Guide to Broiling Beef
Broiling beef is another age old method which is basically grilling without the flame in some cases. There are three easy steps to broiling your favorite cut of beef:
Step 1: Set your oven regulator for broiling; preheat for 10 minutes. During broiling the door of electric oven should be left ajar; the door of gas oven should remain closed. (However, consult your owner's manual for specific broiling guidelines.)
Step 2: Place beef on rack in broiler pan. Season beef with herbs, spices or one of the many rubs available at Meat Spot, as desired. Position broiler pan so that surface of beef is the distance from heat specified in timetable.
Step 3: Broil according to timetable, turning once. After cooking, season with salt, if desired.
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Broiling Beef Guidelines |
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| Beef Cut | Thickness/Weight | Distance from Heat |
Approx. Total Cooking Time Over Medium Heat |
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| Ribeye Steak | ¾ inch 1 inch 1½ inches |
2 to 3 inches 3 to 4 inches 3 to 4 inches |
8 to 10 minutes 14 to 18 minutes 21 to 27 minutes |
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| Rib Steak small end | ¾ inch 1 inch 1½ inches |
2 to 3 inches 3 to 4 inches 3 to 4 inches |
9 to 12 minutes 13 to 17 minutes 24 to 31 minutes |
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| Porterhouse / T-Bone Steak | ¾ inch 1 inch 1½ inches |
2 to 3 inches 3 to 4 inches 3 to 4 inches |
10 to 13 minutes 15 to 20 minutes 27 to 32 minutes |
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| Top Loin Steak boneless | ¾ inch 1 inch 1½ inches |
2 to 3 inches 3 to 4 inches 3 to 4 inches |
9 to 11 minutes 13 to 17 minutes 19 to 23 minutes |
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| Tenderloin Steak | 1 inch 1½ inches |
2 to 3 inches 3 to 4 inches |
13 to 16 minutes 18 to 22 minutes |
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| Top Sirloin Steak boneless *Turn occasionally as needed during cooking |
¾ inch 1 inch 1½ inches 2 inches |
2 to 3 inches 3 to 4 inches 3 to 4 inches 3 to 4 inches |
9 to 12 minutes 16 to 21 minutes 26 to 31 minutes 34 to 39 minutes* |
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| Flank Steak *Marinade with your favorite marinade from Meat Spot |
1½ to 2 pounds | 2 to 3 inches | 13 to 18 minutes | |
| Top Round Steak (marinate) Recommend cooking to medium-rare doneness (145°F) only. |
¾ inch 1 inch 1½ inches |
2 to 3 inches 2 to 3 inches 3 to 4 inches |
12 to 13 minutes 17 to 18 minutes 17 to 18 minutes |
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| Chuck Shoulder Steak, boneless *Marinade with your favorite marinade from Meat Spot |
¾ inch 1 inch |
2 to 3 inches 3 to 4 inches |
10 - 13 minutes 16 to 21 minutes |
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| Ground Beef Patties USDA/FSIS recommends cooking ground beef to medium (160°F) doneness, until not pink in center. |
½ x 4 inch patties (4 oz) ¾ x 4 inch patties (6 oz) |
3 to 4 inches 3 to 4 inches |
10 to 12 minutes 12 to 14 minutes |
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| The times in these guidelines are for medium rare to medium doneness. All Cooking times are based on beef removed directly from the refrigerator. Always use a meat thermometer to insure food safety. We are not responsible for typographical errors. |
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