How to Broil Steak
This post may contain affiliate links. Please read the disclosure policy.
Learn how to broil steak and make a mouthwatering meal whether you’re using flank steak, sirloin or another cut. We also explain how long to broil steak to get the best sear with the juiciest and most flavorful steak.
Broiling is one of the best ways to cook steak! The direct dry heat sears the meat evenly, producing beautiful caramelization while locking in all the delicious juices.
You can also broil almost any cut of steak. Broiled flank steak (or London broil) works well with some marinating beforehand to tenderize it. If you prefer to skip the marinade, broil sirloin steak or if you want to splurge broil ribeye steak!
What is Broiling?
Broiling means cooking food via direct, intense heat from a source located above the food. The most common way of broiling is to use the oven with the food placed on a rack or a pan and positioned close to the broiling unit.
What’s the Difference Between Broiling Steak and Grilling Steak
Broiling and grilling are distinct cooking methods producing different results for steak. Here is a comparison chart for the two:
|Heat source||Electric or gas||Gas or charcoal|
|Heat location||Above the food||Below the food|
|Type of heat||Direct only||Direct and/or indirect|
|Location||Indoor (usually)||Outdoor (usually)|
|Flavor profile||Seared / caramelized||Barbecue flavors|
|Appearance||Browned||Browned with grill marks|
What Are the Best Steaks for Broiling?
We recommend well-marbled steak cuts for broiling such as New York strip, rib eye, filet mignon (tenderloin), T-bone, porterhouse, and flat iron steak.
Lean cuts such as flank steak will also work but should be marinated beforehand.
Equipment You’ll Need to Broil Steak
To broil a steak, you’ll need an oven with a broiler function or alternatively a standalone broiler appliance.
You’ll also need a broiler pan consisting of a slotted tray fitted with a bottom pan to catch the drippings.
Other helpful tools include:
- Long-handled, stainless steel kitchen tongs are also helpful for handling and turning the foods during broiling.
- Instant-read thermometer to measure internal temperature to check doneness.
- Oven mitts to prevent burns.
Tips for the Perfect Broiled Steak
- Pick a cut of steak suitable for broiling (see above).
- Remove it from the fridge 30 to 60 minutes and bring it to room temperature. This will promote faster and more even cooking for a juicier steak.
- Position the oven rack so the steak will be about 3 inches from the broiler element once it’s on the broiler pan.
- Rub the steak with a high smoke-point oil such as canola oil, avocado oil, or grapeseed oil. This is not the time to use extra virgin olive oil, which will degrade under the broiler.
- Use a broiler pan with a slotted rack and pan to catch drippings. You may also wish to line the bottom pan with foil for easy cleanup.
- Use an instant-read thermometer to check the internal temperature of the steak once 80% of the expected cooking time has elapsed.
How Long To Broil Steak
The million dollar question is: how long do you broil steak? In reality, broiling times vary based on the steak cut and thickness as well as your oven. While electric ovens offer the most even heating, a gas oven will also work fine with some experimentation.
Follow the broiling steak chart below to broil steak medium rare to medium:
|Steak Type||Thickness or Weight||Broil Steak Time|
|Broiled Flank Steak (marinated)||1 ½ – 2 lb (700-900 g)||12-16 min|
|Broiled Sirloin Steak||¾ in (2 cm)||8-12 min|
|1 ½ in (4 cm)||24-28 min|
|Broiled Ribeye Steak||¾ in (2 cm)||8-10 min (boneless)|
|10-12 min (bone-in)|
|1 ½ in (4 cm)||16-20 min (boneless)|
|18-22 min (bone-in)|
|Broiled T-bone Steak||¾ in (2 cm)||10-12 min|
|1 ½ in (4 cm)||18-22 min|
|Broiled New York Strip Steak||¾ in (2 cm)||8-12 min|
|1 ½ in (4 cm)||22-24 min|
|Broiled Skirt Steak||1-2 lb (450-900 g)||5-7 min|
Note: These times are for chilled meat. Reduce by 2 minutes for room temperature meat.
