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.
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
- 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 (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.
- 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.