Broiling Know How - Canadian Beef | Canada Beef

Broiling Steak

Broiled steak is the answer–especially when it is an all-in-one sheet-pan dinner!

GET READY

  1. Use a broiler pan with rack or heavy foil-lined rimmed baking sheet with rack (NOTE: you can use a layer of vegetables instead of a rack for an easy all-in-one dinner –see recipe).
  2. Move oven-rack to top position, about 3 inches from broiler element.
  3. Preheat broiler element to red hot. NOTE: Consult oven manufacturer’s directions to see if the oven door should be left ajar.
  4. Start with 1-inch thick Beef Grilling Steak.
  5. Trim and/or slash edges of steak so it won’t curl when cooking. Pat dry; drizzle with a bit of canola oil; season all over with salt and pepper.

BROILING

  1. Place steak on pan rack (or on layer of vegetables). Place under broiler and cook until meat has browned nicely on one side, about 6 to 7 minutes.
  2. Turn with tongs and brown on the other side about 5 minutes.

FINISHING

  1. Test doneness with a digital instant-read thermometer, 140ºF (60ºC) for medium-rare or 155ºF (68ºC) for medium doneness.
  2. Remove steak from pan and let rest, loosely covered with foil, for 5 to 10 minutes to allow juices to settle.

Common Cuts

Broiling is similar to grilling so these grilling cuts can also be used for broiling.

Top Sirloin Grilling Steak

Rib Cap Off Grilling Steak

Rib Eye Grilling Steak

Top Sirloin Cap Off Grilling Steak

Tenderloin Grilling Steak (FILET)

T-Bone Grilling Steak

Strip Loin Grilling Steak

Myth Buster

MYTH:

Bring steaks to room temperature before grilling.

TRUTH:

By the time the steak is warm in the centre, the surface of the steak has been at room temperature long enough for food safety risk.

Tips for Broiling

  • Turn beef with tongs. Using tongs instead of a meat fork avoids losing tasty juice when turning your meat.
  • All steaks are sorted into 3 BASIC COOKING CATEGORIES so you know that you’re buying and how to cook it: Choose from GRILLING, MARINATING and SIMMERING. Always pick GRILLING steaks for the broiling method.
  • Turn on the stove exhaust fan or prop the kitchen door or window open to avoid setting off the smoke detector.
  • Use the Toast Test to determine where your broiler hot spots are: spread a single layer of slice of white bread out on a baking sheet. Place under a preheated broiler and toast. The hot spots are where you see the most toasting – you want to place your steak in the hot spot for broiling.

Cuts used with Broiling

Raw, Top Sirloin Grilling Steak

Top Sirloin Grilling Steak

This lean steak is good for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


Rib Cap Off Grilling Steak

Rib Cap Off Grilling Steak

Rib Steak is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.


Rib Eye Grilling Steak

Rib Eye Grilling Steak

This boneless steak is cut from the centre of the Rib Steak and is considered one of the five most tender beef cuts. It has a reputation for being the most marbles and delivers intense beef flavour and tenderness. Fast cooking and convenient, grilling steaks are tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.


Top Sirloin Cap Off Grilling Steak

Top Sirloin Cap Off Grilling Steak

This steak is the standard grilling steak that most people reference – Cap Off means that the top Cap portion has been separated off, so this steak will be more consistent than a whole To Sirloin Steak. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price. This lean steak is good for pan-searing, broiling or grilling.


Top Sirloin Grilling Steak

Top Sirloin Grilling Steak (Filet)

This lean steak is goof for pan-searing, broiling or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


T-Bone Grilling Steak

T-Bone Grilling Steak

Cut from the large end of the Short Loin the T-bone Grilling Steak is characterized as having meat from the strip loin on one side of the bone and tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.


Strip Loin Grilling Steak

Strip Loin Grilling Steak

The Strip Loin Grilling Steak has fine marbling, delivering exceptional flavour and tenderness. A lean cut, also known as the New York steak. Fast cooking and convenient, simply season and cook by grilling, broiling or pan-frying.


Prime Rib Grilling Steak

Prime Rib Grilling Steak

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.


Rib Eye Grilling Medallion

Rib Eye Grilling Medallion

One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling. Medallions are steaks-house style cuts: thick-cut, trimmed and tied in a medallion shape so it is easy to cook to perfection and serves up neatly on the plate, without any carving or cutting to serve.


Raw, Top Sirloin Grilling Medallion

Top Sirloin Grilling Medallion

This lean steak is cut steak-house style: thick cut, trimmed and tied in a medallion shape so it is easy cook to perfection and serves up neatly on the plate, without any carving or cutting to serve. Top Sirloin delivers great beef flavour and terrific tenderness.


Raw, Porterhouse Grilling Steak

Porterhouse Grilling Steak

Similar to T-bone Grilling steak, this cut is characterized as having meat from the Strip Loin on one side of the bone and Tenderloin on the other – with the Porterhouse, the Tenderloin portion is larger. This cut can also be called a His and Hers Steak since there are really 2 types of steak here in the one cut – perfect for sharing. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.


Sirloin Grilling Steak

Sirloin Grilling Steak

This steak is the standard grilling steak that most people reference. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.


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