Instructions

1. Place the broiler rack directly under the broiler for thin fillets; place it at least 3 to 4 inches farther down in the oven for fillets that are more than 1 1/2 inches thick.

2. Coat your broiler pan and its rack with a thin film of nonstick cooking spray. This keeps your fillets from sticking and makes cleaning up easier.

3. Pour a dime-sized dollop of olive oil into your hands and massage it into the fillets, covering them completely.

4. Sprinkle a generous amount of kosher salt and cracked pepper onto the fillets and press them lightly into the meat. Or use pre-made steak seasoning, herbs de Provence or your own spice mix to season the meat.

5. Place the seasoned fillets on the greased broiler rack and place the broiler pan under the broiler.

6. Broil the fillets for 6 to 8 minutes, depending on their thickness and your preferred level of doneness. Fillets that are more than 1 1/2 inches thick need 8 to 10 minutes per side.

7. Turn the fillets with tongs to avoid puncturing them and cook them for another 6 to 10 minutes or until an instant-read thermometer registers an internal temperature of at least 135 to 140 degrees Fahrenheit. An internal temperature of 145 F is considered medium-rare; the fillets will continue cooking for a few minutes after being removed from the broiler, reaching the appropriate temperature. If you prefer your fillets medium, let them cook to an internal temperature of 155 F to 160 F before removing them from the broiler to come to 160 F.

8. Let the fillets rest for 5 to 10 minutes before serving them so that the juices can be absorbed by the meat rather than running out as soon as you cut into the fillets.