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How to Broil Flat Iron Steak in Electric Oven Without Broiler Pan

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This guide explains how to cook flat iron steak in electric oven without using broiler pan.

What exactly is broiling?

It is one of the steak cooking methods, which is very similar to grilling, except for the fact that you don’t need a grill for it.

All you need is your electric oven with a grill-like heating element on top of its ‘ceiling’.

It makes steak look and taste awesome.

 

how-to-broil-flat-iron-steak-in-electric-oven-without-broiler-pan

Aaaaaand cut..!

 

The good part about this method is that it’s weather-proof, so you don’t need to wait for sun to shine and for snow to melt. 🙂

Contents:

 

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Part 1: Ingredients for Cooking & Utensils You Need

My goal for this guide is nothing but helping you to grasp the actual cooking method, that’s why I use simple ingredients:

  • 8oz / 230g 1-inch thick flat iron steak
  • Kosher/flaked salt
  • Freshly ground black pepper

Add broiling tools for oven:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

And SteakEat, when you are ready! 🙂

 

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Part 2: Broiling Flat Iron Steak in Electric Oven – 6 Steps

Before we begin – there is a small caveat behind the entire home broiling process.

Standard home oven broilers can reach approximately 550F as opposed to those used by restaurants, where the pick temperature reaches more than 2200F.

As a result, home broiler will need more time to develop steak surface browning.

It means there is a higher chance to overcook your flat iron on the inside.

To prevent that, we use these two tricks:

  1. Cook a thick flat iron steak – 1-inch and more is great.
  2. Broil flat iron right from the fridge – don’t let it warm up to the room temperature.

These tricks give flat iron more time to develop surface browning, while keeping the inside tender and flavorful.

 

And a word of caution…even though the method is not hard, it can look a bit tricky!

Don’t worry if it doesn’t work out first time – you’ll definitely make it. 😉

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Step 1: Set the Oven to Broiling Mode

Get the broiler running at max heat and open the oven door (it’ll opened for the entire duration of broiling).

Grab the dripping pan and place a sheet of tin foil on it.

Transfer it inside the oven on to the lowest rack from the bottom (i.e. rack 1).

Dripping pan will be collecting steak juices and tin foil will make clean-up real easy.

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Step 2:  Salt the Flat Iron

Take your flat iron out from the fridge and put it in the middle of the oven grill rack.

Use paper towels to pat it dry and add Kosher/flaked salt on top of its upper side (we’ll call it side #1).

Start with 2-3 pinches per side, but adjust if you need to (e.g. low sodium diet).

We don’t add salt to side #2 now, because it will fall off.

I also don’t add any pepper at this stage, because it burns at high broiler heat and gives that charred flavor I’m not a fan of.

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Step 3: Time to Broil the Flat Iron

Once you start seeing the broiler thermostat going on and off, it means that the broiler has reached its top temperature.

Place the grill rack inside the oven and remember to keep the oven door opened!

I recommend placing the flat iron as close to the broiler as possible, but without it touching the thing.

Once again, we want to sear and brown the surface as soon as possible.

My broiler takes around 5-7 minutes per side.

After that amount of time I’m satisfied with the browning I see on the steak’s surface (this is purely visual judging).

If you feel like the browning is ready before the 5-7 minutes run out, go to the next step.

If you feel like it needs another few minutes, take them!

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This is Page 2 of the ‘How to Broil Flat Iron Steak’ guide. Click to Page 1.

 

Step 4: Turn to the Other Side, Season & Probe

Side #1 ready?

Take the rack out and flip your flat iron with meat tongs.

Season side #2 with salt just like you did earlier with side#1.

Next – check the inside temperature with the meat probe.

I recommend medium-rare level of doneness – 130F / 55C – for a juicy, tender flat iron steak, bursting with flavor (alternatively go for 50C / 122F for rare and 60C / 140F for medium).

You will still be missing a couple of degrees, which is perfectly fine.

Place the grill rack inside the oven and broil for another 5-7 minutes (or whatever it is in your case).

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Step 5: Check the Doneness & Finish in Oven

Side #2 ready?

