I recently purchased an oven with an infrared gas broiler. I gave it a shot this weekend with some rib eyes and, though they came out 7-8/10 I was hoping for some cooking advice.
1. How far away should the meat be from the broiler (e.g. in the flame or inches away)? In the flame i got a nice seer, but inches away did not seem to do much.
2. Should the door be open when cooking? Is all the smoke expected (have a good vent for this).
3. Is all the splattering throughout the oven expected?
4. Do you find it better to sear the steaks on the range and then finish using the broiler or using the oven?
5. The IR broiler says it gets to 1800F. How long should it take for a 1-1.5 inch steak to cook? How often do you flip it? Do you expect to get a good crust on the outside?
Thanks all.
1. How far away should the meat be from the broiler (e.g. in the flame or inches away)? In the flame i got a nice seer, but inches away did not seem to do much.
2. Should the door be open when cooking? Is all the smoke expected (have a good vent for this).
3. Is all the splattering throughout the oven expected?
4. Do you find it better to sear the steaks on the range and then finish using the broiler or using the oven?
5. The IR broiler says it gets to 1800F. How long should it take for a 1-1.5 inch steak to cook? How often do you flip it? Do you expect to get a good crust on the outside?
Thanks all.