Most people don’t know that broiling is a commonly used method for cooking steaks in 5-star restaurants around the globe. And it’s so easy, why pay for top dollar when you can make broiled strip steak (and many others, for that matter) right in the comfort of your own home?! All you need is an oven with a broiler and and a broiling pan (or other oven safe pan)!
- Hey everybody, my name is Joey and today we'll be broiling strip steaks in the oven. Broiling is an easy way to make awesome steaks indoors so follow me to tasty town. ♪ La la la la la la ♪ ♪ La la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la ♪ Broiling is an easy way to make great tasting steaks indoors. It's a commonly used method at many restaurants across the country. It's so easy, anyone can do it right at home because everyone has an oven. There are a few tips and tricks to follow, but before we get started, let's take a look at what we're cooking. Today we'll be making strip steaks which is a cut easily found in many restaurants and grocers throughout the United States. However, the strip steak has many different names or alias including the and the lesser known. It's a little bit confusing when the same cut of meat has seven different names. You may remember the strip steak from our PorterHouse video. As you'll recall, the strip steak comprises one side of the PorterHouse or the T-Bone steak. This side right here, it has the wider top and tapers to a smaller end. It's an incredibly flavorful and tender steak. It could be served either boneless as shown right here or bone-in by removing one side of this t-shaped bone right over here. Now before we get cooking, there are a couple of other tips to remember. Generally about cooking steak, the first is the grade. Beef comes in three grades. Prime, choice and select. Simply put, make it either choice or prime or don't waste your time. And remember the higher the grade of the beef, the more tender and flavorful steak you'll end up with. The second is rest. I know I say it every video, but you need to let your steak rest for at least 20 or 30 minutes at room temperature prior to cooking it. The reason that we do this, is to allow the steak to come closer to room temperature to promote more even cooking which will allow for more consistent and predictable results. The third is seasoning. You can really season your steak with whatever you like, but today we're gonna be using a little bit of olive oil. Some kosher salt and some coarse ground pepper. Now there are a couple of things to remember before we start broiling and the first is; you're gonna want to use the right pan. You can really use a cast iron skillet or a broiling pan as shown here. I would avoid using any glass pan and for broiling, I don't know if it'll hold up to the high heat. We're going to use a broiling pan. It's right here. It's commonly found in the warming drawer of your oven. It includes a top that has slits in it and then a bottom which we've lined with foil to make for an easy cleanup. The other thing that you're gonna want to remember to do is to slit the fat on your steak, just like this. The reason that we score the fat, just a little bit. That will prevent it from curling up as it broils. You're just gonna want to do this on both sides of the steak. Doesn't have to be too deep, just surface level on that fat. Again, it helps prevent it from curling up. The other tip that you wanna remember to do, is to make sure that your steak is the right distance from the broiler. The broiler is found at the top of the oven and you want your steak to sit no more than about four or five inches from the broiler itself. You may need to adjust your oven shelf height and I would always suggest that you test the height prior to cooking. As another tip or trick, what I like to do is I always like to leave my oven about a quarter of the way open to allow that heat to escape and to make sure that the steaks only heat source is coming from directly above on the broilers. While this is preheating, follow me and lets season the steak. Now we're gonna go ahead and put this in right underneath the broiler. Remember this is hot so be careful. We're gonna leave it in here for about three to four minutes and then pull it out and flip it so the other side can cook. This steak has been cooking on the flip side for about three minutes or it's been in there for seven minutes total. We're gonna remove it and check it's temperature now. I prefer to use the feel method because I've been cooking steaks for a long time and I can tell that that's perfectly cooked. If you're not familiar with the feel method, you can never go wrong with an instant read thermometer. As they rest here for about five minutes, the internal temperature will increase another five or ten degrees. This steak has been resting for about five minutes now, so let's cut it open. Take a look inside. Look at that. As you can see by the color of this steak, we have a perfectly cooked medium rare steak. Look at that great color right there. As I said earlier, broiling is an easy way to make great tasting steaks right in your own kitchen. This broiling pan can fit up to four large steaks so you can even cook for a crowd. Our motto at Red Meat Lover, as we've said before, is "any cut of meat, any type of sheet" which reflects our belief that there are many many right ways to cook and prepare steaks. We'll still use our grill to make great tasting steaks, but the broiler is a wonderful alternative when we just don't feel like going outside to use the grill. If you like our video, please give us a thumbs up like or subscribe to our YouTube Channel for more tasty steak videos. Really, we would love, love, love your feedback in the comments right below this video or you can send them directly to me. Joey@redmeatlover.com. Remember what Jack Handy once said, "People say God lives inside you. I don't know if that's true, but if He does, I hope He likes steak, because that's what he's getting." We'll see you next time. ♪ La la la la la la ♪ ♪ La la la la la ♪
In this video recipe, we’re cooking a Strip Steak. The Strip Steak is a well- known cut of beef, commonly available in grocers and in restaurants. The Strip Steak has several aliases including (deep breath):
- New York Strip Steak
- Kansas City Steak / Strip Steak
- Manhattan Steak
- Shell Steak
- Hotel-Cut Steak
- and the much lesser known Ambassador Steak
I don’t know about you but I think it’s really confusing that the same cut of steak has so many different names!
