Posted: 11/7/2009 11:12:18 AM EDT
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I've had a couple of 1.5" thick ribeyes marinading for the last 8 hours in a combination of vinegar, olive oil, coarse ground salt and crushed black pepper. i had planned on grilling them, but i ran out of gas about the time the grill got hot enough to throw them on. i am not going to make a trip out to get the tank refilled, so that leaves me the oven broiler, which i have never done before.
anyone have any advice on how long to put them in? looking for a medium rare steak. how close should i set the rack? thanks! 
finished dinner pic to follow. |
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Set the top oven rack as close as you can get it to the broiler element and still fit the steaks in. (and if I need to say it, set the oven to "BROIL.") Put them on a broiler pan if you have one. If not put them right on the rack with a cookie sheet below to catch the drippings. Turn them once. |
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Don't ever try seak another way. |
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6 to 7 minutes per side. Let rest on a foil covered plate for 3 minutes. That's alot of time next to a hot broiler, its going to come out tough and nasty. No such thing as underdone for a good steak I never mentioned a broiler. I would sear it in a super hot cast iron pan and transfer it to a 400 degree over. |
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Start them about 3" from the broiler an just sort of watch for the doneness of the crust on each side. Pull them out and poke them with your finger to test for rareness. If the crust is as brown as you want but they are not quite done, then drop them down to about 6-8 inches to finish cooking. oh...and vinegar? |
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Quoted:
Quoted:
Quoted:
6 to 7 minutes per side. Let rest on a foil covered plate for 3 minutes. That's alot of time next to a hot broiler, its going to come out tough and nasty. No such thing as underdone for a good steak I never mentioned a broiler. I would sear it in a super hot cast iron pan and transfer it to a 400 degree over. Still a very long time on a cast iron skillet. Like way long. |
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This is what my wife does. Recommended. |
Steam or boil them....
Seriously...in lieu of a wood fire, cook them in a pan.....a hot pan. Broiled steak is ok....but if it were me, I'd fry them until seared on the outsides, then throw a pat of butter in the pan and get both sides wet....and continue to fry until the sides are a nice brown (inside rare to medium rare) steak......outsides seared, insides warm. 
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