Broiling a Steak

For this, I owe a debt of gratitude to Shreve Stockton's wonderful cookbook Eating Gluten Free. But what really makes the steak great is Husband's recommendations. I followed them today and the steak was just about as good as when he does it!

Get a nice, thick steak, with a good rind of fat on the edge. I'm particularly fond of strip steaks. And I also buy them in the big package, cook several at once, and have them on hand to eat for several days.

Several hours before you want to cook them, take the steaks out of the package and arrange them on a broiler pan. Salt them generously with unrefined sea salt, and sprinkle generously with freshly ground pepper. (We do ours in a molcajete!) Using your fingers, rub the spices into the meat. Turn the steaks over, and repeat on the other side. Then, turn them on their sides, with the fat facing up, and sprinkle generously with Greek seasoning or more unrefined sea salt. Put them back flat, and place them in the cold oven. This is just to protect them from dust, flies, and pets while the spices infuse the meat and the meat comes to room temperature.

Several hours later, take the steaks out of the cold oven, put the rack into the broiling position, and preheat the broiler. When the broiler is hot, put the steaks under it for five minutes only. Be sure to keep the door ajar while broiling! Take them out, flip them over, and put them back in for five more minutes. They will now be cooked perfectly rare, so that when you reheat them later, you will not be left eating shoe leather. (Voice of experience here, trust me.) If you plan to eat one right away, it's okay to put it back under the broiler for another 2 minutes to get it medium rare.

This is important! Take the steaks out of the oven and let them sit for 5 minutes before serving. The meat finishes cooking and the juices "set" in this time.

And there you have it, one delicious, perfect steak! Or, several delicious, perfect steaks! :-)