1-First Step: Prepare Your Steak Remove the steaks from the refrigerator 30-60 minutes before cooking. Allowing the meat to come to room temperature helps it cook evenly throughout. While the steak rests, pat it thoroughly dry with paper towels. This crucial step helps achieve a better sear and prevents steaming. Once dry, season both sides generously with kosher salt, freshly ground black pepper, and garlic powder if using.

2-Second Step: Set Up Your Broiler Position your oven rack 4-6 inches below the broiler heating element. This distance is crucial for proper cooking too close and the steak will burn before cooking through, too far and it won’t develop a proper crust. Turn your oven broiler to high setting and allow it to preheat for at least 10-15 minutes. A properly preheated broiler is essential for achieving that signature caramelized exterior. While the broiler heats, prepare a broiler pan or rimmed baking sheet. If using a baking sheet, place a wire rack inside and line the bottom with aluminum foil to catch dripping fat and make cleanup easier.

3-Third Step: Broil the First Side Place the seasoned steaks on the prepared broiler pan or rack. Carefully slide the pan under the hot broiler. Set a timer for 4-5 minutes for medium-rare doneness. For thinner steaks (1 inch), reduce the time to 3-4 minutes; for thicker cuts (1.5 inches), increase to 5-6 minutes. Do not move or disturb the steak during this time to allow proper searing. The high heat will begin creating that delicious crust while cooking the meat from the outside in.

4-Fourth Step: Flip and Continue Broiling When the timer goes off, remove the pan from the oven and carefully flip each steak using tongs. Never pierce the meat with a fork, as this allows precious juices to escape. Return the pan to the broiler for another 4-5 minutes on the second side. Check the internal temperature using an instant-read thermometer inserted into the thickest part of the steak. Use the following chart to determine when to remove your steak: Desired Doneness Internal Temperature to Remove Final Temperature After Rest Rare 120°F 125°F Medium-Rare 130°F 135°F Medium 140°F 145°F Medium-Well 150°F 155°F Remember that the temperature will rise 5-10°F during resting.

5-Final Step: Rest and Serve Remove the steaks from the broiler when they reach 5°F below your desired final temperature. Transfer to a cutting board and tent loosely with aluminum foil. Allow the meat to rest for at least 5 minutes this step is absolutely essential! Resting allows the juices to redistribute evenly throughout the steak, guaranteeing each bite remains juicy. For an extra touch of luxury, top each steak with a tablespoon of butter and fresh herbs while resting. Slice against the grain to maximize tenderness, and serve immediately with your favorite sides.