Broiling Basics
With just a pinch of seasoning and one strong heat element in your oven, broiling is the sure-fire way to impress your family with a delicious meal in just a matter of minutes.
Broiling Basics
Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness. Check out our broiling cooking chart for more recommendations and guidelines.
PREHEAT & PREP
Pull your steak from the fridge and season generously, per your recipe. Then turn on the broiler (we recommend reviewing the owner’s manual for your oven if you have any questions about how this function works). It’s best to use a broiler pan for even cooking and to catch drippings. Keep a timer handy.
UNDER THE BROILER
Broiling works best if the beef is close to the broiler, about 2–4 inches. Start the timer when you slide the steak under the broiler. Depending on your oven, you may need to keep the door open slightly. Follow the timing in your recipe or our cooking chart, flipping the beef once halfway through.
ARE WE DONE YET?
A couple minutes before you reach the recommended time, quickly check your steak for doneness. An instant-read thermometer is your best bet. Keep in mind the internal temperature of your steak will continue to rise for a few minutes after pulling it out of the oven.
GIVE IT A REST
Even though it's going to look delicious (and you're probably getting hungry), be sure to let the steak rest for at least five minutes before cutting into it. Set it on a serving plate and cover it loosely with aluminum foil. This step is essential because it helps keep your steak juicy, rather than having all those juices drain out onto your plate.
FINISHING TOUCHES
Be sure to slice your steak across the grain—that is, most steak cuts are longer than they are wide, so slice across the narrow part of the steak. Then top your broiled steak with a bit of compound butter or serve with your favorite sauce.
Glossary
The Maillard Reaction
Ever wonder why that rich brown color on a steak makes it taste so good? It's because of the Maillard (pronounced "my-yard") reaction, which happens when high heat transforms amino acids and sugars on the surface of the meat.
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Strip Steak, Boneless
Tender, lean and perfect for grilling.
T-Bone Steak
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
Porterhouse Steak
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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