Broiled Beefsteak

By the RecipeCafe Archives

Ingredients

• 1 beefsteak, at least 1 inch (2.5 cm) thick, up to 1.5 inches (3.8 cm) — porterhouse, sirloin, cross-cut of rump, or top-of-round cut
• 1 Unsalted butter, to finish
• 1 Salt, to taste
• 1 Black pepper, to taste

Instructions

1. 1. Select a steak cut at least 1 inch (2.5 cm) thick, up to 1 and one-half inches (3.8 cm). Porterhouse and sirloin are the richest cuts; round steak is juicy but has a coarser grain and is less tender. If using a sirloin, remove the flank end before cooking; reserve it for soup stock, chop the lean portion for meat cakes, or render and clarify the fat for use as shortening.
2. 2. Wipe the steak on all sides with a cloth wrung out of cold water. Trim away any excess surface fat.
3. 3. Prepare the broiler: preheat your oven broiler to high (approximately 500–550°F / 260–290°C with the rack set 3–4 inches / 7.5–10 cm from the element), or prepare a charcoal or gas grill to high heat (clear, glowing coals with no visible flame, or gas burners on high). Lightly grease a wire broiler basket or grill grate with a piece of the trimmed fat.
4. 4. Place the steak in the broiler basket with the bone edge toward the handle (or, on a grill, position it so the thicker bone-side faces the hotter zone). Begin cooking.
5. 5. Searing phase — technique: surface searing. For the first full minute, turn the steak every 10 seconds so that all surfaces are rapidly exposed to high heat. This seals the exterior, reducing moisture loss. The steak should develop a brown, lightly charred crust on each side before the first minute is complete.
6. 6. Continued cooking: after the first minute, turn the steak occasionally until cooked to the desired doneness on both sides. For a steak cut 1 inch (2.5 cm) thick: cook 4 minutes total for rare (internal temperature approximately 125°F / 52°C; meat feels soft with slight resistance when pressed); cook 6 minutes total for well done (internal temperature 160°F / 71°C; meat feels firm throughout with no give). For a 1.5-inch (3.8 cm) steak, add approximately 2–3 minutes per stage.
7. 7. Transfer the steak immediately to a warmed platter. Spread with a knob of butter and allow it to melt over the surface. Sprinkle with salt and pepper. Rest for 2–3 minutes before slicing, until juices have settled and the butter has been absorbed into the surface crust.