Take the grill rack out and check the inside temperature again.

Now, there are two options:

  1. Your steak is at medium-rare doneness – skip to the following step.
  2. Your flat iron is a bit rare, but you are fine with it (that would be me) – also skip to the next step.
  3. Your flat iron is a bit rare and you want to finish cooking it – read below.

To finish your flat iron in oven after broiling, switch the broiler off and set the temperature to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

Put the flat iron back inside (use the same grilling rack) and wait for another ~10 minutes before checking the temperature again.

Keep going until you reach medium-rare (i.e. 55C / 130F) or medium (60C / 140F) level of doneness.

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Step 6: Season with Pepper, Rest & Cut

Finished?

Take your flat iron out and transfer it on to a plate or cutting board.

Season with freshly ground black pepper (finally) and let it rest for 3-5 minutes covered with tin foil.

After that – cut it against the grain (i.e. across muscle fibers) and enjoy!

Good job. 😉

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[ninja-popup ID=2906]Download this ‘How to Broil Flat Iron in Oven’ Guide in PDF format.[/ninja-popup]

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How to broil flat iron steak in electric oven to medium-rare doneness without using broiler pan?

You’ve seen the method in action! 🙂

 

Happy Steaks,

SteakEat

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How to Broil Rib Eye Steak in Electric Oven Without Broiler Pan

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This guide explains how to broil rib eye steak in electric oven to medium-rare level of doneness without using broiler pan.

Would you like a grilled rib eye steak without actually grilling it?

All you need is an electric oven with the broiler, the grill-like heating element located on the oven’s ‘ceiling’. 🙂

And a thick juicy rib eye of course… 😉

 

This method doesn’t not require broiler pan – we’ll use a simple oven grill rack, which is a basic thing every oven has.

 

Contents:

 

 

 

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Part 1: Ingredients for Broiling & Cooking Tools

I want you to enjoy the best steak possible, that’s why my primary attention here is explaining the actual cooking technique, rather than diving into complex recipes…that’s why we’ll keep it simple and only use salt’n’pepper.

The ingredients:

  • 8oz / 230g 1-inch thick rib eye steak
  • Kosher/flaked salt
  • Freshly ground black pepper

And the tools:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

Whenever you are ready – SteakEat! 😉

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It is convenient, EASY-to-print and includes these awesome photos from below!

[wpanchor id=”2″]

Part 2: How to Broil Rib Eye Steak in Oven in 6 Steps

Before we kick in…a little warning.

The method, even though quite simple, takes a bit of practice – don’t even think that you ‘can’t do it’, if you screw it up the first (second or even third) time – steaking like a pro needs a bit of time. 😉

 

Home oven broiling is a tricky thing for one main reason – conventional home broilers are not very powerful (reach around 500-550 degrees F), when you compare them with professional devices (reach up to 2200F).

Why do we care?

Well, the lower the temperature, the more time it takes to brown the steak.

The more time it takes to brown the steak, the higher is the chance that you will overcook it (and get medium doneness level and not medium-rare).

We don’t want to overcook our rib eye in oven, that’s why we’ll do these two things:

  1. We use 1-inch thick rib eye, which needs more time to cook inside.
  2. We are not going to wait until it reaches room temperature before starting to cook – we’ll use it directly from the fridge.

These two tricks do exactly that – give us more time for the surface browning to appear while the inside does not overcook.

Now that you got the idea, let’s look at broiling step by step.

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Step 1: Switch the Broiler Mode On

First of all – get the oven broiler running at maximum heat.

You will also need to open the oven door fully and keep it open for the entire duration of the broiling process – this helps to keep the actual broiler as hot as possible (so the rib eye can brown asap).

Take the drip tray covered with tin foil, placing it on the lowest oven rack (i.e. the first one from the bottom).

The drip tray will be collecting all the steak drippings, so that your oven stays nice and clean.

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Step 2: Dry With Paper Towels & Add Salt

To speed up the rib eye browning process you’ll need to pat dry the steak surface with paper towels – light tapping motions is all you need.

Remove as much excess surface moisture as possible.

As soon as that’s done, add Kosher/flaked salt on top of the rib eye’s side #1.

