Ultimate Meat Guide: How to Broil Like They Do at The Top Steak House

Staff Writer
Columbus Monthly

"You'll need a really hot broiler to do it right," says Denver Adkins, executive chef and co-owner of The Top Steak House. "Around 1,000 degrees." The concentrated, high heat is the biggest difference between broiling and grilling.

A broiled steak will have a thorough crust on it (but, sadly, no grill marks).

Start with a really good, marbled piece of meat, Adkins says. Before it goes on the broiler, he seasons it with kosher salt, fresh-cracked pepper and a little bit of "steak dust."

If you're using a marinated piece of meat, Adkins says, dry it completely first.

First, cook the steak for one and a half to two minutes on each side. Then let it go for another four minutes on each side for medium rare. (It'll take a little longer if it's a bone-in steak.)

After the steak has been pulled from the broiler, let it rest for about four minutes. This "lets all the juices distribute out into the natural places," Adkins says. Place a slice of flavored butter-like garlic or lemon-scallion butter-on top and serve.