/ck/ - Food & Cooking

>>8938391
broiling is just fine, of course. Every oven comes with a "broil pan" that is ridged or slotted, and has a drip pan underneath it to catch fat drippings. It is basically designed to broil meats under the top element.
Protip#1: I suggest lining the bottom pan with aluminum foil for easy clean up if you want. If it were leaner meat, like a flank steak,.
Protip#2: You are going to high heat this baby, and it's extra nice to marinade the meat for this purpose. Go ahead and toss those guys in a ziploc with some olive oil, some kind of citrus or vinegar, alcohol of choice like vermouth or whiskey, splash of worchestershire, horseradish, tons of raw garlic, cracked pepper, anything...mustard, ketchup...this is old school now, think Peter Luger steak sauce here, which is basically all that. Plop on grill pan, allowing a good 4-5 inches under the element of air space so it can't flare up and catch fire.
Protip#3: Umm, I usually just stand there, and crack the door. You want the entire rest of your dinner done, because these steaks will need watching and flipping in about 5 minutes to do the underside.
Protip:4: Go ahead and make a compound butter while you wait. Whirl up some garlic, zest or parsley in the processor and pat it on the steaks when they come out. Orange zest, bourbon, anything. Got some mushrooms? A1 is s'alright. But, basically kick em up a notch. I like grilled onions, just marinate in a little balsamic or olive oil an broil them alongside the steaks, or get them cooking on the stove a while.