Techniques for Broiling a Steak

Written by debra pachucki
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Techniques for Broiling a Steak
Steaks with white marbling throughout make for juicy and tender broiled dishes. (Zedcor Wholly Owned/ Images)

With a few tips and tricks, you can easily cook a succulent, juicy, flavourful steak in your oven's grill. When done properly, broiling a steak will brown and caramelise the exterior of the meat, providing a flavourful crust while locking juices inside. Learn how to prepare and broil a steak under high heat without making a mess of your pans or drying the meat out.

Basic Preparation

Taking the time to do a few steps before you actually begin cooking can make all the difference when broiling a steak. Set the steak out on the counter and allow it to reach room temperature, as doing so will keep the meat moist. Place the broiling rack 6 inches from the heating element and place a cast iron skillet or baking tray lined with foil onto the rack. Preheat the oven for 15 to 20 minutes on the "broil" setting. Pat the steak dry with a paper towel before seasoning.

Seasoning the Steak

Properly seasoning the steak before broiling is key to locking in juices and flavour. Sprinkle a pinch of salt on both sides of the steak to draw water, wait 3 minutes, then dab with a paper towel after water droplets appear. Add a sprinkle of pepper for flavour. Season the steak with your favourite fresh herbs such as rosemary, parsley, oregano and marjoram. Fresh herbs have a purer flavour than dried, and will not burn under the high heat the way dried herbs can. Or, brush a layer of barbecue sauce onto each side of the steak before cooking. Not only will the sauce add flavour to the meat, but it will also help caramelise the outer layer of steak, making a nice crust.

Cooking Times and Temperatures

Once the steak is seasoned, it is ready to go onto the hot skillet or baking tray. Place the steak directly onto the hot skillet and sear for 3 minutes per side for steaks 1-inch thick or thicker. Continue to broil the steak an additional 3 to 6 minutes for medium doneness, depending on the thickness; turn the steak over once more, halfway through the remaining cooking time after both sides have been seared. Use a meat thermometer to check for doneness. The thermometer should read 60.0 to 62.7 degrees Cor medium doneness.

Resting the Steak

Once you take the steak out of the oven, transfer it to a warm plate to rest for 5 minutes before serving. Resting will prevent the juices from running out of the steak and onto the plate. Remove foil from the skillet or baking tray when cool and discard for easy cleanup.

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