How to Broil Beef Steaks and Ground Beef Patties

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Published 1972

Set oven regulator for broiling. Place steak or pattie on rack of pan 2 to 3 ″ from heat for ground beef patties and steaks ¾ to 1 ″ thick, 3 to 5 ″ for steaks 1 to 2 ″ thick. (The heat output of broilers varies; you may need to alter the distance from heat.)
Broil until top side of meat is brown. (Meat should be about half or slightly more than half-done). Season the brown top side, if you like, and turn meat. If salt is added before meat is brown, it draws moisture to the surface and delays browning.
Use the Timetable for Broiling Beef as a guide to the minutes required in broiling. You can use a meat thermometer designed especially for broiling; with thick steaks it can be left in the meat throughout cooking. Or test the doneness with a roast beef thermometer shortly before broiling time is up.

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