I recommend 2-3 pinches to begin with (don’t be afraid to add too much salt, because this type of salt is less dense than standard table salt).

Don’t add any salt to side #2, because it will fall off once you start broiling the rib eye.

We are also ignoring pepper at this stage – it tends to burn at high heat producing charred, burnt flavor. We’ll be adding it later on.

 

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Step 3: Broil the Rib Eye

Once you are done seasoning and the oven thermostat light starts going on and off, transfer the rib eye on to the oven grill rack.

Then take the grill rack and put it as close to the heating element as you can without the rib eye actually touching it.

Once again, our goal now is to broil side #1 so it gets browning quickly without overcooking the inside.

Every side will need a certain amount of time to get browned, but…how long will it take?

It depends on many things, including your oven’s power and so on…

My oven does the job in about 7 minutes per side.

Play around and see how long you will need to brown each side – it gets easier as you broil more and more 🙂

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This is Part 2 of the ‘How to Broil Rib Eye Steak in Oven’ guide. Click here for Part 1.

 

Step 4: Broil Side #2 & Check the Temperature

Soon enough side #1 will get browned.

Once it’s there, use meat tongs to flip the steak and get ready to brown side #2.

But before that – check the steak’s inside temperature using meat thermometer.

How far are you from medium-rare level of doneness? (i.e. 55C / 130F)

Medium-rare doneness is like a guarantee that your rib eye steak will be juicy and tender (however you surely can enjoy rare and medium rib eye, 50C / 122F and 60C / 140F respectively).

Now, season side #2 with salt just like you did with side #1 and start broiling it.

By the way, it should take a bit less time broiling than for side #1, because it’s already warmed up a bit.

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Step 5: Check the Temperature & Oven Finish the Steak (if necessary)

Once you noticed the browning to develop to your liking (e.g. “oh, it looks golden brown – I like it”), take the rib eye out from the oven.

Stick the meat probe inside it once again – what temperature does it show?

If it is ~ 55C / 130F (i.e. medium-rare), skip to the next step.

And if it is slightly lower, you have two options:

  1. Enjoy a slightly rare rib eye (I’d do that) – skip to the next step once again.
  2. Finish the rib eye in oven, but at lower heat so to preserve tenderness and flavor.

If you choose second option, switch the oven into usual no-broiler mode and set the temperature at 135C / 275F with fan on (150C / 300F with fan off).

Lower temperature like that is just what we need for ‘low & slow’ type of oven cooking, because it gradually increases the rib eye’s inside temperature without letting too much juices, flavor and tenderness out.

To finish the steak in oven you may use the same oven grill rack.

Insert it inside for 10-20 minutes (depending on how many degrees you are missing) and check the doneness level every once in a while.

That’s why I highly recommend a meat probe.

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Step 6: Rest the Rib Eye & Cut It

Steak at medium-rare?

Take it out and finally season it with freshly ground black pepper.

Now, final thing – cover it with tin foil and let it rest for 3-5 minutes.

This is a final trick to keep the juices (read – tenderness and flavor) inside your broiler rib eye.

Cut, serve and enjoy!

Good work. 😉

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steakeat-approvedFREE Bonus:
[ninja-popup ID=2862]Download this ‘How to Broil Rib Eye in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

Now you know how to broil rib eye steak in oven to medium-rare without using broiler pan.

Thank you for sharing. 🙂

 

 

Happy Steaks!

SteakEat

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How to Broil a Steak in Electric Oven Without Broiler Pan

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This guide shows how to broil a steak in electric oven without using broiling pan. Quick and simple method with minimum ingredients.

Do you like a delicious grilled steak?

Would you like to cook one inside your electric oven without going out from your house?

Then home oven broiling is for you.

how-to-broil-steak-without-broiler-pan

All you need is a good size steak, oven grill rack and a dripping pan.

Add some heat from your oven broiler (and a bit of chemistry) and you will end up with a tasty, flavorful steak. 😉

Contents:

 

[wpanchor id=”1″]

Part 1: Ingredients & Cooking Utensils

As my goal here is just to explain the method, I’m going to use a very simple recipe.

