Broiling is a fantastic way to cook a steak indoors, giving you a similar sear and flavor to grilling without having to fire up the barbecue. It’s quick, convenient, and perfect for when the weather isn’t cooperating.
But getting that steak cooked just right – rare, medium-rare, medium, or well-done – depends heavily on timing. Broiling times vary quite a bit depending on the thickness of your steak and how you like it cooked.
That’s where this broil steak time chart comes in. We’ll give you a comprehensive guide to broiling steak perfectly, every single time.
Understanding Steak Thickness and Doneness
The thickness of your steak and the level of doneness you’re trying to achieve will determine how long you broil the meat. Here’s what you need to know:
Measuring Steak Thickness
For the most accurate broiling time, use a ruler or kitchen scale to measure the thickest part of your steak.
Defining Doneness Levels
These are the approximate internal temperatures for different levels of doneness:
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 145°F
- Medium-Well: 155°F
- Well: 165°F
For the most accurate results, use a meat thermometer. Remove steaks from the heat when they are 5-10°F below the target temperature; they will continue to cook as they rest.
Broiling Time Chart for Different Steak Thicknesses and Doneness
Broiling steak can be quick and delicious, but getting the timing right is key. Here’s a general guide to broiling times, based on steak thickness and your preferred level of doneness. Keep in mind that these are guidelines, and you should always use a meat thermometer to confirm the internal temperature.
Broiling Times
For 1-inch Steaks:
- Rare: 0-1 minute per side
- Medium: 2-3 minutes per side
- Medium-Well: 4-5 minutes per side
For 1 1/4-inch Steaks:
- Rare: 2-3 minutes per side
- Medium: 4-5 minutes per side
- Medium-Well: 6-7 minutes per side
For 1 3/4-inch Steaks:
- Rare: 4-5 minutes per side
- Medium: 6-7 minutes per side
- Medium-Well: 8-9 minutes per side
Important Considerations
A few things to keep in mind:
- These times are estimates, and your broiler’s strength will affect cooking time.
- Always use a meat thermometer to ensure your steak reaches the desired internal temperature for safe consumption.
- Remember “carryover cooking” — the steak will continue to cook for a few minutes after you take it out of the oven.
Tips for Broiling the Perfect Steak
Preparing the Steak
- Let your steak sit at room temperature before cooking so it cooks evenly.
- Pat the steak dry with paper towels to help it sear.
- Season it generously with salt, pepper, and any other spices you like.
- You can also use a marinade for extra flavor.
Broiling Technique
- Preheat your broiler and a cast iron skillet if you’re using one.
- Put the oven rack about 6 inches from the heating element.
- Sear the steak in a hot skillet to get a nice brown crust.
- Broil the steak using the times in the chart, flipping it halfway through.
- If you have an electric oven, leave the door slightly open while broiling.
Post-Broiling
- Let the steak rest for 5-10 minutes before cutting into it. This lets the juices redistribute so the steak stays moist.
- Don’t poke the meat with a fork while it’s cooking.
Summary
Broiling a steak to perfection is all about understanding the thickness of the cut, knowing what “done” looks and feels like, and getting the timing just right.
Using a meat thermometer is the best way to ensure that you’re cooking to the correct internal temperature.
Don’t be afraid to experiment with different seasonings and techniques until you find the broiled steak that’s perfect for you.