Name: How to Broil Steaks Perfectly
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Cuisine: American
Ingredients: 2 (16 oz.) New York strip, ribeye, or sirloin steaks, 1-inch thick; 2 tsp. olive oil; 2 tsp. salt; 1 tsp. freshly ground black pepper; chopped parsley for garnish

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Learn how to broil steaks to have a crisp crust and tender meat inside so you can enjoy them all year round!

Nothing beats a juicy steak cooked on the grill, but what do you do if the weather isn’t cooperating or you suddenly run out of propane? 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.

Slices of broiled steak on a wooden board.

Broiling Vs. Grilling

Broiling and grilling are very similar. They both use intense, direct heat to cook food.

The major difference is that when you grill, the heat source is underneath the food and when you broil, the heat source is above the food.

Depending on your stove, the broiler might be in the oven or it might be located in a drawer underneath the oven. Adjust the oven rack to one of the top positions so that the rack is 3 to 4 inches from the heating element. You’ll want the steak very close to the heating element so that the outside of the steak sears, without “baking” and overcooking the steak.

Some ovens require you to leave the door cracked open when you use the broiler to prevent the thermostat from overheating and turning off. Be sure to check your manual for guidance on your specific model.

Tip: Use a dedicated broiling pan, which is made to withstand the intense heat of the broiler without warping. Broiling pans also have vents in them, which allow air to circulate under your steak and let any juices drip away so your food doesn’t steam.

Likewise, DO NOT cook frozen steaks under the broiler. See here for more on how to cook frozen steaks if you didn’t pull your meat out of the freezer in advance.

What Are The Best Steaks To Cook Under The Boiler?

Look for thick steaks with nice marbling. Some of my favorite options for broiling are rib-eye, strip steak, and sirloin. London broil is also a classic option, but check out my How to Cook London Broil Perfectly for more information on that cut and technique.

Seasoning Broiled Steaks

The high heat of the broiler can cause fats to spit and sputter, so save your oil based marinades for another night and only use minimal oil on the steaks. Season your steak with salt and pepper, steak seasoning, or your favorite dry rub.

You can always finish your steaks with a pat of garlic butter or an oil-based sauce like chimichurri after they’re cooked.

How Long To Broil Steaks

How long you broil steaks for will depend on their thickness. Thinner steaks will cook much faster than thick ones. Flip the steak halfway through so both sides have the opportunity to get nice and browned.

Generally speaking, plan for a 3/4-inch steak to take 6-10 minutes, a 1-inch thick steak to take 12-17 minutes, and a 1 1/2-inch steak to take 19-23 minutes.

An instant read thermometer is handy for knowing when your steak is cooked perfectly.

Steak Temperature Guide

Not sure what internal temperature you should be aiming for to make your perfect steak? Officially, the FDA recommends that steak be cooked to a temperature of 145°F or 63°C. But we’ve got all the numbers below for you.

Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)

Complete the Meal

I like to keep my side dishes pretty classic here. Try some green beans and mashed potatoes, maybe a nice side salad as well. Enjoy!