How to Broil Steak
The Even Better Perfect Steak???
I previously made a declaration that reverse-searing was the only way to cook a steak. Remove shoe, insert the sweaty and stinky foot into my mouth!
I revisited my previous steak prep using a few tweaks, enter….. Duh Broila! ( Said with you best Arnold accent of course!)
If possible prep the steaks for 24+ hours, I use sea salt black pepper primarily.
Heat the oven to it’s broil setting, WITH a cast iron pan or other high temperature cooking tool as close to the broiler as possible.
IT WILL SMOKE when ready so don’t go calling the fire department just yet, DO however plan to be quick getting the steaks in, AND make sure your kitchen is well ventilated to get the smoke out asap!
Insert steak into smoking pan (my preferred is A regular cut New York, about 3/4” thick.
Broil for 3 minutes.
Remove, flip to the other side, re-insert for 2 minutes.
At this point you have to check that both sides have a mouth-watering fat charred look going on, along
with that perfect external crisp.
If not place back in for 1 minute and check again.
Once done I plate and cover for a few minutes, generally while I fry two eggs over-east to accompany
this perfect meal!