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 the table?

You'll Need

Best Beef Cuts
for Broiling

  • Burgers
  • Ribeye
  • Strip Steak
  • Tenderloin
  • T-Bone

A Step-by-Step Guide

Broiling Beef


Preheat oven

Preheat oven to broiler setting.

Season steaks

Season steaks on both sides.
Use your favorite steak rub or keep it simple with salt and pepper.

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.
The steak’s internal temperature continues to rise during resting.


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