How to Broil Steak

Co-authored by Vanna Tran and Sophia Latorre

Last Updated: November 18, 2020 References Approved

If you're craving a nice, tender steak but don't have access to a grill, fear not! Broiled steak is just as delicious as its grilled sibling, and you can make it in your oven using little more than a cast iron skillet.

Ingredients

Steak (1–1.75 inches (2.5–4.4 cm) thick)
Olive oil (1 tablespoon (15 ml) per steak)
Salt and pepper to taste

Part 1

Part 1 of 3:

Prepping and Searing the Steak

1
Choose a tender cut of steak. Some steaks will broil better than others, so you should take care when choosing cuts of meat. For broiling, choose a tender cut of steak like a sirloin, porterhouse, ribeye, top loin, eye round, or T-bone.^{[1]
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2
Let the steak come to room temperature. You can use any kind of steak you want, from flank steak to top sirloin. Just be sure that the steak is between 1–1.75 inches (2.5–4.4 cm) thick. Remove the steak from the fridge and set it on a plate on the counter for 20-30 minutes so it comes to room temperature. Sticking cold steak in the oven may cause it to cook unevenly, so it's important to let it warm up a bit.^{[2]
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- If the steak is frozen, completely thaw it in the fridge, which may take up to 12 hours. Avoid thawing meat on the counter which could cause harmful bacteria to grow. Once it's thawed, remove it from the fridge and allow it to warm up to room temperature.^{[3]
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3
Place a cast iron skillet in the oven and turn on the broiler. While the steak is coming up to room temperature, you can preheat your skillet and oven. Set the oven dial to “Broil.” Make sure the rack you're using is about 4–6 inches (10–15 cm) from the heating element (use oven mitts to move it if necessary). Then, place the cast iron skillet on top of the rack and allow it to heat for 5-10 minutes.^{[4]
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- If your steak has both high and low broiler options, opt for high.
- If you don't have a cast iron skillet, use a stainless steel frying pan instead. Do not use a non-stick frying pan. The very high temperatures involved in this cooking process can damage the non-stick coating and cause harmful particles from the coating to end up in your food.
4
Season or marinate the steak as desired. Less tender cuts of meat will be more tasty if you marinate them first. If you have a favorite rub, seasoning, or marinade for steaks, feel free to use it. Otherwise, you can rub about 1 tablespoon (15 ml) of olive oil over each steak, then season both sides with salt and black pepper.^{[5]
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- You can make a delicious marinade from ¹⁄₄ cup (59 ml) of soy sauce, 2 US tbsp (30 ml) of Worcestershire sauce, 3 tbsp (8.4 g) of minced garlic, 1 tsp (3.1 g) of garlic powder, and ½ tsp (1.6 g) of onion powder.^{[6]
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- Alternatively, try a steak rub made from 1 minced garlic clove, 2 tsp (6.2 g) of paprika, 2 tsp (6.2 g) of ground coriander, 1 tsp (3.1 g) of dill seed, ½ tsp (1.6 g) of dry mustard, ¼ tsp (0.8 g) of cayenne pepper, and salt and black pepper to taste.^{[7]
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5
Remove the skillet from the oven and place the steak in it. Use an oven mitt to remove the cast iron skillet so you don't burn your hand. Carefully place the steak in the skillet using tongs. Due to the heat and the oil, it will spit and sizzle! Leave ¹⁄₂ inch (1.3 cm) or so of space between the steaks in the skillet.^{[8]
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6
Sear the steak for 3 minutes on each side. Put the skillet back in the oven and close the door. After 3 minutes, carefully remove the skillet and use tongs to flip the steak over. Then, put the skillet back in the oven, close the door, and broil the steak for 3 more minutes.^{[9]
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Part 2

Part 2 of 3:

Cooking the Steak Perfectly

1
Turn the oven to 500 °F (260 °C). After searing the steak for 3 minutes on each side, turn the oven dial from “Broil” to 500 °F (260 °C). This will allow your steak to finish cooking to the desired temperature and level of doneness.^{[10]
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- You don't need to flip the steak again; simply leave it in place for the duration of the cook time.
2
Cook the steak for 1-5 minutes if you like it rare. If your steak is 1 inch (2.5 cm) thick, cook it for 1 minute. If it's 1.25 inches (3.2 cm) thick, cook it for 2-3 minutes. If it's 1.75 inches (4.4 cm) thick, cook it for 4-5 minutes.^{[11]
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- The steak should reach a temperature of 120–130 °F (49–54 °C) as measured by an instant-read meat thermometer.
Tip: For medium-rare steak, look for a temperature of 135 °F (57 °C).
3
Cook the steak for 2-7 minutes if you like it medium. If your steak is 1 inch (2.5 cm) thick, cook it for 2-3 minutes. If it's 1.25 inches (3.2 cm) thick, cook it for 4-5 minutes. If it's 1.75 inches (4.4 cm) thick, cook it for 6-7 minutes.^{[12]
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- Test the steak with an instant-read meat thermometer to ensure it reaches a temperature of 140–150 °F (60–66 °C).
4
Cook the steak for 4-9 minutes if you like it medium-well. If your steak is 1 inch (2.5 cm) thick, cook it for 4-5 minutes. If it's 1.25 inches (3.2 cm) thick, cook it for 6-7 minutes. If it's 1.75 inches (4.4 cm) thick, cook it for 8-9 minutes.^{[13]
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- Use an instant-read meat thermometer to test the steak for a temperature of 150–160 °F (66–71 °C).
Want your steak well-done? Shoot for a temperature of 160 °F (71 °C).

Part 3

Part 3 of 3:

Serving the Steak

1
Let the steak rest for 3-10 minutes. Use an oven mitt to remove the skillet from the oven, then turn off the oven. Transfer the steak to a cutting board or plate so that the heat of the skillet doesn't continue to cook it. Let the steak rest for 3 minutes minimum or 10 minutes maximum to give the meat time to absorb the juices. If you cut the steak immediately, the juices will spill out and the steak will be drier.^{[14]
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EXPERT TIP

Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran
Experienced Cook

Did You Know? All steaks will continue to cook for some time after you take them out of the oven because of the heat built up inside of the meat. This amount of time is known as the resting period. Taking your steak out of the oven a little before it reaches your desired internal temperature will let the steak cook perfectly during its resting period!
2
Cut the steak diagonally, if desired. If you want, you can slice the steak diagonally before serving it. Use a sharp knife and a secure cutting board. Cutting it diagonally will result in the most tender meat.^{[15]
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3
Serve the steak on warm plates. To preserve the temperature of the steak, it's a great idea to serve it on warm plates. Simply put oven-safe plates in the still-warm (but turned off) oven for 2-5 minutes, and remove them carefully with oven mitts.^{[16]
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- Refrigerate any leftovers in an airtight container for 3-4 days.

Community Q&A

Question

If my oven has Hi and Lo settings for Broil, which one should I use?

Community Answer

It may vary, depending on your oven. In general, however, Hi is used for cooking steak, ground meat, and pork chops. Lo is used for chicken and fish.
Question

Should I slice a steak before or after I cook it?

Community Answer

After you cook it and after it has had time to rest. Slicing it too early will make all of the juices and flavors drain out. This goes for most other foods as well - chicken, fish, bread, pizza, etc. - slicing is generally done after the food is made.
Question

Should I put the butter on the steak before or after I broil it?

Community Answer

Apply the butter right after you take the steak out of the broiler. This way, it can melt while you let the steak "rest."