Broiled steak is the easy way to cook a steak indoors with no grill: season it with salt and pepper, slide it under a hot broiler on a foil-lined sheet, flip it once, and check it with a thermometer. Two 2-inch top sirloin steaks take about 4 minutes on the first side and 3 on the second, then a short rest and a pat of butter.
How to make broiled steak: set the oven rack 4 to 6 inches from the broiler, preheat the broiler to about 550°F, season the steaks, broil 4 minutes, flip, broil 3 more minutes, check that the center reads at least 145°F, then rest the steaks 5 to 10 minutes under loose foil.
Why You’ll Love It
- Dinner for two in about 22 minutes, rest included.
- Three ingredients: steak, salt and pepper, plus optional butter.
- No grill needed, and the foil-lined sheet means almost no cleanup.
- Works for most cuts: sirloin, strip, ribeye or flank, with a time for each thickness below.
How Long to Broil Steak, by Thickness and Cut
There is no single broiling time. Thickness and cut set the time, and a thinner steak needs less. These are the times for each steak, with the rack distance used:
| Steak | Rack from broiler | Time |
|---|---|---|
| Top sirloin, about 2 inches (this recipe) | 4 to 6 inches | 4 minutes, flip, 3 minutes |
| Strip or other steak, 1 inch | About 4 inches | About 3 minutes, turn, about 3 more minutes; a little longer if over 1 inch, a little less if under |
| Ribeye, 2 inches | Wire rack on a tray, or a foil-lined tray | 5 to 7 minutes per side for medium-rare; 9 to 10 minutes for medium |
| Flank steak | 6 inches | 4 minutes per side for medium-rare, 6 minutes per side for well done |
| Flank steak, marinated | Top of the steak 3 inches from the heat | 5 minutes per side |
Use these times as a starting point and let the thermometer decide. USDA FSIS says beef steaks are safe at 145°F, measured in the thickest part with a food thermometer, followed by a rest of at least 3 minutes. If a steak isn’t there yet when the time is up, put it back under the broiler and check again.
Where to Put the Oven Rack
Set the rack before the broiler goes on. For this recipe, the rack sits 4 to 6 inches below the broiler, with the top of the steak at least 2.5 to 3 inches away from it to avoid flare ups. The closer the rack, the faster the steak cooks and the more the outside caramelizes.
The other cuts above use 4 inches for 1-inch steaks, 6 inches for flank steak, and 3 inches from the top of a marinated flank steak.
How to Tell When Broiled Steak Is Done
Go by temperature, not color. Push an instant-read thermometer into the middle of the thickest steak at the end of the broiling time. USDA FSIS puts the safe minimum for beef steaks at 145°F, followed by a rest of at least 3 minutes.
The steak keeps cooking a little while it rests under the foil, so the temperature still climbs after it leaves the oven. That rest also matters for the slices: cut too early and the juices run out onto the plate.
On a 1-inch steak, the first side is ready to turn when the steak releases easily, after about 3 minutes.
Ingredient Notes
Steak. Two top sirloin steaks, 5 ounces each and about 2 inches thick. Strip, ribeye, flank or any well-marbled cut from the butcher also works; use the times for that cut.
Salt and pepper. Half a teaspoon each of kosher salt and black pepper for the two steaks.
Butter. A tablespoon of salted butter on top after resting is optional. A compound butter works too.
Ingredients
- 2 top sirloin steaks, 5 ounces each (10 ounces in all), about 2 inches thick
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon salted butter, optional, or a compound butter
How to Make Broiled Steak
1. Set the rack. Before the broiler goes on, place the oven rack 4 to 6 inches from the broiler. Keep the steak at least 2.5 to 3 inches away from it to avoid flare ups.
2. Heat the broiler. Preheat the broiler to about 550°F and line a small rimmed baking sheet with aluminum foil.
3. Season. Season the steaks with the salt and pepper and place them on the baking sheet in the oven.
4. Broil the first side. Broil for 4 minutes, then flip with tongs.
5. Broil the second side. Broil for 3 minutes, then check the temperature in the middle of the thickest steak. Cook to at least 145°F; if it isn’t there yet, broil a little longer and check again.
