How to Broil Steak
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!
THE BEST WAY TO BROIL A STEAK
Here are six secrets for making the best broiled steak:
- Bring the steak to room temperature if possible to promote even cooking. Then pat dry with paper towel to remove excess moisture.
- Use a broiler pan, which lets the fat will drip away instead of accumulating.
- Position the oven rack so the meat will be 3-4 inches from the heating element.
- Preheat your broiler for at least 5 minutes.
- Use a timer to track steak broil time and an instant-read thermometer to check doneness.
- Let the cooked steak rest covered with foil for 5 minutes for maximum juiciness.
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 Broil Steak
Ingredients
- 2-4 steaks, see note
- 1 tbsp olive oil
- 2-3 tsp coarse salt
- black pepper, freshly ground, to taste
Instructions
- 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.
Notes
- 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)
Nutrition
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