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Certified Angus Beef ® brand Chef Michael Ollier explains how to broil a steak.In many ways, broiling is like grilling: it cooks with high heat on one side,.
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Broil - Place steak in an oven baked dish and broil. Turn steak halfway through - 6-12 minutes per side depending on thickness of steak and desired temperature. See notes for times. Internal temperature should reach 145 degrees for medium rare. Rest - Allow steak to rest 3 minutes before serving or slicing.
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Heat your broiler to high. Place the steaks on a broiling pan and place under the broiler. Broil for 6 minutes. Use tongs to carefully flip the steaks over. Broil on the second side for 6-11 minutes, or until the steak is cooked to your desired temperature. Transfer the steaks to a cutting board and let rest for 5 minutes.
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Position the oven rack as described above and turn on the broiler to "max" or 500 to 550 deg F. Turn on your kitchen exhaust fan and/or open the window slightly. Pat dry the steak (s) with paper towels to remove excess moisture. Rub with a high smoke-point oil followed by coarse salt and your favorite seasonings.
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Step One: Preheat a cast iron pan. Preheat the oven broiler to high. Step Two: Add the salt and pepper to the ribeye steak. Apply generously. Step Three: Put the oil into the preheated pan. Immediately add the steak. Step Four: Broil for 2 minutes per side. Step Five: Let the steak rest for 5 minutes.
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Step 3: Preheat the Broiler. The temperature that you set for the broiler will depend on how rare or done you want your meat: If you use a low heat, about 130 to 135 degrees Fahrenheit, you'll get a juicy, red piece of flank steak. At about 135 to 155 degrees Fahrenheit, a medium heat will give you a medium-rare to medium hunk.
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Season your steaks with salt and pepper, and place it in the oven. Broil for 4 minutes, and then flip using tongs. Broil for 3 minutes to cook the other side. Take the internal temperature of the steaks. Be sure to remove the steaks when they are within 5 degrees of your ideal internal temperature.
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In a small bowl, combine the first 6 ingredients; rub over both sides of steaks. Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.
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Position the top rack four to five inches from the top of the oven. Take the steak out of the refrigerator as you pre-heat the broiler to its highest possible temperature (Our broiler reaches to 550 degrees). Open a window just in case. Things might get a little smoky. While the broiler warms, pre-heat an empty cast-iron skillet or grill pan on.
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2. Pre-heat oven to broil. Set your oven to broil and set the rack 3-4″ from the heat source. Most broilers are located at the top of the oven. In some instances, the broiler may be a separate compartment under the oven. Check your oven manual for how to use the broiler on your home oven. 3.
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Once the broiler is heated, place the steak on a broiler pan or baking sheet and place it in the broiler. Broil the steak for 3-4 minutes on each side, or until it reaches the desired level of doneness. After the steak has been broiled for 3-4 minutes on one side, remove it from the broiler and flip it over. Return the steak to the broiler.
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Step 2: Preheat the Broiler Pan. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot.
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Press pepper in. Broil approximately 8 to 10 minutes per side for medium-rare. Reduce oven to 500°F. Set steaks in middle rack and let cook an additional 5 to 6 minutes. Note: Check for desired doneness along the way, as oven temps vary. Take out, let rest for 10 minutes, then slice on the diagonal and serve.
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Place the seasoned steak on a broiler pan or a wire rack set inside a baking sheet. This will allow the heat to circulate around the steak, ensuring even cooking. Slide the pan with the steak under the broiler and cook for 4-5 minutes on each side for medium-rare, or 5-6 minutes for medium. Use tongs to carefully flip the steak halfway through.