Broiling Guidelines

Lemon-Pepper Seasoned Ribeye Fillets with Roasted Tomatoes
Beef Cut
Weight/Thickness
Distance from Heat

(inches)

Approximate total
cooking time

Approximate total minutes
for Medium Rare (145°F) to Medium (160°F)

Chuck Eye Steak
3/4 inch
1 inch
2 to 3
3 to 4
8 to 11
12 to 15
Flat Iron Steak 8 ounces each 3 to 4 12 to 15
Shoulder Steak Boneless (marinate) 3/4 inch
1 inch
2 to 3
3 to 4
10 to 13
16 to 21
Ribeye Steak, Bone-In 3/4 inch
1 inch
1-1/2 inches
2 to 3
3 to 4
3 to 4
9 to 12
13 to 17
24 to 31
Ribeye Steak, Boneless 3/4 inch
1 inch
1-1/2 inches
2 to 3
3 to 4
3 to 4
8 to 10
14 to 18
21 to 27
Porterhouse/ T-Bone Steak 3/4 inch
1 inch
1-1/2 inch
2 to 3
3 to 4
3 to 4
10 to 13
15 to 20
27 to 32
Strip Steak, Boneless 1 inch
1-1/2 inches
3 to 4
3 to 4
13 to 17
19 to 23
Tenderloin Steak 1 inch
1-1/2 inches
2 to 3
3 to 4
13 to 16
18 to 22
Top Sirloin Steak3/4 inch
1 inch
1-1/2 inches
2 inches
2 to 3
3 to 4
3 to 4
3 to 4
9 to 12
16 to 21
26 to 31
34 to 39
Top Round Steak (marinate) 3/4 inch
1 inch
1-1/2 inches
2 to 3
2 to 3
3 to 4
12 to 13
17 to 18
27 to 29
Bottom Round Steak (marinate) 1-1/4 inches 3 to 4 18 to 20
Flank Steak (marinate) 1-1/2 to 2 pounds 2 to 3 13 to 18
Skirt Steak 1-1/2 to 2 pounds
(4 to 6 inch portions)
2 to 3 10 to 13
Kabobs, beef only 1 pound, 1-1/4 inch cubes 3 to 4 7 to 11
Ground Beef Patties*
1/2 inch (4 ounces each)
3/4 inch (6 ounces each)
2 to 3
3 to 4
12 to 13
12 to 14

* Cook to medium (160°F) doneness