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'Make it Beef' Club Newsletter

Beef Packaging Facts

Beef Packaging Facts

We'll show you how beef packaging can help with meal planning. Watch the VIDEO or download our Fresh Beef Packaging Guide.

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Lesson - Broiling

Broiling Basics

Looking for a supper that’s super-simple? Broiled steak is the answer! And in winter-time, broiling a steak sure beats making that trip outdoors to the grill!

WATCH the Broiling video

LEARN how to master broiling a steak in the Step-by-Step Lesson.

COOK the fabulous Charred Steak and Veggies with Orzo Pasta feature recipe and more.

[ Video ]

Broiling Basics Step-by-Step Lesson


Get Ready

  • Start with a thick-cut Beef Grilling Steak or Medallion. Boneless cuts cook faster and more evenly than those with bone.
  • Grilling Steaks/Medallions:Top Sirloin, Strip Loin, Tenderloin, Rib Eye, T-bone, Rib, Porterhouse, Tri-tip.
  • Pat steak dry with paper towel.
  • Trim edges of steak so it won’t curl when cooking.
  • Season all over with kosher salt and coarsely ground pepper.



  • Use a broiler pan with rack or heavy foil-lined rimmed baking sheet with rack (NOTE: you can use a layer of vegetables instead of a rack for an easy all-in-one dinner — see Feature Recipe: Charred Steak and Veggies with Orzo Pasta .
  • Use tongs for turning meat and digital instant read thermometer for testing doneness


Preheat the Broiler

  • Move oven-rack to top position, about 3 inches from broiler element for a 1-inch (2.5 cm) thick steak.
  • Select oven setting for BROIL; preheat broiler element to red hot. NOTE: Consult oven manufacturer’s directions to see if the oven door should be left ajar.

Cook’s Notes:
Turn on the stove exhaust fan or prop the kitchen door or window open to avoid setting off the smoke detector.

Use the Toast Test to determine where your broiler hot spots are: spread a single layer of slice of white bread out on a baking sheet. Place under a preheated broiler and toast. The hot spots are where you see the most toasting – you want to place your steak in the hot spot for broiling.



  • Place steak on broiler pan rack (or on layer of vegetables). Place under broiler and cook until meat has browned nicely on one side, about 6 to 7 minutes.
  • Turn with tongs and brown on the other side about 6 to 7 minutes. Cook to Medium-Rare doneness (145°F/63°C)



  • Test doneness with a digital instant read thermometer (Med-rare:145°F/63°C; Medium: 155°F/68°C)
  • Remove steak from pan and let rest loosely covered with foil for 5 to 10 minutes (to allow juices to settle). Slice steak into thin slices to serve.

Recipes to Cook:

Feature Recipe: Charred Steak and Veggies with Orzo Pasta

Rosemary Beef Skewers with Winter Salad

Moroccan Style Beef Brochettes

Weeknight Beef Steak with Garlic Smashed Potatoes

See all of our Broiling Recipes.

Beef App

Be Food Safe

Be Food Safe

Canada Beef Inc. is a proud partner with the Canadian Partnership for Consumer Food Safety Education in communicating safe food handling practices for you and your family. Visit the Partnership's Be Food Safe website for detailed Cook, Clean, Separate and Chill lessons or visit our FAQ section for more.

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Canadian Beef Farmers

Canadian Beef Farmers

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