Going out to dinner for a nice steak can be just the thing after a long day, but doing the same thing at home, only in t-shirt, shorts, and no shoes, can be just the ticket as well. Steaks are one of those things that seemed intimidating to me years ago, but it only took a little practice to gain confidence quickly.
Lots of folks are very accomplished on the grill. To be honest, I'm not so much simply because with only me and Gene in our small family, it feels like way too much work to drag out the grill for two steaks. The answer? Broiling.
With four simple ingredients and five simple steps, the process is painless.
1) Spend the money for good steaks. Go for the thick (1 1/2") juicy cuts behind the counter: K.C. Strip, Filet Mignon, or a thick Ribeye. You also need worcestershire sauce, good olive oil, and kosher salt. Ingredients make the difference.
2) We like Worcestershire sauce (optional) on our steaks prior to broiling so I open the steaks up on the counter in their butcher paper, sprinkle a few drops on each side, and allow them to come to room temperature (important to gauge broiling time) while preparing the rest of the meal to within 15 minutes of having everything ready. Even if you don't like Worcestershire sauce, don't skip bringing the steaks to room temperature, about 30 minutes on the counter.
3) While pre-heating the oven and setting the top rack to 6-7" from the broiling coil, rub the steaks all over with the olive oil and sprinkle both sides with salt.
4) When pre-heated, into the oven they go, on a roaster rack inside a rimmed baking pan, approximately six inches from the broiling coil. Shut the oven door and leave for six minutes without opening door. After six minutes, flip the steaks to the other side and broil for another six minutes. Use a timer and no opening the door to peak--use the light/window if you want to watch.
And 5) Pull the steaks and set out on top of the stove, with a piece of foil loosely covering them, for 15 minutes. The last step is called "resting" where the juices stabilize within the meat.
The steps/times I use create a lovely caramelized, medium rare steak. If you like a little more pink with a little less red, add 1-2 minutes broiling time to each side.