Broiled Sirloin Steaks Recipes

Steps:

• In a small bowl, combine the first 6 ingredients; rub over both sides of steaks. , Broil 4 in. from the heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender.

Steps:

• Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
• Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
• Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
• Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
• Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
• Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

Steps:

• In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from beef. Place beef, mushrooms, squash and onion on rack in broiler pan. Mix dressing, vinegar and pepper; brush over beef and vegetables.
• Broil with tops of beef and vegetables 3 to 4 inches from heat 5 minutes. Turn beef; brush dressing mixture over beef and vegetables. Broil about 5 minutes longer or until beef is desired doneness and vegetables are crisp-tender. Discard any remaining dressing mixture. Cut beef into 4 serving pieces. Sprinkle parsley over beef and vegetables.

Steps:

• Preheat oven to broil.
• Place 12-inch cast-iron skillet under broiler for 2 minutes.
• Brush olive oil onto steak. Season both sides of steak generously with salt and freshly cracked black pepper.
• Add the steak to the heated pan and broil for 8 1/2 minutes.
• Transfer steak to a plate to rest. Heat steak pan on the stovetop over medium heat.
• Add onions and butter. Stir and cook until browned, about 6 minutes. Pour in vinegar and stir to scrape up browned bits on bottom of the pan. Let vinegar simmer until reduced, just about 1 minute.
• Pour any steak juices from the resting steak into the pan. Transfer the steak to a cutting board and slice into 1/4-inch slices. Lay the steak slices on a platter and pour the sauce over top and serve.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Steps:

• Grill or broil, for rare, 6-7 minutes a side for porterhouse, T-bone and sirloin or 9-12 minutes a side for medium; grill or broil flank steak for 4-5 minutes rare or 6-7 minutes medium.