Bonnie's StoryWhen it is cold outside, we don't like to grill. So we broil our steaks indoors under the broiler. The following cooking method results in a nicely browned,juicy steak with minimal effort. I have tried it with both Ribeye and T-Bone steaks. The fresh garlic herb butter lends a special zippy flavor to the meat. Enjoy!
Grocery store recipe. Photo by Jon Sullivan
boneless rib-eye steaks 1 to 1 1/2 inches thick
cup worcestershire sauce
ziplock bag to marinate steak
SEASON WHEN BROILING
add salt and pepper for seasoning when broiling
teaspoons dark brown sugar after turning
GARLIC HERB BUTTER
tablespoons unsalted butter, softened
tablespoons minced thyme leaves
tablespoons minced parsley leaves
clove fresh garlic minced
1Cover broiler pan inside with foil. Cover top with foil, punch in the holes for drainage. Spray with kitchen spray. Use top rack a few inches from the flame. Use the high broil setting.
2Marinate the steaks in worcestershire sauce in a ziplock bag for about 10 minutes. Then pat the steaks dry with paper towels. Season with salt and pepper. Place the steaks on the prepared broiler pan.
3Make the garlic herb butter by combining the softened unsalted butter, thyme, parsley and garlic, set aside at room temperature.
Don't omit the brown sugar in step #5 as it helps in browning the steak, and no, it doesn't make the steak taste sweet.
5Broil steaks until beginning to brown, 2 to 5 minutes. Turn the steaks over, sprinkle them with the brown sugar and broil until it is done to your liking. 5 minutes for rare and 12 minutes for well done. If you like rare beef, transfer the steak to a platter. If you like well-done beef, leave the steak on the broiler pan but remove it from the oven.
6Spread the garlic herb butter over the broiled steaks and loosely tent and allow the meat to rest for 10 minutes.