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.
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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 Steaks Perfectly
- 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 to sit for 30-40 minutes to reach room temperature.
- Rearrange the oven shelves such that one is 3-4 inches away from the broiling element.
- Preheat the broiler to high.
- Broil the steaks until they are done on a broiling pan.
- 6 minutes under the broiler
- 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.
- Allow the steaks to rest for five minutes on a cutting board.
- Sprinkle with fresh parsley after slicing across the grain.
How Long to Broil Flank Steak?
Both skirt steak and flank steak scream for high heat and a quick sear. Allowing the interior to be somewhat rare can assist guarantee softness and taste. That is why broiling is an excellent method for cooking these pieces. Remember that flank steak is thicker than flank steak and will take more time to cook.
How to Broil Flank Steak
- 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.
- Cutaway the connective tissue at one end.
- 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.
- 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.
- Do 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.
- 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.
- 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.
- 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.
- 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.
- 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.