Broiling
Definition: A quick dry-heat cooking method done in the oven using the broiler setting. Use for more tender cuts. Less tender cuts can be used if marinated.
Appropriate cuts: Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, kabobs and hamburger patties.
Appropriate cuts if marinated: Shoulder steak, flank steak and top round steak.
Step by Step:
1. Set oven for broiling; preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; the oven door for gas ranges should remain closed. (However, consult your owner's manual for specific broiling guidelines.)
2. Place beef (straight from refrigerator) on rack of broiler pan. Season beef, as desired. Position broiler pan so that surface of beef is within specified distance from the heat as indicated in chart.
3. Broil according to chart, turning once. After cooking, season beef with salt, if desired.
TIPS:
- When broiling you control the cooking not by adjusting the temperature but by adjusting the distance from the cooking source. You accomplish this by raising or lowering the cooking rack.
- To make clean up easier, line the bottom of your broiler pan with foil.
- Brush broiler rack with oil or spray with cooking spray to make clean up a breeze.
- Use tongs instead of a fork for turning meat to prevent natural juices from escaping.
For broiling recipes, search the Recipe Book
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Steaks for Broiling |
Marinate and Broil: Marinate in tenderizing marinade 6 to 24 hours before broiling. Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks; 2-3" from heat for ¾" steaks, 1" top round and flank. Broil per chart for medium rare to medium, turning occasionally. |
Beef Cut |
Thickness/Weight |
Total Cooking Time |
Top Round |
3/4 in. |
12 to 13 minutes |
|
1 in. |
17 to 18 minutes |
|
1 1/2 in. |
27 to 29 minutes |
Chuck Shoulder |
1/2 in. |
3 to 4 minutes |
|
3/4 in. |
10 to 13 minutes |
Flank |
1 1/2 in. to 2 lbs |
13 to 18 minutes |
Broil: Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks, 2-3" from heat for ¾" steaks and 1" tenderloin. Broil per chart for medium rare to medium, turning occasionally. |
Beef Cut |
Thickness |
Total Cooking Time |
Tenderloin |
1 in. |
13 to 16 minutes |
Ribeye, Boneless |
3/4 in. |
8 to 10 minutes |
|
1 in. |
14 to 18 minutes |
Ribeye, Bone-In |
3/4 in. |
9 to 12 minutes |
|
1 in. |
13 to 17 minutes |
T-Bone/Porterhouse |
3/4 in. |
10 to 13 minutes |
|
1 in. |
15 to 20 minutes |
Top Loin (Strip) |
3/4 in. |
9 to 11 minutes |
|
1 in. |
13 to 17 minutes |
Top Sirloin |
3/4 in. |
9 to 12 minutes |
|
1 in. |
16 to 21 minutes |
Top Blade |
1/2 in. |
10 minutes |
Kabobs |
1 to 1 1/2 in. cubes |
9 to 12 minutes |
Ground Beef Patties |
1/2x4 in. |
10 minutes** |
|
3/4x4 in. |
13 minutes** |
**Ground beef must be cooked to 160ºF internal temperature checked with a meat thermometer. |
Courtesy of The Beef Council
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