Oven-Broiled Juicy Meat

Oven-Broiled Juicy Meat

     This method works for most of the steak type cuts of meats. I have used it for Salmon, Beef, Pork, and Thick White Fish.

     Take your meat out, season it on both sides, and let it come to room temperature.

     Put your ungreased cast iron skillet in the cold oven about 6 to 8 inches from the broiler element. Turn on the broiler.

     When the oven and skillet reach temperature, carefully lay the meat in the skillet. Close the oven.

     The meat takes roughly 10 minutes per inch to cook. I use an instant read temperature probe to find finished temperature.Do not turn the meat. The hot pan sears and cooks the meat from the bottom while the broiler element cooks the meat from the top.

     When the meat has reached your desired temperature, remove the pan from the oven, move the meat from the pan to a serving plate, and tent it with foil for 5-10 minutes to let it rest and redistribute the juices before serving. During this time the meat temperature will rise 5* or more before cooling off at all.

Pork = 140* med / 165* well

Most Fin Fish = 145*

Tuna, Swordfish, and Marlin = 125*

Beef=

125* Rare

130* Med Rare

140* Med

150* Med Well

160* Well