The Strip Steak can be served either boneless or bone-in. At Red Meat Lover we tend to prefer a bone-in to retain moisture and flavor, as well as for general presentation purposes.
Strip Steak, Porterhouse, TBone, & Tenderloin
The Strip Steak comprises the largest portion of a Porterhouse Steak, with the Strip having a long shape being wider at the “top” and having a smaller “end.” It is generally very tender and juicy. You will recognize the other side a Porterhouse as the Tenderloin (aka Filet Mignon).
Remember, the Strip Steak comprises one side of a Porterhouse Steak or TBone Steak. The only difference between a Porterhouse and the TBone is this: the TBone has a noticeably smaller tenderloin / filet portion than the Porterhouse. Otherwise, they’re essentially identical cuts….
With Strip Steaks, buy either Choice or Prime or don’t waste your time. Remember a higher grade of meat will be a higher quality of meat, generally with more tenderness and flavor.
How to cook steak in the oven – tips & tricks for broiling steak
Before you start cooking, it’s important that you use the right pan.
While a cast itron skillet or other oven safe pan can always work, in this video I’m using a broiling pan. I like to use the broiling pan because it’s called a BROILING pan, and we are broiling so kinda makes sense.
However, it allows air and heat to flow around the steak as it cooks, resulting in a more evenly cooked steak. It’s a pan which is normally found in the warming drawer of the oven. It has two pieces…the pan and then the flat grate with slits, which sits on top of the pan.
Before you cook, line the bottom of the pan (not the grate) with foil to make for an easier clean up. You will need to clean the grate where the steak sits but no need to clean both!
We do not recommend any glass cookware for broiling.
Broiled Strip steak recipe
- Rest – I say it in every video but let the steak rest for 20 – 30 minutes before cooking to help bring it to room temperature before cooking. It’s an easy step and it will make a difference in cooking the steak evenly with more predictable results.
- Cut small slits into the fat side of the steak (opposite of the bone). This will prevent the steak from curling up as it broils.
- Season – You can simply use salt and pepper or, if you’re looking for something, different then try our Big Tasty Steak Rub
- Pre heat the broiler AND the pan. Always use the high broiler setting. Also, the top of steak should be no more than about 4 – 5 inches from the broiler itself. Place the pan under the broiler for about 5 -7 minutes, let it get nice and hot.
- A. If you’re unsure of the distance from the broiler, check this first before pre-heating and adjust oven shelf accordingly. It’s just much easier to do this step before the pan is hot!
- Remove pan and place steak on grates. Be careful when you remove the broiling pan, it will be hot.
- Place steak in oven. Cook about 3 minutes / side for medium rare or until it reaches the desired temperature.
- As always, let your steak rest at least 5 minutes. If you cut into it too early, you’ll lose all those tasty juices.
Cooking steak using your broiler is a simple and often under-used method to make great tasting steaks. There’s enough room on this pan to feed a family. A broiling pan can fit anywhere from 2 to 4 steaks, depending on size. You don’t need to rely on your grill for making great tasting steaks!
As I make this steal, I’m reminded of the great Jack Handy quote:
“People say God lives inside you. If that’s true, I hope he likes steak because that’s what he’s getting.”