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    You are in: Home / Recipes / Broiled Steaks Recipe
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    Broiled Steaks

    Broiled Steaks. Photo by lazyme

    1/1 Photo of Broiled Steaks

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    DrGaellon's Note:

    From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites." ATK recommends top sirloin steak for indoor broiling. If price is no object, they recommend rib-eye or New York strip steaks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
    2. 2
      Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
    3. 3
      Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
    4. 4
      Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
    5. 5
      Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
    6. 6
      Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on February 06, 2013

      55

      This was a really nice steak. I used a small broiler pan and the salt baked into the bottom of the pan, so next time, I will line it with foil for easier clean up. The butter really made this steak over the top. Thanks DrGaellon for sharing. Made for Zaar Chef Alphabet Soup Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011

      55

      Steaks came out perfect with this method. Definitely worth the extra time for preheating. I marinaded my steaks overnight and they taste amazing. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2011

      55

      LOVE this technique!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Broiled Steaks

    Serving Size: 1 (16 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.2
     
    Calories from Fat 104
    10%
    Total Fat 11.5 g
    17%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 15.8 mg
    0%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    rib eye steaks

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