How To Broil Steak In An Electric Oven | Steakhouse Crust

Place steak 4–6 inches from top heat, flip once, and pull it 10°F under target since it keeps climbing while it rests.

Broiling is the closest thing an electric oven has to a grill. The top element throws intense radiant heat straight down, so the surface browns fast while the center stays juicy.

The catch is speed. A broiler can take your steak from gorgeous to scorched in a blink. Once you know rack height, pan choice, and a simple timing rhythm, it turns into a repeatable weeknight move.

Pick The Right Steak For Broiling

Broiling rewards thickness. Thin steaks cook through before the crust gets the color you want. Aim for 1 to 1½ inches when you can.

Good broiler steaks include ribeye, strip, and sirloin. Tenderloin works too, though it has less fat, so it benefits from a quick butter finish.

• Thickness: 1–1½ inches hits the sweet spot for crust and doneness.
• Marbling: More intramuscular fat means more flavor and a wider margin for error.
• Surface: Pat it dry. Moisture is the enemy of browning.

Fresh Versus Frozen Steak

Fresh is simpler. If your steak is frozen, thaw it in the fridge until fully pliable. A half-frozen center can leave you with a dark exterior and a cool middle.

Bone-In Or Boneless

Boneless steaks brown more evenly under the broiler. Bone-in cuts still work, just expect the area near the bone to run a bit rarer.

Set Up For Broiling Without Smoke And Splatters

A broiler-safe pan and smart rack placement do most of the work. Your goal is steady high heat on the surface, not a grease fire.

Use The Right Pan

Choose a heavy metal sheet pan, a broiler pan, or a cast-iron skillet. Skip glass and most nonstick pans since broiler heat can damage coatings or shock glass.

If you use a sheet pan, line it with foil for easier cleanup, then set a wire rack on top. The rack lifts the steak so hot air can move around it and drippings fall away.

Dial In Rack Height

Start with the oven rack so the steak’s surface sits about 4–6 inches from the broiler element. Closer gives faster browning but less breathing room. Farther slows browning and can dry the exterior.

Preheat Like You Mean It

Turn broil on and let the element heat for about 8–10 minutes. An underheated broiler steams the surface before it sears.

How To Broil Steak In An Electric Oven Step By Step

This method is built for a thick steak and a standard electric broiler. Adjust timing based on your steak’s thickness and how hot your broiler runs.

Step 1: Season The Steak

Pat the steak dry with paper towels. Season both sides with salt and black pepper. If you like, add a pinch of garlic powder or smoked paprika.

Salt works best with a little lead time. If you have 40 minutes, salt the steak and leave it unwrapped in the fridge. If you don’t, season right before it goes in. Both paths still broil well.

Step 2: Oil The Surface Lightly

Brush a thin film of high-heat oil on the steak, not the pan. This helps browning and reduces sticking. Use avocado, grapeseed, or refined canola oil.

Step 3: Get The Pan Hot

Place your empty pan (or cast iron) under the broiler for 2–3 minutes. A hot surface helps you start browning on contact.

Step 4: Broil The First Side

Lay the steak on the hot pan or rack. Broil with the oven door closed unless your manual tells you to crack it. Broil 4–7 minutes, until the top has deep brown spots.

Step 5: Flip And Broil The Second Side

Flip with tongs. Broil another 3–6 minutes. Start checking internal temperature early, since the last minute moves fast.

Step 6: Pull Early, Rest, Then Finish

Pull the steak about 10°F under your final target. Rest it on a plate for 5–10 minutes. The temperature climbs as juices settle back into the meat.

Broiling Steak In An Electric Oven For Reliable Timing

Broil timing depends on thickness, rack height, and how aggressively your broiler cycles. Use time to get in the zone, then use temperature to land the finish.

Start checking with an instant-read thermometer as soon as the second side has browned. Insert it from the side into the center of the steak for the most accurate reading.

