Steakhouse Flavor Indoors

 

     Just because it’s cold outside doesn’t mean you have to give up steak night! Follow along as I show you how to make the perfect medium-rare steak indoors—no grill required…you can thank me later (or now is good) 😌 

Ingredients:

Steak

Salt (or seasoning of choice)

Pepper

Aluminum Foil

Wire Rack

Baking Pan

Step 1 – Prep:

Start by taking your Steak out of the fridge about 20 minutes before cooking. This helps it cook evenly. Then, pat it dry with paper towels—this is a little chef’s trick that gives you that beautiful crust.

Step 2 – Seasoning:

Now, keep it simple. All you need is a good sprinkle of coarse salt and cracked black pepper. That’s it. No bottles, no marinades full of additives—real food, real flavor.  (If you have never tried it with just Salt and Pepper, it’s a must try)

Step 3 – Broiling:

Set your oven to high broil and move the rack so it’s about six inches from the top.  (Moving your rack is optional, I have mine in the middle where it usually is and it works better for me that way, but you do you dawg).  Place your Steak on a broiler pan or a wire rack over a baking sheet that has been covered in aluminum foil, leaving extra tails on each side. Broil for 7–8 minutes on one side, flip, then 7–8 minutes on the other side. That’s the sweet spot for a perfect medium rare.  If your Steak is less than 1-1.5’’, you might want to reduce the broil time.

Step 4 – Resting & Finishing:

When it comes out, resist the urge to cut right in! Let it rest under foil for about 5 minutes so the juices can redistribute.  This is where your “Foil Tails” come in handy.  Not only does the foil keep your pan clean, you can just fold up your tails over the Steak and let it rest in place.  And if you want that Steakhouse touch, add a little pat of butter or herb butter right on top while it’s still hot.  I don’t typically do this because I don’t need the extra fat or flavor, I find a good quality Steak has enough of that on it’s own.

Step 5 – Value Adds:

This works best with Steaks about 1 to 1 ½ inches thick. And if you’re on a budget, cuts like sirloin or flat iron are affordable and taste incredible cooked this way.

So the next time it’s too chilly to grill, remember—your oven broiler can give you Steakhouse results right at home. Pair it with a side of roasted veggies or a winter salad, and you’ve got a meal that’s simple, delicious, and all real food.  Enjoy 😉