Cooking Beef: Broiling

Broiling provides a quick, intense blast of heat to beef from a heat source suspended above. This cooking method is best suited to tender, savory cuts of beef like London broil and tenderloin.
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  1. Set oven for broiling and preheat for 10 minutes.
  2. Season beef with herbs or spices, as desired. Place beef on rack of broiler pan. Position broiler pan so that surface of beef is within specified distance from heat as indicated in chart.
  3. Broil according to chart, turning once. After cooking, season beef with salt, if desired.

Look for this color label in the store to help you buy the right cuts of beef for broiling. 

Beef Cut Weight/Thickness Distance from Heat Approximate Total Cooking Time
Medium Rare (145°F) to Medium (160°F)
CHUCK   Inches Minutes
Shoulder Top Blade Steak (Flat Iron) 8 ounces each 3 to 4 15 to 20
Chuck Shoulder Steak, boneless (marinate) 3/4 inch
1 inch
2 to 3
3 to 4
10 to 13
16 to 21
RIB   Inches Minutes
Rib Steak, small end 3/4 inch
1 inch
2 to 3
3 to 4
9 to 12
13 to 17
Ribeye Steak 3/4 inch
1 inch
2 to 3
3 to 4
8 to 10
14 to 18
LOIN   Inches Minutes
Porterhouse/T-Bone Steak 3/4 inch
1 inch
2 to 3
3 to 4
10 to 13
15 to 20
Top Loin (Strip) Steak, boneless 3/4 inch
1 inch
2 to 3
3 to 4
9 to 11
13 to 17
Tenderloin Steak 1 inch
1-1/2 inches
2 to 3
3 to 4
13 to 16
18 to 22
SIRLOIN   Inches Minutes
Top Sirloin, boneless 3/4 inch
1 inch
1-1/2 inch
2 inch
2 to 3
3 to 4
3 to 4
3 to 4
9 to 12
16 to 21
26 to 31
34 to 39
ROUND   Inches Minutes
Recommend cooking round cuts to medium rare (145°F) doneness only.      
Top Round Steak (marinate) 3/4 inch
1 inch
1-1/2 inch
2 to 3
2 to 3
3 to 4
12 to 13
17 to 18
27 to 29
Bottom Round Steak (Western Griller) (marinate) 1-1/4 inch 3 to 4 18 to 20
PLATE & FLANK   Inches Minutes
Flank Steak (marinate) 1-1/2 to 2 pounds 2 to 3 13 to 18
OTHER   Inches Minutes
Ground Beef Patties Cook to medium (160°F) doneness. 1/2 inch (4 ounces each)
3/4 inch (6 ounces each)
3 to 4
3 to 4
10 to 12
12 to 14
Kabobs 1 pound 1-1/4-inch cubes 3 to 4 7 to 11

 

Beef Cut Servings per .lb (3 oz. cooked)
Chuck Shoulder Steak 3-1/2
Flank Steak 4
Flat Iron Steak 4
Porterhouse/T-bone 2-1/2
Rib Steak 2-1/2
Ranch Steak 4
Ribeye Steak 3
Shoulder Petite Tender Medallions 4
Sirloin, Loin, Tenderloin (boneless) Steak 4
Top Blade Shoulder Steak 4
Top Round Steak 4
Western Griller Steak 4
Ground Beef 4

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