How do you broil a steak in convection oven?

You can't technically "broil" a steak in a convection oven because broiling involves direct heat from above, while convection ovens use circulating hot air. However, you can achieve a similar result by using the "broil" or "bake" setting with a high temperature. Here's how:

1. Preheat your oven: Preheat your convection oven to the highest temperature setting, usually around 500°F (260°C).

2. Season your steak: Season your steak generously with salt, pepper, and any other desired spices.

3. Place steak on a wire rack: Put a wire rack on a baking sheet to allow for even heat circulation and prevent the steak from steaming in its own juices. Place the steak on the rack.

4. Broil for a short time: Depending on your oven and desired doneness, broil for 3-5 minutes per side for a rare steak, 5-7 minutes per side for medium-rare, and 7-9 minutes per side for medium.

5. Check for doneness: Use a meat thermometer to check the internal temperature of the steak. The recommended internal temperatures are:

* Rare: 125°F (52°C)

* Medium-Rare: 130-135°F (54-57°C)

* Medium: 140-145°F (60-63°C)

* Medium-Well: 150-155°F (65-68°C)

* Well Done: 160°F (71°C)

6. Rest the steak: Once the steak has reached your desired doneness, remove it from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak.

Tips for Convection Broiling:

* Use a meat thermometer: This is the most accurate way to ensure your steak is cooked to your liking.

* Don't overcrowd the oven: Give your steak space to cook evenly.

* Watch your steak closely: Convection ovens can cook faster than traditional ovens, so keep a close eye on your steak to avoid overcooking.

* Use a high-quality steak: A good quality steak will cook more evenly and have better flavor.

* Season generously: The high heat of convection broiling can intensify flavors, so don't be shy with the seasoning.

Remember: Convection oven broiling may not be suitable for all cuts of steak. Thicker cuts, such as a ribeye or New York strip, will cook more evenly than thinner cuts, such as a filet mignon.