| 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:
- Steaks: Ribeye, top loin (strip), T-bone, top sirloin, tenderloin, top blade (flat iron), kabobs, and hamburger patties.
- If Marinated: Shoulder steaks, flank steaks, and top round steaks.
Step by Step:
- 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.)
- Place beef on broiler pan rack.
- Season beef as desired.
- Position broiler pan so that beef surface is within specified distance from heat source based on chart.
- Broil according to chart, turning once.
TIPS:
- When broiling the cooking is controlled not by adjusting the temperature but by adjusting the distance from the heat source. This is accomplished by raising or lowerin the oven rack.
- To make clean up easier, line the broiler pan bottom with foil.
- Brush broiler rack with oil or spray with non-stick cooking spray to make clean up a breeze.
- Always use tongs instead of a fork for turning meat to prevent natural juices from escaping.
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| Steaks for Broiling |
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| Marinate and Broil: Marinate in tenderizing marinade for 6 to 24 hours. Broil on broiler pan so surface of beef is 3-4" from heat for 1" thick steaks: 2-3" from heat for 3/4" thick steaks, 1" top round and flank steaks. Broil per chart for medium rare to medium, turning once halfway through cooking time. |
| Beef Cut |
Thickness/Weight |
Total Cooking Time |
| Top Round |
3/4 inch |
12 to 13 minutes |
| |
1 inch |
17 to 18 minutes |
| |
1 1/2 inch |
27 to 29 minutes |
| Chuck Shoulder |
1/2 inch |
3 to 4 minutes |
| |
3/4 inch |
10 to 13 minutes |
| Flank Steak |
1 1/2 inch to 2 lbs. |
13 to 18 minutes |
| Broil: Broil on broiler pan rack so surface of beef is 3-4" from heat for 1" thick steaks, 2-3" from heat for 3/4" inch thick steaks and 1" tenderloin. Broil per chart for medium rare to medium, turning once halfway through cooking time. |
| Tenderloin |
1 inch |
13 to 16 minutes |
| Ribeye, Boneless |
3/4 inch |
8 to 10 minutes |
| |
1 inch |
14 to 18 minutes |
| Ribeye, Bone In |
3/4 inch |
9 to 12 minutes |
| |
1 inch |
13 to 17 minutes |
| T-Bone/Porterhouse |
3/4 inch |
10 to 13 minutes |
| |
1 inch |
15 to 20 minutes |
| Top Loin (Strip) |
3/4 inch |
9 to 11 minutes |
| |
1 inch |
16 to 21 minutes |
| Top Sirloin |
3/4 inch |
9 to 12 minutes |
| |
1 inch |
16 to 21 minutes |
| Flat Iron (Top Blade) |
1/2 inch |
10 minutes |
| Kabobs |
1 to 1.5 inch cubes |
9 to 12 minutes |
| Ground Beef Patties |
1/2 inch thick |
10 minutes |
| |
3/4 inch thick |
13 minutes |
**Ground Beef must be cooked to 160 degrees internal temperature checked with a meat thermometer.
Courtesy of The Beef Council
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