Broiled Steak
Broiled steak: two 2-inch top sirloin steaks seasoned with salt and pepper and broiled 4 minutes, flipped and broiled 3 minutes, cooked to at least 145F and rested 5 to 10 minutes. Serves 2.
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Ingredients
- 2 top sirloin steaks 5 ounces each, 10 ounces in all, about 2 inches thick
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon salted butter optional, or a compound butter
Instructions
- Before the broiler goes on, place the oven rack 4 to 6 inches from the broiler. Keep the steak at least 2.5 to 3 inches away from it to avoid flare ups.
- Preheat the broiler to about 550F and line a small rimmed baking sheet with aluminum foil.
- Season the steaks with the salt and pepper and place them on the baking sheet in the oven.
- Broil for 4 minutes, then flip with tongs.
- Broil for 3 minutes, then check the temperature in the middle of the thickest steak. Cook to at least 145F; if it isn't there yet, broil a little longer and check again.
- Move the steaks to a plate, cover loosely with foil and rest for 5 to 10 minutes. Cutting too early lets the juices run out.
- Top with the butter, slice and serve.
Notes
USDA FSIS: beef steaks are safe at 145F with at least a 3-minute rest. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165F.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 0.4gProtein: 31.9gFat: 11.3gSodium: 585mgFiber: 0.1g
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