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Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
Meat Cut
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Porterhouse Steak
Filet Mignon (Tenderloin)
Flank Steak
Ground Beef Patties
PORK
Chops, bone in
Chops, boneless
Tenderloin
Kabobs
Lean Ground Pork Patties
LAMB
Loin Chops
Rib Chops
Sirloin Steaks
Top Round Steaks
Center Leg Steaks
Cubes for Kabobs
Lamb Patties
All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer's
Council, and the American Sheep Industry Council.
Recommended Internal
Temperature
Very Rare
130°F
Rare
140°F
Medium Rare
145°F
Medium
160°F
Well Done
170°F
Very Well Done
180°F
160°F minimum
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
Failing to cook the meat to this
temperature could result in
personal injury or illness.
Medium
160°F
Well Done
170°F
Thickness
Weight
(inches)
(pounds)
¼
¼
to 1
¼
1
1 to 1
½
¾
½
¾
1
to
½
¾
1
to 1
¾
¾
1 to 1
½
1
1
to 3
½
1
¼
2
to 4
¾
¾
to 1
1
½
1
to 2
½
1
2 to 3
¼
½
to
½
1 to 1
¾ to 1
1
¾
¾
½
to 1
1 inch cubes
½
1
1
1
1
1
¼
1
pieces
½
¼
x 4 inches
each
Distance
Approximate
From Heat
Cooking Time
(inches)
(minutes)
2 to 3
12 to 14
3 to 4
8 to 12
2 to 3
8 to 12
3 to 4
10 to 15
4 to 5
20 to 25
2 to 3
10 to 15
3 to 4
16 to 21
4 to 5
21 to 25
2 to 3
8 to 12
3 to 4
10 to 15
4 to 5
20 to 25
2 to 4
10 to 15
2 to 3
12 to 14
3 to 4
10 to 15
4
6 to 8
4
6 to 8
4
15 to 25
4
10 to 20
4
8 to 10
3 to 4
10 to 15
3 to 4
10 to 15
3 to 4
12 to 15
3 to 4
12 to 15
3 to 4
15 to 20
3 to 4
10 to 15
3 to 4
12
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