Broiled Steaks

From Cook's Country | December/January 2008

Why this recipe works:

We usually rely on a red-hot skillet or the grill for our recipes that include putting a crusty sear on steaks, but we wondered if our oven's broiler could do the job just as well. Starting the steaks at a moderate temperature took the chill off, and letting them rest before putting them under… read more

We usually rely on a red-hot skillet or the grill for our recipes that include putting a crusty sear on steaks, but we wondered if our oven's broiler could do the job just as well. Starting the steaks at a moderate temperature took the chill off, and letting them rest before putting them under the broiler produced evenly cooked meat. Covering the bottom of the pan with salt helped absorb the grease from the meat and greatly minimized smoking. To ensure a good sear on our steaks, we placed a wire rack over a 3-inch disposable pan, to bring the meat closer to the heating element. 

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Serves 4

To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking. Try to purchase steaks of a similar size and shape for this recipe. If you like your steaks well-done, continue cooking and flipping as directed in step 3 until the steaks reach the desired internal temperature.

Ingredients

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