It's been too long, How long do I broil steak????

[catmandu57]

Either there's a glut of dead cows or the store had some extra meat to get rid of cheap, so I bought a couple of small delmonico steaks. The trouble is it's been so damn long I've forgotten how long they need to be under the broiler. Instinct is telling me five minutes for a medium, am I right?

[Bossy Monkey]

1. This is a job for Joy of Cooking!

But I'm sure some cooking-orientated DUer will come along to rescue you momentarily.

[SoCalDem]

8. A LOT DEPENDS ON

how close the rack is to the broiler (if you are using the stove's broiler)


watch it carefully...

4 minutes on one rack setting might be "Briquet" on a higher rack setting :)

[SoCalDem]

2. um...til it's done??

We like ours rare, so I basically sear each side and then from time to time poke it with a sharp knife, to see how much it "bleeds"

[catmandu57]

3. That's how I'd eat one but

They need just a little more time.

[Hokie]

4. Here is what I have found works.

Medium rare - 4 minutes / side
Medium - 5 minutes / side
Medium well - 6 minute / side

Of course the thickness of the cuts matters. My times are based upon about 1-1/2 in cuts.

[rucky]

5. For Medium Rare...

About 5 minutes for 1" thick. Adjust accordingly.

[catmandu57]

7. Thanks

Sounds good to me.

[trof]

10. HOWEVER...

(there's ALWAYS a "however")
A lot depends on the temp of the broiler and distance between meat and heat.
Also, even 1/4" difference in thickness will make degree of doneness vary.
Also (2) the steak will continue to "cook" for a couple of minutes after it's away from the heat source.

You can try the "poke" method.
Make a very loose fist.
Poke that little spongy part between your thumb knuckle and your index finger knuckle. The resilience for a loose fist is rare to medium rare.
Tighten your fist halfway. Poke again. That's about medium.
Make you fist as tight as you can. That's well done.

That's how I've cooked steaks on the grill for years. It's more art than science. I learned it from a steakhouse chef.

Helpful hint: To avoid a burned finger, I lower the temp of my digit by marinating it in a glass of ice cold Scotch & soda for a minute before I poke the steak.

Good luck, and bon appetit.

[Pocho]

6. YA KNOCK ITS HORNS OFF AND WIPE ITS BUTT

[greatauntoftriplets]

11. Oh, Pocho, that is my dinner tonight.....

GOOD!

[DS1]

12. that's just nasty

mmm, critters

[nothingshocksmeanymore]

9. How thick?

If they are one inch and you are doing them in the oven broiler,
then about 4 minutes either side..poke em all over with a fork first...put them in 4 minutes...sprinkle with salt, turn over...4 more minutes the other side.

If you are doing them on a BBQ then HOT PILE OF BRICKS centered in the middle of the grill...about 5 minutes and have a water spray bottle for the flames if there's any fat on them.

[molly]

13. Medium rare - about 7 minutes each side - once they are

seared the juices stay in - make sure you have either a very hot grill or a very hot oven - and sear them on one side before you turn them. The best steak I have ever had has been thick - crisp on the outside (with heavenly garlic powder or salt) and pink on the inside. Years ago I used a Weber - now I use a gas grill.

[LWolf]

14. uh..ok. Be warned; I'm a minimalist cook.

You turn on the bbq; throw the meat on and shut the lid. Open it in a couple of minutes & turn. Wait a couple more, and take it off. If it's brown on the outside & running red juice, you're all done.

If you must use a broiler...you can do one of 2 things:

Method I:

1. Put meat on broiler. Turn broiler on and shut the door. Look at it in 2-3 minutes; if brown, turn over.

or, Method II:

1. Line broiler pan with foil so you won't have to disassemble it and wash it later.

2. Put meat on foil, turn broiler on, shut door. Assemble flour or salt or whatever you like to use to put out grease fires. NOT WATER.

3. Check the meat in 2-3 minutes. If it's brown, turn it over.

4. Shut the door. Stay close by in case you get a grease fire going.

5. After 2-3 minutes, open the broiler. A. Put out the grease fire and go out to eat, or B. Take out the steak and enjoy it.

6. When everything has cooled down, carefully remove the foil without spilling any grease, and throw it away. Or, if you spill, throw it away and clean the broiler.