| Broiling Guidelines |
Beef Cut |
Thickness/Weight |
Distance From Heat |
Approximate Total
Cooking Time
(medium rare to
medium doneness) |
Ribeye Steak |
3/4 inch
1 inch
1-1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
8 to 10 minutes
14 to 18 minutes
21 to 27 minutes |
Rib Steaksmall end |
3/4 inch
1 inch
1-1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
9 to 12 minutes
13 to 17 minutes
24 to 31 minutes |
Porterhouse/T-Bone Steak |
3/4 inch
1 inch
1-1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
10 to 13 minutes
15 to 20 minutes
27 to 32 minutes |
Top Loin Steakboneless |
3/4 inch
1 inch
1-1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
9 to 11 minutes
13 to 17 minutes
19 to 23 minutes |
Tenderloin Steak |
1 inch
1-1/2 inches |
2 to 3 inches
3 to 4 inches |
13 to 16 minutes
18 to 22 minutes |
Top Sirloin Steakboneless Turn occasionally as needed during cooking. |
3/4 inch
1 inch
1-1/2 inches
2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches
3 to 4 inches |
9 to 12 minutes
16 to 21 minutes
26 to 31 minutes
34 to 39 minutes |
Flank Steak (marinate) |
1-1/2 to 2 pounds |
2 to 3 inches |
13 to 18 minutes |
Top Round Steak (marinate) Recommend cooking to medium rare (145�F) doneness only. |
3/4 inch
1 inch
1-1/2 inches |
2 to 3 inches
2 to 3 inches
3 to 4 inches |
12 to 13 minutes
17 to 18 minutes
27 to 29 minutes |
Chuck Shoulder Steakboneless(marinate) |
3/4 inch
1 inch |
2 to 3 inches
3 to 4 inches |
10 to 13 minutes
16 to 21 minutes |
Ground Beef Patties USDA/FSIS recommends cooking ground beef to medium (160�F) doneness, until not pink in center. |
1/2 x 4 inches}
(4 oz)
3/4 x 4 inches
(6 oz) |
3 to 4 inches
3 to 4 inches |
10 to 12 minutes
12 to 14 minutes |
- All cooking times are based on beef removed directly
from refrigerator.
|