Q&A for How to Broil Steak

It may vary, depending on your oven. In general, however, Hi is used for cooking steak, ground meat, and pork chops. Lo is used for chicken and fish.

After you cook it and after it has had time to rest. Slicing it too early will make all of the juices and flavors drain out. This goes for most other foods as well - chicken, fish, bread, pizza, etc. - slicing is generally done after the food is made.

Apply the butter right after you take the steak out of the broiler. This way, it can melt while you let the steak "rest."

Broil on high heat for three minutes per side, then reduce the heat to 300 degrees and cook for four minutes on each side.

Adjust your oven rack so that the top of the steak will be about 4 inches (10cm) from the broiler heating element.

No. The idea is high heat, to sear the meat quickly and get it out of the oven prior to its center overcooking. Opening the door will defeat that.

No, it shouldn't harm it. You can either use a bigger skillet or cut it to the desired size with a sharp knife. It should not ruin the steak.

Yes. The process is called "carry over cooking" and it involves the heat at the surface of the meat moving into its center once removed from the oven. Usually meat "carries over" about 5 to 10 degrees.

You don't have to, but I recommend it for added flavor.

I don't recommend doing so, since different cuts of meat require different cooking temperatures and times.

If you don't own a cast iron frying pan, a pyrex dish will do the trick. Just remember to heat the pyrex dish prior to broiling the steak.

No, if you don't use a pan and just place the steak on the bare rack, all the juices will drain out into your oven/broiler.

No, put the steak right in the cast iron skillet. The skillet is what gives it the sear to keep the juices in.

Yes, you always marinate the steak before cooking it. If you want your steak to absorb the marinade flavor well, you should marinade for a minimum of 30 minutes prior to cooking. I personally use a tenderizing marinade and I like to marinate for 1 to 3 hours, depending on how tender I want the steak.

No, as this would defeat the purpose of broiling.

Yes, you can use a cookie sheet in place of a broiler pan. But you can also try putting it on a cooling rack on the cookie sheet, to keep the steak from sitting in fat while it cooks.