zoony Posted December 5, 2005 Share Posted December 5, 2005 OK not so much tips, but more like an idiot's guide. :doh: I've never broiled anything before. I'm in charge of cooking dinner tonight and I've got two NY Strips... the bbq is already cleaned and put away for the winter, and I'm definitely not frying those bad boys. I've got the broiling rack that came with the oven, and I'm aware that there is a setting on the oven's temp selector that says 'Broil'. Other than that, I'm a blank slate. Any help would be appreciated. Link to comment Share on other sites More sharing options...
pR0JEkT 21 Posted December 5, 2005 Share Posted December 5, 2005 Well first tip is make sure you ask how the people want their meat done, rare, medium rare, medium, medium-well and well done and second dont forget to put the diamonds on the steak on both sides.. if it looks good it will taste good, if it looks crappy it will taste like :pooh:, and last advice I can give you is dont forget the BBQ sauce and for a perfect steak its 7 minutes broiled on each side now GOOD LUCK SOLDIER! Link to comment Share on other sites More sharing options...
stevenaa Posted December 5, 2005 Share Posted December 5, 2005 On most ovens, when you broil you keep the oven door slightly cracked. Other than than, season it the way you always do. My oven came with a chart for steak thickness and doneness when broiling. I image you could find a similar thing on the internet. Link to comment Share on other sites More sharing options...
GrapeApe Posted December 5, 2005 Share Posted December 5, 2005 I'm not sure I'd broil NY Strips (think more cheaper cuts if you are going to broil). Oh well. Only thing about broiling is you keep the oven door cracked open. It will sit in the proper position. Maybe an inch from being closed. Don't close the door completely. Also the meat should be placed closer to the top burner than when baking. Cleaning a broiling pan is a pain in the butt. Soak it soon after taking the meat off. Marinate/season more than you would on a grill or it will be tasteless. Link to comment Share on other sites More sharing options...
DeanCollins Posted December 5, 2005 Share Posted December 5, 2005 Are you marinated it? I like the Montreal steak seasoning and italian dressing. broilers are tricky, I'd set the temp a little lower and don't walk away from it, you can always cook it little longer if it's too rare (no such thing imo) Link to comment Share on other sites More sharing options...
GrapeApe Posted December 5, 2005 Share Posted December 5, 2005 That McCormicks Montreal season is good stuff. Link to comment Share on other sites More sharing options...
riggins44 Posted December 5, 2005 Share Posted December 5, 2005 OK not so much tips, but more like an idiot's guide. :doh:I've never broiled anything before. I'm in charge of cooking dinner tonight and I've got two NY Strips... the bbq is already cleaned and put away for the winter, and I'm definitely not frying those bad boys. I've got the broiling rack that came with the oven, and I'm aware that there is a setting on the oven's temp selector that says 'Broil'. Other than that, I'm a blank slate. Any help would be appreciated. My grills stay out year round, because I will use them year round. Link to comment Share on other sites More sharing options...
zoony Posted December 5, 2005 Author Share Posted December 5, 2005 Thanks everyone... wife bought the steaks pre-marinated by the meat dept, and the butcher assured her they would be good. Not sure if I would have bought them that way but I learned a long time ago to not complain So should the rack of the oven be at the very top with door cracked? and 7 minutes per side sounds right? They look to be about an inch thick. Thanks Link to comment Share on other sites More sharing options...
halter91 Posted December 5, 2005 Share Posted December 5, 2005 You mean you don't grill year around? What's wrong with you man? :doh: Just kidding man, I've never broiled steaks, but don't over season the meats, salt pepper, maybe some Montreal Seasoning would be great. Link to comment Share on other sites More sharing options...
