Angus beef is known for its combination of flavor and tenderness. Certified Angus beef is indeed special as less than 8 percent of of American beef cattle are given this label, according to strict standards on raising Angus. These cattle yield terrific strip steaks, which can be broiled in the oven at home when your budget or time doesn't fit in a trip to a restaurant. With a few easy seasonings, they are a quick dinner loaded with protein and iron.
Broiler Oven Cooking
Place the oven on its broil setting, and while the oven is heating, prepare the steak and broiler pan. Rinse the steak with cold water, dry with paper towels, and place it on the broiler pan. Take the peeled garlic clove and rub both sides of the raw steak with it, then discard the clove. Sprinkle both sides of the steak with the pepper and salt. The garlic, pepper, and salt are flavor enhancers, but can be left out according to your taste preferences.
Place the steak in the oven.The oven should be preheated within 10 to 15 minutes on the broil setting. The oven rack must be 3 or 4 inches from the top of the oven, because when the oven is set to broil, the top heating element is the only hot one. Leave the oven door open slightly; the latch on the door is made to do this on the broil setting.
Turn the steak over with tongs or fork after five minutes under the broiler. The second side needs four to five minutes under heat. Cut into the thickest part of the steak to check doneness, or use a meat thermometer. The internal temperature should be around 145 degrees Fahrenheit. Place the steak on a dinner plate, and let it rest for several minutes as it will continue to heat inside. Place salad, vegetables, rice, or potatoes as sides to make a healthy, complete meal.
For easy clean up, spray the broiler pan with non stick cooking spray, and line the bottom of the pan with aluminum foil. Leaner cuts of meat benefit by marinating them 24 hours in advance in the refrigerator.
Always wear oven mitts when moving the steaks in or out of the oven. Place the broiler pan on a heat safe surface or trivet when the steak is done cooking.