outdoor gas grill with oven How to Broil a T-Bone Steak

Cooking steak indoors will never match the lazy feeling of having a barbecue outdoors in the summer afternoon, but the end result may be surprisingly good.For example, a T-The bones or pork cooked under the oven broiler are almost no different from those baked with gas or coal.This is because the two methods are almost identical except that the heat of the broiler comes from above and not below.
Paper towel thick Jewish or sea salt liquid marinade or dry spice rub (if required) highTemperature cooking oil-Long-Meat thermometer or instant pliersAluminum foil T-reading thermometer-Apply the steak with a paper towel, remove excess surface moisture, and then season generously with coarse sea salt or Jewish salt.Let the T-The bones rest for at least 45 minutes, or a day or two, so there is enough time for the salt to dissolve and be re-absorbed into the meat.Place a shelf on the third upper part of the oven so your broiler pan will be 4 to 5 inch away from the broiler elements.
Turn on the broiler to warm up.
Brush the steak with liquid marinade if you wish, or massage it with dry spices.If you choose a roast steak or rub it with dry spices, spray it gently with a high-match sprayHeat vegetable oil first.On a regular steak, it promotes Browning, on spices --rubbed T-It reduces the risk of burning your spices and gives the steak a spicy, bitter taste.
Put the steak on your grill.
If you don't have a broiler pot in your oven, you can foil a heavy flatbed pan to achieve a similar effect, and then put an iron wire on it as a platform for steak.Like an ordinary chicken pot, the steak is presentedThe fat drops and is captured below.Slide the steak into the oven and place it directly below the broiler elements.
If you have an electric oven, there may be a gap on the hinge of the door so you can open the oven door a little while baking.Please consult your owner's manual to determine if this is the correct procedure for your scope.Adjust your stove cover to the highest setting if possible and open the window in the kitchen.
Like a barbecue, there is smoke from the barbecue.This is one of the charms of cooking steak outdoors, but it is not very pleasant in the enclosed space.Depending on the thickness of the steak and the cooked degree you like, bake each side for 10 minutes.
If you place the bone of the steak towards the oven door, you can easily grab it with a pair of pliers when it's the steak's turn.Remove the steak from the oven when the meat thermometer or instantRead the thermometer inserted horizontally at the edge of the steak stripe to measure the correct temperature.For a rare steak, it is about 120 to 125 degrees F, and about 130 degrees F for a medium steak.
rare.
Thick steak will continue cooking for a few minutes after it is removed from the oven, so aim a few degrees lower than the target temperature.Rest the steak under the loose lid of the aluminum foil for 5 to 10 minutes and then divide it.T-Bone and pork steaks have a large surface area, which means they will be thin if you buy separate parts.
This creates unnecessary risk of overcooking, so it's better to buy a big T-for grilled fish-Bone, at least 1 1/4, with a thickness of up to 2 inch.These can easily weigh a pound or more, and can be easily fed to two people even after taking into account the weight drop of the bone.Smaller tenderloin portion of T-The bone steak is always thinner than the large striped part and is usually cooked more delicious at the same time.
To prevent this, fold a piece of aluminum foil loosely over the tenderloin for the first 6 to 8 minutes of cooking time, and then carefully remove it with pliers.The foil deflected the radiant heat of your broiler, slowing the cooking speed of the underlying tenderloin