Broiling Guidelines
Beef Cut |
Weight/Thickness |
Distance from Heat(inches) |
Approximate total |
|---|---|---|---|
| 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 Steak | 3/4 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
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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