Broiling is a fantastic cooking method for steaks, resulting in a charred and crispy exterior while maintaining a juicy and flavorful interior. This guide will provide detailed instructions on how to broil steak, including tips on choosing the right steak, preparing it for cooking, and determining the optimal cooking time for your desired doneness.
Choosing the Right Steak
The type of steak you choose will significantly impact the final result. For broiling, it’s recommended to select steaks that are at least 1 inch thick, as thinner steaks may overcook quickly. Some of the best cuts for broiling include:
- Ribeye steak
- Strip steak
- Porterhouse steak
- T-bone steak
Preparing the Steak
Before broiling, it’s essential to prepare the steak properly:
- Bring to Room Temperature: Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature. This will ensure even cooking.
- Pat Dry: Use paper towels to pat the steak dry on both sides. This will help the steak sear better.
- Season Generously: Season the steak liberally with salt and black pepper on both sides. You can also add other spices or herbs to taste.
Broiling the Steak
- Preheat the Oven: Preheat your oven to the highest broiling setting, typically 500-550°F (260-288°C).
- Prepare the Baking Sheet: Line a large baking sheet with aluminum foil or parchment paper. Place a wire rack on top of the baking sheet to elevate the steak and allow for even cooking.
- Broil the Steak: Place the seasoned steak on the wire rack and broil for the recommended time based on the steak’s thickness and desired doneness (see table below).
- Flip the Steak: After half the cooking time has elapsed, use tongs to carefully flip the steak over.
- Check for Doneness: To check for doneness, insert a meat thermometer into the thickest part of the steak. The internal temperature should be:
- 125°F (52°C) for medium-rare
- 130°F (54°C) for medium
- 140°F (60°C) for medium-well
- 150°F (66°C) for well-done
Resting the Steak
Once the steak has reached your desired doneness, remove it from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Broiling Time Guidelines
The following table provides approximate broiling times for different steak thicknesses and desired doneness levels:
| Steak Thickness | Medium-Rare (125°F) | Medium (130°F) |
|---|---|---|
| 1 inch | 12 minutes | 15 minutes |
| 1 1/2 inches | 18 minutes | 22 minutes |
| 2 inches | 24 minutes | 28 minutes |
Tips for Success
- Use a meat thermometer: This is the most accurate way to determine the doneness of your steak.
- Don’t overcrowd the baking sheet: This will prevent the steaks from cooking evenly.
- Keep an eye on the steak: Broiling can cook steaks quickly, so it’s important to monitor them closely to avoid overcooking.
- Let the steak rest: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak.
Broiling is a fantastic method for cooking steaks, providing a delicious and flavorful meal. By following the steps outlined in this guide, you can achieve perfectly cooked steaks every time. Remember to choose the right steak, prepare it properly, and broil it to the desired doneness. With a little practice, you’ll be able to impress your family and friends with your steak-broiling skills.
How Long To Broil Steaks
The thickness of the steaks will determine how long you broil them. Thinner steaks will cook much faster than thick ones. To ensure that the steak is nicely browned on both sides, flip it halfway through cooking.
Generally speaking, allow 6–10 minutes for a 3/4-inch steak, 12–17 minutes for a 1-inch thick steak, and 19–23 minutes for a 1-1/2-inch steak.
An instant read thermometer is handy for knowing when your steak is cooked perfectly.
If you’re not sure what internal temperature to aim for when cooking your perfect steak, the FDA states that it should be cooked to 145°F, or 63°C. But we’ve got all the numbers below for you.
- Seldom: 125°F/52°C (Take out of the oven at 120°F/49°C). ).
- 135°F, or 57°C, medium-rare (take out of the oven at 130°F, or 54°C). ).
- Temperature: medium, 145°F/63°C (take out of the oven at 140°F/60°C). ).
- 150°F or 66°C for medium-well (take out of the oven at 145°F or 63°C). ).
- Excellent: 160°F/71°C (Take out of the oven at 155°F/68°C). ).
What Are The Best Steaks To Cook Under The Boiler?
Look for thick steaks with nice marbling. My favorite broiler cuts are sirloin, strip steak, and rib-eye. Another traditional option is London broil; however, for more information on that cut and technique, see my How to Cook London Broil Perfectly.
Use as little oil as possible on the steaks and save your oil-based marinades for another night because the broiler’s high heat can cause fats to spit and sputter. Use your preferred dry rub, steak seasoning, or salt and pepper to season your steak.
Once your steaks are cooked, you can try them with an oil-based sauce like chimichurri or a pat of creamy horseradish sauce or garlic butter.
How to Broil Steaks
FAQ
How do you know when steak is done broiling?
Is it better to broil steaks on high or low?
How to broil steaks in the oven?
Does broiling a steak make it tender?
How long do you Broil a steak in a broiler?
Place the steak on a broiling pan or a rack placed over a rimmed baking sheet. Broil the steak about 6″ from the heat source for about 8 minutes, turning once halfway through cooking. Broil until the steak reaches an internal temperature of 145°F. Remove from broiler and rest for 10 minutes.
How do you Broil a steak in the oven?
Place on the broiler pan. Using oven mitts, carefully place the steak (s) on the top rack of the oven. Close the oven door or keep ajar according to your oven’s directions. Let the steak (s) broil for about 5 minutes or until a caramelized brown crust starts to form. Using long-handled tongs, flip the steaks and continue broiling.
Should you Broil a steak?
Turn to the broiler! Broiling is a quick cooking method that gives steaks a crisp, brown crust while keeping the meat tender inside. You can broil steaks year-round, right in your kitchen. Broiling Vs.
How thick should a steak be when broiling?
In my opinion, anything around 1″ thick works best when broiling a steak. Make sure you remove your steak from the fridge about an hour before you plan to broil it-this will allow for a more even cooking time and make sure that when you do put it in, all of its juices aren’t locked inside causing it to dry out.