Quote:
Originally Posted by il Topo
Let me try to explain this... on older stove/ovens the broiler is/was in the bottom drawer, but not anymore. In the recipe for the steaks, you are NOT broiling them you are baking them at 400 degrees on a broiling rack. The rack is usually a two part pan that has a drip pan on the bottom and the top part has ripples with hole in the indentations for the juices to drip into the drip pan.
The pan would look something like this:
Attachment 14739
If you were to broil the steaks for about 8 minutes on each side for well done. you would have burnt shoe leather.
Hope this helped. |
Thanks il topo! I have one of those pans.
Showed the cook book to the wife and she is excited about the coffee steaks next week.