There are some other noteworthy cuts to consider too:
- London Broil Steak: this is simply broiled flank steak or top round that has been marinated. Follow the guidelines for flank steak.
- Broiled Steak Tips: follow flank steak guidelines when you want to broil steak tips and be sure to marinate them first.
- Broiled Porterhouse Steak: follow the guidelines for T-bone steak
In terms of whether to bake or broil steak, just remember that high heat is the secret to getting juicy meat. Baking at lower temperatures will usually produce tougher meat.
How to Store Leftover Broiled Steak
Before storing, let the steak cool down to room temperature. Then place it in an airtight container in the fridge for up to 3 days.
If freezing, wrap each portion tightly in plastic wrap or aluminum foil to minimize freezer burn and place in a zip-top bag. Label and date it before freezing it for up to 3 months.
Steak Temperature and Doneness Guide
The USDA recommends cooking steak to an internal temp of 145°F (63°C) followed by a minimum of a 3-minute rest period to let it rise further, in order to ensure any harmful bacteria have been eliminated.:
- Rare (120-125°F or49-52°C): This steak will have a bright red or purplish-red center that is still cool to the touch. Internal temperature: .
- Medium Rare (130-135°F or 54-57°C): The most popular doneness in America, this steak has a warm red center that is still somewhat bloody, but tender and juicy. Internal temperature: .
- Medium (140-145°F or 60-63°C): The center of the steak is light pink and starting to become firm. The exterior is well-browned and crispy. The steak will be slightly less juicy than medium rare.
- Medium Well (150-155°F or 66-69°C): The center of the steak is slightly pink and firm. The exterior is well-browned and crispy. The steak will be firm and slightly dry.
- Well Done (160°F or 71°C and above): The center of the steak is brown and completely firm. The exterior is very well-browned and crispy. The steak will be very firm and dry, and may have a slightly charred taste.
Do You Broil A Steak on High or Low?
When broiling a steak, you should always use the “high” setting on your oven’s broiler.
Do You Flip Steak When Broiling?
Yes, we recommend flipping the steak once during the cooking process to ensure that both sides are evenly cooked.
How to Know When the Steak is Done Cooking?
The best way to know when a steak is done cooking is to use a meat thermometer. This will ensure that your steak is cooked to your desired level of doneness, whether it be rare, medium-rare, medium, medium-well, or well-done.
More Steak Recipes
View all steak recipes
How to Broil Steak
- 2-4 steaks, see note
- 1 tbsp olive oil
- 2-3 tsp coarse salt
- black pepper, freshly ground, to taste
- Pat dry steaks with paper towel to remove any excess moisture.
- Rub steaks with olive oil, salt and pepper and place on a broiler pan (see note).
- Position oven rack so that the steaks will be 3-4 inches from the heating element.
- Preheat oven on "broil" setting at the maximum temperature for at least 5 minutes (see note).
- Place the steaks in the oven.
- Broil steaks for 3-12 minutes per side (see note). Keep the oven door closed or ajar according to the manufacturer's directions.
- Using tongs, flip the steaks and broil for 3-12 minutes more. Check doneness using an instant-read thermometer.
- Remove steaks to a serving platter and cover with foil. Let rest for 5 minutes to allow juices to recede into the meat.
- Slice the meat crosswise against the grain. Serve au naturel or with steak sauce.
- Broil flank steak, sirloin steak, ribeye steak, or other cuts. Steaks should be 3/4 - 1 1/2 inches (2-4 cm) thick.
- The oven's broil steak temperature setting will typically be 450-550°F (232-288°C).
- Broil steak without cast iron skillet if possible, as accumulated fat close to the heating element can ignite.
- Do not pierce the steak with a fork during cooking, as juices will escape and dry out the meat.
- Check doneness by inserting an instant-read thermometer into the middle of the steak:
- Rare: 125°F (52°C)
- Medium rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
Please read our nutrition disclaimer.