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  Broiled Steaks
   Beef
   Best of Amer. Test Kitchen
   12/28/2008
Ingredients:
4 T (1/2 stick) unsalted butter, at room temperature
1 tsp minced fresh thyme (I used 1/4 tsp dried thyme for 2 steaks)
1 tsp Dijon mustard
1/4 tsp each salt & pepper
disposable aluminum pan, 3 inches deep
4 tenderloin steaks, 1 to 2 inches thick, trimmed
Instructions:
1. Adjust oven racks. Lower rack at 2nd from the bottom & top rack in the middle. Preheat oven to 375. Beat the butter, thyme, mustard & 1/4 tsp each salt & pepper & refrigerate.

2. Spread 2 cups salt over the bottom of the aluminum pan. Pat the steaks dry with paper towels, season with salt & pepper, & transfer to a wire rack. Set the rack over the aluminum pan & transfer to the oven on the lower rack. Cook 6-10 (we used 8 ) minutes, then remove pan from the oven. Flip the steaks, pat them dry with paper towels & let rest 10 minutes.

3. Heat the broiler to 500. Place an inverted, rimmed baking sheet in the oven on the middle rack to enable the meat to get close, but not too close, to the heat. Broil the steaks, flipping them every 3 minutes, for 9 minutes. Test the internal temperature. Transfer the meat to a platter, top with the chilled butter mixture, & tent with foil. Let rest 5 minutes & serve.

Serves 4.

12/27/08. Jay & I used this cooking method on 2 tenderloin steaks, with wonderful results. Page 154 from The Best of America's Test Kitchen.
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