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Jun 17, 2007 by G M | Posted in Cooking & Recipes

I love the taste of Broiled Steaks, but It causes a lot of smoke and flames, what can I do to make this not happen? I use the broil pan in my oven which helps some, but I still have to unplug the smoke detectors, and flames still shoot off any suggestions?
lol i know how to charcoal grill, i dont want that, i have a charcoal grill, new holland and a gas... i am talking about broiling in the oven... i dont add oil, i get the pan hot first.. thats not the issue, i only get the best types of meat, i dont marinade i only add salt and pepper
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water has a boiling point at 212... im cooking really hot... would that be the best liquid to use, or is there something else that might absorb the oil that has a higher boiling rate? I like where your going with that Thank you!!

Try adding water to the bottom of the pan, if your are broiling on a rack.
The fat dripping are dropping on to the hot pan and causing it to smoke.

I've not tried any other liquids. The only point of the water is to keep the smoke out and make clean up alot easier.
The water is below the meat, not with the meat.
I guess you could try some liquid smoke in the water to give it that smokey flavor. I'm not crazy for it, but some like it. You could get creative and add wood chips in the water. That would probably ruin the oven for baking other stuf (smell in the oven lingering).
The only other thing I can think of is to broil on a cookie sheet and make a tray out of aluminum foil, that would not create much smoke because you would have the meat and drippings all in the same place.

Are you calling the drippings from the meat.. the fat that cooks off the oil?