Steak Thickness	Rack Distance	Typical Broil Time (Total)
¾ inch	5–6 inches	6–9 minutes
1 inch	4–6 inches	8–12 minutes
1¼ inches	4–5 inches	10–14 minutes
1½ inches	4–5 inches	12–16 minutes
2 inches	5–6 inches	14–20 minutes*
Thin skirt/flank	6 inches	4–7 minutes
Top sirloin (lean)	4–6 inches	8–13 minutes

*For 2-inch steaks, you may prefer a two-stage cook: start with a short bake to warm the center, then broil for the crust.

Hit Doneness Without Guesswork

If you want steakhouse results, treat temperature as the finish line. Time gets you close. Temperature locks it in.

For safety, federal food-safety guidance lists 145°F with a 3-minute rest for intact steaks, roasts, and chops. That standard is about reducing foodborne risk, not about the texture you like. If your steak is mechanically tenderized, the same agencies advise cooking to 145°F with a rest since surface bacteria can be pushed inward during tenderizing. You can check the label for wording like “mechanically tenderized.” USDA FSIS safe temperature chart lays out the minimums and rest times.

Use Pull Temps, Not Final Temps

Carryover cooking is real with broiled steak because the exterior is screaming hot. Pulling a bit early keeps you from overshooting while it rests.

Doneness	Pull Temperature	After Rest
Rare	120–125°F	125–130°F
Medium-rare	125–130°F	130–135°F
Medium	135–140°F	140–145°F
Medium-well	145–150°F	150–155°F
Well-done	155–160°F	160–165°F

Fix Common Broiler Problems Fast

My Steak Is Browning Too Fast

Drop the rack one level and keep the door closed. Also check sugar-heavy seasonings, since they darken fast. If you’re using a cast-iron skillet, it can push browning hard, so move the pan down a notch.

My Steak Is Pale And Wet

Dry the surface better and preheat the broiler longer. If you skipped the hot pan step, add it next time. A wire rack also helps by keeping the steak out of its own juices.

My Steak Is Burnt Outside And Raw Inside

The steak is too thick for straight broiling at that rack height. Use a two-stage approach: bake at 250–275°F until the center is 15–20°F under your target, then broil close to the element to brown both sides.

My Kitchen Gets Smoky

Trim excess exterior fat and use a pan with higher sides to catch drips. Also choose an oil with a higher smoke point and keep splatters off the oven floor. If your broiler is in a drawer at the bottom, a foil-lined broiler pan can cut drips.

Flavor Moves That Make Broiled Steak Taste Bigger

Broiling gives you the crust. Finishing gives you the restaurant feel.

• Butter baste: During the rest, top with a tablespoon of butter and let it melt over the surface.
• Pan drippings: If you used a skillet, spoon a bit of the browned fat over sliced steak.
• Salt finish: A pinch of flaky salt right before serving wakes up the crust.
• Acid pop: A squeeze of lemon on the plate cuts richness, especially on ribeye.

Slice And Serve For Juicier Steak

Resting is not a waiting game. It’s how you keep the juices where you want them. Give it 5–10 minutes, then slice.

Slice against the grain, especially for sirloin, flank, or skirt. You’ll feel the difference with the first bite.

Storage And Reheat Without Ruining It

Cool leftover steak quickly, then refrigerate in a sealed container. For the best texture, reheat gently.

• Low oven: Warm at 250°F until just heated through, then hit it with a short broil to crisp the surface.
• Skillet: Sear slices in a hot pan for 30–60 seconds per side.
• Cold use: Thin slices on a salad stay tender and don’t risk overcooking.

If you want a stricter safety baseline for storage and reheating, USDA FSIS leftovers and food safety spells out cooling, fridge timing, and reheat targets.

A Simple Broil Checklist You Can Repeat

• Choose a 1–1½ inch steak and dry the surface well.
• Set rack height for 4–6 inches from the element.
• Preheat broil 8–10 minutes.
• Use a heavy metal pan, broiler pan, or cast iron.
• Broil first side until browned, flip, then check temperature early.
• Pull 10°F under target and rest 5–10 minutes.
• Slice against the grain and serve right away.