1 1/2 inch thick New York steak Broil recipes?
 

Okay folks. I need New York Steak Broiler recipes. Anything personally tried would be appreciated.

Re: 1 1/2 inch thick New York steak Broil recipes?
 

I don't do steak in a broiler very much, but...

I imagine that pan searing the steak for 2 minutes on either side with a bit of seasoning, then topping with crumbles of your favorite blue cheese and sliding into the broiler until the cheese is bubbling and delicious would really be all that you need.

Steaks should come out rare to medium rare using this prep.

Re: 1 1/2 inch thick New York steak Broil recipes?
 

Do you only have a broiler or a full oven? Also, do you have a cast iron skillet? If you have these two you have everything you need.

Preheat oven to 500. Put cast iron pan in oven for 20 minutes. Turn stove to high. Put skillet on gas from the oven and turn over down to 425. Take the steak and season with salt and pepper. Place the steak fat side down in the skillet and render all the steak fat (yes, you will cook the steak in its own fat). When rendered fully (about 2 mins) turn the side and sear for 3-4 minutes on side one, flip and sear for 2 minutes on other side, place 2 tsbp butter on steak and place in the over. Roast until desired doneness (this depends on thickness, size). You need to puish the steak until you feel the correct doneness. Start checking after 3 minutes then every 1 minutes after. For a 1 inch steak I would say medium-rare will take 3-5 minutes.

If the meat is high quality, this will taste like a steak from Mortons or Ruth Chris. Hope this helps, let us know (with pictures) how it turns out.

If you do not have cask iron, you can get a similar but not as good result with a heavy oven proof pan.

Lu

Re: 1 1/2 inch thick New York steak Broil recipes?
 

I've got a full oven as well.

Re: 1 1/2 inch thick New York steak Broil recipes?
 

Get with Volt...he has an excellent London Broil recipe.

Re: 1 1/2 inch thick New York steak Broil recipes?
 

Check out this post it may be what your looking for. Similar to bigloo's post but a little different. I have used this method and it produces outstanding results. If you want it more well done just cook it longer it still comes out juicy and very tasty. Good luck and happy cooking.