Steaks for Broiling
1. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart.
2. Broil per chart for medium rare to medium, turning occasionally.
| Beef Steak | Thickness | Distance from heat | Total Cooking Time |
| Tenderloin | 1 inch | 2 to 3 in. | 13 to 16 minutes |
| Ribeye | 3/4 inch | 2 to 3 in. | 8 to 10 minutes |
| 1 inch | 3 to 4 in. | 14 to 18 minutes | |
| Rib, small end | 3/4 inch | 2 to 3 in. | 9 to 12 minutes |
| 1 inch | 3 to 4 in. | 13 to 17 minutes | |
| T-bone/Porterhouse | 3/4 inch | 2 to 3 in. | 10 to 13 minutes |
| 1 inch | 3 to 4 in. | 15 to 20 minutes | |
| Top Loin (Strip), boneless | 3/4 inch | 2 to 3 in. | 9 to 11 minutes |
| 1 inch | 3 to 4 in. | 13 to 17 minutes | |
| Top Sirloin, boneless | 3/4 inch | 2 to 3 in. | 9 to 12 minutes |
| 1 inch | 3 to 4 in. | 16 to 21 minutes |
Category: Beef
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