• Trim excess fat from  edges and slash in several places to prevent curling.
• Place on broiler pan rack that has been oiled to prevent sticking.
• Set the oven regulator at 350 degrees and slide in rack 2-3 inches from heat.
• Broil until top side is brown (at which time the steak should be about half done).
• Season top side with salt and pepper, turn and brown on other side, season again and serve.

Or try the following, flame searing, open-door method to broil steak. But you had better turn on the exhaust fan! You will be surprised how close you can come to resaurant-broiled steak which has all the advantages of an 800 degree broiler.

• Preheat oven at maximum heat for ten minutes and slide in rack so that steak is almost touching the flame.
• Leave the broiler door open. This will prevent the formation of moist heat or steam and produce a crisp exterior and a juicy interior.
• When one side is crisply browned, season with salt and pepper and turn.
• Brown other side and cook to desired doneness, remove, season, and serve at once on a preheated platter.

(For a 2 inch steak, lower the rack and cook additionally on each side).

There are only two basic ways to cook meat: by dry heat and moist heat. Each of these methods have modifications. The dry heat method includes oven broiling, pan broiling, charcoal broiling, and pan frying. Moist heat cooking includes braising, and cooking in liquid. How to cook a steak, use any of the above methods but do not cook a steak in liquid. The more tender cuts, those from the sirloin, short loin, and ribs, may be cooked by broiling, pan broiling, or grilling. How to cook a steak that is less tender,those from the rump or chuck, pan fry or slow cook by braising.

The ribeye steak is cut from the rib. It may have a large rib bone or may be boneless. A ribeye steak is a tender and tasty cut of beef. Since it is a more tender cut, it should be cooked by broiling, pan broiling, or grilling. Broiling, a dry heat method, can be done by direct heat either

(a) by gas flame or electric coils in the range oven or portable unit, or
(b) over hot coals or charcoal, or
(c) in a hot, uncovered skillet on top of the stove.

Pan broiling is also a dry heat method similar to oven broiling, except that a heavy skillet is used on top of the range.

A ribeye steak one to two inches thick, cooked out doors on a charcoal grill will sharpen appetites by the pleasant aroma of outdoor cooking so provide extra large portions.

Pan frying cubed steak is a dry heat method similar to pan broiling, except that the cubed steak is cooked is a skillet or fry pan containing a small amount of fat or oil. This method is especially suitable for steaks low in natural fat, for less tender cuts, and for thin steaks that have been made tender by cubing. Place fry pan over medium-high heat and add about 2 tablespoons of fat or oil. When bubbling starts, add cubed steak, and brown quickly on both sides. Reduce heat and cook uncovered until desired doneness is attained.

How to broil a steak is by direct heat either by gas flame or electric coils in the range oven or portable unit, or in a hot, uncovered skillet on top of the stove.

How to broil a steak in the oven
Under a gas or electric flame, is a dry heat method. Steak should be at least 1″ thick.Trim excess fat from edges and slash in several places to prevent curling.Place on oiled broiler pan rack. Set heat at 350 and slide in rack 2-3″from heat. Broil until top side is brown. Season top side with salt and pepper, turn and brown on other side, season again and serve.

How to broil a steak in a pan
Use a heavy skillet on top of range. Steak should be cut from 1/2 to not more than 1 1/2 ” thick. Trim excess fat from edges and slash in several places to prevent curling, Chuck or top round steak cut 3/4″will pan broil very well. Cube or minute steaks will pan brown nicely if sliced very thin. Preheat skillet. Place steak in skillet and brown slowly.Do not add water or fat and do not cover.Most steak cuts have enough fat to prevent sticking, but a little salt may be sprinkled into bottom of skillet when very lean cuts are used. Do not over cook. To broil a steak in a pan takes about half the time of oven broiling.