Broiled Smith Meadows Steak

2 10-12 oz. Smith Meadows Free-Range Steaks
1 clove garlic minced or pressed
1-2 TBSP herbs de provence blend of herbs
OR
1/2 cup chopped fresh herbs from the garden of your choice
1/3 cup olive oil
1/4 tsp salt
1/4 tsp pepper
1 broiler pan with a slotted top sheet and pan to catch the juices
1 cup dry red wine, broth or water
http://cdn2-b.examiner.com/sites/default/files/styles/image_content_width/hash/f8/3a/steak1_1.JPG?itok=ob3g9z0hSet your oven to broil and ensure that the oven rack is about 4-5 inches from the source of heat.

Pat the steaks completely dry with a paper towel while the oven heats. Make a paste from the olive oil, herbs, salt & pepper. Rub the herb paste onto both sides of the steaks. Pour the liquid into the bottom of the broiler pan, place the slotted sheet on top and lay the steaks on the lightly greased sheet.

Broil in the oven for 3-5 minutes (3 for rare, 7 for medium rare) Remove and flip the steaks. Return them to the oven under the broiler for another 3-5 minutes. Remove the steaks, cover with a baking sheet, foil or a lid of some sort tha completely covers the steaks. Let the meat rest for 10 minutes before serving. Enjoy!

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