PERFECT BROILED STEAKS

By BobD

Ingredients

• 4 SERVINGS
• We usually rely on a red-hot skillet or the grill for putting a crusty sear on steaks, but here the oven's broiler does the job just as well.
• 4 tablespoons unsalted butter , softened
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon Dijon mustard
• Salt and pepper
• 4 strip steaks , rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed (see note)

Details

Servings 4
Adapted from cookscountrytv.com

Preparation

Step 1

To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking.

Try to purchase steaks of a similar size and shape for this recipe. If you like your steaks well-done, continue cooking and flipping as directed in step 3 until the steaks reach the desired internal temperature.

INSTRUCTIONS

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.

Beat butter, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl and refrigerate.

Spread 2 cups salt over bottom of 3-inch-deep disposable aluminum pan.

Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack.

Set rack over aluminum pan and transfer to lower-middle oven rack.

Cook 6 to 10 minutes, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.

Heat broiler.

Transfer pan to upper-middle oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare), 6 to 16 minutes.

Transfer steaks to platter, top with reserved butter mixture, and tent with foil. Let rest 5 minutes. Serve.

TECHNIQUE

Perfectly Broiled Steaks

The first step to perfectly broiled steaks is knowing exactly how thick your steaks are. Using a ruler, measure each steak and then follow the guidelines below:

*For a STEAK THICKNESS of 1 inch, PREBAKE for 6 minutes and then BROIL, turning steaks every 2 minutes

*For a STEAK THICKNESS of 1 1/2 inches, PREBAKE for 8 minutes and then BROIL, turning steaks every 3 minutes.

*For a STEAK THICKNESS of 2 inches, PREBAKE for 10 minutes and then while BROIL, turning steaks every 4 minutes.