Ever wonder why steak is better at a steakhouse than it is at home? Part of it is that the best grades of meat are reserved for the restaurants, but it’s also the method: quick grilling, at very high heat, very close to the flame. Try it at home, with this recipe.
YIELD: The number of servings will depend on the size of your steak, but what you really need to know is that there are no carbs here at all.
INGREDIENTS:
- Olive oil
- 1 1/2 to 2 pounds well-marbled steak (sirloin, rib eye, or the like) 1 to 1 1/2 inches thick
INSTRUCTIONS:
- Rub a couple of teaspoons of olive oil on either side of the steak.
- Arrange your broiler so you can get the steak so close that it’s almost, but not quite, touching the broiling element. (I have to put my broiler pan on top of a skillet turned upside down to do this.) Turn the broiler to high, and get that steak in there. Leave the oven door open-this is crucial. For a 1-inch-thick steak, set the oven timer for 5 to 5 1/2 minutes; for a 1 1/2-inch-thick steak, you can go up to 6 minutes.
- When the timer beeps, quickly flip the steak, and set the timer again. Check at this point to see if your time seems right. If you like your steak a lot rarer or more well done than I do, or if you have a different brand of broiler, you may need to adjust how long you broil the second side for.
- When the timer goes off again, get that steak out of there quickly, put it on a serving plate, and season it any way you like.
