So you went out and bought some beautiful steaks from a butcher or local grocery store meat department and you’re so excited. You plan on getting home and firing up the grill, you have all side items planned out you even know exactly what you are going to do with those beautiful steaks. Then it happens the rain moves in and destroys your plans. For a lot of us we give up at this point put are steaks away and settle for something else but it doesn’t have to be this way.

You can always broil your steaks and if you think about it broiling is very similar to grilling. It’s just upside down the heat comes from above instead of below and broiled steaks are very good. In fact many of the top steak houses broil there steaks. So don’t let the rain or the fact you never broiled anything stop you from having that wonderful steak you where looking forward to because here it some get tips on how to broil steaks.

Like grilling broiling is fast, dry heat cooking method. All most all over have some sort of a broiler. If you have a gas stove more than likely your broiler is going to be that drawer below your oven and if you have an electric oven most of the time you will have and heating element on the top of your oven just for broiling. But a few of them do have the same type of drawer set up as gas.

No matter which style of broiler you have the way we use them are still the same. The goal with broiling is using a very high heat to cook steaks very fast. To help get things ready to broil, we first need to move one of the oven racks to the highest possible position (if have lower drawer broiler you shouldn’t have to move anything). Now you more than likely have a broiling pan that came with the oven they tend to have two pieces, a top grate and a drip pan these pans are lot heavier than a normal sheet pan this way they can hold up to the high temp when broiling.

Now I prefer not to use these types of pans when broiling steaks not that there is anything wrong with them I just prefer either a cast iron skillet or a cast iron grill grate (more this in a minute) but if you are going to use a broiling pan I would wrap the top part with a little foil to help when it come for time for clean up.

As for heating up your broiler you heat it you to as high as possible and most home broilers have two high or low. Kick it in high and give it time to heat up.

Take the steak out of the fridge and let them come to room temp about 15 minute then rub with a little olive oil and sprinkle with season salt. (Hold off on pepper and other seasons because they tend to burn with this method)

I start by kicking on the broiler to the highest setting and then I crack a window in the house and turn off the smoke detector because my method does produce a little smoke. (I also kick on the oven fan) Then I take either a cast iron skillet or my cast iron grill grate (depending on the number of steak I am cooking I use the skillet for 1-2 steaks and the grate for three or more) and heat it up to where it is starting to smoke.

Now take the skillet off the heat and using a pair of tongs add the steaks to the pan be careful because sometime when the steak hit the pan they sometimes flare up it only last a few second. Now pop the skillet in right under the broiler.

Cook the steak for 3 minutes flip it over and cook for another 3 minutes (this should get nice medium rare on a 1 inch thick steak). Remove the pan and the steak from the broiler, take the steak out of the pan and let the steak rest for a couple of minute before you start poking it or cutting into this will cause you to end up with a dry steak. You only need to let rest for a couple of minutes, then it time to serve you broiled steaks. Add a little pepper and your favorite seasoning and enjoy.