You will need these ingredients:

  • 8oz / 230g 1-inch thick steak
  • Kosher/flaked salt
  • Freshly ground black pepper

Add these cooking utensils:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

After you got them, we are ready to SteakEat! 🙂

 

[wpanchor id=”2″]

Part 2: Broiling Steak in Oven in 6 Steps

We are now about to kick-start the cooking process, but I must warn you…

You might find the method a bit tricky, simply because you are not yet familiar with how your broiler and the entire oven works…this is OK.

The more we practice, the luckier we get – let’s broil! 😉

 

Broiling is nothing but grilling steak inside the oven, but…there is one massive disadvantage and that is…

Home ovens tend to have a fraction of power when compared to the ones used in commercial places (e.g. 550F at home vs 2200F in a restaurant).

That means that a steak needs MORE time to develop the same level of surface browning.

And that means that the steak is MORE likely to overcook, while being inside the oven.

To avoid that, we are going to do these two things:

  1. We use a thick (at least 1 inch) slice, which takes longer to cook inside.
  2. We are going to cook the steak right out from the fridge – without waiting for it to reach room temperature.

Both of these tricks will give us time for the surface browning to develop.

Now let’s look at the actual cooking guide.

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Avoid them – [ninja-popup ID=2778]download this ‘How to Broil Steak in Oven’ Guide in PDF format.[/ninja-popup]

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[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 1: Preheat the Broiler

Open the oven door and set the oven to the broiler mode at maximum power.

The door will be opened for the entire duration of the cooking process.

Now cover the drip tray with tin foil and put it inside the oven on the lowest rack (i.e. #1 from the bottom). The tray will collect juices dripping from the steak, so that you don’t need to clean up afterwards.

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Step 2: Pat Dry & Season with Salt

Take your steak out from the fridge and pat it dry with paper towels.

We do that to remove excess surface moisture, which really inhibits the browning (this applies to every dry heat cooking method).

Once again, we are using cold from-the-fridge steak to gain more time for surface browning.

Once the cut is dry, season its top side with Kosher salt (no pepper until it’s cooked, because it burns at high broiler heat). I recommend 2-3 pinches to begin with.

You will add salt to side #2 after flipping the steak or it will fall off when you start broiling side #1 (that’s gravity in action :)).

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Step 3: Broil the Steak

As soon as you’ve added the salt to your steak and the broiler is hot enough (the thermostat light will start going on and off), place the steak on the grill rack (salted side towards the top, heating element in your oven) and put it inside the oven as close as possible to the heating element.

The goal is to get the surface browning developed as quickly as possible – we don’t want to overcook the inside.

How long to broil steak in oven?

Until it develops the browning you like!

In my case, it takes around 7 minutes per side, but your experience might be somewhat different.

——

Once again, if this is your first time broiling, don’t feel overwhelmed – this is tricky! 😉

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[/dropshadowbox] [/nextpage] [nextpage title=”Part 2″ ] [dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

This is Part 2 of the ‘How to Broil Steak in Oven’ guide. Click here for Part 1.

 

Step 4: Flip, Season & Probe

After you have browned the first side, pull out the grill rack and flip the steak using meat tongs.

Now quickly check the inside temperature with the meat probe. We do this to understand how far we are from the desired level of doneness.

I recommend going no further than medium-rare – 55C / 130F – as a guarantee of a tender, juicy and flavorful steak (alternatively use 50C / 122F and 60C / 140F for rare and medium levels of doneness respectively).

Now add salt to side #2 just like you did before with side #1.

Continue broiling after placing the grill rack inside the oven.

Note that it will very likely take less time to brown the side #2, because the steak’s surface is already warm.

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Step 5: Probe the Doneness & Finish Steak in Oven (if necessary)

Think that side #2 is ready?

Check the inside temperature with the probe.

If the reading is below my recommended medium-rare guidelines of 55C / 130F, then you have two options.

  1. Enjoy a slightly rarer steak (my choice) – skip to the next step.
  2. Finish the steak in oven at low heat.

If you choose to finish the steak in oven, so it reaches a higher inside temperature to accommodate your personal taste, switch the oven to a regular mode (i.e. broiler off) and set the temperature to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

The temperature that low is the best way to keep steak tender and juicy, while gradually heating it up.

