best way to broil steak in an oven that has broiler on bottom?

Question

WHats te best way to do this? The broiler in my oven is all te way on the bottom in that put out drawer. I'm gonna cook filet mignon this weekend, and have been told that broiling it is the best way to go. However, I'm afraid that the broiler is just gonna be too close to the steaks and their gonna burn, especially cause of the thickness. Am I wrong here? Is there a better way to do this?
Also, has anyone cooked fillet on a george foreman grill-does it work or come out crappy. I just dont want to waste the meat, since its so expensive.

Thanks!!!

Answer 1

Full-proof recipe: Pre-heat oven to 475 degrees. Season both sides of your filet with kosher salt and fresh black pepper. In an oven proof skillet, melt 2Tbls. of butter and olive oil over medium high heat. Place filets in skillet for 3-5 minutes to get a nice brown sear. Flip the filet over, sear for another 3 minutes. Using an ovenmit, place the skillet into the oven for another 5-7 minutes or shorter/longer depending on desired doneness. Remove from oven and place on a plate. Cover loosely with foil and allow meat to rest for 5-10 minutes to seal in juices.

Remember - You don't want to cook filet mignon past medium. The meat will dry out. Meat continues to cook after its taken away from its heat source so don't worry if you think your meat is not cooked all the way when you remove it. It will still cook under the foil tent. Also, you don't want to over season steak with so many spices. You only want to enhance the natural flavor of the meat.

Answer 2

there are several issues here you will have to address, first of all you did not say if the fillet was bacon wrapped, fillet Mignon is VERY lean and dries out easily. The most difficult part of cooking beef steak (almost any cut) is that people have different ideas of how the steak is to be done (rare to well), the more expensive the cut the more people are persnickety about the doneness. Cooking multiple steaks to different degrees of doneness on an open grill(and having them all ready at the same time) takes skill, doing it in an oven will require monumental skill. Doing it for the first time, well good luck. Also, I would not attempt to cook bacon wrapped fillet to well done. as for cooking on a George Forman, i have done this a few times, it comes fine. Once again cooking the steak to the desired doneness is the key. Also use less seasoning, the seasoning on top of the steak has no place to go other than into the steak.

Answer 3

A broiler is never on the bottom of the oven. It may be in the bottom of the stove such as with gas stoves. The pull out drawer is the broiler. The heating element or flame is above the food being broiled, not below it, unless it is an open broiler, like a charcoal broiler. It depends on how you want your steak done as to what setting to use. Use high for Rare, Medium Rare or Medium. Use low for Medium Well or Well done. How long to cook will depend on thickness of steak.

Answer 4

Required Utensils:

Oven with oven rack and broil setting
Cast-iron skillet
Hot pad
Spatula or thongs
Steak Broiling Instructions:

Bring steaks to room temperature and use a clean cloth to remove excess moisture.
CAUTION: Thawing frozen meat incorrectly can lead to serious food born illness. Before proceeding, please read our "How to Handle Steak" section to learn how to bring meat to room temperature safely.
Move oven rack about 6 inches from heating element.
Place a cast-iron skillet on the rack.

Pre-heat broiler and skillet by setting the oven to broil and waiting 15 to 20 minutes.

While the oven is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper.
Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks in the skillet. (Be very careful because the pan will be extremely hot and may spit and splatter.)
Close the oven and sear the steaks for 3 minutes on one side then turn and sear the opposite side for 3 minutes.
Once seared, set the oven to 500F and cook until the steaks are done to your liking. (*Broiling Time Chart Below) Turn steaks half way through the remaining cooking time.

Remove the steaks from the oven and let rest for 5 minutes before slicing.
Serve on warm plates to help maintain meat temperature.

Answer 5

advice from Australia

don't bother trying, just go out to a camping store, but a pan with grill ridges that is made of cast iron and put it onto your top [wether it is gas or electric] spray with oil or similar and let it grill to perfection, remember, for a medium - grill the first side till the juices come to the top of the meat, then turn and let the juices come to the top of this side, for underdone, you have to expirement I would suggest that it depends on the thickness of your meat, don/t attempt this will a thin cut of meat. A George Forman grill will only overcook your meat, don't chance it please

good luck