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| HOW TO USE 27 | |
BROILING CHART |
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Cut | Size/ | Doneness | Broiler |
| Time | Comments | ||
Thickness | Setting | Side 1 |
| Side 2 | ||||
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| Medium Rare | High | 5:00 |
| 3:00 |
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| 1" | Medium | High | 5:00 |
| 4:00 |
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| Medium Well | High | 6:00 |
| 4:00 |
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| Well Done | High | 6:00 |
| 5:00 |
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| Medium Rare | High | 6:00 |
| 4:00 |
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Tenderloin/Filet | 1 1/2" | Medium | High | 7:00 |
| 4:00 |
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Medium Well | High | 7:00 |
| 5:00 |
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| Well Done | High | 7:00 |
| 6:00 |
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| Medium Rare | High | 7:00 |
| 5:00 |
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| 2" | Medium | High | 8:00 |
| 6:00 |
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| Medium Well | Medium | 8:00 |
| 10:00 |
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| Well Done | Medium | 10:00 |
| 12:00 |
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| Medium Rare | High | 5:00 |
| 3:00 |
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| 3/4" - 1" | Medium | High | 5:00 |
| 4:00 |
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| Medium Well | High | 6:00 |
| 4:00 |
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NY Strip Steak/Striploin |
| Well Done | High | 6:00 |
| 5:00 |
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| Medium Rare | High | 6:00 |
| 5:00 | • Steaks and chops should always be al- | ||
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| 1 1/2" | Medium | High | 7:00 |
| 6:00 | lowed to rest for 5 minutes before you cut | |
| Medium Well | Medium | 8:00 |
| 10:00 | into them and begin eating. This allows | ||
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| Well Done | Medium | 8:00 |
| 12:00 | the heat to distribute evenly through the | |
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| Medium Rare | High | 5:00 |
| 3:00 | food and creates a more tender and juicy | |
| 3/4" - 1" | Medium | High | 5:00 |
| 4:00 | result. | |
| Medium Well | High | 6:00 |
| 4:00 |
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Ribeye/Delmonico |
| Well Done | High | 6:00 |
| 5:00 | • For very thick pieces of meat, consider | |
| Medium Rare | High | 6:00 |
| 5:00 | removing them from the fridge 30 min- | ||
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| 1 1/2" | Medium | High | 7:00 |
| 6:00 | utes prior to cooking. This will help them | |
| Medium Well | Medium | 8:00 |
| 10:00 | cook more quickly, more evenly, and will | ||
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| Well Done | Medium | 8:00 |
| 12:00 | produce less smoke. Please note that | |
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| Medium Rare | High | 5:00 |
| 4:00 | cooking times will likely be shorter than | |
| 3/4" - 1" | Medium | High | 6:00 |
| 5:00 | the times indicated in this above chart. | |
| Medium Well | High | 7:00 |
| 6:00 |
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| Well Done | High | 8:00 |
| 7:00 | • For | ||
| Medium Rare | High | 8:00 |
| 8:00 | been “Frenched” (a portion of meat re- | ||
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| 1 1/2" | Medium | High | 10:00 |
| 8:00 | moved from the bone), wrap the exposed | |
| Medium Well | Medium | 10:00 |
| 12:00 | sections of bone in foil to reduce burning. | ||
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| Well Done | Medium | 10:00 |
| 15:00 |
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| Medium Rare | High | 4:00 |
| 3:00 |
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Skirt Steak | Medium | High | 5:00 |
| 3:00 |
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Medium Well | High | 5:00 |
| 4:00 |
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| Well Done | High | 6:00 |
| 4:00 |
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| Medium Rare | High | 7:00 |
| 5:00 |
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Flank Steak | 1" | Medium | High | 8:00 |
| 6:00 |
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Medium Well | High | 8:00 |
| 8:00 |
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| Well Done | High | 9:00 |
| 9:00 |
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| Medium Rare | High | 8:00 |
| 6:00 |
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Flank Steak | 1 1/2" | Medium | High | 8:00 |
| 8:00 |
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Medium Well | High | 9:00 |
| 9:00 |
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| Well Done | High | 10:00 |
| 10:00 |
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| Medium Rare | High | 5:00 |
| 3:00 |
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Hamburgers | 3/4" thick | Medium | High | 5:00 |
| 4:00 |
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Medium Well | High | 6:00 |
| 4:00 |
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| Well Done | High | 6:00 |
| 5:00 |
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ENGLISH
