Your step-by-step guide to a restaurant-worthy broiled steak at home
Your home broiler, which typically reaches maximum temperatures around 500 degrees Fahrenheit, won't get as hot as the infrared broilers found in commercial kitchens (which can soar up to 1,650 degrees). However, you can still achieve a comparable result. You'll need a disposable aluminum roasting pan and a wire rack.
Position your oven racks to utilize the upper middle section of your oven, closest to the broiler at the top, and preheat it to 375 degrees Fahrenheit. Since the broilers in most home ovens can only reach a fraction of the temperatures found in commercial kitchens, the best way to achieve a restaurant-quality steak is to bake it first and then broil.
After drying and seasoning your steaks, place them on the wire rack set atop the disposable aluminum pan and slide the entire setup into the lower-middle rack of the oven. Bake for 6 to 10 minutes. Once the initial baking is done, take the steaks, wire rack, and aluminum pan out of the oven, flip the steaks over, and let them rest for about 10 minutes while you set your broiler to high. Then, return the steaks to the oven and broil, flipping them every 2 to 4 minutes. It will take between 6 and 16 minutes for the steaks to reach an internal temperature of 125 to 130 degrees Fahrenheit, resulting in a perfectly medium-rare steak.
Other tips and tricks for restaurant-grade steak at home
In addition to the broiling method, there are a few other steakhouse tricks that only the pros are aware of and frequently use. The first is a tip you may have heard before, but it's one of those things that's easier said than done: allowing the meat to rest after cooking. You might feel tempted to dive right into that perfectly charred T-bone, but try to resist. Letting your steak rest for 5 to 7 minutes post-cooking gives the juices inside a chance to redistribute and settle, preventing them from spilling out when you cut into it. The late Anthony Bourdain even endorsed this advice in a 2016 interview with InsiderTech, of course, with his signature colorful language.
Another secret to achieving restaurant-quality steak at home is butter—lots of it. Chefs in restaurants generously coat their steaks in clarified butter while cooking, continuously spooning it over the meat. The combination of the butter and the meat, which share similar fat-soluble compounds, creates a rich and flavorful experience.
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