Umair Gaines
Broiling is a great way to cook a juicy and flavourful steak in an electric oven, without needing to use a grill. The high heat of the broiler creates a charred and crisp exterior, while keeping the inside tender. The key to achieving this balance is in the preparation and timing. The right cut of steak, thickness, seasoning, and positioning in the oven are all important factors in successfully broiling a strip steak.
Broiling a steak in an electric oven
| Characteristics | Values |
|---|---|
| Oven rack position | 3 to 6 inches from the broiler |
| Broiler temperature | 500 to 550°F |
| Steak type | Strip steak, ribeye, T-bone, top sirloin, tenderloin, filet mignon |
| Steak thickness | 1 to 2 inches |
| Steak preparation | Pat dry, season with salt and pepper, let sit for 20 to 30 minutes |
| Broiling time | 3 to 4 minutes per side, 7 minutes total for medium-rare |
| Resting time | 5 to 10 minutes |
| Serving suggestion | Flavored butter |
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What You'll Learn
Preheat the oven and season the steak
Broiling a steak in an electric oven requires careful preparation and precise timing. Here is a step-by-step guide to help you achieve delicious results:
Preheat the oven
Firstly, take the steaks out of the refrigerator about an hour ahead, if possible, and allow them to reach room temperature. This is because room-temperature beef cooks faster and more evenly, resulting in juicier meat.
Next, preheat your electric oven to the broil setting. Adjust the rack to the position closest to the heat source, typically the top rack. The ideal distance between the steak and the broiler is between 3 and 6 inches.
Season the steak
While the oven is preheating, season your steak generously with salt and pepper on both sides. If you want to get creative, you can also add other desired seasonings. Leave the seasoned steak at room temperature for about 30 minutes to allow the flavours to penetrate the meat, resulting in enhanced flavour.
You can also use this time to prepare a delicious flavoured butter to serve with the steak. To do this, heat some butter in a skillet and add shallots and garlic, seasoning with salt and cooking until tender. Add lemon juice, lemon zest, parsley, and thyme to the remaining butter and mix to combine. Shape the butter into a log and wrap it in parchment paper or foil before chilling it in the refrigerator.
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Choose the right cut of steak
Broiling is a great way to cook steak in an electric oven. It involves using a high heat to cook the steak, resulting in a charred and crisp exterior while retaining a juicy interior.
To choose the right cut of steak for broiling, consider the following:
Thickness
It is generally recommended to choose a steak with a thickness of at least 2 inches. This is because the oven may not get as hot as a grill, so thicker steaks will ensure the meat doesn't dry out before achieving the desired level of browning.
Type of Steak
The best cuts of steak for broiling are typically those that are well-marbled, such as ribeye, strip steak, porterhouse, T-bone, and top sirloin. These cuts tend to be juicy and tender when cooked quickly using the high heat of the broiler.
Leaner Cuts
If you prefer leaner cuts of steak, flank steak, London broil, or strip steak are good options. These cuts are thinner and leaner, making them suitable for broiling.
Grass-Fed Options
For those seeking grass-fed options, Panorama Organic Grass Fed Top Sirloin Steaks are a popular choice. These steaks are juicy and versatile, able to withstand the high heat of broiling while delivering a restaurant-quality experience at home.
Temperature Considerations
When selecting a steak for broiling, keep in mind that room-temperature steaks cook faster and more evenly, resulting in juicier meat. Therefore, it is advisable to remove the steaks from the refrigerator about 20 to 30 minutes before cooking to bring them to room temperature.
By considering these factors, you can choose the right cut of steak for broiling in your electric oven and enjoy a delicious, perfectly cooked meal.
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Use a broiling pan or cast iron skillet
Broiling is a great way to cook a steak in an electric oven, resulting in a juicy and tender steak with a charred and crisp exterior.
