How do I broil s steak?

Question

i always end up burning it or starting a fire. Do I put water in the bottom of the broiling pan? please advise... i have a recepie I am using for tonight.

Answer 1

use a broiler pan , season, cook in pre heated oven at 450 or higher. only cook for 15 min or less.according to thickness.

Answer 2

All you have to do is season it and let it cook on a cookie sheet or in a shallow pan. Keep it on Broil but on the low end. Check it every few minutes. But the Fat does tend to start on fire some times if you let it cook for too long.  

Answer 3

If you are using an electric oven. use the second highest rack slot.  If gas, keep it the second farthest from the flames.  Also, keep some of the marinade juices in the pan,  I don't use a two layer broiling pan, but a baking dish instead.  Line it with foil, for easy cleaning.  Check the steaks every 3 minutes or so, and turn them as soon as the edges start getting a little blackened.  Use a meat thermometer to test the center for doneness.  You can get guidelines for rare, medium rare, etc. on any cooking site.  It all depends on the thickness of your steak and your preference for doneness as to how long it cooks, but usually it should take no more than 10 minutes max for each side and that is for a well done steak.

Answer 4

Use the timer on your oven!!! 10 minutes per side for 3/4 inch thick steak makes it medium rare. 12 minutes per side makes it medium and 15 minutes per side makes it medium well to well.

You need to use the timer when cooking. Keep the steaks at least on the second rung down from the broiler fire. They must be about 4 inches from the flame or element.

Do not leave the kitchen area while broiling steaks.

the person who said to cook them on a cookie sheet is not knowing what they are talking about. They need to go back and read the cookbook.

I suggest you also go to the bookstore and invest in Better Homes and Gardens New CookBook. It does cost quite a bit of money, but is one of the best investments you can make for your health and well being. Mine is about 50 years old, is all cooked in and stained but it has been a huge help to me for many many years and will be for many more to come. New editions come out about every 5 years, but the basics of cookery are always still in them.