaks, cook for about 2-3 minutes on each side for a medium-rare steak. For thicker steaks, cook until the steak is deeply browned, and the internal temperature reaches 120°F for medium-rare or 130°F for medium.

After searing the steak in the pan, transfer it to a plate and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.

Choose the right cut of steak

Choosing the right cut of steak is essential for a successful broiling and searing session. While you can technically broil any cut of steak, some cuts are better suited to this cooking method than others.

The key is to choose a thick, juicy piece of meat that will retain its shape and flavour during cooking. Aim for a steak that is at least 1-inch thick, as thinner cuts can easily overcook and become dry. The best cuts for broiling include:

• Sirloin tip centre steak
• Tenderloin steak (filet mignon)
• Strip steak, boneless
• Shoulder petite tender
• Chuck eye steak (delmonico)
• T-bone steak
• Porterhouse steak
• Ribeye steak
• Flank steak

When selecting your steak, also consider the marbling, which is the fat that runs through the meat like thin veins. The right amount of marbling will give your steak tenderness and flavour, so look for thin lines of marbling rather than chunks of fat.

Additionally, consider the part of the cow the steak is cut from. For example, T-bone steaks are cut from the short loin, closer to the stomach than the rear, and offer two different types of meat in one cut: a tenderloin on one side and a strip steak on the other. Porterhouse steaks, on the other hand, are also cut from the short loin but tend to be larger and a little less tender as they are cut closer to the legs.

In summary, choose a thick, juicy steak with nice marbling and consider the part of the cow the steak is from to ensure the best results when broiling and searing your steak.

Prepare the steak for cooking

To prepare your steak for cooking, you'll need to start by choosing the right cut of meat. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness. Good cuts for broiling include sirloin, tenderloin, strip steak, shoulder petite tender, and chuck eye steak. Choose steaks that are 1.5 to 2 inches thick for maximum juiciness. If you're cooking thinner steaks, look for flank, hangar, or skirt steak.

Once you've selected your steaks, remove them from the refrigerator and allow them to come to room temperature. This will take about 20 to 30 minutes. While you're waiting, preheat your oven to a high temperature, usually around 500 degrees Fahrenheit.

Before cooking, pat the steaks dry with paper towels to remove any excess moisture. Moisture is the enemy of a perfect glistening brown crust. Then, season the steaks generously with salt and pepper on both sides. As a rule of thumb, use 1 teaspoon of salt per pound of steak. You can also add other seasonings or herbs like oregano, thyme, or rosemary.

If you're using a cast-iron skillet, preheat it in the oven as well. Place a little oil in the bottom of the pan and put it in the oven as it preheats. This will help to create a perfect sear on your steak.

Use the right pan

When broiling steak, the best pan to use is a cast-iron skillet. Cast iron is solid, durable, and relatively inexpensive. It will give your steak a fabulous sear that is well worth the effort.

A cast-iron skillet can be used on the stovetop and in the oven, making it versatile and convenient. It is also a good choice for searing steak because it retains heat well, ensuring a consistent cooking temperature.

If you don't have a cast-iron skillet, you can use a good-quality stainless steel skillet or a grill pan. These options may not retain heat as well as cast iron, but they can still get your steak nicely seared.

When preparing to broil your steak, preheat your cast-iron skillet in the oven. Place a bit of oil in the bottom of the pan and put it in the oven as it heats up. This will help ensure your pan is hot enough to get a good sear on your steak.

Once the oven reaches the desired temperature, carefully remove the pan and place it on the stovetop. Then, place your seasoned steaks in the pan and sear for 1-2 minutes on each side.

After searing, move the pan and steaks back into the oven to finish cooking. Depending on the thickness of your steaks, they will need an additional 3-7 minutes of cooking time.

Using the right pan is crucial to achieving the perfect sear and cook on your broiled steak. With a cast-iron skillet, you'll get delicious results every time.

Cook the steak

Before you cook the steak, ensure it is at room temperature. This should take about 20-30 minutes.

If you are using a cast-iron skillet, heat the pan on a stovetop burner for a few minutes. Otherwise, place the cast-iron skillet in the oven and preheat to 500°F. If you are using a different type of pan, skip this step.

Pat the steak dry with paper towels, then season both sides generously with salt and pepper. If you are cooking a thin steak, you can also add chopped herbs like oregano, thyme, or rosemary, and/or minced garlic.

If you haven't already, heat two teaspoons of oil in the pan over medium-high heat. Once the oil is hot, carefully place the steak in the pan. Sear each side for 1-4 minutes, until browned.

If you are cooking a thicker steak, continue cooking until an instant-read thermometer inserted into the thickest part of the steak registers 120°F for medium-rare or 130°F for medium. This should take 8-12 minutes in total, depending on your desired level of doneness. Adjust the heat to medium if the steak is browning too quickly, and flip the steak halfway through.

For an extra touch of flavor, add a tablespoon of butter and some aromatics (like herbs and/or garlic) to the pan during the last 2 minutes of cooking.

When the steak is glistening brown and cooked to your preferred doneness, transfer it to a plate and loosely cover with aluminum foil. Set the plate aside for 5 minutes if the steak is thin, or 10 minutes if it is thick.

Tips

• Choose a good-quality, well-marbled steak for maximum flavor and tenderness.
• For thick, juicy steaks, select a cut that is 1 1/2 to 2 inches thick. If you want to cook a thinner steak, look for flank, hangar, or skirt steak.
• Use a 12-inch cast-iron pan, or the heaviest 12-inch stainless steel pan you have.
• If you are cooking more than one steak, make sure there are a couple of inches between them in the pan. If necessary, use two pans or cook the steaks in batches.
• If you are broiling the steak in the oven, place the steaks on a wire rack over a baking sheet to allow the hot air to circulate and prevent the bottom from steaming.

Rest the steak

Resting your steak is an essential part of the cooking process. This allows the meat to retain its juices and prevents them from escaping when you cut into it. The internal juices of the steak constrict during the cooking process, and resting the steak allows the juices to reabsorb and redistribute. If you cut into the steak too soon, the juices will pool out, leaving you with a dry cut of meat.

The ideal resting time for a steak depends on its thickness. As a general rule, you should rest thinner cuts of meat for a minimum of 5-7 minutes, and thicker cuts for 10-20 minutes. You can also follow these guidelines:

• Rest meat for 5 minutes per inch of thickness.
• Rest meat for 10 minutes per pound.
• Rest meat for 1 minute for every 100 grams.
• Rest thin meat for half the time it took to cook.
• Rest thick meat for the whole time it took to cook.

To rest your steak, simply remove it from the oven or stove and transfer it to a cutting board, warm plate, or serving platter. Tent the steak with aluminum foil to keep it warm and let it rest for the appropriate amount of time before slicing and serving.

Frequently asked questions