Juicy steaks and burgers rank among American's favorite foods. Many people like to grill these meats, but you can still have them if it's pouring down rain or snowing a blizzard outside, using nothing more than your oven's broiler and some standard kitchen tools. While broiling red meat does require a little skill, it isn't difficult as long as you know what cuts to pick and how to work with them.
Step 1
Broil steaks or hamburgers, not roasts. The Food Network's Alton Brown notes that a broiler is basically an upside-down grill, as it directs heat at the food from one direction only. Large roasts are unsuitable for broiling because the outside, exposed to the fierce heat of the broiler, will burn before the inside cooks through.
Step 2
Pat your meat dry with paper towels. Drying the meat helps it to brown more easily; using paper towels allows you to discard the towels when you are done, cutting the risk that bacteria-laden meat juice will transfer to other kitchen surfaces.
Step 3
Line a metal baking pan or heavy-duty cookie sheet with aluminum foil and spray a metal cooling rack with nonstick spray. Set your meat on top of the cooling rack and sprinkle with salt and pepper. Raising the meat by placing it on a cooling rack allows fat and juices to drip away; if these were to remain in contact with the meat surface, they would inhibit browning. The foil makes clean-up easier.
Step 4
Adjust your oven rack so that the top of your meat will be approximately 4 inches from the heating element. This is the ideal distance, allowing the meat to cook through without over-cooking, reports "Cook's Illustrated" magazine. Usually, you need to place the rack itself 6 to 8 inches from the element, depending on the depth of your cooking vessel and the thickness of the meat you're cooking.
Step 5
Insert the probe of a meat thermometer into the deepest part of your meat. For steaks or burgers, insert the probe from the side, not the top or bottom, of the meat. Since broiled food can quickly go from undercooked to burned, using a meat thermometer is the best way to ensure proper cooking.
Step 6
Place your pan in the oven and turn on the broiler. For broilers with a "high" and "low" setting, "Cook's Illustrated" recommends using the "high" setting. The USDA reports that steaks should be cooked to a minimum internal temperature of 145 degrees, and burgers require 160 degrees.
Step 7
Protect your hands with oven mitts and remove the pan, transfer the meat to a serving plate, cover it loosely with foil and allow it to stand for five minutes before serving. This allows juices to redistribute and ensures your meat stays moist.
Tips and Warnings
- You may need to turn steaks or burgers halfway through the cooking process to ensure even cooking; use oven-safe tongs or an oven-safe pancake turner to do this.
- Use only a meat thermometer intended for use inside the oven; this type almost always has a cord that attaches to an external readout you leave on the counter. An instant-read thermometer's plastic head will melt if used under the broiler.
Things You'll Need
- Beef steaks or hamburgers
- Paper towels
- Metal cooling rack
- Heavy-duty cookie sheet or metal baking pan
- Aluminum foil
- Salt and pepper
- Probe-style meat thermometer
- Tongs or oven-safe pancake turner
References
- "I'm Just Here for the Food"; Alton Brown; 2002
- "Cook's Illustrated"; Broiling 101; February 2005
- USDA: Is it Done Yet? USDA Recommended Safe Minimum Internal Temperatures
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