I have a one pound strip steak and plan to broil it, should i wrap it in tin foil to seal in the juices?

Question

how long should i leave it in the broiler?

Answer 1

I use the following method often:

Bring steaks to room temperature and coat steaks lightly with oil. Heat a grill pan on the stove to a very high heat. Grill 4-5 minutes until golden brown. Brush with Steak Sauce. Turn over and cook another 6 minutes for medium doneness.

Note: You can tell when a steak is cooked to medium by touching the fat part of the palm of your hand under your thumb. Poke your hand and when the steak feels like that it is done to medium.

I don't necessarily use steak sauce. Steak sauce to me is for a steak that tastes icky. I like to season mine with a simpel garlice salt and freshly ground pepper.

Answer 2

Set the broiler on high. Broil the steak for about one minute on one side. Flip it. Browning it quickly on the one side seals in the juices. Don't use a foil or it will steam and come out tough. Then broil it for about another minute. Flip it again. And broil till it is done as you would like maybe for another two minutes. Slice a little into it and see if this how you like the steak - medium? rare? well done? This is for a steak about one inch thick.
Keep an eye on it.

Answer 3

No, don't wrap it in tinfoil. If you stick it under the broil wrapped in tinfoil, you might start a fire. Can't tell you how long to cook it, since not sure how thick the steak is or how you like it done. But I would say about 3 minutes on each side. Check the steak by cutting into it after the first three minutes is up. This should be a good indication as to how much longer it needs to be left in there. FYI - Keep the oven door open just a crack to keep the heat circulating and to prevent major smoking. ENJOY!!

Answer 4

I would recomend heating a pan very hot and "searing" the steak on each side for about a minute each, then place in an oven at 350 degrees to finish cooking, this will seal in the natural juices.

Answer 5

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Answer 6

Nope, but sear it at a very high temperature (think grill marks) to seal in the juices. If you place it in tin foil you end up broasting it instead of grilling it and the texture will be mushy.

Answer 7

you should consider grilling,it is much juicer and easier to decide how red it will be (cut it open partly and look)

if you cant, dont rap it in foil, just put it on a tray and check for redness as suggested above.

By the way, look for redness in a thicker part of the steak, this way you wont get some parts bloodier than anticipated

Answer 8

No its better to just let it sit in water and boil. If you want once your done cooking it you can add flour to the water because it has the juices and color of the meat to make gravy or steak sauce.

Answer 9

No - just sear it for 30 seconds on each side before Broiling.
Use a Meat Thermometer to see when it is ready. 150 degrees should do it.
I remove ALL the fat before starting to cook it.

Answer 10

heavens no,
it will come out like shoeleather.
I can't tell you how long....
it depends on if you want it rare,
med rare,
medium,
med well,
or ruined.......