How To Broil a Steak
Watch more Beef Recipes videos: http://www.howcast.com/guides/160-Beef-Recipes Subscribe to Howcast's YouTube Channel - http://howc.st/uLaHRS Learn to broil a steak with these steps. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: http://howc.st/ytmainplaylists Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - http://howc.st/HOE3aY Howcast Video Games Channel - http://howc.st/tYKKrk Howcast Tech Channel - http://howc.st/rx9FwR Howcast Food Channel - http://howc.st/umBoJX Howcast Arts & Recreation Channel - http://howc.st/vmB86i Howcast Sports & Fitness Channel - http://howc.st/vKjUjm Howcast Personal Care & Style Channel - http://howc.st/vbbNt3 Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Step 1: Heat broiler Heat the broiler to its hottest temperature setting, and brush oil on the broiling pan. Step 2: Prepare the steak Add salt and pepper to the steak. Tip Broiling brings out the natural flavor of a steak, so salt and pepper are all you need to season it. Step 3: Place the steak in the broiler Place the steak on the pan and put the pan about 6 inches from the heat source. Step 4: Broil on each side Broil the steak for four to six minutes on each side, depending on how well-done you like it. Tip Do not open the door to peek at the steak. You want the steak to be cooking at a high and consistent temperature. Step 5: Let steak rest before serving Take the steak out and turn off the broiler. Let it rest in the pan so the juices can settle and the meat can cool. After five minutes, serve and enjoy. Did You Know? Did you know? London Broil refers to any of four beefsteaks that are often on the tough side: flank steak, sirloin, top round, and bottom round.