Joey BrisketBeef, Cuts of Meat, Oven, Types of Heat, 28 Comments
Most people don’t know that broiling is a commonly used method for cooking steaks in 5-star restaurants around the globe. And it’s so easy, why pay for top dollar when you can make broiled strip steak (and many others, for that matter) right in the comfort of your own home?! All you need is an oven with a broiler and and a broiling pan (or other oven safe pan)!
In this video recipe, we’re cooking a Strip Steak. The Strip Steak is a well- known cut of beef, commonly available in grocers and in restaurants. TheStrip Steak has several aliases including (deep breath):
- New York Strip Steak
- Kansas City Steak / Strip Steak
- Manhattan Steak
- Shell Steak
- Hotel-Cut Steak
- and the much lesser known Ambassador Steak
I don’t know about you but I think it’s really confusing that the same cut of steak has so many different names!
The Strip Steak can be served either boneless or bone-in. At Red Meat Lover we tend toprefer a bone-in to retain moisture and flavor, as well as for generalpresentation purposes.
Strip Steak, Porterhouse, TBone, & Tenderloin
The Strip Steak comprises the largest portion of a Porterhouse Steak, with the Strip having a long shape being wider at the “top” and having a smaller“end.” It is generally very tender and juicy. You will recognize the other sidea Porterhouse as the Tenderloin (aka Filet Mignon).
Remember, the Strip Steak comprises one sideof a Porterhouse Steak or TBone Steak. The only difference between a Porterhouse and the TBone is this: the TBone has a noticeably smaller tenderloin / filet portion than the Porterhouse. Otherwise, they’re essentially identical cuts….
With Strip Steaks, buy either Choice or Prime or don’t waste your time. Remember a higher grade of meat will be a higher quality of meat, generally with more tenderness and flavor.
How to cook steak in the oven – tips & tricks for broiling steak
Before you start cooking, it’s important that you use the right pan.
While a cast iron skillet or other oven safe pan can always work, in this video I’m using a broiling pan (also known as a broiler pan). I like to use the broiling pan because it’s called a BROILING pan, and we are broiling so kinda makes sense.
If you want to use a cast iron skillet, we recommend using a Lodge Cast Iron Skillet. You can find it here.
However, it allows air and heat to flow around the steak as it cooks, resulting in a more evenly cooked steak. It’s a pan which is normally found in the warming drawer of the oven. It has two pieces…the pan and then the flat grate with slits, which sits on top of the pan.
Before you cook, line the bottom of the pan (not the grate) with foil to make for an easier clean up. You will need to clean the grate where the steak sits but no need to clean both!
We do not recommend any glass cookware for broiling.
Broiled Strip steak recipe
- Rest – I say it in every video but let the steak rest for 20 – 30 minutes before cooking to help bring it to room temperature before cooking. It’s an easy step and it will make a difference in cooking the steak evenly with more predictable results.
- Cut small slits into the fat side of the steak (opposite of the bone). This will prevent the steak from curling up as it broils.
- Season – You can simply use salt and pepper or, if you’re looking for something, different then try our Big Tasty Steak Rub
- Pre heat the broiler AND the broiler pan. Always use the high broiler setting. Also, the top of steak should be no more than about 4 – 5 inches from the broiler itself. Place the pan under the broiler for about 5 -7 minutes, let it get nice and hot.
- A. If you’re unsure of the distance from the broiler, check this first before pre-heating and adjust oven shelf accordingly. It’s just much easier to do this step before the pan is hot!
- Remove pan and place steak on grates. Be careful when you remove the broiling pan, it will be hot.
- Place steak in oven. Cook about 3 minutes / side for medium rare or until it reaches the desired temperature.
- As always, let your steak rest at least 5 minutes. If you cut into it too early, you’ll lose all those tasty juices.
Cooking steak using your broiler is a simple and often under-used method to make great tasting steaks. There’s enough room on this pan to feed a family. A broiling pan can fit anywhere from 2 to 4 steaks, depending on size. You don’t need to rely on your grill for making great tasting steaks!
As I make this steal, I’m reminded of the great Jack Handy quote:
“People say God lives inside you. If that’s true, I hope he likes steak because that’s what he’s getting.”
Print Recipe
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Instructions
Rest – Let the steak rest for 20 - 30 minutes outside the fridge, prior to cooking
Cut small slits into the fat side of the steak (opposite of the bone). This will prevent the steak from curling up as it broils.
Season – You can simply use salt and pepper or, if you’re looking for something, different then try our Big Tasty Steak Rub
Pre heat the broiler AND the pan. Always use the high broiler setting. Also, the top of steak should be no more than about 4 – 5 inches from the broiler itself. Place the pan under the broiler for about 5 -7 minutes, let it get nice and hot.A. If you’re unsure of the distance from the broiler, check this first before pre-heating and adjust oven shelf accordingly. It’s just much easier to do this step before the pan is hot!
Remove pan and place steak on grates. Be careful when you remove the broiling pan, it will be hot.
Place steak in oven. Cook about 3 minutes / side for medium rare or until it reaches the desired temperature.
As always, let your steak rest at least 5 minutes. If you cut into it too early, you’ll lose all those tasty juices.
