Broiled Steak

Photo: Romulo Yanes

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Speedy, Juicy Steak from a Neglected Oven Feature
When you start with a tender cut of beef—such as a rib eye, porterhouse, T-bone or sirloin—you don't need much (and definitely not a grill) to make it taste great. This no-brainer recipe is a perfect example. Just turn the broiler on medium-high and set a large ovenproof skillet about four inches from the heat source 10 minutes before you're ready to cook. Blot the steaks (ones that are 1 1/2 to 2 inches thick are ideal for this method), dry with a paper towel and sprinkle with salt and pepper, then broil for about three minutes per side. Throw together a salad while they rest, then enjoy.

Get the recipe: Broiled Steak