To start, you'll need to choose the right pan for the job. A broiling pan, also known as a broiler pan, is a great option as it's specifically designed for this cooking method. It typically consists of a slotted tray fitted with a bottom pan to catch the drippings. Alternatively, a cast iron skillet can also be used. Cast iron skillets allow air and heat to flow around the steak, resulting in a more evenly cooked steak.
Once you've selected your pan, it's time to prepare the steak. Bring the steak to room temperature by letting it sit for about 20 to 30 minutes. This step helps the steak cook more evenly and results in juicier meat. While you're waiting, you can preheat your broiler and pan to a high setting. The ideal temperature for broiling is between 500 to 550°F (260 to 290°C). Make sure your oven rack is adjusted so that the steak will be positioned 3 to 4 inches away from the broiler.
After the steak has reached room temperature, pat it dry on both sides with paper towels to remove any excess moisture. This step is important as extra moisture will cause smoke. Next, season the steak generously with salt and pepper, or try a steak rub for something different. You can also cut small slits into the fat side of the steak to prevent it from curling up during cooking.
Now it's time to broil! Place the steak on the preheated broiling pan or cast iron skillet and put it in the oven. For a medium-rare steak, cook for about 3 minutes on each side. If you prefer your steak more well-done, leave it in the oven for a little longer. Keep in mind that the steak will continue to cook even after it's removed from the oven, so don't wait until it reaches your desired doneness to take it out.
Finally, remove the steak from the oven and transfer it to a plate. Cover it loosely with foil and let it rest for at least 5 minutes before slicing and serving. This resting period helps redistribute the juices, ensuring a tender and juicy steak.
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Broiling time and temperature
Broiling uses intense, direct heat to cook steak at a high temperature of 500 to 550°F (260 to 290°C). The temperature and duration of broiling depend on the type of oven and the desired doneness of the steak.
For a medium-rare steak, the internal temperature should be around 135°F (57°C), while a medium steak should be around 145°F (63°C). It is important to note that the steak will continue to cook even after being removed from the oven, so it is recommended to remove it when it is within 5 degrees of the desired temperature.
The duration of broiling depends on the oven's power, with newer ovens having more powerful broilers than older models. Electric broilers are generally faster than gas broilers. It is recommended to refer to the oven's manual for specific instructions.
To achieve the desired temperature and doneness, it is crucial to adjust the oven rack to the correct position. The steak should be placed 3 to 4 inches away from the broiler element. The cooking time can vary, but for a medium-rare steak, it is typically around 3 minutes per side. For thicker steaks, additional time may be required.
It is important to keep a close eye on the steak while broiling, as the intense heat can quickly turn it from golden to burned. Additionally, it is recommended to let the steak rest for at least 5 minutes after removing it from the oven to retain its juices.
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Rest the steak before serving
Resting the steak is an essential part of the cooking process. It ensures that your steak is juicy and tender. During cooking, the internal juices of the steak are pushed towards the centre, and without resting, these juices will pour out as soon as the steak is cut, resulting in a dry and flavourless cut of meat.
Allowing the steak to rest gives the muscle fibres time to relax, and the juices to reabsorb and redistribute. This process takes a minimum of 5 minutes for thinner cuts of meat and 10-20 minutes for thicker cuts. The steak will continue to cook while resting, so it is important to remove it from the oven when it is within 3-5 degrees Fahrenheit of your desired final temperature.
To keep the steak warm during the resting period, you can loosely tent it with aluminium foil.
A good rest at the end will complete the cooking process.
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Frequently asked questions
The best cuts of steak for broiling are strip steaks, ribeye steaks, T-bone steaks, and porterhouse steaks.
Choose a steak that is about 2 inches thick or thicker to prevent it from drying out during the broiling process.
You will need an oven with a broiler setting, a broiling pan or an oven-safe pan, oven mitts, and tongs.
Before cooking, bring the steak to room temperature for about 20-30 minutes. Pat the steak dry and season generously with salt and pepper on both sides.
Broil the steak for about 3 minutes per side for medium-rare, or adjust the time according to your desired doneness. Use an instant-read thermometer to check the internal temperature of the steak.
