Cody Casey
Broiling steak in the oven is an easy way to make a delicious meal. It is a simple method that gives you a juicy steak with a charred exterior. The broiler's intense heat can burn your steak in seconds, so it's important to stay near the oven and keep an eye on your meat. Before cooking, you should pat your steak dry, season it, and let it rest at room temperature for 20-30 minutes. You can also marinate your steak in a mixture of balsamic vinegar, soy sauce, and spices to improve the flavor and tenderness. When you're ready to cook, place your steak on a broiler pan with a wire rack and spread salt on the pan to catch the drippings. Adjust the oven rack so it's 4-6 inches from the heat source, then broil each side for 2-4 minutes, depending on the thickness of your steak.
Broiling Steak in the Oven on a Broiler Pan
| Characteristics | Values |
|---|---|
| Steak Thickness | 3/4-inch to 2 inches |
| Steak Temperature | Bring to room temperature for 20-30 minutes |
| Steak Preparation | Pat dry, season with salt and pepper, and rub with olive oil |
| Broiler Pan Preparation | Line with aluminum foil, spread salt, and place a wire rack on top |
| Oven Rack Position | 4-6 inches from the broiler |
| Broiling Time | 2-4 minutes on each side, depending on the thickness |
| Steak Temperature | 125°F for medium-rare, 130°F for medium-well, 140°F for well-done |
| Resting Time | 5-15 minutes |
| Additional Tips | Use a meat thermometer, avoid butter or oil, and tilt the pan to collect butter |
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What You'll Learn
Preheat the oven and prepare the broiler pan
To broil steak in the oven, you'll need to preheat your oven and prepare the broiler pan. This is a crucial step as it ensures your steak cooks evenly and efficiently. Here's a detailed guide:
First, bring your steaks to room temperature. This usually takes about 20 to 30 minutes. During this time, you can prepare the broiler pan and preheat your oven. It is important to note that you should not add butter or oil to the broiler pan, as this can cause smoke. Instead, you can use a large rimmed baking sheet and spread a layer of salt to catch the meat drippings. The amount of salt depends on the size of your baking sheet, but ensure it covers the bottom completely. On top of the salt, place a wire rack where the steaks will cook. This elevates the steaks, allowing hot air to circulate evenly and preventing the bottom from steaming.
Next, preheat your oven to the highest temperature setting, typically around 500°F to 550°F. Place the oven rack in the highest position, about 4 to 6 inches from the broiler element. If you're using a thicker steak, you may want to position the rack slightly lower, around 4 to 5 inches from the broiler. This will give your steak a more caramelized exterior without risking flare-ups from being too close to the broiler. Preheat your oven for at least 15 minutes to ensure it reaches the desired temperature.
While the oven is preheating, you can prepare your steaks. Pat them dry on both sides using paper towels. This step is crucial, as any excess moisture or marinade on the steaks can burn under the broiler. Season the steaks generously with salt and ground black pepper on both sides, or use any seasonings of your choice. You can also rub the steaks with olive oil before seasoning for added flavour.
Once your oven has preheated and your steaks are prepared, you're ready to place the steaks on the broiler pan. Ensure the pan is about 4 inches from the heat source. If you're using a thicker steak, you may need to adjust the distance accordingly. Now, your steaks are ready to be placed in the oven and broiled to perfection!
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Season and prepare the steak
To season and prepare your steak, you should first let it come to room temperature. This should take around 20-30 minutes. If you like your steak more on the rare side, you can skip this step and put it straight in the oven from the fridge.
Next, pat the steak dry on both sides with paper towels. This is important, as you don't want any extra marinade on the steak or the sheet pan, as it will burn under the broiler.
Now, it's time to season. Season generously with salt and pepper on both sides. You can also use olive oil, or a marinade of balsamic vinegar, soy sauce, and spices. If you want to get ahead, you can salt your steak up to two days in advance.
Finally, place your steak on the broiler pan. If your steak is less than an inch thick, you may want to skip the broiler and cook it in a hot pan on the hob instead.
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Broil each side for 2-4 minutes
Broiling steak is a great way to achieve a charred exterior while maintaining a juicy interior. The key to success is to keep a close eye on the steak as it cooks—broiling happens quickly and the steak can go from perfectly browned to burnt in a matter of seconds.
When you are ready to broil each side of the steak for 2-4 minutes, first open the oven door and place the broiler pan on the oven rack using oven mitts. The oven rack should be positioned 4-6 inches below the broiling unit. Be careful not to touch the hot oven rack or broiling unit. Close the oven door and set a timer for 2 minutes.
For thinner steaks of less than 2 inches, 2 minutes per side should be sufficient. For thicker steaks of 2 inches or more, allow 4 minutes per side. If you prefer your steak rare, you may wish to broil for less time, and if you prefer it well done, you may wish to broil for slightly longer. However, remember that the steak will continue to cook after it is removed from the oven, so it is best to remove it when it is 5 degrees below your desired temperature.
When the timer goes off, open the oven door and use tongs to flip the steak. Be careful not to pierce the steak with the tongs as this will release the juices. Close the oven door and set the timer for another 2 minutes for thin steaks or 4 minutes for thick steaks.
When the timer goes off again, open the oven door and use the tongs to transfer the steak to a wire rack or plate. Allow the steak to rest for 5-15 minutes before slicing and serving. This resting period lets the juices redistribute, ensuring a juicy and tender steak.
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Check the internal temperature
Checking the internal temperature of your steak is key to getting the perfect doneness. The best way to do this is with a meat thermometer. For a medium-rare steak, you want an internal temperature of 125°F, which will rise to 140°F as the steak rests. For a medium steak, the internal temperature should be 130°F, and for a well-done steak, you're looking at 140°F.
If you don't have a meat thermometer, you can also check the steak's doneness by cutting into it. If the juices are still purple, it's rare. If they're clear, it's medium-rare. If they're pink, it's medium. If there are no juices, then it's well-done.
It's important to note that the steak will continue to cook even after it's been removed from the oven, so it's best to take it out when it's within 5 degrees of your desired temperature. Transfer the steak to a plate to slow down the cooking process.
If you prefer your steak more on the rare side, you can take it straight from the fridge to the broiler. For a well-done steak, let it sit at room temperature for 30 minutes before broiling.
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Rest the steak before serving
Resting your steak is an essential part of the cooking process. The internal juices of the steak constrict during cooking, and resting the steak allows these juices to reabsorb and redistribute. If you cut into the steak too soon, the juices will spill out, leaving you with a dry cut of meat. The longer you can rest your steak, the better it will be. As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes, and thicker cuts for 10-20 minutes. If you're in a rush, 5 to 7 minutes should be the minimum, but if you know your cut is thick, give it at least 10 minutes. If you've cooked a whole steak roast, you should let it sit for at least 10 minutes, 20 minutes, or maybe longer.
When you take the steak out of the oven, transfer it to a plate so that the cooking process slows down. If you leave the steak on the hot pan, it might overcook. Tenting the steak in aluminium foil after removing it from the oven will keep the meat warm during the resting period.
During the resting period, the steak will continue to cook, and the muscle fibres will begin to relax. This will help to keep the moisture and heat inside the steak, resulting in a juicy and tender cut of meat.
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