Cuz of winter, I broiled mine recently, was great.
- Set the broiler on hi heat, let it heat up for at least 15 minutes.
- Steaks at room temp.
- Trimmed the extra fat (not all, just excess).
- Lightly brushed on extra virgin olive oil, both sides.
- Season only with salt (good stuff), pepper (good stuff, if you like pepper).
- Put on broil pan.
- Make sure broil rake is near the top of the oven, this will get that nice sear.
- Put it in the oven. Now, for how long, on each side, depends on thickness of the steaks. I have inch and a half fuckers, I like mine med-rare, so 5 minutes on one side, and 4 on the other. Each oven can be a bit different, but this works for me...got it down pat by the second time. First time I over cooked a bit (6 and 6), was more 'well done'.
- Of course, never use a fork, or anything that pierces the meat, use tongs to flip the meat/take it out, piecing the meat get the juices out, that's bad. When done, let meat sit for at least 5 minutes, to rest, let those juices settle in nicely.
- Eat that bitch.
The end.