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.
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 creamy horseradish sauce, or try 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.)
How to Broil Steaks Perfectly
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Oven
- Cuisine: American
DESCRIPTION
Learn how to broil steaks to have a crisp crust and tender meat inside so you can enjoy them all year round!
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
Instructions
- Remove your steaks from the refrigerator and pat dry with a paper towel. Rub each side of the steak with a tiny bit of olive oil and season each side with salt and pepper. Let sit for 30-40 minutes to come to room temperature.
- Rearrange the racks in your oven so one is 3-4 inches away from the broiling element.
- Heat your broiler to high.
- Place the steaks on a broiling pan and place under the broiler.
- Broil for 6 minutes.
- Use tongs to carefully flip the steaks over. Broil on the second side for 6-11 minutes, or until the steak is cooked to your desired temperature.
- Transfer the steaks to a cutting board and let rest for 5 minutes.
- Slice across the grain and sprinkle with fresh parsley.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Rose says
I tried this the other day when my grill ran out of gas and they turned out great. Glad I found this recipe!
★★★★★
Bonnie and Clyde says
OK, I have to say that your instructions and pictures are the most accurate. I made another recipe I found on google and their pictures had it all nice and dark on the outside. I followed their instructions perfectly and it did not get like that. I decided to follow your instructions. Our steaks tasted amazing AND they actually looked like your picture. I appreciate your accuracy. 5 stars from us!
★★★★★
Christine Pittman says
Oh wow. Thank you so much. I try hard to be as honest as I can with my words and my pictures. I really appreciate that you cared enough to come back and comment, and leave the stars for me too. I also am really happy that you liked your steaks!
Ellen says
These were the best directions I have ever found. I broiled three steaks tonight – one, an inch thick porterhouse, who wanted it medium well; one an inch and a half porterhouse, who wanted hers medium rare, And one, a NY Strip almost two inches thick, who wanted his NOT MORE THAN medium rare. I succeeded in cooking all three at once, just varying the time of turning. And they all rested the same time. Everyone was most pleased with his or her steak. I’m astonished! And I never even used the thermometer; the times given were SO “on point”. I would just note that three inches from the heat source grazed the top of my thickest steak so I had to move the rack down to the next level. Thank you very much!
★★★★★
Christine Pittman says
Thank you so much for sharing with us, Ellen! Sounds like you did an amazing job.
Sheldon Hayward says
is the 3″ to 4″ for the broiler pan or the top of the Steak? Thanks.
Christine Pittman says
You’ll want your oven rack around 3-4″ inches from the heating element, usually the top rack position of your oven. Enjoy, Sheldon!
Christine Pittman says
You’re welcome, Stephanie! :)
Joni Partridge says
How long in a gas stove broiler for well done and medium rare ribeyeÂ
Christine Pittman says
We’ve got timing suggestions above, Joni, but it’s best to use an instant read thermometer to make sure you’re getting the cook you want. Here’s the internal temperatures you want…
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.)
Kimee says
Thank you. I’m the cook in our family except when it comes to steaks and burgers. I just can’t get it right! Recently hubby hurt himself so steaks we’re on me. Aaaaggggh! I googled and found you. They came out great and tender and I thank you!!
★★★★★
Christine Pittman says
You’re welcome, Kimee! So glad that this method worked for you.
Rory says
High broil
LaTanya says
Broil on what temperature for 6 min on each sideÂ
Christine Pittman says
LaTanya, most broilers just have an On or Off setting. If that is yours, then you just want it On. Some broilers have High and Low settings. If that is yours, then you want it on High. Some broilers let you set the temperature of your broiler. For that, High tends to equal around 500°F, so set it there.
Threnody Coronach says
For what did you use the olive oil? I didn’t see it listed in the recipe but it was in the ingredients list.
Christine Pittman says
Threnody, I am sorry about that. It was somehow omitted from the instructions. I’ve added it back in. Thanks for pointing it out!