And I do love grilled steak, but I’m just not a good griller. As something that is outside of the house, the grill falls pretty definitively into my husband’s department. So when I want a delicious and fast steak dinner, I broil it. Here’s how to make the perfect broiled steak. (You may never use your grill again.)
A quick word about choosing your steak: Of course, you’ll want a grass-fed, healthy steak. That means no hormones, no antibiotics, and no feedlots. My favorite cut is a rib eye, but sirloins work well for this recipe, too (and are cheaper). Really, any nicely marbled cut of steak should work. (Learn more about beef cuts here.) The cook times below are for boneless steaks.
*About 1.5 pounds of boneless grass-fed steak – For our family of four, I buy one rib eye and one sirloin, approximately equal in weight. (Yes, the kids get cheaper steak. Don’t judge me.) After cooking, I cut each in half and that is more than enough of a serving for us.
*Organic dried rosemary, thyme, onion powder, garlic powder and sea salt
*Freshly ground black pepper (optional)
Sprinkle both of the steaks with each of the seasonings, besides the pepper (a gentle sprinkling of salt, pretty generous of the others). Use your hands to rub this in well, then flip the steaks and repeat on the other side. Let the seasoned steaks sit while they come to room temperature.
Position your oven rack to be about five inches from the top, and preheat your broiler as high as it will go. (Mine reaches 500, you may need to slightly adjust the time if yours does not get that hot.)
Meanwhile, preheat a cast iron skillet on your stovetop over high heat. (Mine are small, so I actually use two.) Let it get nice and hot, usually taking about five minutes. (I watch for it to just begin gentle smoking.) If it is well-seasoned, you won’t need to add oil. (If you do, choose a healthy fat with a high smoke point, like coconut oil.)
Once both the pan(s) and broiler are hot, add your steaks to the pans and place the pans under your broiler. (Remember to use a thick oven mitt!) Broil for just five minutes, and then carefully flip the steaks over. Broil for four minutes longer.
Carefully remove the steaks from the oven, and make a small incision to check for doneness, keeping in mind that the steaks will continue to cook a bit out of the oven. These steaks will be perfectly medium rare. If you prefer they be cooked to medium, add them back for just another minute and check again. If you prefer them done more than that, eat chicken instead.
Sprinkle with freshly ground black pepper, if desired. (It’s better to do this after cooking rather than risk burning the pepper.)
P.S. – A fellow Nourished Living Network blogger, The Prairie Homestead, has a recipe for a very similar steak rub. I’m just a little lazy, but you might like to make a rub ahead of time to keep on hand.
Don’t have a local source for grass-fed meat?
Consider US Wellness Meats, an affiliate of this blog!
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