legend_018
Head Chef
Actually these questions could go with any steaks. I was reading some information in an older topic about broiling. There are references to different racks in the broiler. Or there was a reference to middle slot of the broiler. Our broiler is down on the bottom of oven and our oven came with a broiler pan. The broiler pan has to sections to it. The bottom half collects the juices. It's not the biggest pan in the world. There really isn't any "trying" different racks or making sure it's 1 inch or 2 inch close to the heat ect. Does this sound normal? It's like a draw that you open down on the bottom.
Also: They say that steak continues to cook when you take it out right? Are you suppose to leave it on the broiler pan and let it continue cooking or you take it out and put it on a plate? I'm guessing plate because it should would continue cooking leaving it on the broiler pan.
thanks!!!
I'm making porterhouse steaks tonight. I stink at the touch method and just trying to learn more about cooking steaks.
Also: They say that steak continues to cook when you take it out right? Are you suppose to leave it on the broiler pan and let it continue cooking or you take it out and put it on a plate? I'm guessing plate because it should would continue cooking leaving it on the broiler pan.
thanks!!!
I'm making porterhouse steaks tonight. I stink at the touch method and just trying to learn more about cooking steaks.