Place the steak inside the oven (you may use the dripping pan with tin foil for that).

Now, depending on how many degrees you missed, finishing process might take another 10-20 minutes.

This is when meat probe is indispensable and I highly recommend you get one.

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Step 6: Rest & Cut

As soon as the temperature reading shows the figures you were going for, transfer the steak on to a plate.

It’s time to season it with pepper to create a rich aroma.

After you do that, cover the steak with tin foil and let it rest for 3-4 minutes.

This helps to stabilize the temperature inside, so that most of the juices stay inside, when you cut into it.

Cut the steak across the grain and enjoy your masterpiece.

Great job!

[/dropshadowbox]
steakeat-approvedFREE Bonus:
[ninja-popup ID=2778]Download this ‘How to Broil Steak in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

 

Now you know how to broil steak in oven without using broiler pan.

Thank you for sharing. 🙂

 

 

Happy Steaks!

SteakEat

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How to Broil Chuck Eye Steak in Electric Oven Tender – 6 Steps

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This manual explains how to broil chuck eye steak in electric oven so it’s tender and delicious.

We’ll be broiling without broiler pan, so you don’t need to have one.

Contents:

 

how-to-broil-chuck-eye-tender-in-electric-oven-medium-rare

 

[wpanchor id=”1″]

Part 1: Ingredients & Tools for Broiling

Our goal here, at SteakEat, is to show you the actual method – how to broil steak.

That’s why we use a very simple set of ingredients and tools.

Ingredients include:

  • 8oz / 230g thick chuck eye steak
  • Kosher/flaked salt
  • Freshly ground black pepper

With the following oven broiling tools:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

Ready? Let’s SteakEat!

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Avoid them – [ninja-popup ID=2832]download this ‘How to Broil Chuck Steak in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

[wpanchor id=”2″]

 

Part 2: Broiling Chuck Eye Steak in Electric Oven in 6 Steps

Did you know that conventional home oven broilers can only reproduce a fraction of power when compared to the ones owned by restaurants and steakhouses? We are talking 550F vs 2200F on average…

It means that your oven broiler will need more time to develop browning on the steak’s surface.

The problem that arises then is how to NOT overcook your chuck eye while broiling it in oven.

To avoid that, we are going to do these 2 things:

  1. Broil a thick slice of chuck eye steak.
  2. We’ll cook it right from the fridge – without letting it reach room temperature first.

These two tricks will allow your oven broiler to develop that browning I was talking about, while NOT overcooking the inside.

Here is the method in more details.

 

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Step 1: Get the Broiler Running

Open up the oven door and get the broiler on to max heat.

The door will stay opened for the entire broiling process, because we need to sear the steak’s sides using the grill-like heating element.

Then take a sheet of tin foil and place it on to the dripping tray, followed by placing it on the lowest rack inside the oven

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Step 2: Chuck Eye Seasoning

Take your steak and put it in the middle of the oven grill rack.

Pat the chuck eye dry with paper towels – this helps with browning (a.k.a. Maillard reaction), because dry surface gets grilled faster.

Now season it with 2-3 pinches of Kosher salt.

At this stage you will only need to apply it to one side (the one that is turned to the broiler inside the oven).

Avoid seasoning with pepper now, because it will burn during high heat oven broiling. We’ll be adding it later, once the steak is ready.

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Step 3: Broil the Chuck Eye Steak

The broiler will take a couple of minutes to heat up – you will see it red-hot, if you look inside the oven.

Once you notice the thermostat light going off every once in a while (it means the maximum temperature has been achieved), place the grill rack with the steak on it inside the oven – as close as possible to the heating element, but without actually touching it.

Our goal is still the same – develop Maillard reaction on the chuck’s surface without overcooking the middle.

My oven takes around 5-7 minutes to per side to achieve the browning I like, but your’s might be different, so watch out.

If you feel like the browning develops before those 5-7 minutes run out, go to the next step.

Otherwise wait for another 1-2 minutes.

