Sunday was one of those nights: Too cold and windy to go out, and two weeks of avoiding grocery shopping had caught up with us. So it was going to be a simple supper, pulled together from whatever we happened to have around. Although that included beef – a New York strip in the refrigerator, a sirloin in the freezer, both from Haring Brothers – I’d reached my limit for huddling over the grill and decided it would be a good time to give the broiler a try.

Haring Brothers sells a “Montreal Burger and Steak Rub,” a concoction of salt, spices and (dehydrated) garlic that has a way of bringing out the flavor of meat.

Modestly submitted, my Sunday night recipe, with notes.


1 New York strip steak, about 3/4-inch thick
1 Sirloin, about 1/2-inch thick
Haring Brothers Montreal Burger and Steak Rub

  1. Pat the steaks dry on both sides, then sprinkle with a thin layer of rub and let sit for 30 minutes. (If the steaks have been frozen, I like to let them sit on paper towels, so a bit more moisture wicks out. Less moisture should mean less smoke when broiling.)
  2. Preheat the broiler to high setting. Set the oven rack so the meat will be about four inches from the heating element.
  3. Put the steak in the broiler, anticipating five minutes a side.
  4. After five minutes, flip steaks, note smoke in oven.
  5. Ignore smoke alarm. Note popping in broiler.
  6. Acknowledge nervousness with popping.
  7. After one minute, move steaks down to lower rack. Turn on lower oven. (We have a stacked Magic Chef.)
  8. Turn off broiler. Set lower oven to 350 degrees.
  9. Put steaks in lower oven and allow to bake for seven minutes.
  10. Remove steaks from oven, let stand ten minutes.

The steaks actually came out pretty well: The thicker New York strip a perfect medium rare, the sirloin slightly more cooked, but still juicy. I served them with sides of Dreamfields rotini tossed in Wegmans basting oil and parmesan cheese, and spinach.

Next time I’ll try setting the broiler to low and putting the steaks a bit further from the heating element. Much as I prefer grilling, it’s only December, and I’m sure there’s more cold weather in our future.


4 Responses to True Life Kitchen Adventures: The Broiler

  1. Fred Kurtz says:

    Not sure the problem was the heat or the distance from the element, but the amount of time in both the broiler and the oven. 2 Min per side with 6-7 min in the oven should get you to rare- medium rare, the “right” way to eat beef!

  2. Sharon Schwartz says:

    Lynne and Mark—Great web site. Here is a slightly different spin on indoor “grilled” steak.

    Heat oven to 425 degrees
    Place rack on second level from top

    Let rub sit on steaks for an hour or so. Just before cooking, rub on some (about a teaspoon on each side) canola or other low smoke oil* on both sides, and then some Kosher salt. The latter gives extra flavor plus that nice crust on the outside.

    Heat a skillet, preferably cast iron**, until it is smoking. This is where you need to be sure you have the exhaust fan on high and the magazines ready to fan the smoke detctor off! Sear the steak a few minutes on each side to brown. If your pan has grill ridges, turn each side half way around again before turning to create those professional sear marks.

    After second side is browned, place pan in the 425 degreee oven and complete cooking to desired doneness: about 5-8 minutes for rare, additional few minutes for medium, and you are on your own for well done.

    Remove steak from oven and from pan. Allow to sit 3-5 minutes to rest. This allows juices to re-enter the meat, assuring a truly juicy steak.


    *Oils – While olive oil gives a nice flavor, it smokes like crazy.
    ** Pan – You can purchase a cast iron pan that has grill ridges. A pain to clean, but really gets the job done right.

  3. Lynne Goldman says:

    Thanks, Sharon! Lynne and Cody both thank you.

  4. Lynne Goldman says:

    Thanks, Fred. We’ll give it a try.

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