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Have you ever wondered, “How long to broil steak?” then this post is for you. In this article, I am explaining briefly how long it will take to broil steak and how to broil it perfectly.


Broil steak is a fantastic method that results in beautifully seared, flavorful meat. To begin, preheat your broiler to high and position the oven rack about 6 inches from the heat source. Prepare the steak by seasoning it generously with salt, pepper, and any desired herbs or spices. Place the seasoned steak on a broiler pan or a baking sheet lined with foil for easy cleanup.

Next, slide the steak into the preheated oven and broil it. For a one-inch thick steak, aim to cook it for about 4-5 minutes per side for medium-rare doneness. For thicker cuts or if you prefer your steak more well-done, adjust the cooking time accordingly, adding a minute or two per side.


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How Long to Broil Steak

Depending on their thickness, steaks need to broil for varying amounts of time. Thinner steaks cook more quickly than thicker steaks. Flip the steak halfway through cooking so that both sides are nicely browned.

Generally speaking, it should take 6-10 minutes to cook a 3/4-inch steak, 12-17 minutes to cook a 1-inch steak, and 19-23 minutes to cook a 1/2-inch steak.


How To Broil Steak Perfectly

  1. Take your steaks out of the refrigerator and pat them dry. Rub a little amount of olive oil on each side of the steak and season with salt & pepper. Allow sitting for 30-40 minutes to reach room temperature.
  2. Rearrange the oven shelves such that one is 3-4 inches away from the broiling element.
  3. Preheat the broiler to high.
  4. Broil the steaks until they are done on a broiling pan.
  5. 6 minutes under the broiler
  6. Carefully turn the steaks over with tongs. Broil for 6-11 minutes on the second side, or until the steak is cooked to your liking.
  7. Allow the steaks to rest for five minutes on a cutting board.
  8. Sprinkle with fresh parsley after slicing across the grain.

The best Steak To Cook

Primarily, 3/4 “to 1” thick steaks are cooked well under the intense heat of the grill while the edges are charred.

  • roast beef
  • Top wrap also known as London broil
  • New York stripes
  • Tri Tip steak (not the whole roast)
  • Rib eye

How Long to Broil Flank Steak?

Skirt steak and flank steak thrive on high heat and rapid searing. Maintaining a somewhat rare interior ensures tenderness and flavor, making broiling an ideal cooking method for these cuts. It’s crucial to note that flank steak is thicker than skirt steak, requiring additional cooking time to achieve the desired doneness. The quick sear from broiling helps lock in juices and creates a flavorful caramelized crust on the surface of these cuts, enhancing their taste and texture. Adjusting cooking times based on the thickness ensures these steaks reach that perfect balance of succulence and tenderness, making them an excellent choice for a delicious meal.

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How to Broil Flank Steak

  1. Remove the steak from the package and unfold it. You’ll also note that it has more fat on one side than the other. Set this side up so we can start removing some of the stuff.
  2. Cut away the connective tissue at one end. 
  3. Remove the majority of the tissue using a paper towel. Grab the loosened connective tissue and pull back toward yourself, holding the steak in place with the other hand. 
  4. Place the steak on a baking sheet covered with aluminum foil. If your steak is very lengthy, it may be necessary to split it in half. Then, drizzle both sides with ordinary olive oil, vegetable oil, or avocado oil–anything that won’t smoke up the oven. 
  5. Do the seasoning with salt and pepper on both sides. The amount of salt you’ll need depends on the size of the steak, but a teaspoon of kosher salt should be enough. If using common table salt, add 3/4 teaspoon for the entire steak.
  6. Broil it quickly and hot. Most broilers have two settings: off and on. However, if yours has a high and low set, choose the highest setting and position the oven rack as near to the top of the stove or near your element as possible. You want this steak to cook quickly and thoroughly. Broil one side for about 4 minutes, then turn and broil for another 3 minutes, or until done.
  7. A flank steak can be up to an inch thick, so you may need to broil it more if you want it well done. If you aren’t sure, use a meat thermometer and avoid cutting into your hot steak to check the center. All the juices will leak out.
  8. Leave the meat to rest for 10 minutes. If you cut into it too quickly, all of the fluids will flow out, and you’ll be left with a rough chunk of rubber on your hands.
  9. At this point, you should check for visible grain patterns in the meat. Note the direction in which the lines run. Cut it against the grain or from left to right.
  10. Make thin slices of the steak. The thickness of your broiled skirt or flank steak will depend on how you intend to consume it. We prefer thicker chunks for fajitas or our personal favorite, steak salads.

What To Serve With Cooked Steak

Serving steak alongside complementary side dishes enhances the overall meal experience. Quick-cooked vegetables serve as a convenient option—I often roast them in generous batches, simplifying meal preparation, sometimes preparing a week’s worth at once. This method allows for effortless meal pairings, ensuring a delicious and well-rounded dining experience.


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Easy Roasted Vegetable Side Dish

Mix the vegetables with a small amount of olive oil and salt and roast them in a 400 ° F baking pan for about 30 minutes.

  • Kale
  • Broccoli
  • Winter squash
  • Brussels sprouts
  • cauliflower
  • Potatoes (starchy or sweet) are some of my most-liked.

Frozen Vegetables Sure To Succeed!

In a pinch, frozen bagged vegetable mixes offer a quick solution. Heating them in the oven or microwave provides a speedy last-minute side dish option. Simply season with a touch of olive oil or butter, plus a sprinkle of salt and pepper for an easy and satisfying addition to any meal.


Nutritious Steak Side

For a more nourishing side dish, prepare one of the following tasty recipes:

  • Macaroni and cheese
  • risotto
  • Spinach cream boiled
  • Double-baked potatoes

Side Salad

Absolutely, wedge and Caesar salads stand out as excellent companions to steak. Steak’s versatility allows it to pair seamlessly with various vegetables or starches, providing flexibility to utilize whatever ingredients are available. Whether opting for classic salads or experimenting with diverse sides, steak easily complements a wide array of accompaniments, enhancing the dining experience.


Bottom Line

This is my most-liked winter steak recipe. It is to be hoped that you have got the desired information on How Long To Broil Steak in the oven while looking through this article. If you still haven’t tried this recipe, whom are you waiting for? Get into your cooking area and make it out now to relish your weekends. But in spite of that, if you are trying to cook this steak, I would love to hear your views/questions below.


Broiling steak is a top-notch method to attain a mouthwatering, beautifully seared piece of meat. Preheating the broiler, seasoning the steak, and positioning it at the right distance from the heat source are key steps. Cook the steak for around 4-5 minutes per side for a one-inch thickness, adjusting for desired doneness and thickness. Flipping halfway through ensures even cooking and that perfect sear. Letting the steak rest after cooking ensures juiciness. Broiling offers an efficient way to cook steak to your preferred level of doneness, providing a delightful dining experience.



How do I know when the steak is done broiling?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 130-135°F (54-57°C), adjusting for preferred doneness.

Is it necessary to let the steak come to room temperature before broiling?

Allowing the steak to sit at room temperature for 20-30 minutes before broiling helps it cook more evenly.

Should I marinate the steak before broiling?

Marinating can add flavor and tenderize the meat. It’s recommended, but not mandatory, depending on personal preference.

What’s the best way to ensure a nicely seared crust on the steak?

Pat the steak dry before seasoning and avoid overcrowding the broiler pan to allow heat circulation for that desired sear.

Can I broil frozen steak, or should it be thawed first?

It’s advisable to thaw the steak before broiling. Thawing allows for even cooking and better flavor absorption during seasoning.

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