A quick, dry-heat cooking method using your oven’s broiler setting. Use for more tender cuts (or less tender cuts, if marinated).
It doesn’t take a lot of time to have an amazing steak. Broiling is fast and oh so amazing. What Texan doesn’t want a faster way to get their steaks to
What
You'll Need
Best Beef Cuts
for Broiling
- Burgers
- Ribeye
- Strip Steak
- Tenderloin
- T-Bone
Preheat oven
Preheat oven to broiler setting.
Season steaks
Season steaks on both sides.
Prepare for broiling
Place steaks on broiling pan and place into the oven 3-4-inches from heat source.
Cook in oven
Cook steaks in oven until internal temperature reaches 145°F for medium rare, turning once halfway through cooking.
Let it rest
Rest steaks on a cutting board for 3 minutes. This allows the juices to redistribute for the best tasting steak around.
Slice
Slice steaks against the grain.
Cooking Time Guide
All cook times are based on beef removed directly from the refrigerator.
| Beef Cut | Thickness/Weight | Cooking Time |
|---|---|---|
Chuck Eye Steak |
1 inch | 12-15 minutes |
Flat Iron |
8 oz. each | 15-20 minutes |
Shoulder Steak (boneless) |
1 inch | 16-21 minutes |
Ribeye (bone-in) |
1 inch | 13-17 minutes |
| 1 1/2 inches | 24-31 | |
Ribeye (boneless) |
1 inch | 14-18 minutes |
| 1 1/2 inches | 21-27 minutes | |
T-Bone |
1 inch | 15-20 minutes |
| 1 1/2 inches | 27-32 minutes | |
Strip Steak |
1 inch | 13-17 minutes |
| 1 1/2 inches | 19-23 minutes | |
Tenderloin Steak |
1 1/2 inches | 18-22 minutes |
Top Sirloin |
1 inch | 16-21 minutes |
| 1 1/2 inches | 26-31 minutes | |
| 2 inches | 34-39 minutes | |
Top Round Steak |
1 1/2 inches | 27-29 minutes |
Bottom Round Steak |
1 1/4 inches | 18-20 minutes |
Ground Beef Patties |
3/4 inch, 6 oz. each | 12-14 minutes |
Kabobs |
1 lb., 1 x 1 1/4-inch cubes | 7-11 minutes |
