Broiling is a great way to enjoy those O’Connell steaks, but it’s not as easy as putting the oven on “broil” and letting it go. Here are some tips for successful broiling:

– Select the right cut: tender cuts like Rib-eye steak, top loin, porterhouse or sirloin are usually the best broilers.
– Salt or no salt? Salting is not required; it’s up to your personal taste. If you do use salt, use a coarse salt like Kosher or sea salt – avoid table salt.
– Get the proper pan: Use a broiler pan – the kind with a grid where the fat from the meat can drain and won’t smoke. Cover the bottom of the broiler pan (not the grid) with tin foil for less mess. Don’t crowd. Give each steak its own space for even cooking and so you can easily flip it when it’s time. Place the beef at the top of the oven 2-4 inches from the flame.
– Timing is everything! Set a timer or watch the clock; otherwise you will end up with a hockey puck! The secret to great steak is to time it and flip once. Jot down the time it took to get the steak to the doneness you like for the next time.
Medium-rare: 6-8 minutes on each side for 1 1/2″ or 8-10 minutes for 1 3/4-2″
Medium: 7-10 minutes on each side for 1 1/2″ or 10-12 minutes for 1 3/4- 2″
Well: 10-13 minutes on each side for 1 1/2″ or 14-15 minutes for 1 3/4-2″

The steak needs about a minute less on the second side than the first. So, if you like it medium rare and flipped it at 7 on the first side, then it needs 6 minutes on the second side.

Then be sure to let the steak sit for 3 minutes before serving. This allows the juices to be absorbed and creates the most flavorful steak.

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