Broil a Perfect Steak

Total Time
Prep 20 mins
Cook 10 mins

I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.


  1. ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
  2. Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
  3. Move oven rack 6 inches from heating element.
  4. Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
  5. Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
  6. Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
  7. Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
  8. Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
  9. Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
  10. Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
  11. Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
  12. Remove steaks from the oven and let rest for 5 minutes.
  13. Serving on warm plates is recommended to maintain meat temperature.
  14. I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.


Most Helpful

I was really happy to have this recipe during the winter when we couldn't use our grill. Steaks got a great sear on the outside, but stayed nice and pink on the inside. My only problem is that our house usually got pretty smoky and set off the smoke alarm.

Baby Duck January 13, 2008

If there's not a grill handy, this is a great way to go. Even cheaper cuts turn out great.

This recipe calls for two steaks. For a single steak, I've found cutting the sear and main cooking times a little short makes for better results (but that's just my oven; YMMV).

srv0 July 14, 2012

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