Kilmer17 Posted December 5, 2005 Share Posted December 5, 2005 Use a baking sheet covered in foil on the bottom shelf to catch the drippings. And place the top rack as close to the broilers as possible. Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted December 5, 2005 Share Posted December 5, 2005 Three minutes a side. You'll ruin them with seven minutes a side. Link to comment Share on other sites More sharing options...
nelms Posted December 5, 2005 Share Posted December 5, 2005 Three minutes a side. You'll ruin them with seven minutes a side. Correct. Seven minutes a side isn't just well done, it's burnt. I think 3 minutes a side will come out medium rare for a 1 inch thick steak. Broiling steaks can actually be better than grilling them (a friend of mine swears by it and he's a grill freak). A lot of top notch restaraunts actually broil their steaks instead of grilling them. Link to comment Share on other sites More sharing options...
zoony Posted December 5, 2005 Author Share Posted December 5, 2005 Good stuff everyone... I'm going to try 3 minutes and if I need to go longer I will Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted December 5, 2005 Share Posted December 5, 2005 Good stuff everyone... I'm going to try 3 minutes and if I need to go longer I will Yay. By the way, nelms is correct--three minutes will come out medium rare (or medium, depending on your scale). It will be pink in the center but not bloody. Link to comment Share on other sites More sharing options...
DeanCollins Posted December 5, 2005 Share Posted December 5, 2005 Yay.By the way, nelms is correct--three minutes will come out medium rare (or medium, depending on your scale). It will be pink in the center but not bloody. I'd pull it out medium rare, because the meat continues to cook a little after you remove it especially thinner cuts. Link to comment Share on other sites More sharing options...
halter91 Posted December 5, 2005 Share Posted December 5, 2005 Damn, I'm hungry! Link to comment Share on other sites More sharing options...
halter91 Posted December 5, 2005 Share Posted December 5, 2005 :doh: Damn, I'm hungry! Link to comment Share on other sites More sharing options...
NoCalMike Posted December 6, 2005 Share Posted December 6, 2005 I wish they roach coach here served up broiled steak............mmm Link to comment Share on other sites More sharing options...
Soliloquy Posted December 6, 2005 Share Posted December 6, 2005 I know it's too late for tonight, but this is my favorite non-grill steak method: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html Link to comment Share on other sites More sharing options...
th869 Posted December 6, 2005 Share Posted December 6, 2005 Correct. Seven minutes a side isn't just well done, it's burnt. I think 3 minutes a side will come out medium rare for a 1 inch thick steak.Broiling steaks can actually be better than grilling them (a friend of mine swears by it and he's a grill freak). A lot of top notch restaraunts actually broil their steaks instead of grilling them. :applause: I agree with Nelms. The KC Masterpiece steak seasoning isnt a bad choice either. :2cents: Link to comment Share on other sites More sharing options...
halter91 Posted December 6, 2005 Share Posted December 6, 2005 Well Zoony, how did it turn out? Inquiring minds want to know?!! Link to comment Share on other sites More sharing options...
DC_Skins Posted December 6, 2005 Share Posted December 6, 2005 Yea, whats the skinny on the steaks bud.. would be nice to know how it worked out.. be honest ! Link to comment Share on other sites More sharing options...
zoony Posted December 6, 2005 Author Share Posted December 6, 2005 Yea, whats the skinny on the steaks bud.. would be nice to know how it worked out.. be honest ! Well Zoony, how did it turn out? Inquiring minds want to know?!! :laugh: Actually they turned out really good. It ended up being about 5 minutes / side though.... they were still mooing after 3 minutes. One thing though... the fan on my stove is ####ing worthless. (& it's brand new :cuss: ) The kitchen looked like I had a fireworks display... the smoke was rising from the oven door right past the fan above it directly into the kitchen. :doh: OK enough complaining. Thanks to everyone, I conquered the steaks. The wife was impressed. I also made REAL mashed potatoes (a first) and some steamed spinach with lemon juice. Dam, now I'm hungry again. Link to comment Share on other sites More sharing options...
halter91 Posted December 6, 2005 Share Posted December 6, 2005 nice. Glad you made out well, but you had mashed with steak? I thought there was a unwritten law you had to have a baked potatoe!!! Ps. If any of you guys have recipes you would like to share, or marinades, or anything to do with food, feel free to post them here... http://redskin-roadtrips.com/phpBB2/viewforum.php?f=13 Link to comment Share on other sites More sharing options...
zoony Posted December 6, 2005 Author Share Posted December 6, 2005 my only rule with food... if it's good, I'll eat it. cool link thanks for posting Link to comment Share on other sites More sharing options...
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