Broiling

For Marinating Steaks: e.g. Eye of Round, Inside Round, Sirloin Tip and Flank

1. Pierce steak all over with fork. Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce or salad dressing); seal and refrigerate for 8 to 12 hours.
2. Use a broiler pan with rack or heavy foil-lined rimmed baking sheet with rack (NOTE: you can use a layer of vegetables instead of a rack for an easy all-in-one dinner). Move oven rack to top position, about 3 inches (7.5 cm) from broiler element. Preheat broiler until hot. NOTE: Consult oven manufacturer’s directions to see if the oven door should be left ajar.
3. Remove meat from marinade; discard marinade or bring to boil. Pat steak dry with paper towel. Season all over with salt and pepper to your taste. Slash edges of steak so it won’t curl when cooking. Place steak on rack (or on vegetables).
4. Place under broiler and cook until meat has browned on top. Turn with tongs. Cook on other side until browned and a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
5. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.

For Broiling Steaks: e.g. T-bone, Top Sirloin and Rib Eye steaks 

1. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.  
2. Use a broiler pan with rack or heavy foil-lined rimmed baking sheet with rack (NOTE: you can use a layer of vegetables instead of a rack for an easy all-in-one dinner). Move oven rack to top position, about 3 inches (7.5 cm) from broiler element. Preheat broiler until hot. NOTE: Consult oven manufacturer’s directions to see if the oven door should be left ajar.
3. Slash edges of steak so it won’t curl when cooking. Place steak on rack (or on vegetables).
4. Place under broiler and cook until meat has browned on top. Turn with tongs. Cook on other side until browned and a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
5. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.

Broil Ground Beef Patties:

1. Combine egg, bread crumbs and desired seasonings in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix). Gently form into ¾-inch (2 cm) thick patties. Press a dimple into the centre of each patty (to prevent puffing while cooking).
2. Place patties on a lightly oiled broiler pan or rack set over a foil-lined rimmed baking sheet. Cook under preheated broiler for 10 to 14 minutes, turning twice or more, until digital instant-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C).