Instead of reaching for the frying pan or grill every time you cook a steak, why not use the oven? With the right cooking times under your belt, broiling rewards you with succulent, delicious steaks each time.
Broil steak for around four minutes on each side, keeping the oven tray three to six inches away from the heating element at all times.
The timings will vary depending on your oven and the steak's thickness. So, use the four-minute rule as a guide only and keep an eye on it. After the time is up, use your thermometer to check the temperature — readings from 125°F (52°C) to 160°F (71°C) are safe (and tasty) to consume.
But that's just the beginning. There's a lot more to broiling the perfect steak, and we cover it all.
The Ultimate Temperature Guide for Broiling Steaks
The US Food and Drug Administration recommends an internal temperature of 145°F (or 63°C) for cooked steaks. However, it actually depends on how you like your steak — rare, medium-rare, medium, medium, or well done.
As you'll notice from the table below, you need to take them out of the oven before they reach the optimal internal temperature. Why? Because they continue cooking while they rest. Just make sure they've reached the correct temperature before serving to get the perfect steak every time.
|Doneness||Optimal Internal Temperature||When to Take Out of the Oven|
|Rare||125°F (52°C)||120°F (49°C)|
|Medium-rare||135°F (57°C)||130°F (54°C)|
|Medium||145°F (63°C)||140°F (60°C)|
|Medium-well||150°F (66°C)||145°F (63°C)|
|Well done||160°F (71°C)||155°F (68°C)|
The Difference Between Grilling and Broiling Steak
Both broiling and grilling use intense, direct heat to cook steak, so many people ponder what's the difference.
The main distinction lies in the placement of the heat source — when grilling, the heat emanates from underneath rather than above.
Your boiler may be in a drawer underneath the main oven or in the stove itself. If it's the latter, the trick is to move the oven tray a few inches (between three and six) from the heating element to achieve a sear without baking the steak.
Broiling > Grilling
You may have gone straight to your frying pan or grill to cook your steaks. But broiling can unlock a world of juicy meat if you're willing to give it a go.
Here are a few reasons why you should choose broiling as your primary method of cooking.
You Don't Need Fancy Equipment
Grilling requires many different utensils and tools you may or may not own. Whereas you can broil with nothing more than an oven, oven rack, a baking sheet, and some aluminum aluminum foil.
Even if you don't have these items, it won't create a massive dent in your bank account to buy them.
The Oven Contains the Splatters
Every steak lover wants to achieve that all-important sear, so they head to the stovetop and use a frying pan. Afterward, there are splatters everywhere — on their clothes, countertops, walls, and floors.
You can prevent being forced into laborious cleaning after enjoying a tasty meal by broiling in the oven. The splatters will be contained, and you'll still get a beautiful sear on your steaks. Win-win!
It'll Be the Most Tender Steak You've Ever Eaten
Provided you pick a good cut of meat, the fat deposits will melt during the broiling process, providing tasty, juicy goodness in every bite. Otherwise, tender is relatively hard to achieve, especially for those who aren't blessed with five-star grilling techniques.
Choosing the Perfect Steak for Broiling in the Oven
There are many steak options available, and it's up to you to find the perfect cut for your broiling endeavor. If you've never tackled this task, peruse our top three tips to learn the secrets.
The Type of Steak
Picking the right meat cut is almost as important as understanding how long to broil it in the oven. For instance, trying to broil a shoulder blade or chuck roast will only give you dry, leathery results.
While those are great to slow cook, you need a strip steak, sirloin, porterhouse, ribeye, or T-bone steak for the best-broiled outcome.
After choosing the cut, turn your attention to the thickness. Ideally, you want them to be one and a half to two inches thick. And if you find ones thicker than two inches? Grab them! Broiling isn't the cooking method for thin steaks, so the thicker, the better to avoid overcooking while obtaining a gorgeous sear.
Marbling refers to the streaks of fat (i.e., the white lines) running throughout the steak. Even though health fanatics may opt for less fatty cuts, for a tasty, broiled meat, you want a lot of marbling.
As you cook the cut, the fat will melt, increasing the flavor and juiciness of the meat. Just like thicker is better for this cooking method, the more marbling, the more tender your steak will be.
4 Chef Tips for Oven-Broiled Steak
You're almost ready to conquer the task of broiling steak but take note of these pro-given tips to guarantee you'll be victorious.
#1 Ensure the Steaks Are Room Temperature
Home cooks often put chilled meat straight into the oven. However, that isn't the right way to go about it (especially when you're cooking steak).
Remove the cuts from the fridge around 20 to 30 minutes before you want to put them in the oven.
#2 Pat the Steaks Dry
Even if you marinade the steaks before broiling, you must pat them dry with paper towels, remembering to do both sides. Leaving extra moisture on the surface will cause them to steam before they get a chance to sear, resulting in a gray-looking cut by the time it's properly cooked through.
#3 Salt the Baking Sheet
This tip certainly isn't a necessity, but it can make cleaning your oven less of a chore.
Spread two to three cups of salt over the surface of a baking sheet. When you put your steaks in, place the salted baking sheet under them to catch the drippings. Salt is highly absorbent, soaking up the deposits before they have a chance to smoke your oven and potentially set the fire alarm off.
#4 Cook on a Wire Rack
If you decide to go with the above option, you should forgo putting your steaks on a baking sheet and cook directly on your wire oven rack above the salted tray. The hot air will circulate around the steaks, ensuring the bottom side doesn't steam before it sears.
The Most Delicious Yet Easiest Broiled Steak Recipe
- 4 6 ounce sirloin, strip, or ribeye steaks (one inch thick for best results)
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Combine the balsamic vinegar, olive oil, soy sauce, smoked paprika, salt, pepper, garlic powder, and coriander in a small bowl or jar.
- Put the steaks in a zip-top bag or a container with a lid. Make sure it isn't too large — you want the marinade to absorb the marinade.
- Pour the marinade over the steaks before closing the container or bag and making sure all the air is out.
- Marinate the steaks in the refrigerator for at least two hours. You can keep them there for up to 24 hours.
- Place the oven tray around four to six inches from the heating element.
- Preheat the oven as high as it will go.
- Line a baking sheet with tin foil.
- Pat the steaks with a paper towel to dry them. Don't skip this step! Letting extra marinade stay on the steaks will cause them to burn under the heat.
- Put them on the lined tray.
- Once the oven is as hot as possible, broil the steaks for four minutes on the first side.
- Use tongs to flip them and broil again for four minutes on this side.
- Put a digital thermometer into the middle of the steak and see whether it reads around 130°F. If it does, your steaks will be medium-rare to medium.
- Take them out and transfer to a cutting board.
- Let them rest for five to seven minutes.
- Plate and serve with your favorite accompaniments!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 548Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 173mgSodium: 863mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 52g