How long should I broil my steak?

[WageSlave]

Ok ive got 2 8 ounce top loin fillets, how long should I broil for medium rare?


Thanks

 

[LordMaul]

At LEAST 45 minutes on each side, with the over closed, to make sure you get a good, thorough brown on it...


:Q

 

[iamwiz82]

no no no, pink is gooooooooood

 

[Jzero]

It's just like popcorn. When the mooing slows to once every 3 seconds, it's all good.

 

[Pastore]

medium rare? i would do it around 4 minutes each side, top rack

 

[N8Magic]

<< Ok ive got 2 8 ounce top loin fillets, how long should I broil for medium rare?


Thanks >>



How thick are they, and how do you like your steak done? (I'm a steak connisseur.[sp])

 

[Pastore]

nate, you quoted him, but did you read the quote?

 

[WageSlave]

45 minutes? did you mean 4 to 5?


Anyway

they are about 1.5 inches thick, and we like them medium rare...

thanks!

 

[Electric Amish]

<< no no no, pink is gooooooooood >>



No, pink is bad.

amish

 

[Rallispec]

<< It's just like popcorn. When the mooing slows to once every 3 seconds, it's all good. >>




LOL!!! mmm.. i like my steaks rare.

 

[Pastore]

<< medium rare? i would do it around 4 minutes each side, top rack >>



any less, they will be mooing, any more, they will be blackened

trust me on this

 

[WageSlave]

no pink id good, red is better but I have to keep them pink at least, or the wife will freak... ok so 4 -5 a side? is that the final answeR?


thanks

 

[Pastore]

that extra minute will get you more towards medium than rare...

6-7 minutes will blacken a steak... i keep mine under there for 4 minutes, flip, 4 more and they are perfect...

remember to make sure you have the steaks within 3 inches to the top heat coils... this is very important! or they wont cook...

 

[N8Magic]

I would say about 4 minutes per side on the top rack of the oven, and let the element heat up fully first.

 

[WageSlave]

Ok, well my broiler is in the bottom of the oven, where the tray goes... or am i being really dumb? Im very new to this..I can grill a good steak, but the broiliing thing is totally new to me...

 

[Pastore]

you dont have a heat coil at the top of your oven?

maybe you have a seperate coil made just for broiling? i dont know... my oven is kind of old, so im not sure if they have come out with newer ways of doing it...

 

[WageSlave]

yes, there is a heat coil at the top, but one at the bottom also, and once I treid broiling some salmoin down there to reheat it, and it seemed to work well.... ill go take a look at it again (I live in an apratment so I didnt buy this oven, and have not manual for it)

 

[KeithWriter]

"broil my steak" - so THAT's what you kids are calling it these days? Boy, it's hard to keep up with slang!

 

[fatalbert]

broil?

be a man, eat it raw!

 

[Pepsei]

anyone have the recipe for burbon street steak? anyone?

 

[Jzero]

<< yes, there is a heat coil at the top, but one at the bottom also, and once I treid broiling some salmoin down there to reheat it, and it seemed to work well.... ill go take a look at it again (I live in an apratment so I didnt buy this oven, and have not manual for it) >>


By definition, broiling is cooking with the heat source above the food and at a very high temperature. The lower element(s) probably don't come on at all.
Make sure the oven is set to "broil." Sometimes you have to set 2 dials--the one that specifies Bake/Broil/Clean/Etc and the Temperature knob as well.

Check to make sure the upper element is cranking. Also, leave the oven door open a crack!

 

[Pastore]

pepsei, search at http://www.allrecipes.com

thank me later

 

[glen]

2 to 3 mins a side

 

[heartsurgeon]

the best way to prepare a steak indoors is as follows

apply a dry rub of spices if you wish, or rub with garlic, apply salt and pepper

sear the steak for 2-3 minutes on each side in a blazing hot pan (small amount of olive oil to prevent sticking)

"finish" the steak in the oven at 350 degrees for about 10 minutes

let the steak "rest" for about 5 minutes before you cut into it

the searing gives you a nice carmelized crust with lots of flavor, also locks in the juices so the steak will be moist, but leaves the center uncooked, hence
finishing the steak in ther oven determines the degree of "doneness"

this is how the pros do it a a steak house/restaurant

same goes for chicken or fish! bon appetite!

 

[WageSlave]

htanks for all the tips... this time im goign to try it under the broiler, but next time I will try the searing/baking method... has anyone else tried this method?