I’m Cooking 2 Bnless Chuck Steaks In The Broiler.what Temp And How Long Do I Cook It? Any Other Tips?
Posted by: RiceCookersSteamers.net
December 29th, 2009 >> Cooking tips
Well, if you’re using the broiler, temperature isn’t an issue….the broiler is either “on” or “off”. It’s best to leave the oven door slightly open, though, so the broiler won’t shut down—if the door is closed, the thermostat will think the oven is “up to temperature” and turn itself off.
Make sure your steaks are blotted dry, with some paper towel, before you broil them. Any surface moisture will cause the meat to “steam”, rather than brown. As for time: assuming 1 to 1 1/2 inches of thickness, figure on 4 minutes per side to start with, for rare to medium-rare. The actual time is impossible to tell you; it will vary by the steaks’ thickness, the temperature of your oven, and what degree of doneness you like.
And my opinion on seasoning: for good-quality steaks, keep it simple. Salt and pepper before broiling, and some Worcestershire or other favorite sauce after the meat is cooked. Stay away from marinades; they’ll make your steaks tough.
December 29th, 2009 at 2:06 pm
Chuck is tough meat and fatty but tasty Advise marinate them Broil till 125F deg flip once, flames 4 inches away or more .
December 29th, 2009 at 6:43 pm
I’ve found that broiling a steak can make it tough – the muscles in the steak will constrict. So what I’ve been doing for years now and it’s been very successful for me, is to turn the oven on 400º, place the steak on a metal tray, season with black pepper and garlic powder, and cook it 10 minutes on the first side, 10 minutes on the second and top it off with the broiler just long enough to crisp up the fat. The muscles don’t constrict when I do that and the steak is very tender.
December 29th, 2009 at 9:38 pm
chuck steak shouldnt be broiled at all. there is too much sinew in the meat and it will be tough and stringy. get a frying pan really hot and sear the meat on both sides for 1 minute.pour in a can of beef broth and i small can of tomato paste.smasn 2 cloves of garlic and slice 1 onion and add it to the broth . place in a 300 degree oven for bout an hour turning every 20 mins or till the meat shreds with a fork.serve with egg noodles and the pan gravy. this method is known as braising….used for lesser cuts of meats
December 29th, 2009 at 10:23 pm
Go to; www. all-about-meat.com. Lots of good tips.
December 30th, 2009 at 4:44 am
I won’t eat chuck steaks. Too fatty and tough. Buy a better cut.