Easy Broiled Steak

1 . Stage

Combine the marinade ingredients: In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika.

2 . Stage

Marinate the steaks: Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks—you want them to get cozy with the marinade. Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible. Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours.

3 . Stage

Heat your broiler: Preheat your oven broiler to 550oF (or as high as your broiler goes) with the oven rack in its highest position (about 4 to 6 inches from the broiler element), and line a baking sheet with aluminum foil.

4 . Stage

Dry the steaks: Pat the steaks dry with paper towels and place them on the lined baking sheet. Patting the steaks dry is very important—you don’t want a bunch of extra marinade on the steaks and the sheet pan, as it will just burn under the broiler.

5 . Stage

Broil the steaks: Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side. Use a digital thermometer to test for doneness. I aim for around 130oF in the center for medium-rare to medium steaks—they’ll continue to cook a bit after you take them out of the oven. If the steaks are not yet done, flip and broil for an additional minute, and test again. (I usually end up broiling my steaks for 4 to 6 minutes per side, depending on their thickness.) If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.

6 . Stage

Rest and Serve: Transfer the steaks to a cutting board. Let them rest for about 5-7 minutes. Then plate and serve with your favorite side.