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Basics
Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness. Check out our broiling cooking chart for more recommendations and guidelines.
PREHEAT & PREP
Pull your steak from the fridge and season generously, per your recipe. Then turn on the broiler (we recommend reviewing the owner’s manual for your oven if you have any questions about how this function works). It’s best to use a broiler pan for even cooking and to catch drippings. Keep a timer handy.
UNDER THE BROILER
Broiling works best if the beef is close to the broiler, about 2–4 inches. Start the timer when you slide the steak under the broiler. Depending on your oven, you may need to keep the door open slightly. Follow the timing in your recipe or our cooking chart, flipping the beef once halfway through.
ARE WE DONE YET?
A couple minutes before you reach the recommended time, quickly check your steak for doneness. An instant-read thermometer is your best bet. Keep in mind the internal temperature of your steak will continue to rise for a few minutes after pulling it out of the oven.
GIVE IT A REST
Even though it's going to look delicious (and you're probably getting hungry), be sure to let the steak rest for at least five minutes before cutting into it. Set it on a serving plate and cover it loosely with aluminum foil. This step is essential because it helps keep your steak juicy, rather than having all those juices drain out onto your plate.
FINISHING TOUCHES
Be sure to slice your steak across the grain—that is, most steak cuts are longer than they are wide, so slice across the narrow part of the steak. Then top your broiled steak with a bit of compound butter or serve with your favorite sauce.
Broiling Guidelines
Beef Cut | Weight/Thickness | Distance from Heat(inches) | Approximate total |
|---|---|---|---|
| Chuck Eye Steak | 3/4 inch 1 inch | 2 to 3 3 to 4 | 8 to 11 12 to 15 |
| Flat Iron Steak | 8 ounces each | 3 to 4 | 12 to 15 |
| Shoulder Steak Boneless (marinate) | 3/4 inch 1 inch | 2 to 3 3 to 4 | 10 to 13 16 to 21 |
| Ribeye Steak, Bone-In | 3/4 inch 1 inch 1-1/2 inches | 2 to 3 3 to 4 3 to 4 | 9 to 12 13 to 17 24 to 31 |
| Ribeye Steak, Boneless | 3/4 inch 1 inch 1-1/2 inches | 2 to 3 3 to 4 3 to 4 | 8 to 10 14 to 18 21 to 27 |
| Porterhouse/ T-Bone Steak | 3/4 inch 1 inch 1-1/2 inch | 2 to 3 3 to 4 3 to 4 | 10 to 13 15 to 20 27 to 32 |
| Strip Steak, Boneless | 1 inch 1-1/2 inches | 3 to 4 3 to 4 | 13 to 17 19 to 23 |
| Tenderloin Steak | 1 inch 1-1/2 inches | 2 to 3 3 to 4 | 13 to 16 18 to 22 |
| Top Sirloin Steak | 3/4 inch 1 inch 1-1/2 inches 2 inches | 2 to 3 3 to 4 3 to 4 3 to 4 | 9 to 12 16 to 21 26 to 31 34 to 39 |
| Top Round Steak (marinate) | 3/4 inch 1 inch 1-1/2 inches | 2 to 3 2 to 3 3 to 4 | 12 to 13 17 to 18 27 to 29 |
| Bottom Round Steak (marinate) | 1-1/4 inches | 3 to 4 | 18 to 20 |
| Flank Steak (marinate) | 1-1/2 to 2 pounds | 2 to 3 | 13 to 18 |
| Skirt Steak | 1-1/2 to 2 pounds (4 to 6 inch portions) | 2 to 3 | 10 to 13 |
| Kabobs, beef only | 1 pound, 1-1/4 inch cubes | 3 to 4 | 7 to 11 |
| Ground Beef Patties* | 1/2 inch (4 ounces each) 3/4 inch (6 ounces each) | 2 to 3 3 to 4 | 12 to 13 12 to 14 |
* Cook to medium (160°F) doneness
Chef Tips
Recipe
Soy sauce, barbecue sauce, peanut butter and garlic powder make a tasty Asian marinade to compliment a Skirt Steak.
Little and big hands alike can enjoy bite-sized beef cubes, topped with a colorful four ingredient salsa.
Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.
Fresh and colorful, this Steak & Sugar Snap Pea and Pasta Salad is a proven winner!