6. Rest. Move the steaks to a plate, cover loosely with foil and rest for 5 to 10 minutes. Cutting too early lets the juices run out.
7. Finish and serve. Top with the butter, slice and serve.
Tips for Success
- Blot the steaks dry before seasoning. For 1-inch steaks, let them come to room temperature first; for a 2-inch ribeye, take it out of the fridge 1 hour ahead.
- Give them room. Cooking more steaks for a crowd? Use a larger baking sheet with space between them, and check each steak’s temperature on its own.
- Use a wire rack set in the baking tray if you have one; a foil-lined tray also works.
- Slice flank steak against the grain, thinly, after its 10-minute rest.
- Rest every steak. 5 to 10 minutes for sirloin, at least 5 minutes for 1-inch steaks, and 10 minutes for ribeye and flank.
Variations
- Skillet under the broiler: heat a large ovenproof skillet on the rack for 10 minutes, then put the steaks in the hot skillet and broil.
- Oiled steaks: rub the steaks with a little oil before seasoning.
- Shallot butter: top 8-ounce steaks with butter mixed with shallot, Worcestershire sauce, white wine vinegar and parsley.
- Ribeye: follow the 2-inch ribeye time, 5 to 7 minutes per side, and rest 10 minutes.
- Flank steak: broil 4 minutes per side with the rack 6 inches from the heat, rest 10 minutes and slice against the grain.
Storage & Reheating
Refrigerate leftover steak within 2 hours in shallow, covered containers and eat it within 3 to 4 days, or freeze it for 3 to 4 months. Thaw in the refrigerator, in cold water or in the microwave. Reheat leftovers to 165°F.
What to Serve With It
Season it differently with Texas Roadhouse steak seasoning. For more steak dinners, try steak bites, garlic butter steak bites and cheesy smashed potatoes or slow cooker ribeye steaks with rich gravy. Leftover slices go well in loaded steak quesadillas or cheese steak tacos with buffalo fries.
Frequently Asked Questions
How do you broil steak in the oven?
Set the rack 4 to 6 inches from the broiler, preheat it to about 550°F, put the seasoned steaks on a foil-lined baking sheet, broil 4 minutes, flip, broil 3 minutes, and check for at least 145°F before resting.
How long do you broil a 1-inch steak?
About 3 minutes per side with the rack about 4 inches from the heat. Give it a little longer if it’s thicker than 1 inch and a little less if it’s thinner.
How long do you broil a ribeye?
For a 2-inch ribeye, 5 to 7 minutes on each side gives medium-rare, or 9 to 10 minutes for medium, then rest 10 minutes.
Do you flip steak when broiling?
Yes, once. Broil the first side, flip with tongs and broil the second side for a little less time.
How long do you broil flank steak?
With the rack 6 inches from the heat, about 4 minutes a side gives medium-rare and 6 minutes a side gives well done. Rest it 10 minutes and slice it against the grain.
What temperature is a safe steak?
USDA FSIS says 145°F in the thickest part, then a rest of at least 3 minutes.
Final Notes
Rack 4 to 6 inches from the heat, a hot broiler, one flip and a thermometer: that’s all broiled steak needs. Tell me in the comments which cut you broiled.
Broiled Steak
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Ingredients
- 2 top sirloin steaks 5 ounces each, 10 ounces in all, about 2 inches thick
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon salted butter optional, or a compound butter
Instructions
- Before the broiler goes on, place the oven rack 4 to 6 inches from the broiler. Keep the steak at least 2.5 to 3 inches away from it to avoid flare ups.
- Preheat the broiler to about 550F and line a small rimmed baking sheet with aluminum foil.
- Season the steaks with the salt and pepper and place them on the baking sheet in the oven.
- Broil for 4 minutes, then flip with tongs.
- Broil for 3 minutes, then check the temperature in the middle of the thickest steak. Cook to at least 145F; if it isn't there yet, broil a little longer and check again.
- Move the steaks to a plate, cover loosely with foil and rest for 5 to 10 minutes. Cutting too early lets the juices run out.
- Top with the butter, slice and serve.
Notes
Nutrition
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