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This is Page 2 of the ‘How to Broil  Chuck Eye in Oven’ guide. Click to Page 1.

 

Step 4: Flip, Salt & Probe

Once the steak is ready on one side, flip it around. This is when meat tongs come in handy…

Now check the inside temperature with the meat probe – we are going for medium-rare level of doneness 130F / 55C, so you should be a few degrees away from it.

Then use salt for seasoning side #2 and continue broiling for another 5-7 minutes.

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Step 5: Check Doneness & Finish in Oven

Once ready take your chuck eye steak out and see its temperature again.

If it’s already at medium-rare level (or more), you are done – go to the final step.

If it’s still undercooked (i.e. below 130F / 55C), you have two options.

  1. Enjoy your steak as it is – slightly on the rare side (my choice; skip to next step).
  2. Finish steak in oven to reach medium-rare or even medium doneness level.

To finish chuck eye in oven, you will need to switch the oven into the standard heating mode and set the temperature to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

Once it’s ready, put your steak back inside and watch its inside temperature going up slowly.

The slower it goes up, the more tender and juicy your chuck eye will be, so be patient.

I always recommend using temperature probe to avoid guesswork and get perfect results every time.

Depending on where you were and where you are going, oven finishing process might take 15-30 minutes.

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Step 6: Rest & Cut It

Finally, transfer the steak on to a cutting board or a plate, covering it with tin foil for 3-5 minutes.

We do this to let the inside juices to stabilize – it helps to keep the juices inside, when you cut your chuck eye.

To keep it tender, cut across the grain (i.e. across muscle fibers) and enjoy!

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How to broil chuck eye steak in electric oven without using broiler pan?

I hope you know how to now! 🙂

[/dropshadowbox]

 

Happy Steaks,

SteakEat

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How to Broil Sirloin Steak in Oven Without Broiler Pan

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This manual shows how to broil sirloin steak in oven without broiler pan.

Instead we are going to use a standard grill rack and dripping pan for oven.

Contents:

 

How-to-Broil-Sirloin-Steak-in-Oven-Without-Broiler-Pan

 

[wpanchor id=”1″]

Part 1: Ingredients & Cooking Tools

To broil a delicious sirloin steak, we don’t need much:

  • 8oz / 230g thick sirloin steak
  • Kosher/flaked salt
  • Freshly ground black pepper

Add broiling tools for oven:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

Ready? Let’s SteakEat!

 

[wpanchor id=”2″]

 

Part 2: Broiling Sirloin Steak in Electric Oven in 6 Steps

Before we start cooking, you need to know that…

Conventional home broilers have only a fraction of power, when compared to professional broilers owned by steakhouses. We are talking max 550F vs 2200F.

This makes it hard to properly brown the steak’s surface, while maintaining it juicy and tender on the inside.

That’s why we’ll do the following:

  1. Use thick sirloin steak (already mentioned).
  2. Avoid warming the steak up to the room temperature and cook it right from the fridge.

These two tricks will give more time for sirloin’s surface to brown, while not overcooking on the inside.

And now let’s at the guide itself.

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[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

Step 1: Switch on the Broiler

Set your oven broiler at max heat and open the oven door – it will stay like this for the entire cooking process.

Place a sheet of tin foil on the dripping pan, placing it inside the oven on the lowest rack (i.e. rack #1).

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Step 2: Season the Sirloin

Place your sirloin, ideally right from the fridge, in the middle of the oven grill rack.

Pat it dry with paper towels and season it’s upper side with salt. I recommend starting with 2-3 pinches of Kosher/flaked salt – you may of course djust that quantity to suit your preferences.

We don’t touch the bottom part now, since all the salt will fall off.

We also skip seasoning with pepper, because it will burn at high heat, leaving charred flavor.

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Step 3: Broiling the Sirloin

After the broiler is heated up (you ill notice thermostat light going on/off every once in a while), place the grill rack inside the oven.

I recommend keeping the steak as close as possible to the heating element, because we just need to sear its surface, so it gets that browning developed.

It might take around 5-7 minutes per side.

If you notice that your sirloin steak is ready before that times runs out, flick to the next step.

