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Broiling a steak is a great alternative to grilling, and results in a delicious steak if done correctly. After you have chosen your cut of meat, the first thing you want to do is season your steak. You can season it by rubbing the meat with salt, pepper, and any other desired spices. For a tougher cut of meat, you may want to let it soak in a marinade for a few hours, which will add more flavor.
When your steak is ready to cook, then you are ready to prepare your oven. Make sure your oven rack is about four inches away from the broiler (heating element). Then turn your oven to "Broil" and wait for it to preheat.
Ideally, you should have a broiler pan for optimum broiling. Most newer ovens come with a broiler pan, which looks like a cookie sheet with an inset grill so the juices can drain. If you don't have a broiler pan, you can also use a shallow baking dish or a cookie sheet. Spray your pan or dish with cooking spray before placing your steak on it.
Now, you are ready to broil your steak. Depending on the cut of meat you have chosen, broiling can take anywhere from three to 15 minutes. On average, you will want to broil your steak about eight minutes per side. The best way to tell if your steak is done is to watch it while it is broiling. The louder your steak sizzles and pops, the more done it is. You can also tell by the color of your steak's edges. As the edges of the steak change color (red to pink to brown), that is a good indication of what the center of your steak is doing. When one side looks done, use tongs to flip your steak over and finish broiling.
After you remove your steak from the oven, it is very important to let it rest 4-5 minutes before cutting into it. If you cut your steak immediately, all the juices will run out. Letting it rest before cutting it will ensure that your steak stays juicy.
1. Preheat the broiler at least 5 to 7 minutes. It needs to be very hot to work properly.
2. Season meat with salt and pepper or desired seasonings.
3. Place on a broiler pan, or on a rack in a shallow baking pan. Line the pan with aluminum foil to reduce cleanup.
4. Put the pan in the oven about 5 inches from the heat source, depending on thickness. The thicker it is, the slower it needs to cook, so place thicker cuts further from the heat source. Cuts that are too thick must be cooked another way.
5. Cook until the side closest to the heat turns a pleasant, deep golden-brown. Broiling is fast, so take care that the meat doesn't burn. Depending on the cut, start checking after about 5 minutes on each side.
6. Flip the cut over and cook the other side to desired doneness.
It is a matter of time and temperature, put the beef on the top of a very hot pre heated oven for 15 minutes. Turn down to 190C and cook for another 17 minutes per pound for rare beef. For well done add another 30 minutes. After cooking, cover it with foil and let it stand for 20 minutes. This will enhance the flavour and make it easier to carve.
Grill it slow over indirect heat. Turn one side of grill over medium high heat or stack your charcol on one side. Should take about 1 and a half to 2 hourds for medium rare. During the last 10 to 15 minutes move the roast over the direct flame to help char the outdise..
chop up some garlic, parsley, mix with a marinade (i use teriyaki), and a dab of mustard. or use red wine marinade. (or make marinade to your tasted, you want to infuse the meat with liquid and flavour). salt and black pepper to taste and pound the steaks to tenderize. put the meat in the marinade, cover tightly with plastic wrap and leave in the fridge for at least 30min or up to overnight. take out the steaks, place in a baking pan (walls about 3" high), drizzle a little (just a few drops per steak) olive oil, pour the left over marinade mixed with water around the steaks to cover then halfway. roast in the middle about 20min, turn them over and do another 15min and then move to the top rack and turn the broiler on for a few minutes to get a nice crust. temp depends on your oven, but if you cook it on high, it will evaporate the moisture (marinade) and your steaks will be dry. slow roast and then quick broil for the crust on top. same method for pork chops, etc...
Basic London Broil Recipe:
Ingredients--
*1/2 cup soy sauce
*2 tablespoons vegetable oil
*2 tablespoons ketchup
*1 teaspoon dried oregano
*1 teaspoon ground black pepper
*1 (2 pound) flank steak or round steak
Directions--
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
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I want to cut up a sirloin tip roast for steaks etc and my question is what are the parts of a sirloin tip roast?
The sirloin tip roast is actually part of the round--that closest to the sirloin. It's pretty tender, and if you slice it into thick slabs, you can make steaks (don't worry about what to call them) or cube them for stew or stir fry. The meat is tender enough to take grilling and pan-frying (that is, you don't need to braise it, as you really do a chuck roast).
What does the word tritip mean?
The tri-tip roast, sometimes called a triangle roast, is the portion of meat that is at the bottom of sirloin.
What are some good recipe ideas for sirloin tip roast?
There are many ways to cook a sirloin tip roast, and taste is subjective. What is good for others is not good for you, so by reading testimonials and trusting your own instinct a tasty recipe can be found.
What type of roast do you use for Italian beef?
There are several types of meat or roast that can be used for Italian beef. These meats include rump roast, sirloin tip roast, eye round, and bottom round roast.
How big is a tri tip?
A tri tip roast is usually around 2-3 pounds in weight. It is a triangular-shaped cut of beef from the bottom sirloin, typically about 2 inches thick.
How long to roast a 1.5 lb sirloin tip roast?
at 300 degrees Celsius, cook it for about 17-20 minutes per pound, but for well done roast cooked to perfection, take it out when your meat thermometer reaches 150-155 degrees.
How long do you cook a 2.64lb sirloin roast?
5 minutes in the microwave
What part of the cow do Arby's use for their beef?
ANSWER: .....you really don't want to know ! hitler wants to know cause he is thinking arbys!!!!!!!!
What is the muscle from the sirloin region of the loin?
The Ball Tip
Why is Tri Tip called that?
Tri-tip steak gets its name from its triangular shape. It is cut from the bottom sirloin section of the beef, and the triangular tip portion distinguishes it from other cuts such as sirloin steaks.
Where on the cow does sirloin tip come from?
On a cow the sirloin tip comes from the backbone to middle stomach. The meat briskets is actually the breast of the cow and one of the larger cuts of meat.
What cuts of beef comes from the sirloin?
The sirloin itself comes from the loin part of the animal, which is split into Short Loin and Sirloin, which is the part right before the round or leg (not the shank, which encompasses the front legs) on a beef carcass. It starts at the tail-head and runs to the tip of the hook of the pelvis and ends at the flank and the tip of the carcass. Please see the related link below for a detailed picture of the parts of a beef carcass.
