Broiled Steaks

WHY THIS RECIPE WORKS We usually rely on a red-hot skillet or the grill for our recipes that include putting a crusty sear on steaks, but we wondered if our oven’s broiler could do the job just as well. Starting the steaks at a moderate temperature took the chill off, and letting them rest before putting them under the broiler produced evenly cooked meat. Covering the bottom of the pan with salt helped absorb the grease from the meat and greatly minimized smoking. To ensure a good sear on our steaks, we placed a wire rack over a 3-inch disposable pan, to bring the meat closer to the heating element. See the sidebars that follow the recipe.

SERVES 4

To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking. Try to purchase steaks of a similar size and shape for this recipe. Note that you will need 2 cups of salt to line the roasting pan; the salt will absorb drippings from the steak and minimize smoking.

4

tablespoons unsalted butter, softened

1

teaspoon minced fresh thyme

1

teaspoon Dijon mustard

Salt and pepper

1

(13 by 9-inch) disposable aluminum roasting pan, 3 inches deep

4

strip, rib-eye, or tenderloin steaks, 1 to 2 inches thick, trimmed

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl and refrigerate.

2. Spread 2 cups salt over bottom of aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and transfer to lower oven rack. Cook 6 to 10 minutes, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest for 10 minutes.

3. Heat broiler. Transfer pan to upper oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 120 to 125 degrees (for medium-rare), 6 to 16 minutes, depending on thickness of steaks (see chart). Transfer steaks to platter, top with reserved butter mixture, and tent with aluminum foil. Let rest for 5 minutes. Serve.