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BROILING BEEF

BEEF Cuts

Beef for Broiling:

  • Tender Steaks
  • Ground Beef
  • Chuck Eye Steak
  • Ribs
  • Shoulder Center
  • Kabobs

Utensils:

  • Broiler Pan (with rack)
  • Heatproof Platter (stainless steel, cast aluminum)
  • Meat Thermometer
  • Foil for Lining Bottom of Broiler Pan
  • Tongs

Instructions:

  • Preheat the broiler to 550° for 10 minutes. Lightly grease broiler rack.
  • Place meat on the rack in the broiler pan. Line the bottom of the pan with aluminum foil for easy clean up.
  • Place pan so that the surface of the meat is 3 inches from the heat if the meat is 2 inches thick, or 2 inches away if it is 1 inch thick.
  • Sprinkle with desired seasonings and turn over. Continue to cook until meat is as well done as you like. Test by making a small cut in the center of the meat, or you may use a meat thermometer to determine its doneness.
 
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