I went to Costco top top my method home indigenous the office today, hungry. So, everything appealed come me– consisting of a load of 3 Prime boneless ribeye steaks. I assumed we’d have 1 tonight and also freeze the other, however in the end, chose to chef two.

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Cooking through Gas, and also then some…

I’m still acquiring cozy v my new Maytag range, particularly the brand-new True Convection oven. Being convection, means it has actually a fan to ensure also heating throughout the oven. Apparently, “True Convection” or “European Convection” way that yes a 3rd heating element.

I’ve already found how powerful and fast the oven can be. When using convection, I set the temperature under by 25˚ F. And, i’ve learned come shorten the time, too. Critical time the lamb steak was nearly overcooked at 25 minutes. The a good thing we have the an effective exhaust on the new microwave, too, and also the overhead fan by the balcony door. So far, I’ve regulated to avoid the smoke alarms going off.

Tonight ns preheated the range to 375˚ F (thinking that 400˚ F for a crispy outside, tool rare inside) and set the timer for 20 minutes (even through the 1” add to thickness). When the timer dinged, ns took out the steaks. They looked crispy and also flavorful. My comfortable dandy Thermapen check out from 128˚ F come 148˚ F in different places so it was prepared to simply rest because that 5 minutes before serving.

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Me and my oven room gettin’ to be really good pals. Who says we need to go under to the barbeque to grill steak?

A few sliced mushrooms (seasoned as defined below) and also a salad with vinaigrette made this one quick dinner after a lengthy day, with plenty for lunch the next day.

4 servings

Ingredients

Two 1” thick element boneless ribeye steaks1 – 2 tablespoons extra virgin olive oil1/2 teaspoon large sea salt1/2 teaspoon exhilaration paprika1/2 tespoon garlic granules (powder)1/4 teaspoon immediate coffee granules (a great sprinkling top top one side of the steak)1/4 teaspoon smoked soy sauce (or continual soy or tamari sauce)

For mushrooms:

8 cremini mushrooms, sliced2 tablespoons extra virgin olive oil1/4 teaspoon truffle salt1/4 teaspoon garlic granules (powder)

Preparation
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