- Hey everybody, my name is Joey and today we'll be broiling
strip steaks in the oven. Broiling is an easy way to
make awesome steaks indoors so follow me to tasty town. ♪ La la la la la la ♪ ♪ La la la la la ♪ ♪ La la la la la la ♪ ♪ La la la la la ♪ Broiling is an easy way to make great tasting steaks indoors. It's a commonly used
method at many restaurants across the country. It's so easy, anyone
can do it right at home because everyone has an oven. There are a few tips and tricks to follow, but before we get started, let's take a look at what we're cooking. Today we'll be making strip steaks which is a cut easily found
in many restaurants and grocers throughout the United States. However, the strip steak
has many different names or alias including the and the lesser known. It's a little bit confusing
when the same cut of meat has seven different names. You may remember the strip steak
from our PorterHouse video. As you'll recall, the strip
steak comprises one side of the PorterHouse or the T-Bone steak. This side right here, it has the wider top and
tapers to a smaller end. It's an incredibly
flavorful and tender steak. It could be served either
boneless as shown right here or bone-in by removing one
side of this t-shaped bone right over here. Now before we get cooking,
there are a couple of other tips to remember. Generally about cooking steak, the first is the grade. Beef comes in three grades. Prime, choice and select. Simply put, make it either choice or prime or don't waste your time. And remember the higher
the grade of the beef, the more tender and flavorful
steak you'll end up with. The second is rest. I know I say it every video, but you need to let your
steak rest for at least 20 or 30 minutes at room
temperature prior to cooking it. The reason that we do this, is to allow the steak to come
closer to room temperature to promote more even cooking
which will allow for more consistent and predictable results. The third is seasoning. You can really season your
steak with whatever you like, but today we're gonna be using
a little bit of olive oil. Some kosher salt and some
coarse ground pepper. Now there are a couple of
things to remember before we start broiling and the first is; you're gonna
want to use the right pan. You can really use a cast
iron skillet or a broiling pan as shown here. I would avoid using any
glass pan and for broiling, I don't know if it'll
hold up to the high heat. We're going to use a broiling pan. It's right here. It's commonly found in the
warming drawer of your oven. It includes a top that has slits in it and then a bottom which
we've lined with foil to make for an easy cleanup. The other thing that you're
gonna want to remember to do is to slit the fat on your
steak, just like this. The reason that we score
the fat, just a little bit. That will prevent it from
curling up as it broils. You're just gonna want to do this on both sides of the steak. Doesn't have to be too deep, just surface level on that fat. Again, it helps prevent
it from curling up. The other tip that you
wanna remember to do, is to make sure that
your steak is the right distance from the broiler. The broiler is found
at the top of the oven and you want your steak
to sit no more than about four or five inches
from the broiler itself. You may need to adjust
your oven shelf height and I would always suggest
that you test the height prior to cooking. As another tip or trick, what I like to do is I
always like to leave my oven about a quarter of the way open
to allow that heat to escape and to make sure that the
steaks only heat source is coming from directly
above on the broilers. While this is preheating, follow me and lets season the steak. (upbeat instrumental music) (upbeat instrumental music) (upbeat instrumental music) (upbeat instrumental music) Now we're gonna go ahead
and put this in right underneath the broiler. Remember this is hot so be careful. We're gonna leave it in here for about three to four minutes and then pull it out and flip
it so the other side can cook. This steak has been cooking
on the flip side for about three minutes or it's been in
there for seven minutes total. We're gonna remove it and
check it's temperature now. I prefer to use the feel method
because I've been cooking steaks for a long time and I can tell that that's perfectly cooked. If you're not familiar
with the feel method, you can never go wrong with
an instant read thermometer. As they rest here for about five minutes, the internal temperature
will increase another five or ten degrees. This steak has been resting
for about five minutes now, so let's cut it open. Take a look inside. Look at that. As you can see by the color of this steak, we have a perfectly
cooked medium rare steak. Look at that great color right there. As I said earlier, broiling is an easy way to
make great tasting steaks right in your own kitchen. This broiling pan can fit
up to four large steaks so you can even cook for a crowd. Our motto at Red Meat
Lover, as we've said before, is "any cut of meat, any
type of sheet" which reflects our belief that there
are many many right ways to cook and prepare steaks. We'll still use our grill to
make great tasting steaks, but the broiler is a wonderful alternative when we just don't feel like
going outside to use the grill. If you like our video, please
give us a thumbs up like or subscribe to our
YouTube Channel for more tasty steak videos. Really, we would love,
love, love your feedback in the comments right
below this video or you can send them directly to me. Joey@redmeatlover.com. Remember what Jack Handy once said, "People say God lives inside you. I don't know if that's true, but if He does, I hope
He likes steak, because that's what he's getting." We'll see you next time. ♪ La la la la la la ♪ ♪ La la la la la ♪