The closer to the heat, the quicker the cook. For example, if you want a steak that is more well-done, put it closer to the broiler. For a medium to medium-rare steak, put it further from the heat. If your broiler is in the drawer below the stove, you won’t need to make any adjustments.
The broiler is essentially an upside down grill, but the heat is coming from the top rather than the bottom.
Like on a grill, check on your meat and turn it once while it is cooking. Most dishes cook in 8-10 minutes, so flipping the meat at the 4-5 minute mark will help ensure that both sides cook evenly. [5] X Research source If you are cooking vegetables, this is a good time to flip them, too.
Insert the meat thermometer so the tip is resting in the middle of your piece of meat. Let it stay there until the monitor registers the heat and stays at the same temperature for a few seconds. If the meat isn’t done yet, put it back in the oven for another 2-3 minutes.
Make sure to turn off your oven and broiler once your dish has grilled in the oven!
Cast iron skillets retain heat really well, which is why they are ideal for grilling in the oven.
Putting the oven rack near the bottom of the stove creates more space for the hot air to move around the dish while it cooks.
If you are cooking vegetables, consider putting them beneath the meat in the skillet to help all the flavors combine together.
Place the tip of your meat thermometer into the middle of the cooking meat. Leave it there until the temperature stops increasing. This shouldn’t take more than 1 minute.
Dry your meat before applying seasonings to keep it from burning when it goes in the oven. Try smoked salt, smoked paprika, or a barbecue rub from your favorite restaurant! [14] X Research source Sprinkle the seasoning on each side of your meat and rub into the surface using your fingers.
Bell peppers, onions, asparagus, tomatoes, portobello mushrooms, zucchini, and eggplants all stand up to the heat of the oven and are delicious when grilled. [16] X Research source Layering the bottom of your broiling dish or cast iron skillet with the vegetables will incorporate the flavor of the meat in with the veggies.
You can sear the steak before cooking it in the oven. Searing is important for two reasons, a crispy exterior, and flavor. When you sear something, you create a Maillard reaction. You get a dark color on the outside and a lot of flavor.