If you feel like the browning has not yet well developed, wait for another few minutes.

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This is Page 2 of the ‘How to Broil Sirloin Steak’ guide. Click to Page 1.

 

Step 4: Flip, Season & Check

Flip the steak, using meat tongs, as soon as you are happy with the browning on side #1.

Now season side #2 it with salt and check its level of doneness using meat temperature probe.

I recommend medium rare level of doneness – 130F / 55C – for a juicy, tender steak, that’s full of flavor

You should be few degrees away from that level and that’s perfect.

Put the grill rack back inside the oven and continue broiling – another 5-7 minutes.

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Step 5: Probe & Finish Steak in Oven

Once you are happy with the browning (i.e. it looks like you want to eat that sirloin now), take the rack out and check the doneness level again.

Remember that your sirloin can reach medium-rare state before the surface browning is developed to your liking, so it’s a trade-off between the crusty surface and the inside tenderness.

However it may also be quite a few degrees away…

Then you can either, enjoy it slightly rare (I do that) or you can finish it in oven, using a more gentle heat, so all the tenderness stays inside the sirloin.

To do that, switch off the broiler and heat the oven to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

Place the sirloin back in and check for doneness in ~ 10 minutes to see what’s it like.

Keep going until you reach medium-rare or medium level of doneness.

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Step 6: Rest & Cut

Once you are done, take the sirloin steak out and transfer it on a cutting board.

Cover it with tin foil for 3-5 minutes to let all the juices inside calm down, so they stay inside, when you cut the steak.

Cut across the grain to keep the steak tender and enjoy your meal!

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I hope it’s clear now! 🙂

 

Happy Steaks,

SteakEat

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How to Broil Filet Mignon in Electric Oven Medium Rare in 6 Steps

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This article shows how to broil filet mignon in electric oven to medium-rare level of doneness, using a simple technique and minimum ingredients.

The goal is to explain the METHOD, so that you get the idea and play around with it afterwards.

Contents:

 

how-to-broil-filet-mignon-in-electric-oven-medium-rare

 

[wpanchor id=”1″]

Part 1: Cooking Ingredients & Broiling Tools

To cook a delicious fillet steak, we don’t need much:

  • 8oz / 230g thick filet mignon
  • Kosher/flaked salt
  • Freshly ground black pepper

Add tools for oven broiling:

  • Oven grill rack
  • Dripping pan
  • Meat temperature probe
  • Paper towels
  • Tin foil
  • Meat tongs

You ready? Let’s SteakEat!

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Tired of ads and scrolling?

Avoid them – [ninja-popup ID=2846]download this ‘How to Broil Filet Mignon in Oven’ Guide in PDF format.[/ninja-popup]

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[wpanchor id=”2″]

Part 2: Broiling Filet Mignon in Electric Oven in 6 Steps

Oven broiling is actually quite simple – get the broiler inside the oven to warm up, then ‘grill’ the steak from both sides, rest and cut it.

But there is a kicker.

Home oven broilers generally have a fraction of power when compared to the ones available commercially. On average, we are talking 550F vs 2200F.

High temperature makes surface steak browning much, MUCH quicker.

It means that the inside part of steak is still juicy and tender, while the outside is browned and crusty.

To get the same result with home broiling, we’ll need more time broiling, but that means heat will have more time to radiate inside the cut, turning it grey, flavorless and dry.

That’s why we are going to use a small trick and broil filet mignon right from the fridge (next time you can even try cooking it from frozen, because the idea is still the same).

This technique will give the steak surface more time to brown, while the inside will not overcook (to turn dry and flavorless, it needs to warm up first; the colder the inside, the more time you have to brown filet mignon from the outside). The fact that we have a THICK slice also helps.

Ok, let’s look into the step by step process.

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Step 1: Preheat the Broiler

Cover your drip tray with tin foil and place it inside the oven – rack 1 (i.e. lowest height, counting from the bottom).

Switch the broiler mode on and open the oven door. It will stay opened for the duration of the entire broiling process, because we use high intensity heat, which comes off the heating element as opposed to hot air.

