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Grilled Or Broiled Steak

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Grilled Or Broiled Steak

Cuisine:World

Course:Dinner

10m prep 20m cook 1h ready

4 servings Cooking times for grilling and broiling are approximate and depend on the many variables of steaks and cooking temperatures. The best way to ensure proper doneness is with a good thermometer. Squeezing the optional lemon juice on the steaks is highly recommended: in addition to seasoning the steaks, the sugars left on the surface once the juice evaporates helps them brown.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 small or 2 large beef steaks, 1 to 2 inches thick
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • (Juice of ½ lemon)
  • 1
    • ½ cup olive oil
    • ¼ cup red wine vinegar
    • ⅓ cup finely chopped onion, shallot, or green onion
    • ⅓ cup finely chopped parsley
    • 4 garlic cloves, finely chopped
    • (1 tablespoon finely chopped oregano)
    • ¼ teaspoon cayenne pepper, or to taste
    • ¼ teaspoon black pepper, or to taste
    • Salt to taste
    Sub-recipe steps
    1. Whisk together thoroughly in a small bowl: ½ cup olive oil; ¼ cup red wine vinegar
    2. Stir in: ⅓ cup finely chopped onion, shallot, or green onion; ⅓ cup finely chopped parsley; 4 garlic cloves, finely chopped; (1 tablespoon finely chopped oregano); ¼ teaspoon cayenne pepper, or to taste; ¼ teaspoon black pepper, or to taste; Salt to taste
    3. Cover and let stand for 2 hours to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 4 small or 2 large beef steaks, 1 to 2 inches thick
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • (Juice of ½ lemon)
  • 1 (Chimichurri, Z.26 Steak Sauce, Horseradish Sauce, or a flavored butter)

Let's Cook

  1. Step 1.

    Pat dry: 4 small or 2 large beef steaks, 1 to 2 inches thick

  2. Step 2.

    Season both sides of the steaks with: 2 teaspoons salt; 1 teaspoon black pepper

  3. Step 3.

    Place the steaks on a rack set over a rimmed baking sheet or plate and refrigerate uncovered for at least 1 hour and up to overnight to dry out the surface of the meat (this will promote browning).

  4. Step 4.

    Prepare a hot grill fire, or place a broiler pan on a rack and preheat the broiler. If broiling, a 1-inch-thick steak should be about 2 inches from the heat; for 2-inch-thick steaks, lower the rack so the surface of the meat is 4 or 5 inches from the heat source.

  5. Step 5.

    Grill or broil the steaks, turning 1-inch-thick steaks once just past the halfway point in the cooking time; turn 2-inch-thick steaks more frequently. With each turn, you may squeeze over them: (Juice of ½ lemon)

  6. Step 6.

    Cook until a thermometer inserted in the center of the steak registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). If grilling thicker steaks, they may become sufficiently browned before reaching the desired doneness. If this happens, move them to a cooler section of the grill or farther from the broiler to complete cooking. Let rest 5 minutes before serving. If desired, serve with: (Chimichurri, Z.26 Steak Sauce, Horseradish Sauce, or a flavored butter)

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