How to Broil Steak

It’s like grilling, only faster.

August 31, 2022

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Delicious flank Steak placed on a cutting board, prepared in the Brazilian way, this side cut of beef is locally known as Fraldinha.


Delicious flank Steak placed on a cutting board, prepared in the Brazilian way, this side cut of beef is locally known as Fraldinha.

Photo by: TinaFields/GettY Images

TinaFields/GettY Images

By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

Every oven comes with a broiler, that go-to source for finishing cheesy baked dishes and quick-cooking proteins and veggies. But have you ever thought to use it to broil steaks? Here’s why you should broil steak. Plus, the best steak cuts for broiling, and our step-by-step guide for how to broil steak in the oven.

Barbecue dry aged wagyu flank steak sliced.


Barbecue dry aged wagyu flank steak sliced.

Photo by: Fotoatelie/Getty Images

Fotoatelie/Getty Images

Broiling Steak Vs. Grilling Steak

Broiling is a lot like grilling in that both use direct, hot, radiant heat. But with broiling, the heat source comes from above, whereas grilling’s heat source comes from underneath. So, a broiler is basically a mini grill built into your oven. This makes broiling a fast, easy way to achieve steak that tastes like it was made on a grill. Plus, broiling steaks is a great option when it’s too cold to grill outside or you don’t have time to fire up the grill. For more details on broiling, check out our What is Broiling? primer.

What Are the Best Steaks to Broil?

Broiling is a good method to use for thinner, leaner cuts, such as strip steak, flank steak or London broil. You can also broil more marbled cuts like a rib-eye or T-bone, as long as they’re no more than 1.5-inches thick.

Three raw filet steaks with green asparagus, mushrooms, cherry tomatoes, salt and pepper, on a wooden board with a slate background. Shallow depth of field.


Three raw filet steaks with green asparagus, mushrooms, cherry tomatoes, salt and pepper, on a wooden board with a slate background. Shallow depth of field.

Photo by: raphotography/Getty Images

raphotography/Getty Images

What You Need to Broil Steak

Broiler: Figure out where your broiler is located. In an electric oven, it is a coil that is attached to the top of the oven. In a gas oven, it is a burner on the top of the oven or in a sliding drawer underneath.

Broiler Pan: This is the pan that comes with your oven. Using a broiler pan is helpful since the top part is a grid that allows air to circulate around the food you’re broiling.

Sheet Pan: Sometimes, using a foil-lined sheet pan that can be preheated is your best bet. This allows the heat from the pan to cook the bottom of the steak while the broiler heat cooks from above and gives it a nice crust. This is especially useful for making London broil or flank steaks because you won’t have to flip the steak.

Instant-Read Thermometer: Pros and home cooks alike rely on instant-read thermometers to indicate when a steak is done cooking to their desired doneness. Consider investing in an instant-read thermometer designed for meat.

Oven Mitts: ensure that your oven mitts are up to the task of removing extremely hot pans from under the broiler. Cotton oven mitts won’t cut it here. Instead, use mitts with superior heat protection, such as those made with neoprene or silicone. For more detailed suggestions, check out our picks for best oven mitts.

How to Broil Steak In the Oven, Step-by-Step

Broiling is a low-fuss way to prepare steaks, particularly lean but flavorful cuts like flank steak, as with this Simple Broiled Flank Steak with Herb Oil. Follow this step-by-step recipe to learn how to broil steak in the oven and make sure you keep a close eye on your steak as it cooks because every broiler is different.

Step 1: Preheat the Broiler

Position an oven rack 5 to 6 inches from the broiler unit and preheat the broiler.

Step 2: Preheat the Broiler Pan

Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.

Step 3: Season the Steak

Rub olive oil on both sides of the steak and season them well with Kosher salt and freshly ground black pepper. If you’d like, you can add other spices or rubs as well.

Simple Broiled Flank Steak with Herb Oil

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

Step 4: Broil the Steak

Carefully remove the broiler pan from the oven, put the steak in the center of the pan and broil it (without turning) until it’s nicely browned and firm, with some give when pressed in the thickest part – or for medium rare, until an instant read thermometer registers 130 to 135 degrees F.

Step 5: Rest the steak

Let the steak rest for 10 minutes. If serving the steak sliced, be sure to cut against the grain—across, not parallel with, the visible lines of muscle fibers—so the steak will be tender, not chewy.

How Long to Broil Steak

Because the broiler temperature is so hot—500 to 550 degrees F and the food cooks so close to the heat source, you’ll want to limit how long you cook a steak under the broiler, no longer than 15 minutes. Make sure to stay nearby during cooking so that you can monitor doneness (and prevent burning) or adjust the broiler temperature if necessary.

How long it takes to broil a steak depends on the thickness of the cut, whether you’re using a preheated sheet pan and your preferred doneness. The best way to know when your steak is done broiling is to use an instant-read thermometer. Keep in mind that the steak’s temperature will continue to rise once it’s pulled from the broiler and rested.

  • For medium-rare: cook the steak to 130 to 135 degrees F.
  • For medium: cook to 135 to 140 degrees F.
  • For medium-well: cook to 140 to 150 degrees F.

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