|Beef Cut||Top Sirloin Steak|
|Weight/Thickness||3/4 inch 1 inch 1-1/2 inches 2 inches|
|Distance from Heat (inches)||2 to 3 3 to 4 3 to 4 3 to 4|
|Approximate total cooking time Approximate total minutes for Medium Rare (145°F) to Medium (160°F)||9 to 12 16 to 21 26 to 31 34 to 39|
Similarly, do you flip steak when broiling?
Broiling works best if the beef is close to the broiler, about 2–4 inches. Start the timer when you slide the steak under the broiler. Depending on your oven, you may need to keep the door open slightly. Follow the timing in your recipe or our cooking chart, flipping the beef once halfway through.
Consequently, does broiling brown meat?
Broilers produce radiant heat waves that brown the top of food rapidly. But they also heat up the air inside the oven, so the other sides of the meat will absorb that heat at the same time and overcook the interior.
How do you use a broiler?
To broil, you simply need to locate the broiler in your oven, turn it on and let it warm up. Meanwhile, pick the right pan for the kind of food you want to broil and the time you want to broil it. Next, add your food to your pan, and place it directly under or above the broiler heating element.
If the steaks are thinner than 2 inches, broil for 2 minutes per side, if the steaks are 2 inches or thicker, broil for 4 minutes. Continue broiling for 2-4 minutes per side, until the meat is 125 degrees on an instant read thermometer for a medium rare steak, 130 degrees for medium well, and 140 for well done.
- Let the steak come to room temperature. …
- Heat the skillet under the broiler 20 minutes before cooking. …
- Rub the steak with oil. …
- Place the skillet over high heat. …
- Sear the steak for 30 seconds. …
- Flip and sear the other side for 30 seconds. …
- Broil the steak for 2 minutes. …
- Flip and broil another 2 minutes.
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.
Cook the steak under the broiler for about 5-7 minutes on each side for a medium rare doneness (or 9 to 10 minutes for medium). See notes below for internal temperatures. Once cooked let the steak rest for about 10 minutes before slicing and serving.
Broiling is one of the best ways to cook steak! The direct dry heat sears the meat evenly, producing beautiful caramelization while locking in all the delicious juices. You can also broil almost any cut of steak. Broiled flank steak (or London broil) works well with some marinating beforehand to tenderize it.
Due to the high heat, broiling typically cooks steaks faster than baking. However, with baking you can “set it and forget it,” while broiling requires vigilance to prevent the meat from burning or even catching fire.