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Timetable for Broiling Meats

Broiling Meat

Follow these recommendations when you're broiling meat.

Broiling Meats (Beef, Veal, Pork & Lamb)


Broiling is a great way to cook tender cuts of meat, such as steaks, chops and patties. Less-tender cuts broil best if they're marinated first.
  1. Choose a meat cut good for broiling from the timetable.
  2. Position the oven so the meat will be the recommended distance from the heat. Set the oven to broil. Remove any excess fat before cooking to avoid flare-ups.
    • To broil: Place meat on the rack in the broiler pan. (For easy cleanup, line the pan with aluminum foil first.)
    • Broil the meat for about half the recommended time or until it's brown on one side.
    • Turn the meat and continue broiling until it's done to your liking.
    Timetable for Broiling Meats

    Cut of Meat Thickness
    in Inches
    Approximate Cooking Time in Minutes Final Doneness Temperature
    BEEF
    Rib Eye Steak
    3/4
    1
    1 1/2
    8 to 12
    14 to 18
    21 to 27
    145ºF medium-rare to
    160ºF medium
    Porterhouse/T-Bone Steak 3/4
    1
    1 1/2
    9 to 12
    13 to 17
    24 to 31
    145ºF medium-rare to
    160ºF medium
    Top Loin (Strip) Steak 3/4
    1
    1 1/2
    9 to 11
    13 to 17
    19 to 23
    145ºF medium-rare to
    160ºF medium
    Top Blade Chuck Steak 8 oz each 15 to 20 145ºF medium-rare to
    160ºF medium
    Tenderloin Steak 1

    1 1/2
    13 to 16 (broil 2 to 3 inches from heat)
    19 to 23
    145ºF medium-rare to
    160ºF medium
     Top Sirloin Steak (boneless) 3/4
    1
    1 1/2
    2
    9 to 12
    16 to 21
    26 to 31
    34 to 39
    145ºF medium-rare to
    160ºF medium
    Ground Patties
    4 per lb
    4 per 1 1/2 lb

    1/2 (4-inch diameter)
    3/4 (4-inch diameter)

    10 to 12
    12 to 14

    160ºF medium-rare to
    160ºF medium
    VEAL
    Chop, Loin or Rib  3/4 to 1  14 to 156 160ºF medium
    PORK
    Chop (bone-in or boneless)

    3/4 to 1
    1 1/2


    9 to 12
    12 to 16

    Let stand at least 3 minutes.
    145ºF medium
    145ºF medium

    Ground Patties  1/2  8 to 10 160ºF medium
    LAMB
    Chop, Loin or Rib 1 10 to 15 160ºF medium
    Chop, Sirloin 12 to 15 160ºF medium


    † USDA recommends cooking pork to 145ºF with a 3-minute resting period. If you prefer pork more well done, cook to 160ºF.

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    Write A Comment
    Comments
    1 - 5 of 5 Comments
    Newporter said: Posted: 5/8/2014 2:25 AM
    Good advice on this page. But little availability of lamb in our area. And we don't eat veal due to horrid circumstances the calves are raised in.
     
    l_s said: Posted: 11/22/2013 8:21 PM
    What is the recommended distance from the broiler for each of these, and should they be broiled on hi or low?
     
    l_s said: Posted: 11/22/2013 8:21 PM
    What is the recommended distance from the broiler for each of these, and should they be broiled on hi or low?
     
    jlewis33062 said: Posted: 9/22/2013 4:12 PM
    Momma James, that's because it's the thickness that matters, not the size of the steak, unless it's really small.
     
    Mommy James said: Posted: 2/22/2011 9:59 PM
    It doesn't specify time frame for weight just an inches...
     
    1 - 5 of 5 Comments
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