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
- 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.)
- Preheat the broiler to high setting. Set the oven rack so the meat will be about four inches from the heating element.
- Put the steak in the broiler, anticipating five minutes a side.
- After five minutes, flip steaks, note smoke in oven.
- Ignore smoke alarm. Note popping in broiler.
- Acknowledge nervousness with popping.
- After one minute, move steaks down to lower rack. Turn on lower oven. (We have a stacked Magic Chef.)
- Turn off broiler. Set lower oven to 350 degrees.
- Put steaks in lower oven and allow to bake for seven minutes.
- 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.
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