Learn how to broil steaks to have a crisp crust and tender meat inside so you can enjoy them all year round!
- 2 (16 oz.) New York strip, ribeye, or sirloin steaks, 1-inch thick
- 2 tsp. olive oil
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- chopped parsley for garnish
- Remove your steaks from the refrigerator and pat dry with a paper towel. Rub each side of the steak with a tiny bit of olive oil and season each side with salt and pepper. Let sit for 30-40 minutes to come to room temperature.
- Rearrange the racks in your oven so one is 3-4 inches away from the broiling element.
- Heat your broiler to high.
- Place the steaks on a broiling pan and place under the broiler.
- Broil for 6 minutes.
- Use tongs to carefully flip the steaks over. Broil on the second side for 6-11 minutes, or until the steak is cooked to your desired temperature.
- Transfer the steaks to a cutting board and let rest for 5 minutes.
- Slice across the grain and sprinkle with fresh parsley.
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