This is a dry heat method to broil steak done by direct heat in the oven under a gas flame or electric heating unit. Steak for oven broiling should be at least one inch thick. (Thinner cuts will become done inside before the outside is sufficiently browned).
- 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).
