Steak Broiled
Rene Said:
I broiled a steak yesterday, but it curled up on me a little. Would searing it first stop it from curling?We Answered:
Sounds to me like the steak had a tenden or silverskin on it that shrank due to the heat and drew the meat to curl. Too, the marinade may have been too acidic and cause the meat to tighten and, again, the heat made it curl. Searing may have revealed the curl sooner, but if it was going to curl, it was going to curl.Daisy Said:
Steak at home-broiled in the oven or grilled outside?We Answered:
On the grill with an open flame. I swear i have never have something better. Definitely on the grill!!!!!!Marc Said:
Would you pay $28 to $38 for a broiled )certified angus beef) steak at a hotel fine dining restaurant?We Answered:
Remind me never to date anyone manipulative like linz_b.Elmer Said:
How to cook a ribeye steak? (broiled)?We Answered:
Do not cook them in a pan on the stove. Do not marinate them for hours. Take the steaks, and put a generous portion of Lawrys season salt, Garlic Powder and Black pepper. Turn on your broiler, low if it has that setting. Place them on the pan as far from the flame as possible. Broil for about 10 minutes on the first side, then turn and broil on the other side for about 5 minutes, this will produce Med. Rare steaks, add 5 minutes for each raise in temp you want....5 more for Medium, etc. Remember, after putting the season on the steaks to RUB it in, These will be the best ribeyes you ever had.Kristen Said:
i OVEN BROILED SALMON STEAK AND THE FLESH IS AMOST WHITE INSTEAD OF PINK iS TIS OKAY?We Answered:
should be okay may have been Atlantic salmon which is tastier but has more fat content which shows up when raw as gray streaks through the salmon and when cooked tends to be paler in colouradditional information package or display should indicate if Atlantic or Coho or Sockeye etc.
Maurice Said:
have u ever broiled a new york strip steak?We Answered:
Broiled New York Strip Steak with Emeril's Kicked-Up Bam B Q SauceYou can use your favorite sauce and rub.
1-tablespoon olive oil
4 12 to 16 ounce sirloin steaks about 1 1/2 inch thick
1 1/2 tablespoons Emeril's Steak Rub
1 cup Emeril's Kicked-Up Bam B Q Sauce
Preheat the oven to 400ºF.
Set a large 12-inch sauté pan over medium-high heat. When the pan is hot, season the steaks with the Steak Rub. Add the olive oil to the pan then place two steaks in the pan. Cook the steaks for about 1 minute on the stovetop then set the sauté pan in the oven. Cook the steak for an additional 3 minutes. Remove the pan, turn the steaks, and brush each steak with 1/4 cup of the Emeril's Kicked-Up Bam B Q Sauce.
Return the sauté pan to the broiler and cook for an additional 8 to 10 minutes, or until the steaks are medium-rare. You can check the steaks by cutting into the steak and checking to see how pink the meat is. Keep in mind that a steak will continue to cook slightly after it's removed from the pan. Continue this process with the remaining steaks.
Yield: 4 servings
Broiling
Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish. The broiler compartment is located beneath the oven. Pull the entire broiler compartment forward to the stop position. The broiler compartment door folds down to allow for easy removal of the broiler pan for turning foods Gas broiling is cool and clean since broiling is done with the broiler door closed and any smoke is consumed by the flame.
To operate broiler, Push-turn the oven control counter-clockwise to the BROIL position.
Broiling
Cooking times for broiled food vary considerably There are differences in thickness of meat, in fat content, and in personal preferences. Generally the distance between the top of the meat and the broiler flame regulates the degree of doneness and the broiling time. Different broiler tray locations are provided to accomplish your cooking needs.
IMPORTANT NOTES:
* Broiler pan and tray must be in place for any broiling operation. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke, or fire.
* Do Not cover the broiler tray with aluminum foil.
* Always remove the broiler pan from the broiler compartment as soon as broiler pan cools.
* Replace broiler pan and tray after cleaning. Broiler pan and tray must be in place for any oven operation.
* Do Not step on or apply weight to the broiler door when it is open. This could damage the door.
* Do Not preheat the broiler before using.
* Completely close the broiler door during broiling.
Using Your Broiler
Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish.
Your range is equipped with a variable broil feature which allows you to broil at temperatures from the broil setting to temperatures down to 350 degrees F. Broil with the door closed, for a cleaner, cooler kitchen. The smoke from broiling is consumed as it is drawn over a rod-type broiler element.
Set the oven thermostat at BROIL for a full broil or at any desired setting between BROIL and 350 degrees F for variable broiling (see chart). TO SET AT TEMPERATURES BELOW FULL BROIL, TURN TO BROIL AND THEN BACK TO THE DESIRED SETTING. For broiling do not turn the thermostat below 350 degrees. After broiling, the must be turned to OFF before baking.
BROILING CHART
Rack Position
Temperature Setting
Cooking Time
First Side Second Side
Steaks 1" thick
Rare 2nd or 3rd from top Broil 425 F 6 - 8 min. 3 - 4 min.
Well Done Lowest or 2nd Lowest 12 - 14 min. 10- 12min.
Ground Beef Patties 1/2" thick
Rare 2nd or 3rd from top Broil 375 F 6 - 8 min 3 - 4 min.
Well Done Lowest 10 - 12 min 6 - 8 min.
Chicken Lowest Broil 425 F 30 to 35 min. total cooking time. Turn frequently.
Fish Lowest Broil 425 F 22 to 30 min. total cooking time. Turn whole fish once. Do not turn fillets.
Cooking times given are approximate and should be used only as a guide. Variables in meats and personal preferences may make changes necessary.