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 Home » Beef Recipes & Basics » Beef Basics & Cookery Tips » Confident Cooking With Beef » Broiling
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3 Easy Steps To Broiling Beef
1. Set oven regulator 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. Season beef (straight from the refrigerator) with herbs or spices, as desired. Place beef on rack of broiler pan. 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.
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BROILING GUIDELINES |
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BEEF CUT |
THICKNESS/WEIGHT |
DISTANCE FROM HEAT |
Approximate TOTAL COOKING TIME
(medium rare to medium doneness) |
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Rib Eye Steak |
3/4 inch |
2 to 3 inches |
8 to 10 minutes |
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1 inch |
3 to 4 inches |
14 to 18 minutes |
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1-1/2 inch |
3 to 4 inches |
21 to 27 minutes |
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Rib Steak, small end |
3/4 inch |
2 to 3 inches |
9 to 12 minutes |
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1 inch |
3 to 4 inches |
13 to 17 minutes |
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1-1/2 inches |
3 to 4 inches |
24 to 31 minutes |
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Porterhouse/T-Bone Steak |
3/4 inch |
2 to 3 inches |
10 to 13 minutes |
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1 inch |
3 to 4 inches |
15 to 20 minutes |
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1-1/2 inches |
3 to 4 inches |
27 to 32 minutes |
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Top Loin (Strip) Steak, boneless |
3/4 inch |
2 to 3 inches |
9 to 11 minutes |
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1 inch |
3 to 4 inches |
13 to 17 minutes |
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1-1/2 inches |
3 to 4 inches |
19 to 23 minutes |
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Tenderloin Steak |
1 inch |
2 to 3 inches |
13 to 16 minutes |
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1-1/2 inches |
3 to 4 inches |
18 to 22 minutes |
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Top Sirloin Steak, boneless
*Turn occasionally as needed during cooking |
3/4 inch |
2 to 3 inches |
9 to 12 minutes |
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1 inch |
3 to 4 inches |
16 to 21 minutes |
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1-1/2 inches |
3 to 4 inches |
26 to 31 minutes |
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2 inches |
3 to 4 inches |
34 to 39 minutes |
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Flank Steak (marinate) |
1-1/2 to 2 lb |
2 to 3 inches |
13 to 18 minutes |
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Top Round Steak, (marinate)
Recommend cooking to 145°F (medium rare) only |
3/4 inch |
2 to 3 inches |
12 to 13 minutes |
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1 inch |
2 to 3 inches |
17 to 18 minutes |
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1-1/2 inches |
3 to 4 inches |
27 to 29 minutes |
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Chuck Shoulder Steak |
3/4 inch |
2 to 3 inches |
10 to 13 minutes |
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1 inch |
3 to 4 inches |
16 to 21 minutes |
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Ground Beef Patties |
1/2 x 4 inches
(4 per pound) |
3 to 4 inches |
10 to 12 minutes |
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3/4 x 4 inches
(4 per 1-/12 pound) |
3 to 4 inches |
12 to 14 minutes |
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