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Step 2: Season the Steak

Take your filet mignon out from the fridge. Remember – we don’t need to bring it to room temperature like in stove top or cast iron cooking methods.

However we do need to pat it dry with paper towels, since it helps surface browning.

Use light tapping motions to get rid of excess moisture on the cut’s surface.

Now season ONE side of steak with Kosher/flaked salt. This side will get broiled first and then, once you flip the steak over, you will season the second side. Otherwise all the salt will fall off from the cut’s bottom on to the dripping pan.

How much salt to use?

I recommend you begin with two 3-finger pinches (thumb, forefinger and middle finger) per side. You can of course adjust that amount to suit your preferences or requirements.

We leave out pepper for now, because it burns at high heat, leaving charred flavor. We’ll add it after we are done cooking to develop aroma.

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Step 3: Broil Filet Mignon

Once you are done seasoning and your broiler is hot enough (the light will start going off every once in a while; remember to not close the oven door), put the steak on the grill rack and place it inside the oven, as close as possible to the heating element.

Why do we place it so close?

Once again, we want to brown the steak as soon as possible, ideally without cooking it inside with the broiler – we’ll use another method to finish filet mignon in the oven. This way it will get the best of both worlds – impressive browning and spectacular tenderness.

How long you broil filet mignon for?

The simple answer – until it gets browned on the surface.

It might take several minutes, but the actual amount of time depends on your broiler power, temperature setting and so on…

In my case, it takes around 7 minutes per side to get the level of browning I like.

Be prepared to have a pilot filet mignon oven broiling run – see how your oven works and make changes in future, if necessary.

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This is Page 2 of the ‘How to Broil Filet Mignon in Oven’ guide. Click to Page 1.

 

Step 4: Flip, Season & Probe

Once you are done with side #1, pull out the grill rack and flip the steak using meat tongs.

Don’t forget to season side #2 with salt as we did before – you might want to use a plate or the dripping pan, so that salt doesn’t fall onto your floor.

Now use the meat probe and check the inside temperature.

I recommend medium rare level of doneness – 130F / 55C – as a way to guarantee tenderness and flavor.

Chances are, you will be missing a couple of degrees and that’s perfect.

Place the grilling rack back inside the oven and continue broiling. Note that it’s likely to take less time for side #2, since the steak is already warmed up.

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Step 5: Check Doneness & Finish the Steak

After you feel like the browning on side #2 is ready, check the steak doneness with the meat probe.

Note that your steak might reach the 130F / 55C inside temperature BEFORE the browning is developed to your liking, so pay attention to that – it’s a trade-off.

It is also possible that, even though the browning is already developed, the inside temperature is still low for medium-rare.

You then have a choice to either, enjoy your rare filet mignon (I’d do this) or finish it in oven.

If you are like me, flick to the next step.

Otherwise, take the grill rack with your steak out from the oven, close the door and switch your oven to a standard cooking setting. Flick the temperature to 275F / 135C with the fan on (or 300F  / 150C with the fan off).

Once your oven has reached that temperature, put the grill rack with the steak on it back inside. This time somewhere in the middle is perfectly fine.

What we are doing is called – finishing filet mignon in oven. This gentle heat will now help the temperature inside the steak to rise gradually, without, first, burning the outside and, second, drying fillet steak out.

Use the meat probe to check for the temperature inside. This is the only way to know exactly how cooked your cut is!

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Step 6: Rest & Cut

Once you are done broiling, take filet mignon out from the oven and transfer it on to a plate or cutting board.

Add freshly ground pepper – it’s the right time now.

Cover the steak with tin foil and let it rest for 3-5 minutes to help all the juices inside stabilize. This will prevent them from running out, when you cut in.

Once the time passed, cut the steak across the grain (i.e. across muscle fibers). This little trick helps to keep slices tender and easy to chew.

Good job! Enjoy your dish.

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steakeat-approvedFREE Bonus:
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It is convenient, EASY-to-print and includes these awesome photos from above!

How to broil filet mignon in electric oven to medium-rare level of doneness?

Now you know the method – share it around! 🙂

 

Happy Steaks,

SteakEat

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