How to Broil Beef

A quick, dry-heat cooking method using the oven’s broiler setting. Use this method 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

  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 3-4 inches from the heat. See chart for cooking times.
  1. Broil according to chart, turning once. After cooking, season beef with salt, if desired.
Beef Cut Thickness/Weight Cooking Time
Top Round ¾ in. 12 to 13 minutes
Top Round 1 in. 17 to 18 minutes
Top Round 1½ in. 27 to 29 minutes
Chuck Shoulder ½ in. 3 to 4 minutes
Chuck Shoulder ¾ in. 10 to 13 minutes
Flank 1½ to 2 lbs 13 to 18 minutes
Tenderloin 1 in. 13 to 16 minutes
Ribeye, Boneless ¾ in. 8 to 10 minutes
Ribeye, Boneless 1 in. 14 to 18 minutes
Ribeye, Bone-In 1 in. 13 to 17 minutes
T-Bone/Porterhouse ¾ in. 10 to 13 minutes
T-Bone/Porterhouse 1 in. 15 to 20 minutes
Top Loin (Strip) ¾ in. 9 to 11 minutes
Top Loin (Strip) 1 in. 13 to 17 minutes
Top Sirloin ¾ in. 9 to 12 minutes
Top Sirloin 1 in. 16 to 21 minutes
Top Blade ½ in. 10 minutes
Kabobs 1 to 1½ in. cubes 9 to 12 minutes
Ground Beef Patties ½ x 4 in. 10 minutes **
Ground Beef Patties ¾ x 4 in. 13 minutes **
** Ground beef must be cooked to 160°F internal temperature checked with a meat thermometer.


  • When broiling, control cooking by adjusting the distance of the beef from the cooking source by raising or lowering the cooking rack.
  • For easier clean up, line the bottom of your broiler pan with foil.
  • Brush broiler rack with oil or cooking spray to make clean up a breeze.
  • Use tongs instead of a fork to turn meat to prevent natural juices from escaping.