I haven’t eaten plain steak in 2-1/2 years, so today I went back to the same broiling technique I saw on Cook’s Country a few seasons ago. Of course, with plain steak the end result depends entirely upon the quality of the beef. I found some nicely-marbled, semi-boneless shell steaks and was rewarded with 4-1/2 stars. Next time I want to try their dry-aging technique. which wraps the meat in cheese cloth for 4-days in your refrigerator.
The recipe has two secrets. (1) Add 2 cups of salt to the bottom of a disposable aluminum pan; the 40-cents of salt will completely stop any smoke from filling your kitchen. (2) Before you pre-heat your oven, put a wire rack on top of the disposable pan and arrange your steaks on top of the wire rack. Use a ruler to measure the height from the counter to the top of the steaks, mine measured 3-1/2″. Then set an oven rack so that the top of the steaks will be 1-1/2″ from the broiler element. In my case the closest I could get was 2-1/2″, which added 5 minutes to the broiling time (see comments below if your like your steak medium-rare).
- If you like your steaks either rare or medium-rare, then you must measure out the distance to your broiler element very carefully. If your measurements mean that the tops of the steaks will be more than 1-1/2″ from the broiler element, then you must reduce that distance. For example, buy a taller disposable aluminum pan or set on an overturned rimmed backing sheet.
- If you like your steaks medium and the tops of the steaks will be more than 1-1/2″ from the broiler element, then bake for no more than 5 minutes in step 5.
Rating: 4-1/2 star.
How much work? Low/Medium.
How big of a mess? Low.
Started: 6:00 pm. Dinner Time: 7:00.
Compound Butter Ingredients:
4 tablespoons unsalted butter
1 tablespoon minced fresh thyme leaves
1 teaspoon Dijon mustard
Salt and pepper
4 strip steaks, rib-eye steaks, or tenderloin steaks, 1″ to 2″ thick
2 cups table salt
3″-tall disposable aluminum pan
- Remove 1/2 cube of butter from refrigerator and allow to soften on counter-top for an hour; or microwave for 20 to 30 seconds.
- Trim away any excess fat. Pat both sides of your steaks dry with paper towels and season with salt and pepper. Add 2 cups of salt to the bottom of a disposable aluminum pan. Then put a wire rack on top of the aluminum pan and arrange your steaks on top of the wire rack. Use a ruler to measure the height from the counter to the top of the steaks, about 4″. Set an oven rack about 5-1/2″ from the broiler element; i.e. so that the top of the steaks will be 1-1/2″ away.
- Mix together the ingredients for the compound butter and refrigerate.
- Pre-heat oven to 375-degrees for 10 minutes.
- Put steaks on middle rack in oven. Bake, flipping twice according to the following schedule: 1″ thick steaks; 6 minutes, flipping every 2 minutes. 1-1/2″ thick steaks; 8 minutes, flipping every 3 minutes; 2″ thick steaks; 10 minutes, flipping every 4 minutes.
- Remove from oven flip and pat dry on both sides using paper towels .
- Switch from baking to broiling, by pre-heating the broiler for 10 minutes. Allow the steaks to rest while the broiler pre-heats.
- Put the steaks on the top rack so that they are approximately 1-1/2″ from the broiler element.
- Broil flipping 1″ thick steaks every 2 minutes, 1-1/2″ thick steaks every 3 minutes, or 2″ thick steaks every 4 minutes. Remove from broiler when they reach your desired doneness; 130-degrees for medium rare; 140-degrees for medium and 155-degrees for medium-well.
- Put steaks on serving platter, top with compound butter and tent with aluminum foil for 5 minutes before serving.