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Prep Time: 5 minutes. Cook Time: 7 minutes. Resting Time: 10 minutes. Total Time: 22 minutes. Ingredients 10 oz. The closer it is, the faster the steak will cook and the more caramelized it will get. BUT you want the steak to be at least 2. Preheat the broiler.
Line a small baking sheet with sides with aluminum foil. Season your steaks with salt and pepper, and place it in the oven. Broil for 4 minutes, and then flip using tongs. Broil for 3 minutes to cook the other side. Take the internal temperature of the steaks. Be sure to remove the steaks when they are within 5 degrees of your ideal internal temperature.
It will continue to cook when you remove it from the oven. Remove from the oven, and transfer to a plate. Cover loosely with aluminum foil, and let rest for minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out! Once the steaks have rested, slice it and serve with your favorite sides for an at-home steak dinner! Notes What temperature should my steak be?
The temperature will rise a few degrees after the steak is out of the oven:. If you prefer a well-done steak, let them sit on the counter for 30 minutes or so before broiling.
To make this recipe gluten-free: Substitute tamari or coconut aminos for the soy sauce. Feel free to substitute spices in the spice blend too—cumin, sumac, or just extra black pepper can take the place of coriander. Simply prepared vegetables are an easy way to go. I usually roast some in large batches at some point during the week.
Toss veggies in a little olive oil and salt, then roast them on a baking pan at oF for about 30 minutes. For a last-minute option, you can heat up a bagged frozen mix of vegetables on the stove or in the microwave, then serve them with butter or olive oil and a little salt and pepper on top.
For a heartier side dish make any of the delicious recipes below:. And of course Caesar or wedge salads are a classic steak accompaniment. If your balsamic vinegar is very aged and thick, replace the 2 tablespoons balsamic vinegar with 1 tablespoon balsamic and 1 tablespoon red wine vinegar.
In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika. Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks—you want them to get cozy with the marinade.
Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible. Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours. Preheat your oven broiler to oF or as high as your broiler goes with the oven rack in its highest position about 4 to 6 inches from the broiler element , and line a baking sheet with aluminum foil. Pat the steaks dry with paper towels and place them on the lined baking sheet.
Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side.
Use a digital thermometer to test for doneness. If the steaks are not yet done, flip and broil for an additional minute, and test again. I usually end up broiling my steaks for 4 to 6 minutes per side, depending on their thickness. If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.
Transfer the steaks to a cutting board. Let them rest for about minutes. Then plate and serve with your favorite side. Actively scan device characteristics for identification. Type keyword s to search. Today's Top Stories. Bring your steak to room temperature.
Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thinner steaks, like flank and skirt, you're better off just using the broiler. If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust.
If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame. When you're cooking something like a skirt steak under the broiler, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. If there's anything I learned in culinary school, it's that I was tragically under-seasoning everything.
Salt brings out flavor, people. Don't be shy. Also, please use freshly ground black pepper — not the kind in the little spice jar. It makes a HUGE difference. Sear it on one side!
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