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Close-up of a broiled steak on a white plate, showcasing a pink, juicy interior and a browned exterior with visible herbs and spices.
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5 from 4 votes

How to Broil Steak

Learn how to broil steak in the oven with this easy step by step tutorial! This broiled steak recipe makes an incredibly easy dinner with so much flexibility with seasoning and sides.
Prep Time3 minutes
Cook Time20 minutes
Total Time23 minutes
Course: Entree, Main Course
Cuisine: American
Servings: 6
Author: Lifestyle Gleam

Ingredients

  • 2 pounds top sirloin
  • 4 tablespoons steak seasoning

Instructions

  • Bring steak to room temperature.
  • Preheat Broiler - Preheat 5-10 minutes for the best results.
  • Dry steak with a clean paper towel.
    A hand using a paper towel to dry steak on a broiling rack.
  • Add a rub. Coat with thick flakes of black pepper, or your favorite steak seasoning.
    A large steak on a broiling rack, topped with seasoning for a broiled steak tutorial.
  • Broil - Place steak in an oven baked dish and broil. Turn steak halfway through - 6-12 minutes per side depending on thickness of steak and desired temperature. See notes for times. Internal temperature should reach 145 degrees for medium rare.
    A piece of broiled steak on a broiling pan with a digital thermometer showing 145.9 degrees in a tutorial for how to broil steak.
  • Rest - Allow steak to rest 3 minutes before serving or slicing.

Video

Notes

  • Allow the steak to rest at room temperature 30 minutes. This allows to cook more evenly all the way through.
  • Dry Steak - Surface moisture can delay or prevent searing, so removing that extra moisture creates even browning.
  • Preheat your broiler for at least 5-10 minutes. Ensure the oven rack is positioned about 4-6 inches from the heat source.
  • Place the steak on a broiler pan or a wire rack set over a baking sheet. This allows the heat to circulate and helps the steak cook evenly.
  • Keep the Door Ajar: If your oven manual suggests, keep the oven door slightly ajar to prevent overheating and ensure proper ventilation.
  • Ensure your steak is cooked to a safe internal temperature (145 F).
  • Allow steak to rest for 5 minutes before slicing, which helps seal in the juices.
  • Slice against the grain.

Optional: Score the Steak

Scoring a steak prior to seasoning and broiling can improve flavor, tenderness, and crust:
  • Flavor: Scoring allows marinades and seasoning to penetrate the meat more deeply.
  • Tenderness: For tougher cuts of steak, scoring severs the long fibers that can make the meat chewy.
  • Crust: Scoring increases the surface area of the steak that's exposed to heat, which promotes even cooking. Scoring also creates crispy edges.
     

    Times and Temperatures

    • Medium Rare – 145 degrees Fahrenheit
    • Medium – 160 degrees Fahrenheit

    Strip, Ribeye, Flat Iron, or Tenderloin

    • 1″ – 12 minutes for medium rare, 15 minutes for medium
    • 1 1/2″ – 18 minutes for medium rare, 22 minutes for medium

    Top Sirloin

    • 1″ – 15 minutes for medium rare, 20 minutes for medium
    • 1 1/2″ – 25 minutes for medium rare, 30 minutes for medium

      Storage Notes

      Refrigerate, wrapped in an airtight container. Properly stored, cooked steak can stay in your refrigerator for up to 3-4 days. Leftover broiled steak can be stored for up to 3 months in the freezer without losing quality.

      Nutrition

      Calories: 200kcal | Carbohydrates: 2g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 85mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg